A tasty broth is very healthy and a culinary delight – but making your own broth also involves a lot of work and, above all, time. That is why it makes sense to produce several litres at once. But what if you can’t eat your broth in a meal? She keeps herself in the fridge for a few days without any problems. Should you not be able to use them during this time, there are several ways to store them and make them durable. In this article you will learn more about these topics:
1. shelf life of broth
You should keep your broth in the fridge. Meat, poultry, vegetable and mushroom broths can be kept here for 5 to 7 days without any problems. But be careful with fish, mussel and lobster broths, which you should have used up after 3 to 5 days. In the freezer, they all last for several months.
2. cool the broth properly
You want to make your own broth, but you’re worried that it might “tip over”, so you might get angry? This happens when bacteria get into the broth – either through an unclean pot or by seasoning with an already used spoon. Bacteria grow particularly well in warm and humid environments – broth is therefore an ideal breeding ground. If the broth does not cool down quickly enough or if it is not stored in a cool place, bacteria multiply particularly quickly. This can also happen if the lid is on the pot or the weather is hot and humid. So make sure that your pot is clean and always use an unused spoon for seasoning. Your fingers have no place in the broth either.
After cooking, let your broth cool down quickly with the lid on at an angle. You can also put the pot in cold water. Also use a metal pot and clamp a metal trowel between the pot and lid for faster cooling. Do not stir your broth during cooling! This is how oxygen that promotes bacterial growth enters the body. So not much can go wrong when making the broth yourself.
3. freeze broth
A clear, low-fat broth keeps deep-frozen for about 4 to 6 months. Before freezing, think about the purposes for which you want to use your broth. The containers you need for freezing depend on this. If you want to drink your broth, use glasses with a capacity of 400 to 500 millilitres. If you want to cook a soup, you will need about 1 to 2 litres of broth. For sauces or vegetable pans you will surely use only small portions of broth. An ice cube mould is very suitable for this. It is best to use containers made of glass, metal or food grade silicone. Plastic may contain plasticizers, BPA or phthalates that may be present in your food.
Once you find your matching container, you’re ready to decant. Before decanting, your broth should be slightly cooled and no longer boiling hot. Make sure that you only fill the container to about three-quarters of its capacity, as it is known that liquid expands during freezing. Otherwise, a mishap happens in your freezer, and we don’t want it. You can freeze your broth as soon as it reaches room temperature. Or you can put them in the fridge overnight and put them in the freezer the next day. It can also happen that even if you have already degreased your broth, it will still form a layer of grease on the surface when it has completely cooled down (e.g. overnight in the refrigerator). This usually happens with fat broths made from beef, duck, lamb or pork. Remove this layer of fat before freezing, but don’t throw it away. You can use it as cooking fat to fry steaks, potatoes or vegetables in it. If you freeze your broth, you don’t have to make your own broth every time and always have an aromatic base in the freezer compartment where the good nutrients are preserved. You can read more about this in the article Ingredients: What’s in the broth?
4. reduce stock
Of course, you can boil down your broth and make it long-lasting. The best way to do this is to use classic Weck glasses with rubber rings and clamps, because here you can clearly check the resulting vacuum. But first it has to be sterilized.
Step 1: Reduce the stock: Sterilize.
The top priority when boiling the broth is absolute sterility. It’s not enough to just wash out your alarm clock glasses, not even in the dishwasher. You can either carefully dip your glasses and lids into a large pot of boiling water and sterilize them. However, this is a rather cumbersome method. It’s easier in the oven. Simply sterilize your glasses in the oven at 140 degrees for 10 minutes. Cook the rubber rings in water with a little vinegar for about 3 minutes. After this step, it is especially important that the germs that have been removed do not migrate back to your sterilized glasses. So from now on you don’t have to touch the inside with your hands anymore, but only work with clean cooking utensils. Otherwise all the effort was in vain.
Second step: Reduce the stock: Filling glasses
Let’s go! And even now you have to work really hard. The glass edge must be completely clean when it is closed. Therefore it is best to use a filling funnel and leave about 2 cm under the edge space when filling. If your broth is still very hot, you must be careful that the glasses do not shatter. Therefore, do not place them directly on the work surface, but place a tea towel moistened with warm water underneath. Now close the glasses as quickly as possible.
Step 3: Boil down the broth: Wecken
You now have several options for boiling the actual broth. If you don’t have an automatic preserving machine, you can put it in the pot or in the oven.
If you choose the variant in the pot, your glasses can be stacked in it, but must never touch the bottom of the pot. Place a grid or tea towel on the bottom of the pot. The top layer of glasses should be at least 2/3 under water. When you fill the water, make sure it has a temperature similar to that of your bottled broth. This prevents the glasses from cracking due to the difference in temperature and does not falsify the time for the serving. The boiling time begins when the water in the pot begins to boil bubbling on a low flame. A clear broth should be boiled down at 100 degrees for 30 minutes. Use a thermometer if necessary.
For the version in the oven, place your glasses on a tea towel in a deep tray and fill it with water for about 2 cm. Set your oven to 180 degrees (top/bottom heat). When the broth begins to bubble in the glasses, i.e. small bubbles rise, turn off the stove, but without opening it. Leave the glasses in there for another 30 minutes.
No matter which version of the broth you choose to boil down: Afterwards you can let the glasses cool down on tea towels (again because of the danger of jumping). Check whether a vacuum has actually formed during the cooling process. For Weck jars with rubber ring, release the clamps AFTER cooling, hold the jar by the glass lid and lift it slightly. The lid should sit firmly on the glass, then everything worked perfectly when you were boiling it down. Then you label the glass and put it on the shelf.
5. dry the broth – make the powder yourself
If you want to preserve your broth, you can also make dried broth yourself. The advantage: It is easy to transport and can also be taken along when needed. One thing should be said in advance: The procedure is quite time-consuming and you need a dryer or drying machine, as used for drying meat or fruit. It’s a bit of an effort, but it can be worth it. And that’s how it’s done:
- once your boiled broth has cooled, remove any excess fat that may have formed on top.
2. bring the stock to the boil at medium temperature in a large saucepan on the stove. Let it boil down thickly for about 6 hours (the duration depends on the amount of broth). You can gradually reduce the heat if necessary so that nothing burns.
Three. Now you’ve got some kind of brew paste. Pour them in layers about 0.3 mm thick onto the dryer drawers lined with baking paper.
Dry the broth at 20.5 degrees for 14 to 24 hours. In the end, it should be fragile.
5. Break the dry broth into pieces. Now you can finely grind them into powder in a blender or coffee grinder.
One tablespoon of this dried broth makes about 240 ml. Why you should take the trouble and not simply fall back on an instant product from the supermarket, you will learn in the article Quality: What is the best broth?
You want to know more and get a general overview about the topic broth? Click here to read the article : BROTH – ALL THAT MAN MUST KNOW
Brodo – Marco Canora
Superfood Knochenbrühe – Ariane Resnick
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