Good broth - all over the head! A beautiful transparent broth with golden droplets of fat and a stunning aroma is a complete first course. If the broth is cloudy, with foam, gray and ugly, then it will turn out not soup, but a real balanda. No need to allow this. There are lots of ways to brighten up homemade broths, to paint in pleasant colors, to turn a modest soup into a terrific dish for a homemade dinner.
How to make broths transparent - general principles
You can not use for transparent broth pieces of meat or poultry with pieces of ichor or dried blood. If pieces of fat or fat are hanging, they should also be removed. Next, the main product should be thoroughly rinsed with cold water, wring out. Bones and large pieces of pork, beef, it is desirable to soak half an hour in cold water. To broth did not become turbid, you need to remove the foam. This is done not only when boiling, but also in the process of cooking.
Basic principles of cooking:
1. You can not give the broth to actively boil and boil, so it will never get transparent.
2. No need to salt the broth during cooking, this is done at the very end, or at least half an hour.
3. After straining, the broth should be returned to a clean pan, be sure to rinse the pot.
4. Carrots, onions, parsley root give broths not only taste, but also a pleasant color. You need to add them entirely.
Lightening broth - is the removal of turbidity, that is, small particles. It cannot be done by ordinary straining. In cooking, the delay is used, most often on the basis of egg white. Below is a detailed recipe. The essence of the method is absorption, “pulling” suspended particles from a liquid. Then they are removed along with the protein. Other foods can be added to the egg, such as vegetables, minced meat, and crushed bones.
How to lighten the broth with the help of an egg
One of the easiest and well-known ways to lighten the broth is to do a quickie. The recipe on the basis of egg whites is suitable for any chicken and meat decoctions, it is in the cook technology books. Ingredients
• 3-4 liters of ready broth;
• 2 eggs.
1. Thoroughly wash the eggshells with soap and rinse with cold water. We break eggs, we take out yolks. They can be used for other dishes, they are not useful to us.
2. Protein whip into a good dense foam. Shell eggs from crumble.
3. Cool the cooked broth to about 70-75 degrees, add proteins, stir.
4. We send the pan with the broth to the stove, turn on the strongest fire, quickly bring to a boil. Turn off, leave for ten minutes.
5. We repeat the boiling of the broth with eggs two more times, but each time we turn off and let the broth stand for a while.
6. Now we take gauze, put it in a colander, strain the broth. Or use for this a sieve with small cells.
7. Now we must boil the broth again, use it for our needs.
How to make the broth transparent (mince meat)
Another simple way to make beef broth transparent. For the delay, in addition to egg white, you also need a little stuffing. It is important for him to use meat without fat.
• 1 carrot;
• 1 onion;
• 500-800 g of beef;
• 2.5-3 liters of water;
• 250 g minced meat;
1. Fill the washed beef with bones or just bones with cold water, send to the stove.
2. When boiling need to carefully remove the foam. Cook the broth under the lid at a barely noticeable boil for about an hour.
3. Remove the upper husk from the bulb or simply rinse well from the ground, pour it into the pan. Immediately throw a peeled, but not sliced carrot. Cooking broth for another hour. When boiling vegetables, the foam should also be removed.
4. Twist the lean piece of meat. Egg white beat in foam. Combine with minced meat, stir.
5. Add the minced meat to the pan with boiling broth. Stir so as not to grasp large lumps. Slowly bring to a boil.
6. Cooking broth over low heat for about half an hour.
7. We moisten cotton or gauze rolled up in several layers. Strain the broth.
Transparent chicken broth for noodles and soups
The recipe is simple transparent chicken broth. It can be simply served with greens and crackers, or used to make homemade noodles, light soups. It is better to use homemade chicken, any parts other than the breast will do.
• chicken 1-1.5 kg;
• 1 carrot;
• 1 onion;
• 1 parsley root;
• 1 laurel;
• 4-5 peppercorns, salt.
1. Wash the chicken carcass with cold water, remove damage or feathers from the surface.
2. We shift to the pot, fill the bird with water.
3. We put on the maximum fire, quickly bring to a boil. Big spoon collect all skins from the surface. We turn down the fire, boil for about fifteen minutes, do not let it boil actively.
