Why Do Experienced Chefs Often Add Ice to a Pot of Simmering Bone Broth?

There are many useful tips involving ice that people apply in cooking, and among them, the method of adding ice cubes to a pot of simmering bone broth is widely used by professional chefs and savvy home cooks due to its surprising benefits:

+ Reduces the Odor from Bones

During cooking, bones tend to release impurities that cause unpleasant odors. Adding ice cubes to the pot while the broth is boiling slows down the release of these odors and allows the cook more time to skim off the foam, helping the broth retain its natural aroma and flavor.

+ Helps Clarify the Broth

When simmering bones, the boiling process causes the broth to become cloudy due to foam and bone impurities, making it look less appealing. Ice cubes help lower the temperature in the pot, causing impurities to solidify and separate more easily, resulting in a clearer and more attractive broth.

+ Enhances Flavor

The sudden change in temperature from adding ice helps release more components from the bones such as collagen and minerals. This makes the broth naturally sweeter, richer in flavor, and more suitable for a variety of dishes.

+ Preserves Nutrients

Bone broth is a rich source of nutrients like calcium, phosphorus, and essential amino acids. When you add ice to the pot, the sudden drop in temperature helps reduce nutrient breakdown, ensuring that the broth retains its maximum nutritional value.

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Tips for Making a Delicious Bone Broth

In addition to the technique above, here are some other useful tips to make your bone broth even tastier and more nourishing:

+ Choose the Right Bones

• Marrow bones: Provide a rich umami flavor, ideal for pho or hotpot.

• Oxtail or rib bones: Contain meat and fat, creating a slightly rich taste suitable for soups or stews.

• Chicken or fish bones: Best for light, delicate broths.

+ Thoroughly Prepare the Bones

Soak the bones in diluted saltwater or vinegar for 15–20 minutes to remove excess blood and odor. Then blanch the bones in boiling water for 2–3 minutes and rinse under cold water to eliminate impurities and fishy smells.

+ Add Seasonings

Use basic seasonings such as salt, roasted shallots, and roasted ginger to create a natural aroma. For added depth, you may include spices like cinnamon, star anise, and cardamom (commonly used in pho), or pepper and bay leaves (for soups).

+ Simmer for the Right Amount of Time

• Pork/beef bones: Simmer for 2–4 hours to extract full flavor.

• Chicken bones: Simmer for about 1–2 hours.

• Fish bones: Simmer for 30–60 minutes to prevent the broth from becoming fishy.