What to do if the broth is cloudy. If the broth is cloudy, how to make it transparent? How to save cloudy broth

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 seasonings, 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.

Even the most experienced housewives are sometimes faced with a situation where, for some reason, a dish does not turn out the way it should have. Today we will deal with a common question found on culinary forums - “why is chicken broth cloudy?” and find out what can be done in such a case. Do not rush to pour out a cloudy or whitened broth, because it turns out that it can even be saved - and our useful tips will help you with this.

Why chicken broth becomes cloudy or white: a step-by-step analysis

Just like that, of course, chicken broth cannot become cloudy. It's usually the fault of not following certain rules for its preparation. But what exactly, we will now figure it out.

Choosing the right chicken parts for chicken broth

First, pay attention to the parts of the bird you are using for the broth. Very often, the cause of the turbidity of the broth is cooking it from an uncut chicken carcass.

Skin, bones, and entrails (such as liver) or their remains can give the broth a characteristic white or grayish color. To prevent this from happening, carefully inspect the bird that you are going to cook.

Add turbidity and fatty parts of the chicken, so when cooking the broth from them, it is better to drain the first water after boiling, and make the broth secondary.

When cooking chicken broth, watch the fire

Secondly, cloudy chicken broth can come out when you cook it over high heat. It is not for nothing that each recipe indicates that the fire should be large only until the water boils, and after that it must be reduced, and preferably to a minimum.

It is better to boil the bird longer and get a clear broth than to shorten the cooking time by sacrificing the appearance of the broth.

Do not use the lid of the pot when cooking

The third reason why chicken broth is white or cloudy may be the lid. Yes, yes, it turns out that transparency can only be achieved if you do not cover the pan with a lid. When it is covered, that same ugly gray foam that we usually remove after boiling does not rise to the top, but settles to the bottom, which gives the broth an ugly cloudy color.

Wrong timing for adding salt

Another important nuance is at what time we salt the broth. If we add vegetables during cooking, then we need to salt the broth before putting them in the pan, and not after - then the salt will disperse in the broth and will not allow the vegetables to affect its color.

Chicken broth is white or cloudy due to carrots

And also pay attention to carrots - it is they who can make the chicken broth cloudy. This does not mean that you do not need to add this vegetable at all - you just should not grate it or chop it finely, as many do by mistake.

It is better to put the peeled carrots whole, or cut them in half lengthwise.

The broth when cooking chicken does not become cloudy if you pour cold water

If you want your broth to remain transparent and beautiful, in no case do not fill the meat with warm or hot water - it must be cold.

Removing skin from meat

Well, do not forget about the simple rules: remove the gray foam that appears during cooking, and also strain the broth after it is ready so that all the "chunks" are successfully removed from our future soup. If you don't, don't be surprised if the broth is white or cloudy.

How to Clarify Cloudy Chicken Broth

If you violated any of the above rules, and the broth came out aesthetically ugly, do not rush to pour it out. Try to restore transparency to it with a simple absorbent - ordinary egg white.

Before clarifying the broth, do not forget to strain it through a fine sieve or several layers of cheesecloth. And then we do the following.

Beat the egg white with a whisk or fork until foamy and pour it into a slightly cooled chicken broth in a thin stream, stirring it constantly until it is evenly distributed throughout the pan.
Then put the broth with absorbent on a small fire and let it boil.
We boil for five minutes, turn off the fire, let the broth stand for a quarter of an hour, after which the protein, curdled at the bottom, is pulled out with a slotted spoon, or we filter the broth again. If a beautiful golden color did not work out, repeat the procedure again.

To clarify two liters of cloudy chicken broth, just one protein will be enough. If you have cooked more fat, take the appropriate amount of protein.

You can also add a little crushed eggshell to the broth - it also tends to absorb all the “turbidity”. The main thing - do not forget to strain the broth later!

Now that you know why chicken broth is cloudy, you can prevent the unsightly color from appearing during the cooking process. And if for some reason this did not work out, then use the proven means of clarifying it!

How to clarify the broth if we are preparing aspic or aspic? The process of clarifying the broth is called pulling. To begin with, it should be filtered through several layers of cheesecloth placed in a colander. At this stage, it is freed from excess fat, foam and small particles. To do this, use raw, egg white, minced meat and ice water. For two liters of broth, it is enough to take one protein.

