So that there is broth. How to properly cook meat broth. Skimming off the foam from the meat

Chicken broth has medicinal properties. Thanks to the content of fats and meat broth, the broth helps to restore strength during illness. Unlike meat, it does not overload the digestive tract and is perfectly absorbed. Quite often the yushka turns out cloudy; in this article we will tell you how to cook clear chicken broth.

There are several ways to prepare clear broth - cold and warm. When cooking a dish using the hot method, the meat ingredients are poured with raw hot water. The liquid is brought to a boil and then drained. The chicken should be washed and raw water added to the pan again. This way we get a “second” broth, devoid of foam and harmful impurities. This diet is recommended for allergy sufferers and people with diseases of the digestive tract. True, there is very little fat in such yushka, so when serving, you can add butter to the plate. You can complement the dish with boiled eggs and crackers. You can also prepare yushka in a cold way. To do this, pour raw cold water over the meat ingredients and place on low heat. After boiling, skim off the foam and add a glass of cold water. All foam and cloudy inclusions will float to the surface of the liquid. You just need to remove the foam with a slotted spoon. After boiling the meat again, let it simmer for 1-2 hours. 20 minutes before readiness, add chopped onions and carrots. You can add salt to the broth at the beginning or at the end of cooking. If you add salt immediately after boiling, you will get a tasty and aromatic broth. Adding salt at the end of cooking produces tasty and juicy meat. Add vegetables and seasonings 20 minutes before the soup is ready. If you want the broth to acquire a golden color, add an unpeeled, washed onion to the pan at the beginning of cooking. The onion peel will give the liquid a golden color. The broth will turn yellow if you add carrots fried with onions. Try not to overcook the vegetables. If you are preparing a dish with store-bought chicken, remove the skin. Poultry should not be peeled, as its skin contains a minimum of fat and a lot of useful substances. If you see that the dish is opaque, then you can resort to emergency measures to clarify the liquid. Separate the whites from the yolks and beat them until foam appears. Pour the whites into the boiling soup and stir all the time. Keep the protein in the soup until the end of cooking, and then remove it. After cooking, you can strain the broth through several layers of mari. Cloudy fish is due to the high fat content, so be sure to remove the skin from the bird and cut off the tail. The rear portion of the bird contains the most fat.

Try to use whole rather than ground spices. Ground black pepper and coriander make the taste of chicken not so bright, so it is better to replace these spices with allspice and bay leaf. If you want to add cereal or noodles to the broth, cook them in a separate bowl and pour over the broth before serving. It is impossible to cook clear broth with noodles or cereals (except rice). Cereals contain gluten, which makes the liquid cloudy.

The recipe for some dishes, such as jellied or clear soups, calls for the use of absolutely pure, light broth.

Broth is a decoction made from meat, fish, vegetables, and mushrooms. And most often it turns out to be cloudy. To prevent this from happening, you need to adhere to a certain technology that will provide the dish with the necessary richness and transparency.

How to cook clear broth

The key to a successful broth lies in the preparation for its preparation. Properly selected ingredients and temperature conditions will ensure excellent results.

The most delicious and rich broth will come not from a single piece of meat, but from a combination of meat and bones. It is thanks to the bones that the broth acquires its characteristic gelatinous quality. By the way, the bones of young animals contain more gelatin than adults. It is better not to use frozen meat for broth, as it loses some of its juices when defrosted.

There are no strict recommendations for the ratio of bones, meat and water. Consider the basic culinary rule: the more bones, the richer and gelatinous the broth will be. Pour cold water over thoroughly washed raw materials; hot water will immediately seal the outer layer of meat, which will prevent the release of juices. Make allowance for boiling and pour in enough water, since adding water (neither cold nor hot) during the cooking process is strictly not recommended.

Place the pan over high heat, skim off the foam once it boils, then reduce the heat to low and continue cooking, skimming off the fat and foam occasionally. It is during slow cooking that more juices are released from meat than during intense boiling. What will definitely make your broth cloudy is bubbling.

The cooking time of the broth is determined by the bones in the base and the amount of water (on average 3 liters). Beef takes the longest to cook (8-10 hours), veal takes a little less (6-8 hours), pork takes even less (4-6 hours), and chicken cooks the fastest (about 3 hours). In the kitchens of some restaurants, the broth is cooked for 36 hours straight!

