The broth for aspic is cloudy. How to make the broth clear? homemade recipes

In cooking, there are several recipes for dishes, especially soups and aspics, where a clean, literally transparent broth is needed.

What should I do if the broth becomes cloudy during cooking? Is it possible to return to him a golden, amber color, so that he looks appetizing? There are many ways to help achieve the desired result. Some must be used during cooking, others - when the soup has cooled.

How to make the broth clear

Let's try to give detailed instructions with step-by-step recommendations. So, how do you make the broth clear?

First of all, it is necessary to remove it from the fire at the very moment, as soon as they noticed that the broth began to become cloudy. Let the soup cool down.
While the broth is cooling, prepare raw chicken protein. To do this, you need to carefully break the egg into two parts, transfer the yolk to another bowl, and place the protein in a small bowl.
Use a fork to beat the egg white as if you were making an omelette. Beat until foam forms.
Now pour the protein into a cloudy, slightly chilled broth, and begin to stir it slightly.
Next, put the pan back on the fire and wait until the broth boils, but do not stop stirring.
As soon as the consommé boils, remove it from the heat and leave it again for five minutes, no more. Cooled down - again on the stove. And so we do it two or three times.
When the broth has cooled for the last time, scoop out large pieces of protein from the pan. A slotted spoon or large spoon will help with this.
After the done actions, pour all the contents into a clean saucepan, you can strain through a fine sieve. It is advisable to line it with gauze folded four to five times.

How to make chicken broth clear

How to make chicken broth clear? In order to achieve excellent results in the preparation of chicken decoction, you will need to rinse the meat in advance under running water, and then boil it over low heat. It turns out that the first broth will simply have to be poured. It will help to collect the ichor from the bird and other unnecessary garbage. After the carcass, rinse thoroughly again.

While the broth is on fire, try not to interfere with it, but remove the foam that forms on the surface regularly.

It is necessary to add grated carrots, small noodles, onions to the finished product for beauty, they will help to make the consommé more saturated, tasty and fragrant.

golden chicken broth recipe

How to make chicken broth clear and golden? In order to prepare a delicious decoction of chicken fillet, you need to rinse it thoroughly, boil it first and wash it again.

Fry finely chopped onions and carrots in a frying pan to form a golden crust. It will help to give the soup a beautiful color.

And in order to make the broth even lighter, strain it through cheesecloth, folded at least twice.

This is such a simple recipe. It is the chicken fillet that will give the broth tenderness and unique taste.

Making the broth clear, especially if it has become cloudy

Let's share a couple of secrets that need to be adopted by those who are thinking about the question of how to make the broth transparent if it has become cloudy?

The meat must be thrown in a whole piece, so that it gives up its juice gradually, and not immediately. Be sure to remove the skin from the chicken, otherwise the soup will be too oily. Never pour meat into too cold water, but you should not throw it into boiling water either. The surface of the water will be covered with a film and the broth will not look attractive.
In the case of a cloudy broth, you will have to use a dense cloth through which you need to filter the soup.
Skim off the resulting foam immediately, otherwise it will spoil the appearance of the broth.
Cook food only on low heat, do not let the broth boil too much.
Avoid frozen meat.
In a cloudy broth, you can throw a raw onion or a potato cut into several pieces.
Pork and beef need to cook from one to two hours, but chicken is cooked for up to an hour.
As already mentioned, a simple protein will help to make a cloudy broth transparent.
Strain the broth through a fine sieve, then the consommé will become more transparent and tasty.

Secrets of competent lighting

So, how to make the broth clear and golden? There are some tips:

The water temperature should not exceed 70 degrees.
We prepare a broth guy from protein, eggshell.
The guy should be cold and introduced into the decoction in parts, and not pour out immediately.
It is desirable to put the shell in gauze, it is also desirable to place raw minced meat there.
The time for which the guy will lighten the broth is 10 minutes.
We are preparing an additional dressing for the soup (carrots, onions, herbs), it will help hide its turbidity and opacity.

Bouillon for delicious jelly

For such a delicate dish, the hostess will only need a clear meat broth.

