How to make soup clear if it's cloudy. Learning to cook clear chicken broth

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.

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.
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.
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.
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:

Before cooking, the products must be thoroughly washed with cold water; there should be no blood left on them.
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.
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.
Just cover the pan with a lid, but not tightly, otherwise the broth will begin to boil and lose transparency.
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.

Let's prepare the products: cut the meat into small pieces, clean the bones, chop them, get rid of the gills and eyes from the fish heads, chop the big heads too. You can also add the whole chicken.
You don’t have to cut up the chicken for the broth, but cook it whole
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.
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.
Pour in a spoonful of cold water, and after boiling, remove the floating foam. We repeat three times.
Reduce the heat to minimum, open the lid slightly or remove it completely. Remove foam and fat from time to time.
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
Add seasonings and herbs. For broths they make a “bouquet garni”.
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.
We take out 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.

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.

https://www.u-mama.ru/forum/family/cook/11682/

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 - 2 hours, bone broth - 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.

Carrots, onions, celery and parsley root are put into meat and chicken broths, and onions and parsley into 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 tighten 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 don’t 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

https://forum.say7.info/topic21261.html

Another way is to add minced meat diluted with water to the broth. For meat broth, use minced meat, 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 a 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.

Broth - everyone knows this word. But how to cook it correctly? You can evaluate the skill of the cook by the ability to prepare it aromatic, transparent and rich.

If we want to cook any soup, first of all we cook it - this is the basis of the basics of home cooking. And then we add vegetables and cereals to it. But it can also be used in preparing a variety of sauces, cereals, stews and many other dishes.

To cook it delicious, you first need to choose the right meat.

For chicken, it is better to take a young chicken that has not been frozen. This chicken will turn out transparent and rich. It will not be possible to cook it tasty from old chicken or chicken. Almost all parts of the carcass are suitable for cooking. There is no consensus on which part is tastier to cook from.

For a rich meat option, it is better to use fresh or chilled hind quarters, brisket or shoulder, preferably meat from young bulls. It is more tender, juicy and non-greasy. Plus, it cooks much faster. For borscht, sauerkraut soup and kharcho soup, you can use fattier meat.

If you cook it from veal, it turns out tender and pleasant to the taste, but not transparent enough. If you cook soups based on it, which are seasoned with tomato paste or various dressings, the soup will turn out delicious.

It is also good to use lamb for cooking. Many soups of oriental cuisine are prepared on their basis. There is an opinion that lamb has a certain “specific” smell, maybe it does, it’s hard to argue with the opinion. But you can’t argue with the fact that the broth invariably turns out tasty, rich and very healthy. In addition, spices are always used in oriental cuisine.

1. Choose the right meat. There is no need to cut it, it should release its juices gradually, slowly. If you cook it from chicken, it is advisable to remove the skin from it - it may make the dish too greasy.

2. Pour enough water so that you don’t have to add more later. The ratio is approximately this: for 3 liters of water, 500-600 grams of meat. If the meat is stringy and old, then you need to pour more water, taking into account the fact that the water will boil away.

3. Do not add water during cooking. This deteriorates the taste. And also do not cook for too long, as this will make it darken.

4. Place the meat in the pan only in cold water. Bring to a boil over moderate heat, so the meat heats up gradually. Cook over low heat without a lid so that the evaporating water does not drip back into the pan and spoil the taste. It’s more like it’s not boiling, but languishing. If you cook it over high heat, it will become cloudy and its taste will also be lost.

5. During the cooking process, foam should be removed. We begin to remove the foam when the contents of the pan have not yet begun to boil. We remove it both when it boils and during the entire cooking process. If this is not done in a timely manner, the foam will soon settle to the bottom of the pan in the form of flakes, which will ruin the appearance of the dish. Remove foam adhering to the walls of the pan with a damp cloth.

6. We also remove excess fat throughout the cooking process if we are preparing it for soup. And all the fat, if we cook it transparent. It should be removed with a paper towel, as it gives the dish an unpleasant greasy taste.

7. 30-40 minutes before the end of cooking, add vegetables - they will make it more flavorful. Vegetables and herbs are designed to enrich the taste and aroma of the dish. Onions, carrots and celery are best suited - this is a classic “vegetable composition” for meat broth. For a two to three liter pan, one medium onion, small carrot and celery root are enough. But it’s better to add spices (bay leaf, allspice, dried thyme) 7-10 minutes before the end of cooking, otherwise it will taste bitter.