To make the broth more aromatic and acquire a beautiful color, use a whole onion, root vegetables (carrots, parsnips, celery) at the rate of 1 kg of vegetables per 3 kg of bones and meat. Professional chefs use bouquet garni to flavor the broth. These are parsley sprigs, celery stalks, bay leaves, and herbs collected in a bundle and tied with kitchen thread. Add the fragrant bouquet 15 minutes before the end of cooking.

If, despite all your efforts, the broth turns out cloudy, you can try to fix it using a proven chef's technique.

How to make broth clear

1. Remove all bones, meat and roots from the liquid, strain the broth through a fine sieve.
2. To clarify 2 liters of broth, you need to take the white of 1 egg.
3. Whisk the egg white thoroughly and pour in a thin stream, stirring constantly, into the slightly cooled broth. Return the pan to the heat and, continuing to stir, allow the contents to boil.
4. In 5 minutes of boiling, the protein will curdle and collect all the meat suspension. Turn off the heat and let the pan sit for 15-20 minutes to allow all the flakes to settle to the bottom. Carefully strain the broth again and enjoy the amber beauty!

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Properly cooked broth is the highest aerobatics in cooking. The quality of the finished soup, sauce or aspic prepared with it depends on it. And the fish or meat broth itself is already an independent dish. It can be served with croutons, pies or 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, it depends on the products from which it is prepared.

1. The fattier the meat, the more likely it is that the broth will turn out cloudy. When cooked, fats turn into 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 glycerol and the broth will become cloudy.


2. Broth from defrosted meat is more likely to be cloudy than from fresh meat. When defrosting, the meat loses its juices, which turn into water during cooking. The broth becomes more nutritious and rich, but some of the proteins coagulate, forming foam, which causes a loss of transparency.


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


4. It is important to remove all floating 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 proper preparation to achieve maximum transparency is in our hands. For this it is useful to know some rules:

1. Before cooking, the products must be thoroughly washed with cold water; there should be no blood left on them.


2. Products should be placed in cold water if the goal is to cook broth rather than meat. This way, everything valuable will gradually pass from meat into liquid and the broth will turn out tastier and richer. If meat is placed in hot water, the proteins on the surface will coagulate, the pores will close, and everything valuable will remain in the meat. Which is good for the meat, but bad for the broth.


3. Bring the water to a boil at high heat, reduce to low, and after removing the foam, cook on low. The water should not boil, but only sway.


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


5. After boiling, remove all foam. We do this until it forms. Most sources advise doing this with a slotted spoon, but it’s better to use a spoon, it turns out cleaner. It is also advisable to remove excess fat.

How to Make Clear Broth for Poultry, Meat or Fish Soup

To cook clear broth you need to know some rules and strictly follow the instructions.

1. Prepare the products: cut the meat into small pieces, clean the bones, chop them, remove the gills and eyes from the fish heads, chop the large heads too. You can put the chicken whole.

You don’t have to cut up the chicken for the broth, but cook it whole

2. Wash the products thoroughly, but do not squeeze them so that they do not lose their juices.

To prepare the broth, pour cold water over the ingredients.

3. Bring to a boil over high heat with the lid tightly closed.

To prevent the broth from being cloudy, you need to remove all the foam.

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

Vegetables and roots will make the broth more tasty and aromatic

7. Add seasonings and herbs. For broths they make a “bouquet garni”.
8. Cook until done. You can tell by the readiness of the meat. To do this, pierce the thickest edge with a chef's needle or just a fork. If they go in easily, the meat is ready.
9. Remove the meat, throw away the vegetables, strain the broth through a fine sieve or cheesecloth in 2-3 layers.

Broth with chicken and egg - a tasty and healthy dish

“Bouquet garni” is a mixture of herbs tied with thread. It is dropped into the broth when cooked, then removed and discarded. The classic bouquet includes bay leaf, parsley and thyme. Depending on the recipe, the herbs vary.

A bouquet garni is herbs for cooking broth, tied with a thread.

For small seasonings, such as peppercorns, you can make a knot out of gauze or a wide bandage and place it in the pan. If you strain the broth, the seasonings can be placed directly into the pan, then they will remain on the sieve.

