Potato soup with egg.

Step 7: If you want pure broth to be important when making a clear soup strain, broth through a thin sieve or cheesecloth to remove particles. If you want to defat your broth, leave it in the fridge overnight; Any fat forms a solid white layer on top, which can then be easily removed.

For meat: if you are making beef broth, use the same pieces of meat as for stewing or other lengthy cooking. Adding a few bone marrow bones will add both flavor and a little body to the broth. No matter how it sounds, a healthy organic bird makes the best broth. A roaster is better than a fryer. It will be even better chicken stewif you can find it, if you need it, you need to cook it much longer, up to three hours, or perhaps longer.

Although he seems to be a young chicken, he has rather solid, but very tasty flesh, which is great for cooking broth. You can add some extra vegetables if you want, including most often tomatoes, garlic and, sometimes, unpainted potato potatoes. When using a pressure cooker: you can significantly reduce the cooking time using a pressure cooker. Bring the broth to pressure and let it cook for about an hour or 30 minutes for chicken broth. Once you are done, it will take some time to relieve the pressure yourself, so you can run the stove under cold waterto speed up the process.

Explanation of the broth: If you want a really, really clean broth, after straining and degreasing the broth, slowly bring it to a boil, while you add a few eggs to white that are stirring all this time. Egg whites eventually coagulate. Used for homemade broth: the broth has an infinite number of uses. A really good broth is wonderful in itself, with rice or pasta, such as quadrudches or fine pasta, such as kapelli d'angelo, broken into small lengths.

It is also beautiful with a passatelli, a kind of dumplings with egg, cheese and bread crumbs. It is best to cook the pasta to avoid broth turbidity, and then add it to the broth to cook for a few minutes before serving. It makes great food, either alone, or salsa verde, or rifatto.

Broth versus stem: Stocks are produced in the same way as broth, except that you only use beef bones or chicken instead of pieces of meat. Bones or carcases are sometimes baked in the oven before use to maintain their flavor. You can also snatches from the residual roast to make a stock as well. Creating a stock is a great option if you roast a bird and want to make the most of your leftovers. Use stock the same way you use broth. Broth storage: The traditional rule of thumb is that the broth will be stored in the refrigerator for three days.

If you need or want to keep it longer, just heat it until it reaches a boil, let it cool and return it to the fridge. Now, in my experience, you can keep the broth a little longer than that. If you have any doubts, try lowering a little, if it tastes a bit sour, it’s gone.

If your main goal is a bit of fragrant broth, you add any meat that you use to a large pot of cold, well-salted water. Immediately lower the heat to a very soft boil, throw away the residue of garbage And then add the vegetables to the pot: let the meat and vegetables cook over low heat until the meat is soft and the broth has a rich aroma. The total boiling time depends on the meat used: the chicken will take an hour or two, depending on the type of chicken, while the beef will take about three hours. If you use both and plan to eat boiled meat, then you may want to remove the chicken so that it does not overflow. The water should completely cover all the ingredients, so add more if the water reduces too much, as will be the case. Test for seasoning and feel free to add a generous amount of salt. Broth should not be soft. When the meat is cooked, and the broth develops a good aroma, turns off the heat and allows the broth to cool slightly. even let him rest on the stove for the night. If you want to degrease your broth, leave it in the refrigerator overnight, any fat will form a solid white layer on top, which can then be easily removed. Nothing is as comforting as a bowl of hot soup; the colder the weather, the more attractive.

A warm room, a large bowl and a spoon - everything you need to make me happy. For me, this soup is almost perfect food; It is pure food with ease. On paper, it doesn't look like much, but it delivers the cup after the cup. There are as many variations of this soup as there are cooks in the world, with variations found all over the world. This naked bone soup is simple but soothing. If you have a good broth, this is the time to use it, but if not, fast and aromatic garlic broth can be made in less than an hour.

Just water, garlic and a few herbs are all that are needed, and shortly before an attractive smell appears in the kitchen. Then the egg is beaten with salted Parmesan or pecorino and gently rolled in the broth. Boiled broth and a bit of bitterness from greenery contrasts well with softened ribbons. Very pleasant and useful, it can be your new favorite in winter.

