What to do to make the broth clear. How to make a cloudy broth transparent

How to make the broth clear if it has become cloudy? After all, any soup looks more appetizing if it is cooked in a beautiful transparent broth. But the cloudy broth does not add to the appetizing of the dish at all. Unfortunately, it is not always possible to cook the broth correctly. But there is a way to help correct the situation. You can return transparency to the broth with the help of chicken egg white.

How to make the broth transparent if it has become cloudy, a recipe with step by step photos

Instructions:

1. The broth, which needs to be returned to transparency, remove from heat after boiling and leave it for five minutes to cool slightly.

2. While the broth is cooling, you need to prepare the protein. To do this, carefully divide the egg into two halves and drain the protein from the egg into a small deep plate, remove the yolk, it is not required.

3. Using a fork, beat the protein vigorously, as for an omelette, for a few minutes until it turns into a foam.

4. Now pour the beaten protein into a slightly chilled broth and stir it a little.

5. Next, place the stockpot on the stove and bring it to a boil. While doing this, keep stirring.

6. As soon as the broth begins to boil, remove it from the stove and let it sit for five minutes. Then bring it to a boil again and remove from the stove. In total, this operation must be repeated two or three times.

7. After removing the broth from the stove for the last time, let it cool slightly and remove large parts of the protein mass from its surface with a spoon or slotted spoon.

8. Take another clean saucepan and place a fine sieve on top of it. Cover the sieve with clean gauze folded 4-5 times.

9. Now strain the broth through a sieve with cheesecloth.

Raw egg white in this case acts as a binder. Once in the hot broth, it begins to curl up and combine all the unwanted particles left in the broth after boiling the meat. When filtering, the protein with these particles remains in the gauze, and the broth is cleaned and acquires a beautiful transparency. Then you can use it to make soup or other dish. Remember this simple secret of how to make the broth transparent if it has become cloudy, and your soups will always look attractive and appetizing.

How to make the broth transparent if it has become cloudy at home, simple, quick and tasty!

The recipe for some dishes, such as jellied or transparent soups, involves the use of absolutely pure, light broth.

A broth is a decoction made from meat, fish, vegetables, mushrooms. And most often it turns out to be unclear. To prevent this from happening, you need to adhere to a certain technology that will provide the dish with the necessary saturation and transparency.

How to cook clear broth

The key to a successful broth lies in the preparation for its preparation. Correctly selected ingredients and temperature conditions will ensure excellent results.

The most delicious and rich broth will not come from a whole piece of meat, but from a combination of meat and bones. It is thanks to the bones that the broth acquires its characteristic gelatinousness. By the way, the bones of young animals contain more gelatin than adults. It is better not to use frozen meat for broth, since when defrosting it loses some of the juices.

There are no strict recommendations for the ratio of bones, meat and water. Consider the basic culinary rule: the more bones, the more rich and gelatinous the broth will be. Pour cold water over thoroughly washed raw materials, hot water will immediately seal the outer layer of meat, which will prevent the release of juices. Correct for boiling and pour in a sufficient amount of water, since it is strongly not recommended to add water (neither cold nor hot) during the cooking process.

Place the saucepan over high heat, after boiling, remove the foam, then reduce the heat to low and continue to cook, periodically skimming off the fat and foam. It is during slow cooking that more juices are released from the meat than during intense boiling. What will definitely make your broth cloudy is bubbling.

The cooking time of the broth is determined by the bones in the base and the amount of water (on average 3 liters). Beef is cooked the longest (8-10 hours), veal is cooked a little less (6-8 hours), pork is even less (4-6 hours), and chicken is digested the fastest (about 3 hours). In the kitchens of some restaurants, the broth is cooked for 36 hours in a row!

To make the broth more aromatic and acquire a beautiful color, use a whole onion, root vegetables (carrots, parsnips, celery) at the rate of 1 kg of vegetables per 3 kg of bones and meat. Professional chefs use a bouquet of garni to flavor the broth. These are parsley sprigs gathered in a bunch and tied with kitchen thread, celery stalks, bay leaves, spicy herbs. Place a fragrant bouquet 15 minutes before the end of cooking.

