Tricks to Make Anti-Fail Broth from Leftover Ingredients

 

Broth is one of the ingredients to enhance the taste of food, which is my mother's favorite when making soup dishes. For example, when making some Maggi recipes such as Soto Kudus, Fresh Savory, Macaroni Soup with Chicken Broth, or Wonton Soup. Interestingly, broth can be made from kitchen scraps that can still be used. 

For example, shrimp shells and heads; chicken feet and heads; cow bone; until the remaining pieces of vegetables such as pieces of mushroom stems, base of leeks, carrot heads, and celery stalks. Come on, see how to make it so that these leftover ingredients can become delicious broth.

First, you need to clean up any leftover ingredients that will be used to make the broth. To clean leftover vegetables, just clean under running water and cut into small pieces. If you want to make broth from the skin and head of the shrimp, you can clean it first and then remove the fishy smell with lime juice.

So, if you want to make broth from beef bones, claws, or chicken heads, it's best to clean the remaining blood and fat that sticks out first, because this can make the broth cloudy in color and have an unpleasant aroma. How to do it? First, you can clean the remaining blood with paper towels by pressing lightly. Then, bring the water to a boil and boil the beef bones, claws, or chicken heads for a while. Then, discard the water, then prepare clean water again to make broth.

Mothers can use food flavor enhancers with fragrant aromas such as garlic, onions, scallions, salam, lemongrass, celery, or carrots. Apart from being used as the main ingredient when making vegetable broth, carrots, celery, and scallions can indeed be used to make chicken, beef, or shrimp broth, ma'am. So, the taste of the broth is richer, and of course the aroma is more fragrant.

Well, there are a few special tricks to make these aromatic herbs and vegetables smell better. For example, for garlic, you can crush it or sauté it until it smells good, then put it in the stock pot. It's the same with lemongrass, Mom, you just need to crush it. Meanwhile, celery should be cut a bit thick or long, so that it doesn't get soggy that it changes the texture and color of the broth.

Boiling food flavor enhancers such as broth should be done slowly using low heat. The goal is that the aroma of the main broth ingredients can really come out slowly, and the juice from the broth ingredients comes out. The duration of cooking also varies, depending on the type of stock base. For example, to make vegetable broth, you need to cook it for about 30-60 minutes. To make chicken or shrimp broth, it takes about 1-2 hours. To make beef broth, it takes up to 4 hours. When boiling beef, shrimp, or chicken broth, you should throw away any floating dirt every now and then. So, the broth will be clearer.

Then how do you know that the broth is ready? In terms of color, the prepared vegetable stock is generally light brown. Well, for beef, chicken, or shrimp broth, the aroma is usually already smelled without needing to be inhaled.

Finally, pay attention to how to store the broth. After boiling, immediately strain so that the broth is clearer. If you want to keep the broth for several days, it's best to transfer it to an airtight glass container. Wait for some time until the temperature of the broth drops, then store it in the refrigerator to preserve the taste and nutrition. If you want to use it, just reheat it, ma'am. 

Broth stored in the refrigerator shelf generally lasts 4-5 days, while in the freezer it can last up to 6 months. An additional trick, so that the temperature of the broth does not fluctuate and spoil the taste, you should separate the broth into a container for one-time servings. So, you don't have a problem when you use this food flavor enhancer.

 

What about you, the trick to making broth as a food flavor enhancer from leftover ingredients can be tried at home, right? Then, don't forget to use Maggi Magic Delicious Chicken Flavor when making broth so that it tastes different, okay? Maggi Magic Delicious Chicken Flavor is made from fresh Indonesian natural chicken and spices that are locked in granules. When used to make broth, the granules will slowly release a delicious taste and savory aroma, so that the broth tastes different.