Point 11 of 12 · Page 11 of 12
11. The last portion of broth: use it where flavor matters
Use a small amount of suitable broth to loosen a bean sauce or help cook a pan of vegetables. If a recipe needs more liquid than you have, follow the recipe’s proportions and make up the difference with water where appropriate. Taste before adding salt.
Check when the broth was opened and how it has been stored. An open carton at the back of the fridge isn’t automatically safe because it smells familiar. Follow its label, and freeze suitable portions promptly if you won’t use them within the allowed time. Label the container so it isn’t mistaken for something else.
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