Should you be cooking your broth twice? скачать в хорошем качестве

Should you be cooking your broth twice?

Some recipes (especially East Asian soups) call for a blanching step that involves cooking your bones twice, which can sound like a lot of work. Today I decided to cook two batches of broth — one blanched, the other skimmed — to see if there was one obvious winner. In part 2 I'll compare 3 cooking methods: low simmer, high boil, and pressure cooked, to see if there are any differences in the final product. 00:00 — Intro 01:59 — Prepping the chicken 03:53 — Cooking 08:52 — Results 09:35 — Taste test 10:14 — Jiggle test 10:48 — Final thoughts