Lihatõmmised

Lihatõmmised, often translated as meat extracts or meat essences, are concentrated liquid preparations derived from boiling meat and bones. The process involves simmering these ingredients for extended periods, often with added water, to extract a rich, flavorful broth. This broth is then further reduced by evaporation, resulting in a potent, gelatinous substance that is intensely savory and packed with nutrients.

Historically, lihatõmmised were a valuable way to preserve meat and provide a concentrated source of sustenance, especially during times of scarcity. They were particularly popular in the late 19th and early 20th centuries as a readily available source of protein and iron. Different types of meat, such as beef, lamb, or chicken, can be used to produce lihatõmmised, each imparting a distinct flavor profile.

In modern culinary applications, lihatõmmised serve as a powerful flavor enhancer in a wide range of dishes. They can be dissolved in hot water to create a quick and flavorful broth for soups, stews, and gravies. They are also used to add depth and umami to sauces, marinades, and even vegetable dishes. While commercially produced versions are widely available, many home cooks also prepare their own lihatõmmised from scratch, appreciating the control over ingredients and the superior flavor. The high concentration of collagen and minerals contributes to both its nutritional value and its characteristic gelatinous texture when cooled.