There’s been a big groundswell interest over the last year or so in ‘broths’. Most of us who read the ‘better’ cooking blogs (like the FFB) will already know that ‘broth’ is just a legacy term for ‘stock’. But when consumed by itself, broth screams out for enhancement…
Classic bone broth: Starting point for a whole class
of revitalizing ‘teas’ and restorative ‘elixirs’…
It’s the clear, liquid base of the non-creamy soups, some traditional therapeutic beverages, and just plain comfort quaffs. As a base for soups and stews, it always gets additional flavours that add depth and breadth to its enjoyment profile. But when consumed ‘neat’, as a tea or consommé, it’s usually left to dance solo on your taste buds.
How to elevate the base…
There are several vectors you can take to elevate conventional, ‘bare’ stock or broth to a revitalizing ‘tea’ or restorative ‘elixir’.
Seasoning
By ‘seasoning’, I refer to the classic French application of salt and pepper. You should taste the dif-ference these essential flavour enhancers make, but not their own signature flavours, per se. Always taste for these two fundamental flavour boosters at the end of coking any savoury dish. And adjust before serving, as you see fit.
Spices
… Can make a big difference in the impact your broths have on your guests. Daily Wrap contributor Marcin Michałowski recommends cloves, soy sauce, ginger and turmeric as go-to general choices that will complement a range of broths from veggie through the rainbow you’ll get by simmering the bones of various meats and veggie ‘trinities’.
You can even start with a broth base such as Miso, adding complexity and depth to its flavour profile. And all you need is one of the aforementioned additions to make the magic.
Herbs
A few specific herbs make solid, foundational additions to a number of different broths. One is the ubiquitous bay leaf, that imparts a rich, slightly earthy undertone to already-hearty broths.
Others, such as lovage and marjoram, give lighter poultry, Miso or veggie broths deeper, mysterious nuances which can be tweaked to complement seafoods, poultry or veggie themes.
Just a scootch of fresh thyme, cilantro or lemongrass can add a focal point of signature flavour to broths, tuning them to the overall theme of the meal or snack you’re enjoying them with.
Wine or spirits
There are a number of go-to traditional combinations that you can rely on to kick a broth a click (or several!) higher. Red Wine or Sherry with red meats. Dry White Wine with Asian, fish/seafood dishes or poultry… Generally, whatever wine you’d drink with the meat or veggie combo your broth comes from can be added in judicious splashes to enhance the beverage.
Tips…
When using full-strength stocks as beverages, DO strain out any solids and debris. And use clean cotton cloth such as fragments of old bed linens to filter out at least some of the finer paticulates if your stock is cloudy at all. But be careful not to go too far! You DON’T want to filter out desirable flavour and colour components…
DO serve your broth beverages at 180 F to 200 F – the ideal range for coffee and tea.
My take
The foregoing is just a basic take on how to upgrade plain broths or stocks. Feel free to experiment with other flavours as your imagination my suggest. I haven’t even gotten into the classic Indian curries and trademark regional masalas, yet… Rule No. 1: Taste, taste, taste!
And overall, DO come around to thinking of broths and stocks as beverages as well as just bases for soups or stews!
~ Maggie J.