Connect: 100 g minced meat 1 protein 3 tbsp. spoons of ice water

An absorbent will be obtained, which will collect all the unnecessary from the broth. Pour it into a hot, but not boiling broth in a thin stream, constantly stirring it with a spoon. Boil for 5 minutes, continuing to stir, and remove from heat. Cool the broth and strain.

Useful advice: simmer the broths over low heat, then they will turn out to be less cloudy and retain a maximum of useful substances. Skim the foam while boiling the broth.

If fatty meat is used, after boiling, the cloudy water must be drained, topped up with clean water and continue cooking. At the same time, immediately reduce the heat under the pan to a minimum.

To obtain a fragrant and clean broth during cooking, you need to put a whole peeled onion in it, which should be removed at the end of cooking, and foam should be periodically removed from the surface of the liquid. To do this, you need a slotted spoon - a special flat spoon with holes.

It is necessary to make a reservation and mention the nuances associated with fish and chicken broths. When cooking, you need to salt it before laying the vegetables in the pan - this will keep it transparent. And fish broths should be boiled only from pike perch - all other types of fish will make the broth cloudy. And it can't be fixed.

During the entire preparation of the dish, do not cover the pan with a lid, because when the lid is closed, the foam that appears does not rise up, but immediately settles to the bottom.

As for some types of vegetables, it should be mentioned separately. It is better not to grate it, but just cut it. Otherwise, it will give additional yellowish foam.

If, despite all efforts, the broth still turned out to be cloudy, you can resort to emergency measures, namely, to clarify it with absorbents.

First, the meat must be removed from the liquid. Then you can start straining the broth. For these purposes, a fine sieve or gauze folded in 3-4 layers is suitable. Strained broth is suitable for soups, but if it was conceived as an independent dish, it is also necessary to carry out clarification.

To do this, you need the protein of one egg - the yolk will not take part in cleaning. One protein is able to lighten two liters of broth. Well-whipped protein is excellent absorbent.

The resulting mixture should be poured into a slightly cooled broth in a thin stream, stirring it constantly so that the protein is evenly distributed throughout the contents of the pan. After that, you need to let the broth boil over low heat, continuing to stir it.

A five-minute simmer is more than enough for the egg white to coagulate and settle to the bottom. It is not necessary to take it out with a slotted spoon. The broth can simply be re-strained.

In addition to the absorbent described above, the so-called "drawback" can be used. It is also prepared on the basis of egg whites, but 100 grams of minced meat and two or three tablespoons of broth should be added to it. Such an absorbent will not only cleanse and clarify the broth, but also add nutrients to it.

Broth clarification

The strained broth is heated to 50-60 ° C, a "branch" is introduced, it is well stirred, lightly baked roots and onions are put in and boiled to a boil. Then the foam and fat are removed from the surface, the heat is reduced and the heat is boiled at a low boil for 1-1.5 hours. During cooking, soluble proteins coagulate and form a dense clot with chopped meat, which captures suspended emulsified fat particles, and foam, giving the broth turbidity. Thus, the broth is clarified and at the same time enriched with extractive substances. The broth is considered ready when the meat sinks to the bottom and the broth becomes clear. The finished broth is allowed to settle, fat is removed from the surface, strained through a napkin and brought to a boil. For clarification, you can use a "braid" made from carrots and egg white. For this, raw peeled carrots are rubbed, combined with lightly beaten egg whites and mixed thoroughly.

In the broth, cooled to 70 ° C, the prepared "braid" is introduced. Stir roasted carrots, parsley and onions. Close the cauldron with a lid and bring to a boil. After boiling, fat and foam are removed from the surface of the broth and the broth is boiled at low heat for 30 minutes.

Then the broth is infused for 30 minutes, the fat is removed from the surface, after which the broth is filtered and brought to a boil.

Fish broth transparent

In the broth cooled to 50 ° C, a "branch" is introduced, stirred, put raw parsley or celery and bring to a boil. Then remove the foam and cook at a slow boil for 20-30 minutes. The finished broth is allowed to settle so that the "branch" settles to the bottom, and filtered.

To prepare the "stretch", raw egg whites are combined with a small amount of cold broth or water, mixed well, salt and finely chopped onions are added.

"Sling" can be prepared from pike or zander caviar. Caviar is rubbed with a small amount of water until a homogeneous mass is obtained, finely chopped onion, salt are added, diluted with cold water 4-5 times and mixed.