Kholodets is a dish traditionally prepared in ancient Russia. This is a great snack for strong drinks, as well as an incredibly tasty and healthy product. The dish contains gelatin, which is formed due to natural ingredients and helps to strengthen bones and make tendons elastic.

If during cooking the broth has become dark, do not worry, it can still be lightened. To do this, pour the broth into another pan in order to rid it of the resulting sediment, then strain and bring to a boil again.

In a bowl, you can beat the onion with ice and put it in consommé in gauze, and then let it cool. Drain off any sediment if necessary.

How to make chicken broth golden

How to make the broth clear and golden? In order to give the rich broth an amber color, you will have to try, but it is not at all as difficult as it might seem at first glance.

It is advisable to fry carrots and onions in olive oil, turmeric will not hurt either, it will help make the broth golden.

By the way, large carrots can be thrown whole into the soup, it will give a pleasant, orange color.

Remember that consommé is always lighter, richer, tastier and more transparent among domestic chickens, and the color will be soft yellow, appetizing.

Now you know several ways to make the broth clear. And finally: do not forget to decorate it with finely chopped greens. Enjoy your meal!

How to clarify the broth? This question is inevitably asked by every housewife who cooked meat. Usually the broth becomes cloudy in the process, and who would not want to cook a beautiful soup, transparent as a teardrop? It is possible to lighten absolutely anyone, be it meat, chicken or fish. The only thing that should always be taken into account is which one so as not to worsen its taste. All methods, one way or another, are based on the unique property of absorbing the smallest particles, thereby making your future soup less cloudy.

Good to know

But how to lighten the broth to a transparent state? The hostess does not always succeed, but there are a number of other products that enhance these properties of the protein. These are crushed bones, egg shells, minced meat and grated carrots. The clarification process always takes place by introducing cold products into hot broth. This is called thermal contrast.

How to clarify the 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 chicken broth. To lighten it, we prepare the absorbent composition as follows: we take crushed bird bones or minced meat, which would be more correct to cook from chicken legs without skin, or shells. We calculate the amount 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 introduce it into a hot liquid.

With one view clear. “But how to clarify the broth for aspic?” - you ask. It is just as easy to make, 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, twice its mass. You can add ice. And only after that we put it in the cold. And when we get it, mix with whipped proteins and add a little salt. Here's how to lighten the broth for aspic. The same method is suitable for any

If we are going to add carrots to the broth later, then it can help us make it transparent. It must be grated, mixed with pre-cooled.

You can use chilled egg whites alone. They say that black caviar effectively brightens it, but this method is painfully expensive.

The absorbent composition should always be very cold, and the liquid itself should be hot - 65-75 degrees, but it should not boil. Therefore, having learned how to clarify a cloudy broth, monitor its temperature. First, add only half of our composition and mix quickly. Then bring to a boil and add the rest. Then reduce the heat and slowly cook, carefully watching the moment when the absorbent composition gathers on the surface of the broth. This process takes different times, it all depends on the time of preparation of the products themselves. For example, beef soup will need to cook for an hour. And just squirrels - only 15 minutes. Then the broth is cooled and this "crust" is removed. Further still easier. Strain it into another pan - and you can start cooking fragrant, beautiful, transparent soup.

How to clarify meat broth?

There are many tips for this, but not all of them are equally useful. For example, it is recommended to put a whole onion. Experience shows that it does not affect the transparency of the broth, although it makes it more palatable and gives a beautiful golden hue. However, if there is meat in the future soup, it should be taken into account that it will become a little darker.

If you add just cold water, the liquid will become cloudy. Therefore, you need to know how to lighten the broth. This process is quite lengthy and very laborious. It’s easier to cook it right away than to correct your mistakes later.

It is necessary that it boil over low heat, and not seethe with all its might. Periodically remove the foam, do not add water, especially ice. There are a lot of recommendations for preparing the broth, but they are so simple that by the third soup the hostess already does everything automatically.

But if, during cooking, trouble nevertheless befell and the liquid became cloudy, just prepare another soup. For example, with boiled potatoes or peas. And what kind of broth you had at the beginning, no one will know.

