What a spoonful of chilled broth can tell you
Dip a spoon into a chilled broth and the surface may give way like soft jelly. That same gelatin gives warm broth its body. Here’s what to look for when you compare two broths.
Compare at the same temperature
As collagen cooks, some of it becomes gelatin. In a sufficiently concentrated broth, gelatin forms a network as the liquid cools. Warm it again and the gel melts. We value that body in Bò: it gives a cup a rounded mouthfeel and helps a pan sauce coat the food.
For a fair comparison, chill undiluted broths for the same time in the same fridge. A warm jar and a cold jar tell you very little about each other.
Then taste it warm
Then warm both and taste a spoonful of each. Look for a full savoury flavour and the way the broth feels in your mouth. If you cook with it, try reducing a little in a pan and see how it coats the back of a spoon. Read the ingredients to learn what went into it. The set of a chilled broth is a clue about texture, while the label and the warm tasting answer different questions.
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Updated · Alexander Pichugin