If, with all the efforts made, the broth turned out to be cloudy, you can try to fix it with the help of a proven chef's trick.

How to make the broth clear

1. Remove all bones, meat and roots from the liquid, strain the broth through a fine sieve.
2. To clarify 2 liters of broth, you need to take the protein of 1 egg.
3. Beat the protein thoroughly and pour in a thin stream, stirring constantly, into the slightly cooled broth. Return the saucepan to the heat and, while stirring, allow the contents to boil.
4. For 5 minutes of boiling, the protein will curl up and collect all the meat suspension. Turn off the heat and leave the saucepan for 15–20 minutes so that all the flakes settle to the bottom. Strain the broth again and enjoy the amber beauty!

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How to make the broth clear

To make the broth transparent, you can use the guy method, or initially cook it so that there is as little turbidity as possible. It is not difficult and within the power of any housewife, even not too familiar with culinary tricks.

Cooking features

To begin with, there are several types of broths:

• meat;
• meat and bone;
• bone;
• chicken;
• fish.

The cooking time depends on the type of food used. Chicken broth is cooked for about 1 hour, ordinary meat broth - no more than 2.5 hours. If you need beef or lamb bone broth, cook it for 4-5 hours. Bone pork or veal will cook faster - in 2-3 hours.

Ways to make the broth clear

Method 1. Drain the first water during cooking. That is, we put meat or bones in cold water, bring to a boil, cook for 5 minutes, then drain this liquid. We wash the meat under the tap, pour in a new portion of cold water and continue to cook. The second broth will turn out to be transparent, aromatic and at the same time dietary, especially if you used chicken meat.

Method 2. Peel a medium-sized onion and cook it whole with the broth. Remove at the end of cooking. The liquid will turn out to be beautiful, transparent and fragrant. This secret was used by many of our grandmothers.

Method 3. To make the broth transparent, the meat is soaked in cold water for 3-4 hours before cooking. Then the water is drained, poured fresh, and put on fire. Bring to a boil, and then reduce the stove to a minimum and cook until tender over low heat, that is, so that it does not boil much during cooking. If cooked over high heat, the broth will turn out cloudy, fatty and rich.

Method 4. The popular way is to add blood from meat, that is, ichor, to the pan. It is added to boiling water with meat and cooked together until tender. The ichor collects all the dirt and grease from the liquid, then all that remains is to remove it and strain the contents of the pan.

Method 5. When the water boils, put a whole carrot and onion in a saucepan and cook until the meat is tender. In the process, remove the foam from the surface. After cooking, the vegetables can be thrown away. The broth will turn out golden, but at the same time transparent.

Method 6. Simple, but unusual secret- put a lid or plate on the bottom of the pot. If the meat does not come into contact with the bottom during cooking, there will be less turbidity.

Drawing broth

This method is used by many chefs. There are two types of guy lines. Let's consider both.

Minced meat

We need: 1 egg white, 300 g of ground beef, 1 glass of broth.

Boil the beef broth, let it cool, then strain and remove excess fat. Beat the protein, put it in the minced meat and fill it with a glass of cold broth. Stir well into a single mass and refrigerate for 20-30 minutes.

We warm up the remaining broth, put a pull from the refrigerator there, rubbing so that it is not one lump. Stir well, close the lid, and cook for 30-40 minutes over low heat. At the end of cooking, the guy will fall to the bottom, and the pure broth will rise to the top. Strain it and make any soup. Minced meat can be used as a filling for casseroles, pies or other similar dishes.

Protein draw

You will need 1 grated carrot and beaten fresh protein.

Grated carrots are mixed with whipped protein, added to the broth, cooled to 70 degrees, then heated to a boil and cooked for about an hour over low heat. All the dregs will curl up and float up, and then don't miss it and carefully remove the foam from the surface, and at the end of cooking, strain.

Helpful hints:

Salt water should be 30-40 minutes before readiness, so as not to inhibit the process of cooking meat.

If you need diet broth, boil it in second water, or if you want rich, add bones.