To make the ear light and transparent, you can use fish caviar obtained by gutting fish, or beaten egg whites. To clarify 1 liter of broth, you need to take 1/3 cup of caviar, crush it as finely as possible, pour in half a glass of cold water, stir, pour in a glass of strained hot fish soup, stir and pour warm into the common strained fish soup, mixing thoroughly. Cover the ear with a pull, boil over low heat for 10-15 minutes until it becomes transparent, and then filter through a thick napkin and bring to a boil again.

Today we will analyze what a pull is.

Pulling is a technique used in cooking to clarify liquids: broths, juices, syrups, jelly solutions for aspics, etc. This is a rather complicated process. The appearance of the soup may well be worsened if you do not know the rules of bracing.

A guy can be made from whipped egg whites, which are introduced into the appropriate liquid and heated with it, absorbing all the impurities present there. Then the guy with foam is removed and thrown away. Protein extract is used in all non-meat dishes.

In meat dishes, raw minced meat from lean meat (fat-free) is used as a bracing. The meat pull can then be used as a filling, that is, in contrast to the protein, it can be reused in culinary.

To clarify the broth, cloudy during cooking, a mixture of minced meat, cold water and egg white is most often used.
A guy can be done with meat broths, and with fish, and with chicken. Each of them has its own recipe. One way or another, all methods of clarification of broths are based on the unique properties of egg white to "pull" the smallest particles, in fact, creating turbidity. Clarification occurs due to thermal contrast, when the protein guy is introduced cold into the hot broth.
From here arose the verb "to delay" - to lighten.

In addition to proteins, textured additives (raw minced meat, crushed bones, eggshells, grated raw carrots) can be added to the composition of the brace, which further enhances the lightening effect.

Guy types

In cooking, there are the following types of braces:

draw for meat broths- 100 g raw grated carrots and 1 egg white;
guy for bone and meat-and-bone broths- 200 g of minced meat and egg white;
pull for chicken broth- eggshell and 1 egg white;
pull for chicken and turkey broths- 20 g of crushed chicken bones or minced chicken without skin and 1 egg white;
about drawstring for chicken and fish broth, broth for aspic- 2-3 egg whites.

How to lighten broth with a draw

To begin with, you need to prepare one of the types of quickdraw, simply mix all the ingredients, beat a little and cool the mixture in the refrigerator. The pull must be very cold.

The temperature of the broth should be about 60-70 degrees. First, introduce half of the cold extract into it, stir, quickly bring to a boil, then pour in the remaining extract, mix, bring to a boil again. After that, reduce the heat and cook the broth exactly until the guy, together with the turbidity, gathers in a cake on the surface of the broth.

For example, with ground beef, this will happen in about an hour, and with protein, in 5-10 minutes.

After the specified time, remove the pan from the heat and leave for a while. After cooling, the cake layer is removed from the surface with a slotted spoon, and the clarified broth is filtered into a clean pan.

Thus, the clarification process is:

firstly, in the choice of the composition of the draft, suitable for a given broth, its preparation and cooling;
secondly, in introducing the guy into the hot broth in two stages with stirring, boiling and boiling until a thick layer forms on the surface;
thirdly, in insisting the broth, removing the cake and filtering.

***
Notwithstanding the above, for meat broths guy - this is most often - beaten egg whites, which are diluted with water and poured into the broth with constant stirring, heated with it, absorbing unnecessary impurities. The broth is then strained.

Yet for meat broth make a stretch like this:
meat for clarification is taken at the rate of 1/5 of the total amount of meat products. For every 200 g of meat, 1 protein and 230 ml of cold water are needed. Meat should not be fatty.

What to do: meat should be passed twice through a meat grinder or finely chopped with a knife, add 3 proteins, 700 ml of cold water, mix until smooth puree and refrigerate.

Remove meat and vegetables from the finished broth (strain).

Pour 5-6 tablespoons of hot broth into the guy, mix and quickly pour into the broth. Stir, loosely cover with a lid and cook on a very slow fire for 30 minutes.

The welded guy will curl up in a dense thick layer on the surface of the broth.

Carefully remove the resulting mass, and strain the broth, trying not to shake - take in portions with a ladle. Boil again.

So the whole clarification process is completed, the broth should turn out to be absolutely transparent, rich and fragrant.

And now, girls-boys, what is called - feel the difference!

