The soup will have an ideal rich taste: what to do with the first water after cooking the meat
Preparing broth for first courses is a true culinary art that requires attention to detail.
One of the widespread myths is the need to drain the first water after cooking meat in order to get rid of harmful substances. However, professional cooks assure that this is not only a mistake, but also a loss of valuable broth that makes the broth rich and aromatic.
Usually, the first water after cooking the meat is poured out due to the formation of foam. In fact, foam is a folded protein, which is not only not harmful, but also very useful for the body. The first broth should be drained only when there are problems with the gall bladder, stomach or pancreas. In all other cases, it can be safely used to prepare delicious, rich and healthy soup or borscht.
