The broth, cooked from high-quality, correctly selected meat, becomes quite transparent after straining. But, if something went wrong during the cooking process, there is always an opportunity to fix the broth by lightening it.
It is necessary
- For the first way:
- - meat broth - 3 liters;
- - eggs - 2 pieces.
- For the second way:
- - meat broth - 3 liters;
- - lean beef - 300 grams;
- - eggs - 1 piece.
Instructions
Step 1
To lighten the finished broth, strain it using a fine sieve or napkin and cool slightly.
Step 2
If the transparency of the broth after straining does not suit you, prepare a stretch that will allow you to bind a fine suspension that makes the broth cloudy. To do this, separate the whites from the yolks, refrigerate the whites and beat them into a lather.
Step 3
Pour the beaten egg whites into the broth and place the pot over high heat. Bring the protein broth to a boil, stirring constantly. As soon as the liquid boils, remove the pan from the burner and let it stand for ten to fifteen minutes.
Step 4
Place the pot on the stove again, bring to a boil, remove from heat and let the broth stand for ten minutes.
Step 5
Remove the protein-bound suspension from the broth by filtering it through a napkin. Gauze folded in several layers is also good for straining broth.
Step 6
Some culinary experts recommend preparing a composition for binding suspensions in minced meat broth. To prepare this composition, scroll the lean meat through a meat grinder.
Step 7
Separate the egg white from the yolk, cool, beat and mix with the minced meat. Add a glass of broth to the mixture, mix the resulting composition and put it in the refrigerator for half an hour.
Step 8
Place the chilled mixture in the pre-strained broth, place the pot on the stove and bring to a boil, covered.
Step 9
Reduce heat and simmer broth for forty minutes. After that, the contents of the pan can be filtered. The minced meat that was used to clarify the broth can be used to make casseroles.