For poultry broths guy can be prepared from the meat of the neck and shank. It is passed through a meat grinder, poured with cold water (1.5 - 2 parts of water per 1 part of minced meat) and put in a cold place.
After 1-2 hours, whipped protein, salt are added, mixed, poured into the broth, brought to a boil, the fat and the resulting foam are removed and then boiled over low heat for an hour and a half.

It is necessary to let it stand, remove unnecessary fat and strain. However, for chicken broths, you can get by with the usual protein brace.

For fish broths proteins are mixed with water in a ratio of 1:5, carrots and onions grated on a coarse grater are added, introduced into a warm broth, brought to a boil, kept at a slow boil for 20-30 minutes. The guy should settle to the bottom of the pan. It remains to strain the broth.

The role of a guy for fish broths can be played by pike and pikeperch caviar, pounded with a small amount of water until a homogeneous mass is obtained.

Actually, I think that how to make a brace for broths is already more or less clear. However (just in case: o) I will give a couple of more detailed recipes.

Clear beef broth

Ingredients

500 g of beef of the 1st grade,
1 carrot
parsley or celery root
1 onion
1.5-2 liters of water,
salt to taste

For quickdraw

300 g raw meat without fat,
1 egg (white)

Cooking method
Rinse the meat and place in a saucepan, cover with cold water, cover and put on fire. Bring to a boil, reduce heat and remove foam. Boil for 1-1.5 hours, then dip half of the peeled and coarsely chopped onions and roots into the pan, chop the second half and fry on one side in a pan without oil, then also dip into the broth and salt it. Roasted roots will give the broth a beautiful golden color.

Tips

The broth should be strained through a damp linen, which is washed without soap. In order for the napkin to be perfectly clean, it must be boiled thoroughly in water with the addition of baking soda.

The total duration of cooking the broth is 2-2.5 hours. Ready meat must be removed from the broth and used for main courses. Let the broth settle, remove fat from its surface and strain through a fine sieve or napkin.

In order for the broth to become more concentrated and completely transparent, you need to pull (clarification).
To stretch, pass raw meat through a meat grinder, place the minced meat in a separate bowl, add egg white and 200 ml of broth and leave for 20-30 minutes, then pour this mixture into a saucepan with broth.
Cover with a lid, put on a small fire and cook for another 30-40 minutes. After the guy rolls up and sinks to the bottom, the broth should be carefully strained.

If the broth is prepared from chicken, the guy is made from chicken meat, to clarify the broth from game, game meat is taken. A clear meat broth is served with croutons, pies, corn flakes and other side dishes.

Ingredients

400 g beef (preferably the flesh of the hind leg),
1 onion
1 carrot
1 stalk leek,
2 cloves of garlic
1 parsley root
1 st. l. ghee,
2 liters of water, salt to taste

Cooking method
Cut the meat from the bones, rinse thoroughly and cut into small pieces (weighing up to about 50 g). Cut the bones into small pieces, put on a baking sheet and place in the oven for baking. Stir occasionally so that the bones cook evenly. Peel the onion, cut into circles and fry in hot melted butter until golden brown. Peel and finely chop all other vegetables.

When the bones in the oven become brownish, place them in a saucepan, add meat and vegetables, salt. Put the pan on the fire, bring the water to a boil, reduce the heat and remove the foam. Cook over low heat until the meat is fully cooked. Then turn off the fire, remove the meat from the pan, strain the broth.

P.S. And finally...

1. In order for the lightening effect to be fully manifested, you should not save on proteins.

2. Clarification with minced meat gives an excellent result, because in addition to transparency, the broth acquires additional flavor, aroma and nutrients from minced meat.

3. In order not to lighten the broth, it is necessary to prevent rapid boiling during cooking, carefully remove the foam, do not add water, especially cold.

Follow all the recommendations for cooking the broth, and transparency is provided to you by itself. But if you're unlucky, don't fret - just make changes to the menu, cook a filling thick soup, and then the turbidity of the appetizing broth will not be noticeable.
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A good broth is the head of everything! A beautiful transparent broth with golden droplets of fat and an amazing aroma is already a full-fledged first course. If the broth is cloudy, with foam, gray and ugly, then it will not turn out to be soup, but a real gruel. You don't need to allow this. There are plenty of ways to brighten up homemade broths, color them nicely, turn a humble soup into a stunning homemade dinner dish.

