Brodo: Italian Meat Broth
I
Origin
Not yet written for this entry.
II
Description
Italian brodo — made with beef, veal, chicken, or a combination — differs from French stock in its intention: brodo is meant to be drunk and used as a soup base, not reduced to a sauce. It is therefore seasoned (lightly salted) during cooking and designed for a final flavour that is good without reduction. The cold-water start, the vegetables added whole rather than chopped, and the maintenance of a gentle simmer rather than a boil are techniques Hazan shares with the French tradition but applies with Italian intent.
III
The Thread
Not yet written for this entry.
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year