Why Do We Add Ice Cubes to the Bone Broth Pot?
4 benefits of adding ice cubes to your bone broth:
– Reduce the strong smell of bones
During cooking, bones tend to release impurities that cause an unpleasant odor. Adding ice cubes to the boiling broth slows down the release of this strong-smelling vapor, giving you time to skim off the foam and retain the broth’s natural flavor.
Adding Ice Cubes to Bone Broth
– Clearer broth
When boiling bones, the broth tends to become cloudy due to impurities and foam. The ice cubes help lower the temperature, causing the impurities to coagulate and making it easier to remove them, resulting in a clearer and more appealing broth.
– Enhanced flavor
The sudden change in temperature from the ice cubes helps release more collagen and minerals from the bones. This results in a sweeter and more flavorful broth, perfect for a variety of dishes.
– Preserved nutrition
Bone broth is a great source of essential nutrients like calcium, phosphorus, and amino acids. By adding ice cubes, the sudden drop in temperature slows down the breakdown of these nutrients, ensuring your broth retains its maximum nutritional value.
Tips for a Delicious Bone Broth
In addition to the above technique, you can also try the following tips for a more flavorful and nutritious bone broth:
Delicious Bone Broth
Choose the right bones
– Bone marrow bones: Provide a rich, sweet flavor, perfect for pho or hot pot.
– Tail or rib bones: Contain meat, adding a subtle fatty taste, suitable for soups or stews.
– Chicken or fish bones: Ideal for creating a light and refreshing broth.
Clean the bones thoroughly
Soak the bones in a brine solution or vinegar water for 15-20 minutes to remove excess blood and odor. Alternatively, blanch the bones by boiling them for 2-3 minutes and then rinsing them in cold water to get rid of any impurities and fishy smell.
Add spices
Use basic spices like salt, roasted shallots, and ginger to enhance the natural flavor. You can also add spices like cinnamon, anise, and cardamom (for pho) or bay leaves and pepper (for soup) to give it an extra kick.
Optimal cooking time
– Pork/beef bones: Simmer for 2-4 hours to extract the full sweetness.
– Chicken bones: Simmer for 1-2 hours.
– Fish bones: Simmer for 30-60 minutes to prevent a fishy taste.
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