How to make broths transparent - general principles

Do not use pieces of meat or poultry with pieces of ichor or dried blood for transparent broths. If pieces of fat or fat hang down, then they must also be removed. Next, the main product must be thoroughly rinsed with cold water, squeezed out. Bones and large pieces of pork, beef, it is advisable to soak for half an hour in cold water. To prevent the broth from becoming cloudy, you need to remove the foam. This is done not only when boiling, but also during the cooking process.

Basic principles of cooking:

1. You can not let the broth actively boil and boil, so it will never turn out 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 filtering, the broth must be returned to a clean pan, be sure to rinse the bowl.

4. Carrots, onions, parsley root give the broths not only taste, but also a pleasant color. You need to add them in their entirety.

Clarification of the broth is the removal of turbidity, that is, small particles. It is impossible to do this by ordinary straining. In cooking, a quickdraw is used, most often based on egg white. Below is a detailed recipe. The essence of the method is in the absorption, "braces" of suspended particles from the liquid. Then they are removed along with the protein. Other foods can be added to the egg, for example, vegetables, minced meat, crushed bones.

How to Clarify Broth with an Egg

One of the easiest and most well-known ways to clarify the broth is to draw. A recipe based on egg whites is suitable for any chicken and meat broths, it is in cookbooks of technological books.

Ingredients

3-4 liters of ready-made broth;

Cooking

1. Thoroughly wash the eggshell with soap and rinse with cold water. We break the eggs, take out the yolks. They can be used for other dishes, they will not be useful to us.

2. Whisk the whites into a good dense foam. Crush the egg shells with your hands.

3. Cool the prepared broth to about 70-75 degrees, add the proteins, stir.

4. We send the pot 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 boiling the broth with eggs two more times, but each time we turn it off and let the broth stand for a while.

6. Now we take gauze, put it in a colander, filter the broth. Or we use a sieve with small cells for this.

7. Now we must bring the broth to a boil again, use it for our needs.

How to make the broth transparent (minced meat pull)

Another easy way to make meat broth clear. For a delay, in addition to egg white, you will also need a little minced meat. It is important for him to use meat without fat.

Ingredients

1 carrot;

1 onion;

500-800 g of beef;

2.5-3 liters of water;

250 g minced meat;

Cooking

1. Pour the washed beef with bones or only the bones with cold water, send to the stove.

2. When boiling, carefully remove the foam. We cook the broth under the lid with a barely noticeable boil for about an hour.

3. Remove the top husk from the bulb or just rinse it well from the ground, throw it into the pan. Immediately throw a peeled, but not chopped carrot. Cooking the broth for another hour. When boiling vegetables, the foam must also be removed.

4. Twist a lean piece of meat. Whip the egg white into foam. Combine with minced meat, stir.

5. Add minced meat to a pot of boiling broth. Stir so that large lumps do not seize. Slowly bring to a boil.

6. We cook the broth on a small fire for about half an hour.

7. Wet a cotton cloth or gauze folded in several layers. We filter the decoction.

Clear chicken broth for noodles and soups

Recipe for a simple clear chicken broth. It can simply be served with greens and crackers, or used to make homemade noodles, light soups. It is better to use homemade chicken, any parts except the breast will do.

Ingredients

Chicken 1-1.5 kg;

1 carrot;

1 onion;

1 parsley root;

4-5 peppercorns, salt.

Cooking

1. We wash the chicken carcass with cold water, remove damage or feathers from the surface.

2. Transfer to a saucepan, fill the bird with water.

3. Put on maximum heat, quickly bring to a boil. With a large spoon, we collect all the foam from the surface. We reduce the fire, boil for fifteen minutes, do not let it boil actively.

4. Add parsley root, onion. Carrots, whole, no need to cut anything. We add fire, bring it to a boil again, remove the foam again and remove the fire.

5. Cover the pan, cook the broth for about an hour. If the chicken is homemade or farm, then about 1.5 hours.

6. 15 minutes before the end of cooking, remove vegetables from the broth, add laurel, pepper, salt.

How to Clarify Broth with Lemon Juice

This method is useful if the broth after cooking turned out to be gray or brownish. Soup from such a base will not be very pretty.

Ingredients

2 liters of broth;

Husk of 1 onion;

1 st. l. lemon juice.