8. Salt about half an hour before cooking.

9. Cooking time over very low heat after boiling depends on the size of the piece, the toughness of the meat, the age of the animal and the desired strength of the broth that you want to achieve. So, for example, it will reach readiness in 1-1.5 hours if you use 1 kilogram of meat from young bulls, and in 2.5-3 hours if the meat is from adult beef. From pork - after boiling, cook for 1.5-2.5 hours, from lamb - 1.5-2 hours, from chicken - 1-2 hours.

10. After cooking, you need to remove the meat and vegetables from it and strain it through a fine sieve or a linen napkin soaked in water and wrung dry so that it is transparent and to prevent small fragments of bones from getting into the dish. Vegetables and bones can be thrown away, because they have already given all their taste and aroma to the dish, and they no longer have any value

Secrets of making tasty and light broth

If you are forced to use frozen meat, then you need to be able to defrost it correctly. The optimal way is to wash the meat with cold water and place it in a closed container for 2-3 hours. Do not use a microwave or hot water for this.

To cook a delicious broth, use a pan with a thick bottom and, if possible, thick walls. This will ensure gradual and even heating. And the meat will most fully give away all its beneficial substances.

It should not boil strongly - the movement of the liquid should be barely noticeable. If your stove is difficult to adjust so that the desired temperature is maintained, try placing the pan in the oven, preheated to a temperature of 100–110 degrees.

It is better to add no more than a pinch of salt to it or not at all: when cooking, more liquid may evaporate from it than you expected, so it runs the risk of being over-salted. It is better to salt the dish that you plan to cook based on it.

How to make diet chicken or turkey broth

Dietary broth is made from chicken or turkey meat. It is useful for sick people or people on a diet.

It needs to be cooked in a special way. Be sure to remove the skin from the bird, remove all subcutaneous fat, add cold water, and bring to a boil over high heat. Then remove the bird from the pan and drain the water. Wash the pan, wipe dry, put the bird in it, add fresh water and cook in the usual way. With the first water, the remaining fat is almost completely removed along with the cholesterol it contains, while the healthy protein is completely preserved.

Bon appetit!

Broth is the basis of almost all soups. Whether it is meat or vegetable, the broth makes the first dish truly satisfying, rich, aromatic and incredibly appetizing. Try cooking Ukrainian borscht in a broth that you have cooked with all your heart for two or three hours, and in a broth that you whipped up - feel the difference for yourself.

This recipe can be used to make a light chicken broth soup if there is no other meat. For example, or. Even the most ordinary lean pea soup, but cooked in clear chicken broth, will be much tastier.

Transparent chicken broth can also be served as a separate hot dish, sprinkled generously with herbs.

Ingredients for chicken broth:

chicken - in the right quantity*
carrots - 1-2 pcs
celery root - 300 g (1/4 root)
onions - 1-2 pcs
garlic - 10-15 cloves
bay leaf - 3-5 leaves
salt - to taste

This recipe used a whole chicken for a 7 quart casserole dish.

In addition to the indicated vegetables and spices, you can use parsley root, dried vegetables (carrots, tomatoes, celery, bell peppers and others), fresh herbs, a mixture of peppercorns and other spices.

Step-by-step instructions on how to cook clear chicken broth

Wash the chicken thoroughly under running water and cut into small pieces. If you need diet chicken broth, remove the skin.

Place the chicken in a saucepan, add cold water and place over high heat.

If you want to get a delicious broth, pour cold water over the meat or chicken. You need tasty meat - put it in already boiling water.

Prepare vegetables and spices.

Peel the onion, but you can simply wash it thoroughly and leave it in the peel. Peel the carrots and celery root and cut into large pieces. Peel the garlic and prepare other small spices.

Bring the broth to a boil and, as soon as foam begins to appear, quickly reduce the heat. If this is not done, the broth will boil over and the foam will settle in flakes.

Remove the foam with a spoon. It is convenient to use a special spoon with holes for this.

Then put the vegetables and spices into the pan, turn up the heat and bring to a boil again.

Now you can salt the chicken broth to taste.

Keep in mind! The more vegetables and spices, the richer and more “dense” in color the broth will be. If you want it completely transparent, just add an onion and a little garlic.

When the broth boils, cover it with a lid and reduce the heat so that the broth slowly gurgles and does not splash out of the pan onto the stove.

Simmer covered for 1.5 hours.

This is what chicken broth looks like after cooking.

By the way, don’t forget to tell your friends on social networks how to cook clear chicken broth - share the link to the recipe.