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

How to make chicken or breast broth

Cooking time depends on the age of the bird and the size of the piece, from 40 minutes to 2 hours. If preparing dietary broth, it is recommended to remove the skin, it contains a lot of fat. If you cook broth with giblets, do not add liver, it will give a peculiar taste and may cause the broth to become cloudy.

They say that in order for the broth to turn out golden, you need to use a certain type of chicken: skinny and preferably one that walked on its own 🙂 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; its bones are not yet chewable at all. 🙂 The broth turns out excellent.

Beef or pork soup base

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

How to make a delicious fish broth

Fish broth should be cooked for no longer than 40 minutes; it is recommended to add salt at the beginning of cooking.

A well-cooked broth should be transparent, with a sheen of fat on the surface.

Carrots, onions, celery and parsley root are added to meat and chicken broths; onions and parsley are added to fish broths.

To give your chicken broth a nice golden hue, add onion skins while it simmers. You can boil the husks 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 jellied meat and aspic

To cook jellied meat, it is very important to properly prepare the ingredients. Since the parts used for jellied meat are those that are not used in other dishes - legs, tails, heads, 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 this, scrape the meat ingredients with a knife and wash them again.

Next, as usual, put the food in a pan, add cold water, bring to a boil, skim off 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 will also reduce the calorie content of the jellied meat, because we are cooking a very rich broth.

The washed meat is poured with cold water, brought to a boil and, as described above, cooked for 5-6 hours over low heat. A multicooker helps a lot in this process, but if you don’t have one, you can easily get by with a stove. Vegetables and roots are added 1 hour before the end of cooking, salt and spices are added 30 minutes.

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

The broth for jellied meat must be cooked over very low heat, otherwise it will become cloudy.

How to clarify cloudy fish, chicken or meat broth

A pull will help restore transparency to the broth. From the name it is clear that the pull exists to pull out turbidity, fat and foam flakes from the broth.

The easiest way to pull out is with egg white. Beat the egg white a little with a fork and add it in a thin stream while stirring into the broth, which has cooled to 70 degrees. Bring to a boil, reduce heat and cook for 2-3 minutes, stirring. The protein will capture all the turbidity from the broth and sink to the bottom. All that remains is to strain it.

I do not use an egg, but only a protein, and sometimes several proteins... (one for 1.5 liters of broth) it coagulates along with grains of meat and foam, which create turbidity, in this form it is easier to filter... but often I filter through a paper filter that is used in coffee maker, previously just through a waffle towel

Melwin

Another way is to add minced meat diluted with water to the broth. For meat broth, use minced meat, and for chicken broth, minced chicken. Mixed with egg white, diluted with a small amount of cold broth or water. The minced meat is added to the broth, stirred, the dish is allowed to boil and cooked for several minutes. The minced meat will cook and sink to the bottom. After this, strain the broth through a fine sieve or cheesecloth.

Instead of minced meat, you can use grated carrots, then there is no need to dilute with water. The main principle: there must be protein in the guy that will bind the dregs.

For fish broth in the old days, they used a guy made from pressed caviar. Now you can get by with egg whites.

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

Now you know how to prepare clear broth and how you can restore its transparency. 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.

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

What to do if the broth becomes cloudy during cooking? Is it possible to return it to its golden, amber color so that it 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 broth clear

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

1. First of all, you need to remove it from the heat at the very moment you notice that the broth has begun to become cloudy. Let the soup cool down.
2. While the broth is cooling, prepare the raw chicken protein. To do this, you will need to carefully break the egg into two parts, transfer the yolk to another bowl, and place the white in a small bowl.
3. Using a fork, beat the whites as if you were making an omelette. Whip until foam forms.
4. Now pour the protein into the cloudy, slightly cooled broth, and begin to stir it lightly.
5. Next, put the pan on the fire again and wait until the broth boils, but do not stop stirring.
6. As soon as the consommé boils, remove it from the heat and leave again for five minutes, no more. Once it has cooled down, put it back on the stove. And we do this two or three times.
7. When the broth has cooled for the last time, fish out large pieces of protein from the pan. A slotted spoon or large spoon will help with this.
8. After these steps, pour all the contents into a clean pan, you can strain through a small 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 preparing chicken broth, you will need to rinse the meat under running water in advance, and then boil it over low heat. It turns out that the first broth will simply have to be poured out. It will help collect poultry ichor and other unnecessary garbage. Afterwards, rinse the carcass thoroughly again.