Conclusion

These are the ways to clarify the broth. We suggest trying each option to find among them the one that suits your case. We wish you success in this matter!

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.

The fatter the meat, the more likely the broth will be cloudy. During cooking, the fats become liquid and form an emulsion with it. The longer the broth is cooked, the more likely it is that the fats will break down into fatty acids and glycerin and the broth will become cloudy.

From thawed meat, the broth often turns cloudy than from fresh. When defrosting, the meat loses juices, which turn into water during cooking. The broth becomes more nutritious and saturated, but some of the proteins coagulate, forming foam, which causes the loss of transparency.

If the water boils strongly during cooking, the broth, even from chicken breast, is guaranteed to turn out to be cloudy. When boiling, small drops of fat and protein flakes are mixed, which form an emulsion and make the broth cloudy.

It is important to remove all pop-up foam when boiling 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. To do this, it is useful to know some rules:

Before cooking, the products must be thoroughly washed with cold water, they should not be left with blood.

Products need to be laid in cold water, if the goal is to cook not meat, but broth. So everything valuable will gradually move from meat to liquid and the broth will turn out tastier and richer. If the meat is placed in hot water, the proteins on the surface will coagulate, the pores will close, and everything of value will remain in the meat. Which is good for meat, but bad for broth.

Bring the water to a boil with strong heat, reduce to a small one, after removing the foam, cook at a minimum. Water should not boil, but only sway.

We only cover the pan with a lid, but not tightly, otherwise the broth will begin to boil and lose transparency.

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 a Clear Broth for Poultry, Meat or Fish Soup

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

1. Let's prepare the products: we cut the meat into small pieces, we clean the bones, we chop them, we get rid of gills and eyes from fish heads, we also chop large heads. Kura can be put in whole.

Chicken for broth can not be cut, but boiled whole

2. Thoroughly wash the products, but do not wring out so that they do not lose juices.

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

3. On high heat, bring to a boil under a tightly closed lid.

So that the broth is not cloudy, you need to remove all the foam

4. Pour a spoonful of cold water, after boiling, remove the foam that has surfaced. We repeat three times.
5. Reduce the heat to the minimum, open the lid or remove it completely. From time to time we remove the foam and fat.
6. We put the roots and vegetables and, if necessary, salt: chicken broth - 15-20 minutes, meat - 30 minutes before the end of cooking, put salt in the fish broth immediately after boiling.

Vegetables and roots will make the broth more tasty and fragrant.

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

Chicken and egg broth - a tasty and healthy dish

"Bouquet garni" - a mixture of spicy herbs tied with a thread. It dips into the broth when cooked, then is taken out and thrown away. The classic bouquet includes bay leaf, parsley and thyme. Herbs vary depending on the recipe.

Bouquet garni is spicy herbs for cooking broth, tied with thread

For small condiments, such as peppercorns, you can make a knot of gauze or a wide bandage and lower it into the pan. If you are straining the broth, seasonings can be put directly into the pan, then they will remain on the sieve.

To make the broth even more transparent, you can cook the dish for 15 minutes after boiling, drain the water, wash the meat and dishes again, pour cold water again and cook as described above. It is believed that in this way you will get rid of all the harmful substances and antibiotics contained in the products. A controversial statement, since most of the nutrients also pass into the broth in the first 20 minutes.

How to cook broth from chicken or breast

Cooking time depends on the age of the bird and the size of the piece, from 40 minutes to 2 hours. If a dietary broth is being prepared, it is recommended to remove the skin, it contains a lot of fat. If you are simmering broth with giblets, don't put in the liver, it will add flavor and may cause the broth to become cloudy.

They say that to make the broth golden, you need to use a certain type of chicken: skinny and preferably one that has reached on foot 🙂 yykh I'm serious. I was enlightened by my father-in-law, who lives in Perm and who always buys a certain type of chicken for broth, her bones still don’t gnaw at all. 🙂 The broth is excellent.