Cooking

1. For a golden color, throw a little onion peel into a cloudy and dark broth, boil for a couple of minutes.

2. Filter through a cloth or strainer, return to the pan.

3. Put it on the stove again, add lemon juice, stir. You can add some dry acid.

How to make the broth transparent (for jelly, aspic)

One of the most difficult questions is how to clarify the broth for jellies, aspics, aspics. The broth is cooked for a long time, very saturated, it just does not turn out transparent and golden, the dishes are not very pretty, but this is easy to fix!

Ingredients

2.5 liters of broth;

Carrot

Bulb.

Cooking

1. First, the broth must be well cooled, cool for several hours. A layer of fat forms on the surface. We take a spoon, take it off. It can be used for various dishes, cook frying for soups. Do not throw away, put in the refrigerator.

2. Now we heat the broth on the stove.

3. Cut the onion into small cubes, rub the carrot, pour everything into a bowl.

4. Beat the proteins, mix with vegetables.

5. We spread the guy into the boiling broth, stir and immediately turn off the stove, but do not stop stirring, we do this for about five more minutes

6. Turn on the stove and bring the broth to a boil again, turn off, cover.

7. After fifteen minutes, strain the broth for jelly.

8. Evaluate transparency. If particles or light turbidity remain, then you can add whipped protein again, now without vegetables, warm up and strain. The procedure is repeated until the desired result is obtained.

Clear chicken broth with pits

To prepare such a brace and get a clear chicken broth, you will need crushed bones. By the way, they can be prepared in advance, dried and stored in a jar on the kitchen shelf.

Ingredients

2.5-3 liters of broth;

25 g seeds.

Cooking

1. We cook fragrant chicken broth from any parts of the carcass or a whole bird. We take out the meat before clarification.

2. Beat the protein with a fork or whisk into a good foam.

3. Add chopped bones to the protein, stir. If there is more broth, then double the amount of products.

4. Put the protein with bones in the broth, stir quickly, turn on the stove.

5. Boil over low heat for about ten minutes. No need to let the broth boil, just simmer and warm up. We stir.

6. Turn off the stove, let it stand for a while so that the heat goes away.

7. We filter the broth from the ingredients of the brace through a cotton cloth.

How to Clarify Broth with Carrots and Protein

Another pull option. It is suitable for any fish and meat broths. Carrots not only help to remove cloudy particles, but also give the broth a beautiful color.

Ingredients

2.5-3 liters of broth;

Big carrot;

Two squirrels.

Cooking

1. We wash the carrots with a brush, you can not peel them. Take a small grater, grind. You can use a combine.

2. Beat the egg whites into a steep foam. Combine with carrots, mix gently.

3. Add a carrot guy to the hot broth, bring to a boil. Stir quickly, switch off. Cover the pot, leave for ten minutes.

4. Bring to a boil again, stir to collect all suspended particles, turn off.

5. We insist for about 10-15 minutes, then we filter the finished broth through a damp, lint-free cloth.

Leftover broth? Feel free to freeze it! It is better to pour into silicone molds. There will always be a fragrant additive for sauces, any first and second courses in the freezer.

If the broth is prepared with rice, the cereal should be boiled separately until almost cooked, only then added to the total mass. With him, the broth will never be transparent.

Onions with husks and carrots give the broth a beautiful golden hue. Chicken broths and soups look especially appetizing with them.

The color of the broth turned out ugly and gray? You can add carrots and onions to it, as mentioned above, but turmeric, curry seasoning will help to quickly fix the look, they perfectly color the first dishes, give a golden hue and quite a pleasant taste.

The foam sank 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.

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 Rus'. 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 make the broth transparent if it is cloudy or cook it correctly, including chicken, beef, jelly; what to add + photo and video

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.

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
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.
Bring to a boil over high heat with a tightly closed lid.
So that the broth is not cloudy, you need to remove all the foam
Pour in a spoonful of cold water, after boiling, remove the floating foam. We repeat three times.
Reduce the heat to minimum, open the lid or remove it completely. From time to time we remove the foam and fat.
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.
Add spices and herbs. For broths, a "bouquet garni" is made.
We cook until ready. 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.
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 is spicy herbs for cooking broth, tied with thread

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 golden chicken or breast broth

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.

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 jelly, 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.

The washed meat is poured with cold water, brought to a boil and, as described above, simmered 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.

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.

: 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 not forget about some tricks that even professionals use, because no one is immune from mistakes.

Irina Vasilyeva
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