How to lighten broth? This question is inevitably asked by every housewife who cooked meat. Usually in the process the broth becomes cloudy, and who would not want to cook a beautiful, transparent, like a teardrop? It is possible to brighten absolutely anyone, be it meat, chicken or fish. The only thing that you always need to consider is exactly which broth, so as not to impair its taste. All methods, one way or another, are based on the unique property of egg whites to absorb the smallest particles, thereby making your future soup less cloudy.
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But how to lighten the broth to a transparent state? This is not always possible for the hostess, but there are still a number of products that enhance these properties of the protein. These are crushed bones, eggshells, minced meat and grated carrots. The clarification process always takes place by introducing cold products into the hot broth. This is called thermal contrast.
How to lighten broth?
Consider several ways and with different products. We will take the amount of absorbent composition, based on one liter of liquid.
Let's start with the chicken stock. To clarify it, we prepare the absorbent composition as follows: we take the crushed bones of the bird or the forcemeat, which will be better prepared from the legs without the skin, or shell. We calculate the amount based on the proportion: 200 g of the additive, 1 protein per liter of soup. Then we cool in the refrigerator, take it out and quickly put it into a hot liquid.
With one look clear. “But how to lighten the broth for aspic?” - you ask. It is just as easy to do, only we will take minced meat, crushed bones too, so as not to spoil its taste. Only the cooling method is slightly different. We mix minced meat with water that is twice its mass in weight. You can add ice. And only after that we put in the cold. And when we get it, mix it with whipped proteins and add a little salt. Here's how to lighten the broth for aspic can. The same method is suitable for any
meat soups.If we intend to add carrots to the broth subsequently, then it can help us make it transparent. It must be grated, mixed with pre- whipped proteins and refrigerated.
For fish stock you can use one chilled protein. They say that black caviar effectively brightens it, but this method is too expensive.
Absorbent composition 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 muddy broth, monitor its temperature. First, add only half of our composition and mix quickly. Next, bring to a boil and introduce the rest. Then we reduce the heat and slowly cook, carefully monitoring the moment when the absorbent composition gathers on the surface of the broth. This process takes a different time, it all depends on the time of preparation of the products themselves. For example, beef soup will need to be cooked for an hour. And just proteins - just 15 minutes. Then the broth is cooled and peeled off. Further still easier. Strain it into another pan - and you can begin cooking the fragrant, beautiful, transparent soup.
How to lighten meat broth?
There are many tips on this, but not all of them are equally useful. For example, they recommend putting an entire onion. Experience shows that it does not affect the transparency of the broth, although it makes it tastier and gives a beautiful golden hue. However, if there is meat in the future soup, you should consider that it will become a little darker.
If you add just cold water, then the liquid will become cloudier. Therefore, you need to know how to lighten the broth. This process is quite long and very laborious. It’s easier to cook it right right away than to fix your mistakes later.
It is necessary that he simmer on low heat, and not boiled with all his might. Remove the foam periodically; do not add water, especially ice. There are a lot of recommendations for preparing the broth, but they are so simple that the hostess already does everything automatically by the third soup.
But if you still get into trouble while cooking and the liquid becomes cloudy, just make another soup. For example, with boiling potatoes or peas. And what kind of broth you had at the beginning, no one will know.
Conclusion
These are the ways to lighten the broth. We offer to try each option to find among them your own, suitable in your case. We wish you success in this matter!