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

For beauty, you need to add grated carrots, small noodles, and onions to the finished product; they will help make the consomme richer, tasty and aromatic.

Golden Chicken Broth Recipe

How to make chicken broth clear and golden? In order to prepare a tasty broth from chicken fillet, you need to rinse it thoroughly, pre-boil it and wash it again.

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

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

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

Make 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 clear if it has become cloudy?

• The meat must be thrown in as a whole piece so that it releases its juice gradually and not all at once. Be sure to remove the skin from the chicken, otherwise the soup will be too greasy. Never pour too cold water on meat, but you shouldn’t throw it into boiling water either. The surface of the water will become covered with a film and the broth will not look attractive.
• If the broth is cloudy, you will have to use a thick cloth through which to strain the soup.
• Immediately remove any foam that forms, otherwise it will spoil the appearance of the broth.
• Cook food only over low heat, do not let the broth boil too much.
• Avoid frozen meat.
• You can throw a raw onion or potatoes cut into several pieces into the cloudy broth.
• Pork and beef require cooking from one to two hours, but chicken takes up to an hour.
• As already mentioned, simple protein will help make a cloudy broth transparent.
• Strain the broth through a fine strainer, then the consommé will become more transparent and tasty.

Secrets of proper lightening

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

1. The water temperature should not exceed 70 degrees.
2. We prepare broth from protein and eggshells.
3. The draw should be cold and introduced into the broth in parts, and not poured out immediately.
4. It is advisable to put the shells in gauze, and it is also advisable to place raw minced meat there.
5. The time it takes for the pull to lighten the broth is 10 minutes.
6. We prepare additional dressing for the soup (carrots, onions, herbs), it will help hide its cloudiness and opacity.

Broth for delicious jellied meat

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

Jellied meat is a dish traditionally prepared in Ancient Rus'. This is an excellent 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 strengthen bones and make tendons elastic.

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

In a bowl, you can beat the onion with ice and add it to the consomme in cheesecloth, and then let it cool. If necessary, drain off the sediment.

How to make chicken broth golden

How to make the broth clear and golden? In order to give the rich broth the color of amber, 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, it will help make the broth golden.

By the way, you can throw large carrots whole into the soup; they will give a nice orange color.

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

Now you know several ways to make the broth clear. And finally: don’t forget to decorate it with finely chopped herbs. Bon appetit!

Professional chefs believe that a cook's art is tested, in particular, by whether he knows how to properly cook a clear broth. Don't underestimate this skill. Broth is the basis of most soups; the taste of the finished soup depends on its aroma and flavor, and the appearance of the finished dish depends on its transparency. A truly tasty broth can also be a separate dish, in which case it is served sprinkled with herbs and toasted croutons.

Features of preparing clear broth

1. Meat used for cooking: beef, lamb, pork, chicken. But broth can also be made from offal, bones, smoked meats, and canned food. Fish and vegetable broths are also used for soups.
2. A good broth for soup should be strong, aromatic and rich. Therefore, it is very important to choose the right meat and use its basic properties.
3. For beef broth, it is better to choose rump, rump, shoulder or brisket. But the shank fits worse. Firstly, the broth from it takes much longer to prepare, and secondly, it becomes sticky - it’s not for nothing that shanks are often used to cook jelly. These are the specific properties of this part of the cow carcass.
4. Few people know that decoctions made from beef and veal are qualitatively different from each other. Veal produces a more tender and palatable broth, but it is less transparent. If this indicator is important to you, use beef instead. Choose veal for preparing seasoning soups.
5. It is also good to use pork for seasoning soups. Clear pork broth can be made from the shoulder blade. Fatty meat is best used for preparing kharcho and other national soups of Caucasian or oriental cuisine. Fatty parts of pork are also suitable for cooking rich borscht or cabbage soup, especially sauerkraut. For soups that contain sour vegetables - tomatoes, pickles, tomato paste, or those that are cooked with the addition of cucumber brine or vinegar, fatty pork is ideal. During prolonged cooking, meat fats dissolve in boiling water and give it a specific taste of lard, but the taste of the broth itself does not improve.
6. Lamb broth is not an acquired taste; it is difficult to make it truly transparent. National soups and dishes of Central Asian or Caucasian cuisine are prepared from this meat. Our Russian cabbage soup or borscht can also turn out very tasty with lamb broth, especially with the addition of spices.

