She put the goose into a large pot, filled it with water… and added a glass!
“Why the glass?” I asked, surprised.
She smiled, “You’ll understand soon.”
20 minutes later, a soft clinking sound came from the pot – the glass had hit the bottom. Grandma skimmed off the foam and reduced the heat.
“Now watch how it works.”
🧠 What’s the glass for in the pot? A brilliant kitchen trick!
👉 The glass acts like a thermometer. As soon as the water starts boiling, the glass makes a sound – time to lower the heat.
Result:
– The meat stays tender and juicy,
– The broth turns out clear and flavorful.
🍽️ Kitchen tips:
✅ Temperature control: If you don’t use a glass, watch the foaming – once it boils, reduce the heat.
✅ Tastier broth: Add celery root, carrots, and unpeeled onion – it gives a nice golden color.
✅ Less fat: Let the broth cool, then scoop off the hardened fat layer.
✅ Tender meat: Soak in lightly salted or vinegared water for 1–2 hours before cooking.
