Maggi broth. How to make chicken broth. Maggi bouillon cubes - benefits and harm

Description

Today you can hardly meet at least one person who has never tried chicken and chicken dishes. For example, the high gastronomic qualities and beneficial properties of chicken broth have been known to mankind ever since this bird was domesticated. Many cuisines around the world recognize chicken dishes as not only an excellent option for the everyday diet, but also boast a huge arsenal of recipes for holiday dishes.

The main advantage of chicken meat is considered to be its relatively low fat content, due to which boiled breast and chicken broth maggi They are classified as dietary dishes, which also have some healing properties. Thus, chicken broth often has a second name - “Jewish penicillin” - for its ability to raise sick people, as well as those who are weakened after operations, to their feet. But this applies exclusively to poultry products that were raised without the use of modern technologies, that is, in the fresh air and using clean feed.

In general, broth is a decoction that is prepared from the cartilage and bones of an animal. During the cooking process, almost all fat that appears on the surface is carefully removed. Boil chicken broth maggi It is usually recommended to use low heat for about two hours, while half an hour before readiness add a whole onion, which you don’t need to peel, but simply rinse thoroughly, carrots, parsley or celery root. Some housewives, when the dish is ready, turn the vegetables into puree and add them to the liquid, but this is more a personal desire of the cook than a necessity.

Serve chicken broth maggi You can use it as an independent dish, flavoring it with pies or crackers, or you can diversify your diet by preparing aromatic and nutritious soups and other first courses based on it. By the way, the calorie content of chicken broth is low and is approximately 50.7 kcal per 100 grams of product.

Maggi Seasoning Chicken Broth: Useful Properties.

Traditional medicine claims the benefits of chicken broth for colds, which are often accompanied by fever. It is believed that when it is used, the patient's general condition improves significantly.

Also, the beneficial properties of chicken broth include stimulating the processes of bone healing in fractures of varying severity. Also, some sources claim that this meat product has a healing effect on the course of gastrointestinal diseases, such as ulcers or gastritis.

As mentioned above, most people believe that the benefits of chicken broth are beyond doubt. However, recently one can increasingly hear that despite the enormous popularity of this dish, doubts are beginning to arise about its harmlessness. For example, some experts argue that in fact, meat broths are much more harmful than the same meat.

Seasoning maggi Chicken broth: Harmful properties.

In general, the question of the benefits and possible harm of chicken broth is quite controversial, but the fact that for children it is a rather heavy food that is not recommended to be given to them can be said for sure.

Hot chicken broth - although not a “full” soup, is also a very tasty and satisfying first course. Especially if you supplement it with crackers, a boiled egg and finely chopped fresh herbs. In addition, the broth can serve as a basis for preparing other dishes - not only soups, but also risotto, stews and vegetables.

A few simple rules will help you cook delicious chicken broth:

To prepare the broth, it is better to choose different parts of the bird carcass. But you can cook the broth from a whole one (a standard kilogram chicken will require 5 liters of water, the output will be 3-4 liters of chicken broth). If you cut up a chicken, you need to take “meat bones” for the broth - a couple of legs, two wings, a neck, ribs. A strong broth is also obtained from the legs, but excess fat should be cut off from them so that during cooking it does not cover the entire surface of the broth. Dietary chicken broth - for therapeutic and dietary nutrition - can be cooked from the breast.

Prepared chicken pieces should be washed well, placed in a pan and covered with cold water. You should first bring the chicken to a boil over high heat, then drain the water (and along with it all harmful substances) and rinse the bones and meat with cold water. After this, add cold water again and cook over low heat. From time to time, while the broth is cooking, it is necessary to remove the foam. If the chicken pieces are not too large, then it is enough to cook the broth for 30-40 minutes.

For taste and aroma, you should add vegetables, roots and spices to the broth. For this purpose, peeled and onions are placed in the “classic” chicken broth (they can be cut into large slices or left whole). Some people add a stalk of celery or peeled root to this “couple”. At the end of cooking, the vegetables must be carefully removed - they have already “gave” all their taste and vitamins to the broth. From the large “assortment” of seasonings and spices for chicken broth, black peppercorns, dried dill seeds, and fresh or dried parsley are the best. You should not put allspice and cloves in the broth - they can interrupt the taste of the chicken.

The process of preparing chicken broth is quite simple and not too troublesome, but not everyone has free time for it. You can simplify the task and save time with the help of a Golden Broth cube from MAGGI®. Its updated and improved composition contains even more vegetables and herbs, and the broth is enriched with iron. The “golden” cube gives the dish a rich taste and pleasant aroma, because its recipe contains spicy dried herbs (parsley,

All kinds of food concentrates, such as dry bouillon cubes, are becoming increasingly popular today. Intrusive television advertising promising that they will give our dishes a “unique rich taste” is doing its job - it’s rare that a housewife these days doesn’t have dry Maggi in her kitchen cupboard. What are they - are they useful or harmful? Let's take a short excursion into history and see how the composition of concentrated dry broth has changed, which of them are the most useful, and which can harm our body.

History of the development of Maggi bouillon cubes

People have had the desire to preserve broth for as long as possible, for use when necessary, for quite some time. In any case, the first attempts to make dry broth date back to 1773. It was from this time that the surviving recipe for “broth cakes,” as the analogues of modern bouillon cubes were then called, dates back to this time. According to the recipe, it was necessary to prepare a broth from beef, veal and lamb legs, add sea salt and egg white to it, boil it and then dry it. The author of the recipe claims that such a “broth cube” could be stored for 4-5 years.

