For many years, housewives all over the world have been sharing with each other, and also inventing new recipes. How to make the broth not only tasty, but also transparent? For every cook, it probably happened that the broth became cloudy and unappetizing. If this happens to your soup, don't despair, a few tips will brighten your broth and make it look appetizing.
Instructions
Step 1
The most frequently mentioned tip for clarifying broth is to add egg white there. The recipe, of course, is good, but rather laborious: you need to pour protein into the cooled broth, bring to a boil and hold on low heat for 10-15 minutes. But then you will need to strain your broth through cheesecloth or a sieve.
Step 2
Also, experienced housewives advise to cook the broth only over low heat so that the boil is barely noticeable. Be sure to remove the foam.
Step 3
An onion can be another faithful assistant. To make your broth even a little more transparent, you need to put a whole onion in it. Some housewives advise using unpeeled onions.
Step 4
Other ways: add fried vegetables, at the end of cooking - dried carrots divided into 4 parts, rice in a cloth bag, and even a shell. True, after the shell, you must filter the broth. Also, some housewives drain the first water after boiling, wash the meat and the pan and put it on the fire again. Well, and salted, of course, at the end of cooking.
Step 5
But experienced housewives do not recommend removing the grayish film formed on the surface: it is in it that contains a significant amount of nutrients. It will disappear by itself during the simmering process.
