Broth
Strongly seasoned broth is a fantastic basis for effective hangover helpers. The French (what else) term “Consommé” is often used to refer to broth.
Consomme is crystal clear while broth will almost always have some suspended materials in it.
Broth is made by simmering vegetables or meat and bones for some time, until the flavor of the simmered food has infused the water. The stock or broth is then usually poured through a strainer to remove most of the particles, bones, skin, and the meat. It’s used this way, with no further processing.
Consomme is cleared by adding a step: after sieving as above, egg whites are added to the hot broth or stock. As the egg whites cook, they precipitate into the stock, and begin to bind with some of the particles in the broth. They then rise to the top, appearing as scum or foam. Once the foam cap has formed, pouring off the broth from below, while leaving the cap undisturbed will produce consomme – a broth as clear of suspended particles as water.
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered.[1] Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley or oats, it is then generally called soup.
Replenishing potassium lost through alcohol’s diuretic effect is a recommended hangover cure. Broth made from bouillon cubes or any home made soup broth helps replace the salt and potassium your body loses when you drink.
