Bulion lub woda
Description
Broth or water are the foundations of various types of cuisine: plain water is tasteless and transparent, while broth has a clear color ranging from light yellow to brown and an intense umami flavor depending on the ingredients used. Meat or vegetable broth carries a deep aroma, adding a flavorful base to dishes, while water neutralizes and dissolves flavors without overpowering them. Nutritionally, water is essential for hydration and metabolic processes, containing no calories or nutrients. Broth provides protein, electrolytes, minerals, and collagen, supporting hydration, digestion, and tissue regeneration, with a note on sodium content. In the kitchen, both are used for cooking soups, sauces, risottos, braising meat, cooking grains, and deglazing pans; broth also works well as a base for clear soups and one-pot dishes. Store broth in an airtight container, cool within 2 hours, and consume within 3–4 days or freeze for up to 3 months; store water in clean, closed containers.