Whenever you want to make the broth transparent, remove the foam from the surface during the cooking process, and soak the meat in cold water before placing it in a saucepan.

Before cooking, the chicken meat must be rinsed, skinned and fat removed.

or jellied dishes, an absolutely clean, light broth is required.

In his large theoretical article about I described in detail the technology of their preparation and what you should pay attention to when cooking so that the broth turns out to be clean and transparent.

But what to do if your broth, due to the mistakes made, still turned out to be cloudy? Is it possible to make it amber-transparent for a feast for the eyes? Of course you can!

In this article, I will tell you in detail and clearly show you my favorite, proven and 100% reliable way to cleanse broth.

For this experiment, I deliberately cooked the dirtiest veal broth I could possibly make. Oh, and it was not easy for me to do this because of my reverent attitude to the original quality of broths!

And this is how it turned out: rich, thick, aromatic, but completely cloudy, absolutely unsuitable for use as a base for transparent soups.

We will fix it!

To cleanse the broth, I always use a draft made from egg whites and shells. Protein and shells are an excellent absorbent, which, like a sponge, absorbs the smallest particles of meat dregs.

I recommend this proportion: for 3 liters of cloudy broth, take the protein and shells of 2 large eggs. Accuracy is not critical here, the amount of shells and proteins taken depends on the degree of contamination and the total volume of broth that you are going to clean. If you need to clear a smaller amount of broth, then focus on the proportion by taking the protein and the shell of 1 egg per 1 liter of cloudy broth.

The shell should be thoroughly rinsed from possible dirt, finely crushed, and the whites should be whipped into a fluffy foam. You can add a little lemon juice to the whites when whipping - this will make the protein foam more fluffy and more stable (if you suddenly forgot or the juice was not at hand - it's okay).

Strain the broth into a saucepan through a fine sieve lined with several layers of cheesecloth. For more clarity of the experiment, I skipped the stage of filtering.

Bring your strained, but still cloudy broth to a temperature of 60-65 ° C on the stove.

Add chopped eggshells to the broth and pour in the beaten egg whites. They will decorate your broth with such a beautiful snow-white hat.

While continuing to heat the broth, stir the contents of the pot with a spoon. At this stage, you can already see cloudy flakes, which are drawn by the foam from the whipped proteins.

Continue stirring and bring the broth to a boil. Let it simmer for about 5 minutes.

The boil should not be intense, otherwise your protein foam will escape from the pan; however, bubbling must be present to ensure that the turbid foam is absorbed by the egg white.

Brrr, look at how many hazy meat flakes the egg froth has collected!

Turn off the stove heating and let the broth "rest" for 15-20 minutes. During this time, a cloudy sediment from heavy meat flakes and eggshells will fall to the bottom of the pan.

It can already be seen that "the patient is rather alive than dead."

Carefully and accuratelyscoop the protein foam off the broth with a spoon. It is very easy to do this, because the egg white is curled up.I also became dense.

How do you like the resulting broth color?

Now, carefully, taking care not to disturb the heavy cloudy sediment at the bottom of the pot, strain your broth through a fine sieve lined with several layers of cheesecloth.

All sediment should remain at the bottom, which is what we needed. We throw it out without regret!

If everything is done carefully, then one stage of cleaning the broth is enough. In case of errors or if necessary, you can repeat the cleaning procedure 2-3 times.

And here he is, handsome broth! Absolutely clean, transparent, amber, pleasant color! He remained the same strong and rich, did not lose his taste at all.

The result has been achieved! Hooray!

I hope this article was useful to you and may now all your broths be always excellent!

, so as not to miss all the delicious!

I will also be glad to receive feedback on your cooking experience based on the materials of my article.

How to make the broth transparent if it has become cloudy or cook it correctly, including chicken, beef, or jellied meat; what to add + photos and videos

A properly cooked broth is aerobatics in cooking. The quality of the finished soup, sauce or aspic cooked on it depends on it.

And the fish or meat broth itself is already an independent dish. It can be served with croutons, pies, or by adding a boiled egg. Unfortunately, sometimes the broth becomes cloudy and loses its appetizing appearance.

