Jellied meat is a delicious and nutritious dish. Seasonings give it a special charm - horseradish, mustard, roots. But the cloudy broth does not add beauty to the jellied meat. It can be lightened, made icy transparent. In cooking, this procedure is called pulling.
It is necessary
-
- 2 liters of meat broth;
- egg white.
Instructions
Step 1
Prepare meat broth. Before pulling it off, it is better to strain it through cheesecloth folded several times. This is done to remove foam, small bones and large grease stains. The first cleaning path has been completed. Further procedure for gourmet aesthetes.
Step 2
Separate the white from the yolk. Use only raw protein to clarify the broth. This product has the ability to bind suspension in liquid. The result is a broth that is clear as water.
Step 3
Prepare an absorbent. In a separate bowl, beat the protein until smooth and a thick foam forms. If the liquid is more than two liters, use two proteins - the broth will be cleaner.
Step 4
Complicate the absorbent recipe for the best lightening effect. Add a tablespoon of crushed ice to the egg whites and beat until thick foam forms. The second version of a complicated absorbent: knead the absorbent from 100 grams of minced meat (twisted through a meat grinder at least three times), protein and three tablespoons of broth. Let sit in the refrigerator for 30 minutes and use according to the standard recipe. The minced meat in the absorbent will additionally saturate the broth with nutrients.
Step 5
Prepare the broth. It shouldn't boil. Ideally, the broth is very hot.
Step 6
Pour the absorbent into a saucepan of hot broth in a thin stream, stirring constantly. So that the absorbent spreads through the pan.
Step 7
Put the broth on low heat and simmer until boiling. All this time it must be stirred. Extinguish the fire five minutes after boiling.
Step 8
Let the broth cool. During this time, the curdled absorbent will settle to the bottom of the pan. Strain.