Base for beef or pork soup

It is desirable to take meat with a bone. A pitted broth is like a song without accompaniment. Okay, but something is missing. You can also cook bone broth, without meat. The bones are pre-cut into pieces, the tubular ones are boiled whole. Wash prepared foods, clean the bones. Beef broth is cooked for 3 hours, pork - 2 hours, bone - 4-5 hours. Salt is added 30 minutes before the end of cooking, then roots and herbs are added.

How to make a delicious decoction of fish

Fish broth is cooked no longer than 40 minutes, salt is recommended 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 greens are put in fish broths.

To give chicken broth a nice golden hue, add the onion skins to it while it cooks. 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 it into the broth. But this is a matter of taste.

Basis for jelly 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 aspic kit must be pre-soaked in cold water for 3-12 hours to remove excess blood and soften the skin. After that, scrape the meat ingredients with a knife and wash 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 jelly, because we are cooking a very rich broth.

The washed meat is poured with cold water, brought to a boil and, as described above, boiled 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 laid 1 hour before the end of cooking, salt and spices are added 30 minutes before.

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

Broth for jelly must be cooked over very low heat, otherwise it will become cloudy

How to Clarify Cloudy Fish, Chicken or Meat Broth

A brace will help restore the transparency of the broth. From the name it is clear that the guy exists to pull the dregs, fat and foam flakes from the broth onto itself.

The easiest way to stretch is with egg white. Beat the egg white slightly with a fork and in a thin stream, while stirring, introduce into the broth that has cooled to 70 degrees. Bring to a boil, reduce heat and simmer for 2-3 minutes, stirring occasionally. The protein will capture all the turbidity from the broth and sink to the bottom. It remains only to strain it.

I don’t use an egg, but only protein, and sometimes several proteins ... (one per 1.5 liters of broth) it curls up with grains of meat and foam, which create turbidity, it’s easier to filter in this form ... but I often filter through a paper filter that is used in coffee maker, before just through a waffle towel

Melwin

Another way is to add minced meat diluted with water to the broth. For meat broth, minced meat is taken, for chicken - chicken. Mixed with egg white, diluted with a little cold broth or water. Minced meat is introduced into the broth, mixed, the dish is allowed to boil and boiled for several minutes. The stuffing will cook 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 a protein in the guy that will bind the turbidity.

For fish broth in the old days, a brace from pressed caviar was used. Now you can do with egg white.

Video: how to cook a clear broth - a master class from chef Ilya Lazerson

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

Real chicken broth is legendary. This dish can no doubt be taken to the hospital to a sick relative, without fear that the doctor will not allow you to drink the healing broth. Chicken broth perfectly restores strength, is able to suppress the onset of a cold. Chicken broth perfectly relieves hangover, it is indicated for diabetics and patients with gastrointestinal diseases. In addition, chicken broth is not only very healthy, but also insanely delicious. According to statistics, chicken broth is one of the most common dishes in many families. But often the broth is not perfect. Today you will learn the recipe for making a clear, tasty and rich broth.

