Top tips for bone broth
• Use bones like shin, shank, marrow or knuckles for bone broth. Bone broths can have meat in them, so you can combine meaty cuts such as shin with bone marrow.
• Brown the meat and bones thoroughly, as this will add flavour and a deep colour to the broth.
• Season the meat and bones beforehand, but only season the broth at the end of the cooking time. Adding a lot of salt early in the cooking process might leave you with a broth that is too salty.
• Add apple cider vinegar to help break down the collagen in the bones. Collagen turns into jelly-like gelatine, which is filled with amino acids like glucosamine and chondroitin, both of which play an important role in the reduction of joint pain and osteoarthritis.
• Add aromatics like bay leaves, thyme and soya sauce to make the broth more flavourful.
• Add anti-inflammatory ingredients like turmeric, ginger and garlic.
• Add some greens right at the end of cooking. Asian greens, baby spinach or kale will make your broth even more nutritious. They’ll wilt instantly and will give the broth some texture and colour.
• You don’t have to strain the broth; all the vegetables and meat form part of the goodness!
STEAMBOAT SALMON SOUP
SERVES 6
KEEP ON TRACK (per serving)
PROTEIN 38G
CARBS 13G
FAT 12G
Steamboat is an Asian tradition of cooking a variety of meats and vegetables by dipping them into a simmering pot of stock with chopsticks and fishing them out to eat. We’ve adapted the method to use salmon, but serve it in the flavourful stock as a broth.
この記事は Lose It! の Volume 43 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Lose It! の Volume 43 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン