Chef's Secret: How to Make a Versatile Broth and Use It
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Chef's Secret: How to Make a Versatile Broth and Use It
To give dishes a rich, homemade flavor, I prepare a versatile broth in advance using vegetable scraps (onion, carrot, celery), bones, peels, and herbs—everything that’s usually thrown away.
I strain the broth, portion it into containers, and store it in the fridge or freezer.
I use it instead of water in soups, stews, porridge, purées, sauces, and gravies.
To give dishes a rich, homemade flavor, I prepare a versatile broth in advance using vegetable scraps (onion, carrot, celery), bones, peels, and herbs—everything that’s usually thrown away.
I strain the broth, portion it into containers, and store it in the fridge or freezer.
I use it instead of water in soups, stews, porridge, purées, sauces, and gravies.
Why it works:
Homemade food needs soul — the broth gives dishes that depth and nostalgic “like grandma’s” flavor.
It’s sustainable — turning scraps into flavor is both tastier and more economical.
Even something simple like potatoes tastes richer when the base is already full of flavor.
author:
Ayman Toleubekovna
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