4. Add parsley root, onion. Carrots, everything, do not need to cut anything. Add the fire, bring it to a boil again, re-remove the foam and remove the fire.
5. Cover the pan, cook the broth for about an hour. If the chicken is home or farm, then about 1.5 hours.
6. 15 minutes before the end of cooking, remove the vegetables from the broth, add laurel, pepper, salt.
How to lighten the broth with lemon juice
This method is useful if the broth after cooking turned gray or brownish in color. Soup from this base will not be very nice.
• 2 liters of broth;
• 1 onion peel;
• 1 tbsp. l lemon juice.
1. For a golden color, we throw a little onion peel into the muddy and dark broth, boil for a couple of minutes.
2. Filter through a cloth or strainer, return to the pan.
3. Again put on the stove, add lemon juice, stir. You can add a little dry acid.
How to make broth transparent (for cold aspic, aspic)
One of the most difficult issues is how to lighten the broth for jellies, jellies, aspic. The broth is prepared for a long time, very rich, it just does not work transparent and golden, the dishes are not very nice, but this is easy to fix!
Ingredients • 2.5 liters of broth;
• 2 yolks;
1. First, the broth should be cooled well, cooled for several hours. A layer of fat forms on the surface. Take a spoon, remove. It can be used for different dishes, prepare roasting for soups. Do not throw away, put in the refrigerator.
2. Now heat the broth on the stove.
3. Cut the onion into small cubes, rub the carrot, pour everything into a bowl.
4. Beat whites, mix with vegetables.
5. Spread the delay in the boiling broth, stir and immediately turn off the stove, but do not stop stirring, do it for about five minutes
6. Turn on the stove and bring the broth to a boil again, turn it off, cover.
7. Fifteen minutes later, broth broth must be drained.
8. Evaluate transparency. If there are particles or light turbidity, then you can add the beaten protein again, now without the vegetables, warm up and strain. The procedure is repeated until the desired result is obtained.
Transparent chicken broth with a bone release
For the preparation of such a delay and obtain a transparent chicken broth will need crushed bones. By the way, they can be prepared in advance, dried and stored in a jar on the kitchen shelf.
• 2.5-3 liters of broth;
• 25 grams of seed.
1. Cook fragrant chicken broth from any parts of the carcass or a whole bird. Take out the meat before lightening.
2. Beat with a fork or whisk squirrels into a good foam.
3. Add the crushed bones to the protein, stir. If there is more broth, then we double the amount of products.
4. Put the protein with stones in the broth, quickly stir, turn on the plate.
5. Boil over low heat for about ten minutes. No need to give the broth to boil, just torment and warm up. Stir.
6. Turn off the stove, give a little stand, so that the heat is gone.
7. Strain the broth from the ingredients of the braces through the cotton fabric.
How to lighten the broth with carrots and protein
Another option is a quickdraw. It is suitable for any fish and meat broth. Carrots not only helps to remove turbid particles, but also gives a beautiful broth color. Ingredients
• 2.5-3 liters of broth;
• large carrot;
• two squirrels.
1. We wash carrots with a brush, you can not clean. Take a fine grater, grind. You can use a combine.
2. Beat egg whites in a cool foam. Combine with carrot, gently mix.
3. Add the carrot guy in hot broth, bring to a boil. Quickly stir, turn off. Cover the pan, leave for ten minutes.
4. Repeatedly bring to a boil, stir to collect all suspended particles, turn off.
5. Insist about 10-15 minutes more, then filter the finished broth through a damp, non-fleecy fabric.
Clear Chicken Broth - Tips and Tricks
• Boiled broth left? Feel free to freeze it! It is better to pour on the silicone molds. There will always be an aromatic additive in the freezer for sauces, any first and second courses.
• If the broth is cooked with rice, the cereal should be boiled separately almost until ready, then add to the total mass. With him clear broth will never work.
• Onions with husks and carrots give a decoction a beautiful golden hue. Chicken broths and soups look especially appetizing with them.
• Broth color turned ugly and gray? You can add carrots and onions to it, as mentioned above, but turmeric will help to correct the look quickly, curry seasoning, they perfectly color the first dishes, give a golden hue and quite pleasant taste.
• Foam fell to the bottom, and did not have time to remove it? It is necessary to pour a glass of cold water into the pan, bring the liquid to a boil again.