How to make a muddy soup more transparent: the secrets and recipes of experienced chefs - video recipes at home

How to make a muddy soup more transparent: the secrets and recipes of experienced chefs - video recipes at home
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The broth is the basis for soups, it can be used in dietary nutrition. Dish look more appetizing if it will turn transparent.

How to make clear broth

  1. The clear chicken broth can be cooked in the following manner.
  2. Remove the skins from the carcass and fat. Rinse the chicken under running cold water, put in a saucepan.
  3. To prepare the broth using not too much cold water. Put a saucepan on low heat, bring the water to boil.
  4. Reduce heat, preventing churning water. From time to time to remove the surface of the broth foam and fat.
  5. Chicken broth is cooked for 2 hours. Add salt to it only after boiling, immediately after this will foam to be removed immediately.
  6. In the process of preparation is not recommended to cover the pan with a lid or stir the contents.
  7. When the broth is ready, strain it through a fine sieve.

The subtleties of cooking

To obtain a clear beef broth, do not use the long bones. Meat Only fill with cold water and cook it under the lid closed. From time to time, remove from the surface of the foam and fat. Beef broth brewed 3, 5-4 hours. After that, it is necessary to drain and cool quickly. This can be done by placing the pot in a larger container filled with cold water and ice.

Chefs Tips

Some cooks recommend cooking broth second, that is, first you need to pour the meat with cold water. When it comes to a boil, it is necessary to hold it on high heat for 3 minutes, drain the water. Then pour the product should be cold water and boil until ready again.

For the preparation of transparent fish broth, use a small fish, fish food waste (head without gills, bones, skin). Fill the product with cold water, bring to low heat until boiling, remove the foam and cook for 40 minutes at gentle reflux. Then strain.

How do I brighten a cloudy broth

  1. If the broth is still turned turbid, take egg white (the rate of 1 pc. 1, 5 L), whisk, dilute the small amount of cold water and pour into a pan.
  2. Bring the broth to a boil and strain it through a fine sieve or cheesecloth. For clarification, add the boiling broth juice of half a lemon, citric acid will promote clotting protein slurry. soup, the taste is not affected.

Broth can not only lighten but also satisfy additional nutrients. For this miss meat (e.g., chicken breast) through a meat grinder, pour the cold water at the rate of 1, 5 liters per 1 kg of meat, mix and place in a cold place. After 1 hour, add the lightly beaten egg whites and mix. To this add the sling of the broth, stir well, and enter into the broth.

Put a saucepan on low heat, bring to boiling, remove the foam from the surface. Egg-meat mass minimizes flakes, taking all the dregs. Continue cooking at very low boil for another 1 hour to nutrient broth was saturated. Once again, remove the fat from the surface, and then strain. To the broth remained clear during the warm-up, do not cover it with a lid.