It is known that chicken broth is prescribed by doctors to almost all patients. And there are good reasons for this, because a chicken dish helps the patient regain strength. In addition, chicken broth satisfies hunger well without overloading the stomach, since it is light and quickly absorbed by the body. Chicken broth is considered the basis of many dishes; various soups are prepared from it, adding the necessary ingredients, and it can also be served with crackers, pita bread and herbs as an independent first course.

Cooking features

Many people try to prepare the broth so that it turns out transparent. But not everyone succeeds, because in order to achieve transparency, you need to know some secrets. In fact, it is not difficult to prepare, the main thing is to first get rid of blood clots, harmful additives and excess fat that is present in the subcutaneous layer of the carcass. To make the blood and possible additives easier to remove during the first cooking, the chicken is soaked in cold water for an hour in advance, and the fat is cut off along with the skin.

Clear chicken broth can be prepared using two methods - cold and hot.

With the cold method, the procedure will be as follows: you need to put all the ingredients in one bowl, fill them with cool water, put on low heat and bring to a boil. After the broth boils, skim off the foam and add one cup of cold water to the pan. As a result of adding water, cloudy substances will come to the surface and can be easily collected with a slotted spoon.

Another cooking method is hot. To prepare a dish in this way, take the necessary ingredients, add hot water to the pan and bring to a boil. After boiling, the first broth is drained - this helps get rid of unnecessary impurities. The chicken and ingredients are washed again and filled with cold water. The broth is cooked until completely cooked. As a result of such manipulations, a clean broth with a minimum amount of fat is obtained.

When to add salt and seasonings to a dish?

In order for the meat to retain its taste, aroma and juiciness, you need to add salt at the end of the cooking process.

And if you add salt immediately after boiling, the aroma and taste will transfer from the meat to the broth. Thus, it is worth starting from the purpose of preparing the broth. Seasonings and spices are added 20 minutes before removing from heat. To get a golden broth, add washed, unpeeled onions to the water. Adding fried carrots to the dish will give the broth a pleasant orangeish tint.

If the dish is prepared from broiler chicken, it is advisable to completely remove the skin from it. The skin of domestic chickens is not removed, as it contains many useful substances.

When choosing fatty chicken, you need to reduce the fat level so that the broth does not turn out cloudy. To do this, cut off the tail and remove the skin from the entire carcass. This method helps reduce fat content and lighten the broth. Whole seasonings add a particularly vibrant flavor and aroma to the broth without affecting its clarity. Therefore, ground black pepper and other mixtures are replaced with peppercorns and bay leaves.

Lightening methods

It happens that despite all efforts, the broth turns out opaque and cloudy. To eliminate this drawback and get a light broth, you need to lower the guy there. The guy is made from various ingredients.

Whipped egg white can be used as a brace. The fact is that whipped egg white, like a sponge, absorbs small particles that create cloudiness and opacity. After finishing the cooking process, the protein must be carefully removed from the broth with a slotted spoon or strain the liquid through cheesecloth.

You can also make a guy from other products, for example, minced meat, crushed bones and vegetables. For lightening, egg and minced eggs are often used. To prepare a guy from minced meat, you need to take lean meat and egg white. The meat is passed through a meat grinder, the protein is beaten and combined with the minced meat, the mixture is stirred until smooth. The resulting broth is added to the boiling broth and stirred so that lumps do not form. The mass is left to simmer over low heat for half an hour, after which the liquid is filtered, separating the guy.

In addition to these methods, you can use lemon juice and onion. This method is used in cases where the broth takes on a brownish tint. To make the broth light, you must first add the washed onion peel, cook for a few minutes, strain and add lemon juice or citric acid. Continue cooking, stirring occasionally.

Clarifying the broth for preparing jellied meat and jellies is considered the most difficult, since the broth cooks for a long time, and this makes it difficult to remove small particles. To clarify such broths, a protein and vegetable extract is used. The guy is added to the hot broth after removing from the heat and stirred thoroughly for 5 minutes. Then the broth should be brought to a boil again and immediately removed from the heat. Let it sit for a few minutes, after which it can be strained.

Clear broth recipe

There are several recipes for making chicken broth. In this recipe, the broth includes the whole chicken (or you can take just the thighs), seasonings, salt, carrots and onions. It should be noted that the broth from chicken breast alone does not turn out rich, so the breast is used for dietary and medicinal decoctions.

To prepare you will need:

chicken – 1 pc.;
onion – 1-2 heads;
carrots – 2 pcs.;
water – 3-5 l.

