Make a good broth
In many recipes it is said that in the production of a broth (beef or chicken broth) one should skim off the boiled up foam. I think that's nonsense.
If the temperature is reduced shortly before the broth first rises to the point where nothing can boil over and the broth slowly settles in front of it, the foam volatilises into the liquid. The foam contains many trace elements and minerals that I would like to keep in the soup. Also, I do not clear the soup, but keep it naturally cloudy. She is so much more rich!
