Soups are cooked on the basis of meat broth, jellied meat is made from it, it can also be an independent dish - for example, with an egg or herbs. In any case, it is necessary that the broth turns out to be transparent, because the muddy one can discourage even a very unpretentious person, not to mention a gourmet. It is necessary to ensure that your culinary masterpiece is transparent during its preparation.
It is necessary
-
- bouillon;
- a raw egg:
- rice;
- linen bag;
- carrot;
- gauze;
- skimmer;
- mixer.
Instructions
Step 1
The perfect broth is obtained if it is cleaned in several stages. Cook it over low heat, periodically skimming off the foam. For this there is a slotted spoon - a large spoon with holes. When the broth is almost done, remove the large pieces of meat from the saucepan. A slow fire is needed so that the broth does not boil particularly violently. If the boil is not very strong, the broth immediately turns out to be more or less transparent.
Step 2
Fold the cheesecloth in 3-4 layers and strain the broth. At this stage, foam, small pieces of meat, bones, etc. are removed. In principle, you can also strain through a very fine sieve. Pour the broth back into the pot. For soup, the broth clarified in this way is quite suitable, but if you cook it as an independent dish or as a base for jellied meat, you will have to work a little more.
Step 3
Separate the white from the yolk. This is done in the following way. Tap the eggshell with a spoon or knife so that there is a crack in the middle. Substitute a small bowl or cup. Break the shell over it to make 2 "cups". Pour the yolk from one to the other several times. At the same time, the protein should drain into the bowl. Use the yolk at your own discretion, you will not need it to clarify the broth. The protein from one egg will be enough to clarify 2 liters of broth.
Step 4
Whisk the protein. You can use a mixer or whisk for this. Egg white is an excellent sorbent. You can make it even more effective by adding 1 ice cube for 1 protein. If you mix 1 protein with 100 g of minced meat and a couple of tablespoons of broth, and then whisk it all slightly, then such an absorbent will not only lighten the broth, but also add nutrients to it.
Step 5
While you were preparing the absorbent, the broth must have cooled down. Heat it up, but don't bring it to a boil.
Step 6
Pour in absorbent carefully. Stir the broth to dissolve the protein or other absorbent throughout the saucepan. The trickle should be thin and uniform. Do not stop stirring the contents of the saucepan even after the protein has spread. Turn the heat to low and bring the broth to a boil. Let the contents of the pot simmer for five minutes.
Step 7
Cool the broth to room temperature. It is not necessary to specially catch pieces of curdled protein with a slotted spoon, it will perfectly settle to the bottom by itself. Strain the broth through cheesecloth. A couple of layers for the second filtering will be enough.