What to do in this case? How to make the broth clear again?

What determines the transparency of the broth

In many ways, from the products from which it is prepared.

1. The fattier the meat, the more likely it is that the broth will turn out cloudy. During cooking, fats pass into a liquid and form an emulsion with it. The longer the broth is cooked, the more likely the fats will break down into fatty acids and glycerin, and the broth will become cloudy.
2. Broth often turns out cloudy from thawed meat than from fresh one. When defrosting, the meat loses juices, which pass into water during cooking. The broth becomes more nutritious and saturated, but some of the proteins curl up, forming a foam, which causes a loss of transparency.
3. If the water boils strongly during cooking, the broth even from chicken breast guaranteed to turn out cloudy. When boiling, small drops of fat and protein flakes are mixed, which form an emulsion and make the broth cloudy.
4. It is important when boiling to remove all the floating foam until it stops forming. Otherwise, the broth will become cloudy.

The fat content of the meat used for cooking affects the clarity of the broth

The quality of meat or fish does not always depend on us, but the correct preparation in order to achieve maximum transparency is in our hands. For this, it is useful to know some rules:

1. Before cooking, the food must be thoroughly washed with cold water, there should be no blood left on it.
2. Food should be placed in cold water if the goal is to cook broth rather than meat. So everything valuable will gradually pass from meat to liquid and the broth will turn out to be tastier and richer. If the meat is placed in hot water, the proteins on the surface will curl up, the pores will close and everything of value will remain in the meat. Good for meat but bad for broth.
3. Bring the water to a boil with strong heat, reduce to low, after removing the foam, cook at minimum. The water should not boil, but only sway.
4. We only cover the pan with a lid, but not tightly, otherwise the broth will begin to boil and lose transparency.
5. After boiling, remove all the foam. We do this until it forms. Most sources advise doing this with a slotted spoon, but better with a spoon, it turns out cleaner. It is also advisable to remove excess fat.

How to make clear broth for poultry, meat, or fish soup

To cook a transparent broth, you need to know some rules and strictly follow the instructions.

1. We will prepare the products: we cut the meat into small pieces, the bones - we clean, chop, we get rid of the gills and eyes from the fish heads, we also chop the big heads. The chicken can be put in its entirety.

   You can not cut the chicken for the broth, but cook it whole

2. I wash the products thoroughly, but do not squeeze them so that they do not lose juices.

   To prepare the broth, the products are poured with cold water.

3. Bring to a boil over high heat under a tightly closed lid.

   To prevent the broth from being cloudy, you need to remove all the foam.

4. Pour in a spoonful of cold water, after boiling, remove the floating foam. We repeat three times.
5. We reduce the heating to a minimum, open the lid slightly or remove it completely. Remove foam and grease from time to time.
6. Put the roots and vegetables and, if necessary, salt: chicken broth - 15–20 minutes, meat broth - 30 minutes before the end of cooking, put salt in fish broth immediately after boiling.

   Vegetables and roots will make the broth tastier and more flavorful.

7. We put seasonings and herbs. For broths they make a "bouquet of garni".
8. Cook until tender. You can determine the readiness of the meat. To do this, pierce the thickest edge with a chef's needle or just a fork. If they come in easily, the meat is done.
9. We take out the meat, discard the vegetables, filter the broth through a fine sieve or cheesecloth in 2-3 additions.

   Chicken and egg broth is a tasty and healthy dish

"Bouquet Garni" is a mixture of herbs tied with a thread. It is dipped in broth during cooking, then removed and discarded. The classic bouquet includes bay leaves, parsley and thyme. Depending on the recipe, the herbs change.

Garni's bouquet is a spicy herb for cooking broth, tied with a thread

For small seasonings like peppercorns, you can make a knot of cheesecloth or a wide bandage and dip it into the pot. If you are straining the broth, you can put the seasonings directly in the saucepan, then they will remain on the sieve.

To make the broth even more transparent, after boiling, you can cook the dish for 15 minutes, drain the water, wash the meat and dishes again, refill with cold water and cook as described above.