According to the classic recipe (cold method), the chicken is thoroughly washed under running water, the tail is cut off to subsequently reduce the turbidity of the broth. If the chicken is a broiler, it is advisable to remove the skin from the entire carcass. After washing, the chicken should be placed in an enamel bowl, filled with cool water and placed on the lowest heat to boil. After the water boils, add washed, unpeeled onions to the pan, skimming off the foam at the same time. The broth is simmered over low heat for three hours; the foam must be skimmed off several times during the entire cooking time. The added onion is removed at the end of cooking - it has already given up all its juices and vitamins. This broth can be combined with various boiled cereals, noodles, noodles and potatoes, but you need to cook the ingredients in a separate bowl so that they do not cloud the broth.

You can prepare this dish using an alternative method, that is, the hot method, but it should be noted that this will take a little more time, and the process itself may seem complicated. To prepare this recipe you will need products identical to the first option.

Before cooking, the chicken must be washed and the fatty parts trimmed off. Place in a saucepan, add hot water and place over medium heat. After foam appears, the water must be drained. After rinsing the chicken again, add cold water and place on low heat. During this time, peel the carrots and onions, cut into small pieces, and fry in a frying pan without oil until golden brown. You need to make sure they don't burn.

After the water boils, place the vegetables in the pan and cook until fully cooked. So that seasonings and spices add aroma and taste to the broth, but do not boil over, they can be placed in a special bag in advance, which can then be easily removed from the finished broth. After cooking, strain the broth through cheesecloth.

Some people don't like fatty foods and prefer diet chicken breast broth.

To prepare such a broth you need to take the following products:

half a chicken breast;
carrots – 2 pcs.;
onion – 1 pc.;
bay leaf - several pieces;
salt and other seasonings - to taste.

Step-by-step cooking recipe:

First of all, the brisket should be washed, the skin removed and cut into two parts. This recipe will use half of one chicken breast. Soak the selected part for a while to remove unnecessary substances, as noted above. Then put the breast in a saucepan, add cold water and put on fire. While the water is boiling, peel the vegetables.
After boiling, the water is drained and the chicken is rinsed again. Add whole vegetables to the pan, add water and put on fire. Having brought to a boil, reduce the heat and cook for about one hour, until fully cooked. If you need to lighten the resulting broth, you can use a mixture of whipped egg whites or minced meat. Lemon juice will help give the broth a white color. These tricks are often used by experienced cooks.

Before removing the pan from the heat, you need to add the bay leaf. A low-fat dish prepared in this way can be served hot with crackers.

Using the tips described above and knowing some cooking secrets, you can properly cook a delicious clear broth.

To learn how to properly cook clear chicken broth, watch the following video.

Description

Beef broth Every housewife should be able to cook, because although it is not an independent dish, it still represents the basis for many first and some second courses.

If you are just mastering culinary skills, then this step-by-step cooking recipe with photos will come in handy. He will teach you how to properly prepare a delicious beef-based meat broth, so that it also turns out transparent.

In general, there are many varieties of broths. They are prepared on the basis of vegetables, mushrooms, as well as animal and poultry meat. However, in this case we will focus on beef. The broth based on it has a pronounced and quite pleasant taste.

So, let's start learning!

Ingredients

(1 kg)
(100 g)
(1 PC.)
(1 PC.)
(3 pcs.)
(1 PC.)
(5 peas)

Cooking steps

The best choice for making broth is a boneless shank. Before cooking, rinse it thoroughly in warm running water. Then you need to lower the shank into a deep pan, fill it with three liters of water and put the pan on high heat.

To make the broth more appetizing and aromatic, we will add vegetables to it. So, we peel the carrots, wash them thoroughly, and then cut them lengthwise into two halves. Then let's start processing the leeks. It must be thoroughly washed and cut into large pieces. Also at this stage we will also deal with the onion. It should be peeled from the top peel, its roots cut off and cloves stuck into it (see photo below).

As soon as our broth comes to a boil, the heat needs to be reduced. Throughout the entire process of cooking meat, you need to skim off any foam that will form.

When the foam stops forming when cooking the beef, this will be a signal to add vegetables to the pan. You need to cook them together with meat for at least one hour.

At the moment when the vegetables become completely soft, they will need to be removed from the pan. You will also need to remove spices from the pan. Then we continue to cook the beef for another forty minutes, until the meat is completely cooked.

When the beef broth is ready, you will need to strain it. We also recommend removing excess fat. To do this, the broth will need to be cooled and all fat removed from the surface.