Along with the correct temperature regime, this simple method helps to obtain tender meat and a clear, fragrant broth.
How to cook the perfect clear broth / © Photo from open sources
Many housewives and cooks have their own culinary tricks passed down through generations. One such little-known technique is the use of a regular glass when cooking meat. At first glance, this method may seem strange, but it has been used for many years to prepare rich broths and jellied meat. A glass is placed at the bottom of the pot even before water is poured and meat is added. It is important to use sturdy faceted or heat-resistant glassware without cracks or damage.
Why a glass is actually placed in the pot
The main purpose of this trick is to prevent vigorous boiling and create an even distribution of heat inside the pot. As the water heats up, the glass begins to vibrate slightly and softens the process of large bubble formation. This allows the broth to boil more calmly, and the meat to cook more evenly.
Experienced cooks claim that this method helps to obtain a clearer broth without a lot of turbidity. In addition, the meat remains juicier and more tender, as it is not subjected to overly intense boiling. This method is especially often used when cooking beef, pork for aspic, or homemade broth.
Does this method actually work
Cooks note that the main secret to a quality broth still lies in slow cooking over low heat and timely skimming of the foam. However, a glass at the bottom of the pot can indeed contribute to calmer boiling of the liquid, especially in pots with thin bottoms.
This cooking method is not mandatory, but many housewives continue to use it due to many years of positive experience. After all, sometimes it is these simple culinary tricks that help achieve a better result without additional costs and complex manipulations.
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