How to clarify broth

Sometimes, no matter how hard you try, there are still suspended solids in the broth that make it cloudy. To make it transparent, it needs to be lightened. This is done by adding an absorbent that collects these solid particles. Egg whites and eggshells are usually used as such an absorbent.

1. To clarify three liters of broth you will need two egg shells and two egg whites.
2. Strain the finished broth that you have cooked through a colander and cool slightly. Mash the eggshells in your fist and beat the egg whites well until a firm foam forms. All this just needs to be added to the pan with the broth and put it back on the fire. Bring to a boil while stirring constantly and remove from heat. Let stand for 10 minutes, put back on the heat and bring to a boil. Do this three times.
3. During all these manipulations, thick foam forms on the surface. Remove it with a regular spoon and strain the broth through cheesecloth. After which it will turn out just perfectly transparent.
4. If you did not have time to remove the foam from the surface and it has settled to the bottom, you can raise the foam to the surface by pouring a little cold water into the pan. Although it is usually not recommended to add water to the pan, so as not to spoil the taste of the broth, that’s why you need to watch the foam so carefully.
5. Experienced housewives use one secret to obtain a clear broth. Wait until the water boils, drain the first water, pour cold water over the meat again and cook it further. But this really needs to be done in the first seconds after boiling, since almost immediately the meat will begin to release beneficial nutrients.

Best Clear Soup Broth Options

How to properly cook clear beef broth for soup

1. It takes longer to cook meat broth than fish or vegetable broth, so you must follow certain rules to ensure it turns out transparent. First of all, choose the right beef - the ideal broth will come from tubular or marrow bones.
2. Pour the meat only with cold water and bring to a boil under the lid. Then open the lid and cook open. During cooking, the liquid evaporates, which settles in drops on the lid and flows back, which leads to cloudiness of the broth.
3. Beef takes a long time to cook, which means pouring water at least one and a half times more than the volume that you subsequently expect.
4. Don't miss the boiling point. It is advisable to immediately reduce the heat to a minimum; rapid boiling makes it tasteless, destroys the beneficial substances present in the meat and also leads to cloudiness of the broth.
5. During the cooking process, foam forms, which must be removed. The first time - immediately after the broth boils, and then several more times as it appears on the surface.
6. To cook a clear broth, about an hour to an hour and a half after the start of boiling, add the peeled onion, carrots and other spices that you are using. The beef broth is cooked for 2.5 - 3 hours. Half an hour before the end of the process, add salt.
7. Remove the finished broth from the heat and strain through a fine sieve or through gauze folded in several layers. To maintain the transparency of the strained broth, it needs to be cooled quickly, for which chefs recommend placing the container in a pan filled with cold water and ice.

How to quickly cook clear chicken broth

1. Clear chicken broth is much easier to cook than a similar recipe made from red meat.
2. Chicken broth is made from a whole chicken or its individual parts. Pour cold water over the meat, put on fire and bring to a boil. After this, drain the water, pour cold water over the meat again and put it on the fire. Cover the pan with a lid and wait until the water boils. Open the lid and reduce the heat under the pan to low. The broth should simmer on fire. The slower it cooks, the better it tastes.
3. Remove foam from the surface as it appears.
4. Chicken broth cooks much faster than those based on other types of meat. As a rule, one and a half to two hours is enough. The only spices added are carrots and parsley root. All other spices will simply kill the natural taste of the bird.
5. Be sure to strain the finished broth.

A very tasty, rich and clear broth can be prepared from a young turkey. The rest of the poultry is practically not used. Waterfowl meat has a specific smell and taste, and game is usually fried over coals or baked in the oven; its meat may be slightly bitter in the broth. Now you know how to cook clear broth for soup from any type of meat, and you can easily cope with this task.

Video recipe: Clear broth for soup