Broth is the basis of many dishes, and especially soups. The taste and appearance of the culinary masterpiece depend on its quality. Very often, the cooked broth is cloudy and does not please the eye at all. What does it depend on? How to make broth transparent? This question is often asked by inexperienced housewives. To answer it, you should understand the technology of cooking the broth, in some subtleties and secrets.
Main rules
Home-made first-course recipes always involve the use of broth. It is prepared from any kind of meat, chicken, vegetables and fish. Regardless of which foundation you choose, you must follow the basic dogma that will allow you to get a transparent and beautiful product. We always put the meat in cold water. During cooking, it gradually draws out all the necessary substances, and the broth turns out not only transparent, but also tasty.
Here, the meat variety is also an important point, but we will talk about this later. Be sure to remove the foam that forms during cooking. It is she who can spoil the product, making it cloudy. Do not boil too violently. This is the most important rule. And finally, the onion, added to the pan, contributes to a beautiful, transparent broth.
Chicken bouillon
Cooking clear chicken stock is easiest. This type of meat is considered dietary, and its cooking time is much shorter. However, despite all the ease of preparation, this process has its own subtleties. How to make broth transparent (from chicken)? First, the quality of the original product must be very high. This will provide the most important thing: taste and nutrition. In order to make the broth dietary, excess fat and skin are removed from the chicken.
There is no particular nutritional benefit from them. But if you want to get a more rich product, you can leave them. We wash the chicken only with cold water. Fill it with non-hot liquid too and set it on fire. Bring the contents of the pan to a boil and reduce the heat to a minimum. Boil too much. Using a slotted spoon, remove the foam that will appear. A good broth is obtained after long cooking (at least 2 hours). For chicken, this time can be reduced to 1.5 hours. We do not cover the pan with the lid, do not touch the meat. For transparency, add sautéed onions and carrots to the pan.
Meat broth
How to make broth transparent from meat? This is a bit more complicated than with chicken. Meat (pork, beef and lamb) is cooked much longer. And to get a beautiful and tasty product you will have to make some efforts. A good broth is obtained from tubular bones in combination with meat. The original product is placed only in cold water.
So the meat will give all its juices to the broth, and it will turn out to be rich. Do not forget, as in the first case, to remove the foam. Cook over low heat with the lid closed. To improve the taste, add roots, onions, carrots, spices and other ingredients - an hour and a half after the start of the cooking process. Cooking meat is better for about 4 hours. After that we take it out of the pan and filter the broth. It is better to cool it immediately by putting it in a container with ice.
Lighten the broth
Very often it turns out that the broth becomes cloudy. What to do in this case? To make the broth transparent, make a guy. To do this, take about 300 grams of meat and pass it through a meat grinder. Then we mix a glass of ready, but not hot broth with raw egg white. Add the meat and mix. We insist this mixture for about 30 minutes and pour into a not very hot broth. Cook over low heat for 40 minutes. During this time, the minced meat with protein will curl up and be at the bottom of the pan. The liquid will become transparent, and it will only need to be thoroughly filtered. Here's how to make the broth transparent.
Jelly broth
The traditional dish of Russian cuisine - jelly - is always made on the basis of meat broth. There are a lot of cooking options. But in any case, it is very important to get a clear broth for jelly. This dish is cooked from different types of meat (pork, chicken, beef). What is its basis? Of course, a good, rich broth that freezes without additional ingredients. It is not necessary for the aspic to choose the meat of a young animal. It will be less rich. Pork shank well cleaned is best. This is not the most meaty part, but it is the tendons, skin and bones that give a good fat. For chicken stock it is better to take more wings.
How to cook aspic
The cooking process is one of the most important points. It consists of two stages. Initially, the pork knuckle, legs and chicken wings are laid in the pan. They are boiled for about 3 hours (wings - 1.5 hours). Then put chicken meat, pork and beef and cook for about 2 hours. 15 minutes before the end add spices (bay leaf, peppercorns, roots and salt). Salt well. Jellied meat consists not only of broth. It is also meat, and it will be fresh.
Some tips
If you cooked a transparent broth, it means that you will get a beautiful jelly, aspic or soup. Such a dish always pleases the eye and becomes the pride of the hostess. To do this, observe the following rules. First, remove foam and grease from the surface. Secondly, do not allow fluid to boil in the pan. Be sure to make a guy if the broth is cloudy. Throw a piece of ice into the pan and bring the contents to a boil. Heat the broth over low heat without tightly closing the lid. Use only fresh meat for cooking. Frozen foods make it cloudy. In extreme cases, use washed egg shells, which must be removed after cooking. These tips will help those who don’t know how to cook the broth transparent. Finally, I would like to recall the use of the now indispensable "assistant" of almost every modern hostess - a multicooker.
Multicooker broth
Modern housewives do not want to spend a lot of time preparing delicious dishes. Therefore, smart technology comes to their aid. Hassle is less, and the broth in the multicooker turns out to be tasty, rich and fragrant. Take a kilogram of beef with seeds, one carrot, several peas of pepper, parsley, celery or parsnip and one large onion. Home recipes are always a lot of spices, tastes and aromas. We divide the prepared meat into pieces and put it in the multicooker bowl. We clean all vegetables and roots. The bulb can be left in the husk, but rinse well. This will give the broth a golden color. We lay out all the ingredients in a bowl and pour water to the maximum. We turn on the soup cooking mode for 2 hours. After this time, the broth will be ready. It must be filtered.
Conclusion
Preparing a good, clear broth is easy. Follow all the recommendations and tips - and get a delicious, rich dish. If you add carrots and onions in the husk, the color of the broth will be golden, slightly yellowish. When serving, you can add a little chopped greens and black pepper (ground), for the sharpness of taste. This dish is nutritious and well helps the healing body. Eat on health.