It is believed that in this way you will get rid of all harmful substances and antibiotics contained in products.

A controversial statement, since in the first 20 minutes most of the nutrients also pass into the broth.

How to make golden chicken or breast broth

Cooking time depends on the age of the bird and the size of the piece, from 40 minutes to 2 hours. If a diet broth is being prepared, it is recommended to remove the skin, it contains a lot of fat. If you cook broth with giblets, do not put in the liver, it will give a peculiar taste and may cause the broth to become cloudy.

Basis for beef or pork soup

It is advisable to take meat with a bone. A pitted broth is like a song without accompaniment. Ok, but something is missing. You can also cook bone broth, without meat.

The bones are pre-chopped into pieces, the tubular ones are cooked whole. Wash the prepared products, clean the bones. Beef broth is cooked for 3 hours, pork broth - 2 hours, bone broth - 4-5 hours.

Salt is added 30 minutes before the end of cooking, then roots and herbs are added.

How to make a delicious fish broth

The fish broth is cooked for no longer than 40 minutes; it is recommended to salt it at the beginning of cooking.

A well-cooked broth must be transparent, with glitters of fat on the surface.

Carrots, onions, celery and parsley root are put in meat and chicken broths, onions and parsley are put in fish broths.

To give chicken broth nice golden hue, put onion peels in it while it's cooking. You can boil the husk in a separate bowl, and then add the broth to the dish. This will improve its color and enrich it with vitamins. Another option is to caramelize the sugar until dark and then pour into the broth. But this is already a matter of taste.

Basis for jellied meat and aspic

For cooking jellied meat, it is very important to properly prepare the products.

Since those parts that are not used in other dishes - legs, tails, heads, go to jellied meat, they must be processed before cooking.

The set for jellied meat must be pre-soaked in cold water for 3-12 hours to remove excess blood and soften the skin. After that, we scrape the meat ingredients with a knife and wash them again.

Next, as usual, put the food in a saucepan, add cold water, bring to a boil, remove the foam and cook over low heat for 15 minutes. But in this case, it is appropriate to drain the first broth. This will not only allow for greater transparency, but also reduce the calorie content of the jellied meat, because we are cooking a very rich broth.

The washed meat is poured with cold water, brought to a boil and, as described above, cook for 5-6 hours over low heat. A multicooker helps a lot in this process, but if it is not there, it is quite possible to get by with a stove. Vegetables and roots are placed 1 hour before the end of cooking, salt and spices are added in 30 minutes.

As you can see, the preparation of a transparent broth requires attention and reverent attitude. But if for some reason it still becomes cloudy, you need to lighten it.

Jellied broth must be cooked over very low heat, otherwise it will become cloudy

How to lighten cloudy fish, chicken, or meat broth

A guy will help to restore transparency to the broth. From the name it is clear that the guy exists to pull off the turbidity, fat and foam flakes from the broth.

The easiest way to draw is with an egg white. Beat the egg white a little with a fork and add a thin stream while stirring into the broth cooled to 70 degrees. Bring to a boil, reduce heat and cook, stirring for 2-3 minutes. The protein will capture all the dregs from the broth and sink to the bottom. It remains only to strain it.

Another way is to add diluted water to the broth chopped meat... For broth, minced meat is taken, for chicken - chicken.

Mixed with egg white, diluted with a little cold broth or water. The minced meat is added to the broth, mixed, the dish is allowed to boil and boiled for several minutes.

The minced meat will be cooked and sink to the bottom. After that, the broth must be filtered through a fine sieve or cheesecloth.

Instead of minced meat, you can use grated carrots, then you do not need to dilute with water. The main principle: there should be protein in the guy that will bind the dregs.

For fish broth, in the old days, they used an extractor from pressed caviar. Now you can do with egg white.

: how to cook transparent broth - master class from chef Ilya Lazerson

Now you know how to prepare a transparent broth and how you can restore its transparency. The main thing is to follow the rules and not forget about some of the tricks that even professionals use, because no one is immune from mistakes.

• Irina Vasilieva
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