How to lighten the broth? We learn!

How to lighten the broth? Every housewife who cooks meat inevitably asks this question. Usually in the process the broth becomes turbid, but who would not want to make a clear, like a teardrop, a beautiful soup? It is possible to lighten absolutely anyone, be it meat, chicken or fish. The only thing that should always be considered is what kind of broth, so as not to degrade its taste. All methods, one way or another, are based on the unique property of egg proteins to absorb the smallest particles, thereby making your future soup less cloudy.

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But how to brighten the broth to a clear state? This is not always the case for the owner, but there are a number of products that enhance these properties of the protein. These are crushed bones, eggshells, minced meat and grated carrots. The process of clarification is always the introduction of cold products into hot broth. This is called a thermal contrast.

How to lighten the broth?

Let's consider several methods and with different products. We will take the amount of absorbent composition, based on one liter of liquid.

Let's start with chicken broth. For its clarification, the absorbent composition is prepared in the following way: we take crushed poultry bones or minced meat, which will be more correctly prepared from ham without skin, or shell. Quantity is calculated based on the proportion: 200 g of additive, 1 protein per liter of soup. Then we cool in the refrigerator, take it out and quickly inject it into the hot liquid.

With one kind of clear. "But how to lighten the broth for the jellied?" - you ask. It's as simple as that, just mincemeat will take meat, crushed bones too, so as not to spoil its taste. The method of cooling differs only slightly. Minced meat is mixed with water, exceeding its weight by half. You can add ice. And only then put in the cold. And when we get it, mix it with whipped whites and add a little salt. Here's how to lighten the broth for the jellied can. The same method is suitable for any meat soup.

If we are going to add carrots to the broth, then it can help us make it transparent. It should be rubbed, mixed with pre- whipped proteins and cooled.

For fish broth , one cooled protein can be used. It is said that it effectively brightens its black caviar, but it is painfully expensive this method.

The absorbent compound should always be very cold, and the liquid itself hot - 65-75 degrees, but it should not boil. Therefore, after learning how to lighten a cloudy broth, follow its temperature. First we add only half of our composition and quickly mix. Next, bring to a boil and introduce the rest. Then we reduce the fire and slowly cook, carefully watching the moment when the absorbent composition will gather on the surface of the broth. This process takes a different time, it all depends on the cooking time of the products themselves. For example, beef soup will have to be cooked for an hour. And just proteins - only 15 minutes. Then the broth is cooled and this "crust" is removed. Further it's still easier. Pour it into another saucepan - and you can start cooking a fragrant, beautiful, transparent soup.

How to lighten the meat broth?

There are many tips on this, but not all of them are equally useful. For example, recommend putting a whole bulb. Experience shows that it does not affect the transparency of the broth, although it makes it more pleasant to taste and gives a beautiful golden hue. However, if there is meat in the future soup, it should be noted that it will become slightly darker.

If you just add cold water, the liquid will become turbid. So you need to know how to lighten the broth. This process is quite long and very laborious. It's easier to cook it right away than to fix your mistakes later.

It is necessary that it boils on a slow fire, and not boil with all its might. Periodically remove the foam, do not add water, especially ice. There are a lot of recommendations for making broth, but they are so simple that the mistress already does everything automatically to the third soup.

But if during cooking still suffered trouble and the liquid became turbid - just cook another soup. For example, with boiled potatoes or pea. And what kind of broth you had at first, no one would know.

Conclusion

Here such there are ways of broth clarification. We suggest you try every option to find among them your own, suitable in your case. We wish you success in this business!