Liebig's broth extract

In the mid-19th century, the German chemist Justus Liebig proposed his own version of a dry bouillon cube. To obtain it, he pressure-cooked lean beef, then evaporated the resulting broth and filtered it. This product was put into mass production already in 1865, under the name “Liebig Meat Extract”. It was supplied mainly to the active army and was packaged in glass jars. But very soon this broth concentrate also came to Russia and France. Unfortunately, the taste of this broth product left much to be desired. According to contemporaries, the broth made from “Liebig’s meat extract” smelled very strongly of ammonia; it could only be eaten if fresh meat was added to it. It is clear that this made the production of such a broth almost pointless.

Use of bouillon cubes in Russia

They also tried to make a dry bouillon cube for long-term storage in Russia. Thus, a certain Klechkovsky, a Pole, originally from Vilna, when he was in exile in the Arkhangelsk province, began to make dry broth slabs, which he prepared from partridge meat. Unfortunately, their production was too expensive, and partridge meat is a rare product. Therefore, Klechkovsky’s invention did not gain wide popularity and sank into oblivion. This was greatly facilitated by the fact that those entrepreneurs who were involved in the production of “Liebig Meat Extract” declared real war on the unfortunate Pole. True, this did not bring them any benefit, since their products were also not in demand. Gradually they were forced to stop producing it.

Maggi bouillon cubes

For the first time, bouillon cubes, almost the same as we are used to seeing them now, appeared in 1882, in Switzerland. Their manufacturer was Julius Maggi. Cubes called "Golden Maggi Cubes" were made from specially processed beef meat and bones. It was a rather complex production, which could not be called artisanal. The initial raw materials were crushed and treated with hydrochloric acid, then filtered and boiled. Vegetable fats and vegetables were added to it. Then the raw material was dried and cubes were pressed from it.

Subsequently, the manufacturer managed to make the product extremely cheap. And all thanks to the fact that Maggi bouillon cubes began to be made not from meat and bones, as was the case in the beginning, but from vegetable proteins. Now even people of the smallest income could purchase them, thanks to which bouillon cubes under the Maggi brand became extremely popular. First in Europe, and in the first quarter of the 20th century they conquered the whole world. In 1947, the Maggi company became part of the industrial giant Nestlé.

Bouillon cubes in the Soviet Union

The Soviet Union was probably one of the few countries that did not purchase Swiss Maggi cubes. They produced their own bouillon cubes here, and, to the credit of the producers, it must be said that they were made exclusively from natural products, including natural meat. Unfortunately, it was precisely because of this that Soviet bouillon cubes were not stored for very long, and therefore did not gain much popularity. However, other semi-finished products were also produced in the Soviet Union, they were very widely distributed - Soviet citizens who devoted their lives to building a bright communist future simply had no time to do housework. With the disappearance of the USSR, bouillon cubes made from natural meat also became a thing of the past.

New and unusual products for Soviet buyers appeared on Russian shelves. And their sales, moreover, were stimulated by aggressive television advertising. Those who lived during these years remember well the famous song about bouillon cubes “Galina Blanca”, which is glug-glug. (By the way, Galina, translated from Italian, means “chicken”. This advertisement has nothing to do with a Russian female name). Bouillon cubes were cheap and were added to almost all hot dishes, from soups to dumplings. The advertising was convincing and beautiful, the audience was fully confident that the cubes were not only tasty, but also healthy. But is this really so?

Composition of bouillon cubes

Although the packaging of bouillon cubes says that they contain natural meat, in fact there is very, very little of it. Or rather, practically none, only a small amount of meat powder, which gives the broth a natural smell. The cubes are based on plant protein extracts obtained from corn processing, starch and salt. Starch creates the illusion of richness, but as for taste, it is created by the famous monosodium glutamate.

The fat contained in the broth cubes is also of plant origin, but the appetizing color of the broth is achieved through dyes, usually riboflavin, a vitamin belonging to group B. And, of course, the Maggi broth cube contains a large number of artificial additives - flavorings, oxidizing agents, etc.

Maggi bouillon cubes - benefits and harm

The broth obtained from Maggi bouillon cubes, despite the presence of vitamin B in it, cannot be compared with natural meat broth.
When cooking meat, it releases a significant amount of the beneficial substances it contains into the water. This extract stimulates digestion and promotes better absorption of food. This is why liquid food is so beneficial. This benefit is lost when making broth from bouillon cubes.
Broth made from cubes, on the contrary, can cause irritation of the mucous membrane of the stomach and intestines - because it contains a large amount of salt, spices and monosodium glutamate. And although this taste enhancer is not at all as dangerous as is commonly believed, it still has little benefit and regularly eating foods that contain it is not recommended.
The amount of salt contained in a bouillon cube is also excessive for the human body. The nutritional value of plant proteins, unlike animal proteins, is extremely low, and artificial additives and dyes can easily cause allergies.
In general, there is absolutely no benefit from bouillon cubes. But, according to doctors, there is harm with regular use. Maggi bouillon cubes, if eaten frequently, can cause gastritis, pancreatitis, peptic ulcers and other problems with the digestive system. In addition, their use is a potential cause of irritable bowel syndrome. However, like other similar nutritional supplements and concentrates.
A single consumption of broth from a cube or food prepared with its participation will most likely not cause you much harm, but it will not bring any benefit either. Unless, of course, you are allergic to the components of the bouillon cube. But your permanent menu must be based on broths made from natural meat.
If you want the benefits of bouillon cubes, use homemade recipes where you can control the ingredients.