Broths

During the professional course of sous chef many lessons are dedicated to the basic preparations. It is not acceptable, even if unfortunately very common, to use semi-industrial preparations. The problem always seems the time to make broths.

Maestro Luigi Carnacina, a roman gastronome, wrote: “To obtain a savory broth it is necessary to know how to choose carefully the ingredients with which to prepare it and to monitor it during the preparation.”

The term used is: to monitor. The broth cooks itself. So, the excuse of having only a little time does not hold. Also, it doesn’t hold because the broth can be prepared and stored for few days in the refrigerator and even longer if in the freezer.

The broth is the base of soups, of risotto, of fish dishes, of sauces.