The clear broth is not only the basis for many soups, but also an excellent first course. Housewives often complain that the broth is not transparent enough. Why does the broth sometimes become cloudy and how can this be avoided?
It is necessary
-
- meat for broth;
- draft meat;
- protein from raw chicken eggs;
- onion;
- carrot;
- skimmer;
- gauze or clean white cotton cloth;
- sieve or colander.
Instructions
Step 1
Success in any culinary endeavor depends on the quality of the raw materials. As Bulgakov's hero argued: “Second freshness is what nonsense! There is only one freshness - the first, it is also the last. And if the sturgeon is of the second freshness, it means that it is rotten!”Only fresh products can be used to cook a delicious and beautiful broth. Choose a piece of chilled meat with a uniform color of the flesh, it should not have a strong unpleasant odor. This is the first, but not the only step towards your goal.
Step 2
In addition to choosing products, it is important to observe the basic rules for preparing broth: 1. If your goal is to cook a rich broth, put the meat in cold water. If you want to cook the meat so that it remains juicy and soft after cooking, first bring the water to a boil: the protein on the surface of the meat will curdle faster and form a shell that will not allow the meat juice to pass into the broth.
2. The broth should not be brought to a boil, cook over low heat. Do not stir or shake under any circumstances.
3. Nutritionists advise to cook the broth in at least two waters. After boiling, pour the first broth into the sink, rinse the meat, put in a clean saucepan, fill with fresh water and cook further according to the recommendations given.
4. Use a slotted spoon or spoon to skim off any foam and grease from time to time. This should be done in several stages. You can add some cold water in between. Protein fines will rise more quickly from the bottom of the pot and form a foam.
5. After removing the foam, add vegetables to the broth - onions, carrots, if desired, celery root or leeks. They also help cleanse the broth. If the onions and carrots are lightly baked in a dry, hot frying pan before placing them in the broth, they will give the broth an additional aroma and a beautiful shade.
Step 3
Strain the finished broth through several layers of cheesecloth placed on a sieve or colander. Remove excess fat from the broth surface with a paper towel or napkin.
Step 4
If you find the broth is not clear enough, you can lighten it with a so-called guy. To do this, use a suitable protein product as a sorbent. For meat broths, it is recommended to use raw chicken protein, minced meat, milk. For fish broths - pressed caviar.
Step 5
The classic version of the broth abduction was given in the "Book about tasty and healthy food." Pass 300 grams of meat through a meat grinder, add one egg white, 1 glass of broth, mix. Leave in the refrigerator, covered, for half an hour. Then add this mixture to the hot broth, bring to a low boil, covered. Cook over low heat for another half hour. As a result, the boiled minced meat should settle at the bottom, and the broth should become completely transparent, it should be carefully filtered. Leftover braces can be used as a base for meat filling and can be used to make meat pies, filled pancakes or potato casseroles.