Traditional chicken broth recipe

First you need to choose the meat from which a clear broth will be prepared. A clean fillet or breast is not suitable for broth - the dish will turn out to be very lean. It is best to take a ham or a whole chicken carcass. Pay attention to the color and smell of meat before buying - they must be perfect. If something bothers you, it is better to refuse such a chicken.
The meat must first be thoroughly washed and wiped with a dry cloth. The broth will turn out to be thicker and richer if you cook it from fresh rather than frozen meat. If the chicken is broiler, it is better to remove the skin and unnecessary pieces of fat from it. You should not undress a homemade chicken - its skin contains special useful substances that will not only add a special taste to the broth, but also make it appetizingly yellow.
After that, place the finished chicken in a saucepan, and fill it with clean cold water so that the carcass is completely covered with liquid. To make the broth more rich and thick, there should be a little water.
Place the pot over medium heat and wait for it to boil. In the meantime, you can add vegetables to the broth for taste. It is best to add only carrots and onions to chicken broth. The onion can be cut into small pieces and thrown into the pan. After long cooking, it will almost completely dissolve. If you prefer a clear broth, it is best to cook the onion whole so that it can be completely removed. If you want to achieve a golden color of the broth, cook the onion directly in the husk, but do not forget to rinse the vegetable first.
If you are cooking broiler chicken and want a more nutritious and cleaner broth, then this is the way to go. Pour the carcass not with cold, but with hot water, and immediately after boiling, drain the first water. It will contain all the carcinogens and unnecessary substances that can spoil the taste of the future broth. Then again fill the chicken with water and put it to cook on a slow fire.
When the water in the pan boils, you need to carefully remove the foam with a slotted spoon. If you didn't have time to do this, pour some cold water into the pan and the foam will rise again. The foam will need to be removed several times - this is the key to the transparency of the broth. When the water in the pan boils, reduce the heat so that the chicken does not boil, but languishes.
Cooking chicken broth takes about two to three hours. In this case, the broth is rich, with a deep chicken taste.
When to salt chicken broth? If you want to get a delicious broth, salt should be added almost at the very beginning of cooking. If you are focusing on tasty and soft meat, salt the broth should be at the end.
When the chicken broth is almost ready, you can add spices to it. It is very important not to overdo it here - odorous spices can kill the taste of chicken broth. Do not add a lot of parsley - it will give the broth a special smell that will be difficult to get rid of. If you prefer a light taste of bay leaf - add no more than one small leaf to the broth. You can also add a little peppercorns to the broth, a piece of bell pepper for flavor (fresh or frozen).
The broth should be served with the second hot dishes, for example, potatoes with meat. You can serve the broth for pies with various fillings. Crackers are usually served with the broth.
If you want to boil pasta, noodles or potatoes in broth, then you will get not a broth, but a soup. To keep the broth crystal clear, you need to boil all the ingredients separately, and pour the ingredients with chicken broth before serving.

In fact, cooking chicken broth is not difficult. However, only knowing some tricks and nuances will help you prepare a truly rich and crystal clear chicken broth.

Here are a few tips to help you make chicken broth.

If you cook the broth not from a whole carcass, but from chopped chicken pieces, pieces of fat, small bones, and skin residues may remain in the broth. In addition, after cooking, the broth may contain remnants of spices, peppercorns. In this case, the broth will need to be filtered. To do this, you can use a strainer or simple gauze folded several times.
If you are preparing soup with barley, it will need to be soaked and boiled separately, and only then pour the finished broth. Otherwise, the broth will turn out to be slimy and lose its transparency.
To give the chicken broth a special aroma and taste, you can add a little greenery to it, preferably dill. So that it does not lose color, add it literally a minute before the end of the preparation of the broth. If one of the household members does not like the greens floating in the plate, dip a small tied bundle into the pan - it can be easily removed before serving.
If the broth, despite all efforts, did not turn out transparent, the following trick will help. Whisk the egg white in a bowl and pour it into the broth. When it curdles, just strain the liquid. After such manipulations, you will notice that the broth has become much more transparent.
For a deep broth taste, do not use tap water. Opt for filtered or bottled liquid.
To make the broth more saturated, you need to cook it not only from chicken, but also from other types of meat. The most delicious broths are obtained with two and three varieties of meat. In this case, beef, pork and lamb need to be cooked longer, and chicken components are added in the middle of the cooking process.
When pouring water into the pan, pour the liquid "with a margin". After all, after cooking the broth, a significant amount of liquid will evaporate.
In order for the broth to remain transparent after cooking, it must be quickly cooled. Professional chefs recommend lowering the pan into a container of cold water or ice.

These useful tips will help to prepare a clear and rich broth even for the most inexperienced hostess.

Chicken broth is the basis of many dishes. In addition to the fact that various soups can be prepared from chicken broth (borscht, hodgepodge, kharcho), dumplings and side dishes can be boiled in broth - main dishes will acquire a richer taste. From chicken broth, you can cook jellied meat, porridge, sauce, risotto. The variety is only limited by your imagination. Prepare chicken broth the right way and treat your home to delicious and healthy chicken broth dishes.

Video: the secret to making the right broth