An egg is beaten into hot garlic and grassy broth with faded winter greens. Recently, signs of the status of world-famous Michelin stars have been changing. Of course, in Paris and New York there are still traditional tablecloths covered with white tablecloths, and men should wear jackets, but more and more star restaurant owners are refusing formalism. Because the superiority of these institutions is not determined by the requirements of etiquette, nor silver dishes, but by special dishes and their talented authors.

True, you can enjoy this scene and its flavors only if you can take a seat on the chef's prestigious table. Well, if you succeed, it means that the dinner will be made by the maestro himself. The table for the chef is usually small, only a few people in front of him. If you are not a journalist, food critic or a frequent guest of a restaurant, then it’s easier to get into such a dressing room. In addition to me, there are two more publishers of the German magazine on gastronomy and one food critic.

The current interior is rather modest, classic. The open kitchen is located in the center, right in front of the entrance. Here lies the chef Bjorn Fransen, the creator of the cheese dessert. His business and culinary partner, confectioner Daniel Lindeberg, appears a little later - when pastry and dessert rows appear. What we hear from Björn and Daniel at the 3-hour dinner is no less memorable than what we like. Each dish, each of its constituent parts, has its own intro, history.

These young chefs are dedicated to the fanatics of the highest quality, so most of the vegetables, fruits and herbs grow on a farm near Stockholm. Freshness is very important to them. Even before dinner in front of my nose comes a bowl of live lime. Bjorn says that a tartar dish will soon be made from them.

Bjorn, as if trying to pay homage to local history, we strike with oil in front of our eyes and joke that this is his sport. In fact, this process requires a lot of energy without any modern gadgets, but because of this, the oil is just tastier. A neighbor of my table tells us that there is absolutely no bread in the restaurant of the Berlin chef - his guests are hungry. We decide that bread in Europe, like rice in Asia, is a very important part of our culture and heritage.

Refusing to leave the French botanist, Italian jabbath or Lithuanian black and rye bread, we also abandoned our particle. According to Bjorn, the most important thing is the taste of the dish. Who wears the fangs of black truffles from the island of Gotland in Sweden, if grown in France, in the Burgundy region, much more smoothly and delicately? The plate, as you might guess, just did not eat.

Some chaplains sacrificed so much the popular philosophy of today that only local seasonal produce is needed for production, often forgetting about the goal - good taste. These bivalves were perhaps the most delicious of all who had ever eaten from Trondheim. Later, the chef drank a lot of Japanese soup and scallop broth with a little citronela. Bjorn says Japan has a huge impact.

I wonder what kind of experience this Swede will play this time - the secrets of this year's gastronomy he will live with Japanese monks! You probably know that almost without dishes in the buffet without dill. And Bjorn with this foliage is decorated with a tartar pancreatic dish with celery, pork fat and apple essences, which until recently were in the restaurant aquarium. Another dish of cheese with dill with crab and beer soup. Sheff says the creation of this recipe was inspired by a soup that loved childhood.

Björn dishes on the menu diverge with each other, with a unique taste and presentation. Sheff says it is used only by local potato fries - one of a kind - the tastes are delicious. These crispy textures are perfectly combined with various cuts and boiled vegetables from the restaurant of the restaurant. It ripens for several months during drying. For so many years, cattle meat we imagine heavy, almost inedible, but made from such a hot, sprinkled with black truffle chips, just dissolved in the mouth.

Sweet epilogue. After hours of epilogue, we are sitting on the table of the chef, there is a sealed envelope with dessert dessert Daniel Lindeberger, the creator of a sweet diner. Like a colleague, this Swede is experimenting with unusual products. Put a little cream of the same blood, blackberry, black chocolate on the dried blood of pigs.

In general, the best confectioners in the world and dessert chefs are increasingly choosing products that were previously used only for the production of cheese dishes. Recently, in gourmet restaurants, desserts are offered easier and less sweet, the border between sweet and salty is no longer so bright. The second dessert - a pancake with arctic drops, fried ice cream, chocolate and artemic dumplings - much more traditional. This dessert resembles egg yolk and squirrels around it. A symbolic dinner during which you had to try the very first eggs of a chicken.