How to make broth transparent? Home recipes

Bouillon is the basis of many dishes, especially soups. From its quality depends the taste and appearance of the culinary masterpiece. Very often cooked broth turns muddy and does not please the eye at all. What does it depend on? How to make broth transparent? This question is often asked by inexperienced housewives. To answer it, it is necessary to understand the technology of broth preparation, in some subtleties and secrets.

Main rules

Home recipes of the first courses always assume the use of broth. It is made from any kind of meat, chicken, vegetables and fish. Regardless of what kind of basis you choose, it is necessary to observe the basic dogmas that will make it possible to get a transparent and beautiful product. We always put the meat in cold water. During the cooking it gradually pulls out all the necessary substances, and the broth is obtained not only transparent, but also delicious.

Here an important point is also a grade of meat, but we'll talk about this later. Be sure to remove the foam that forms during cooking. It is she who can spoil the product, making it clouded. Do not allow too much boiling. This is the most important rule. And, finally, the bulb, added to the pan, promotes the obtaining of a beautiful, transparent broth.

Chicken bouillon

Cook the transparent chicken broth the easiest. This type of meat is considered dietary, and the cooking time is much less. However, despite all the ease of preparation, this process has its own subtleties. How to make broth transparent (from chicken)? First, the quality of the original product must be very high. This will provide the most important: taste and nutrition. In order to make the broth dietary, the chicken removes excess fat and skin. There is no special nutritional benefit from them. But if you want to get a more rich product, you can leave them. Chicken washed only with cold water. Fill it with a non-hot liquid and put it on the fire. We bring the contents of the pan to a boil and reduce the heat to a minimum. Do not allow too much boiling. Remove the foam with foam, which will appear. A good broth is obtained after a long boil (at least 2 hours). For chicken, this time can be reduced to 1.5 hours. We do not cover the pan with a lid, we do not touch the meat. For transparency, add onion and carrots.

Meat broth

How to make broth transparent from meat? This is a bit more complicated than in the case of using chicken. Meat (pork, beef and lamb) is brewed much longer. And to get a beautiful and delicious product will have to put some effort. A good broth is obtained from tubular bones in combination with meat. The original product is placed only in cold water. So the meat will give all its juice to the broth, and it will get rich. Do not forget, as in the first case, to remove the foam. Cook on low heat with the lid closed. To improve the taste, add roots, onions, carrots, spices and other ingredients - an hour and a half after the start of the cooking process. Boil meat is better about 4 hours. After that, we take it from the pan and filter the broth. It is better to cool it immediately by placing it in a container with ice.

We clarify broth

Very often it turns out that the broth becomes cloudy. What to do in this case? To make the broth become transparent, make a brace. To do this, take about 300 grams of meat and let it through the meat grinder. Then mix a glass of ready, but not hot broth with raw egg white. Add meat and mix. This mixture is insisted for about 30 minutes and poured into a not very hot broth. Cook on a small fire for 40 minutes. During this time mincemeat with protein curd and will be on the bottom of the pan. The liquid will become transparent, and it will only have to be carefully filtered. Here's how to make broth transparent.

Broth for the cold

A traditional dish of Russian cuisine - cold meat - is always made on the basis of meat broth. There are a lot of cooking options. But in any case it is very important to get a clear broth for the holland. This dish is made from different kinds of meat (pork, chicken, beef). What is its basis? Of course, a good, rich broth, which freezes without additional ingredients. It is not necessary for a cold to choose the meat of a young animal. It will be less rich. It is best to use pork shank, well-cleaned. This is not the meatiest part, but it is the tendons, the skin and the bones that give good flavor. For chicken broth, it is better to take more wings.

How much to cook a cold

The cooking process is one of the most important moments. It consists of two stages. Initially, a pork bar, legs and chicken wings are laid in the pot. They are cooked for about 3 hours (wings - 1.5 hours). Then put the meat of chicken, pork and beef and cook for about 2 hours. 15 minutes before the end add spices (bay leaf, peppercorn, roots and salt). Solim is good. The chill consists not only of broth. This is also meat, and it will be insipid.

A few tips

If you welded a clear broth - it means that you will get a nice cold, jellied or soup. This dish always pleases the eye and becomes the pride of the hostess. To do this, observe the following rules. First, remove the foam and grease from the surface. Secondly, do not allow the liquid to boil in a saucepan. Be sure to make a brace, if the broth turned muddy. Throw a piece of ice into a saucepan and bring the contents to a boil. Preheat the broth over low heat, not tightly closing the lid. Use only fresh meat for cooking. Frozen food makes it cloudy. In extreme cases, use a washed egg shell, which is removed after cooking. These tips will help those who do not know how to boil broth transparent. Finally I would like to recall the application of the irreplaceable now "assistant" to virtually every modern hostess - multivark.

Broth in the multivariate

Modern housewives do not want to spend much time preparing delicious dishes. Therefore, smart technology comes to their aid. The trouble is less, and the broth in the multivariate turns out tasty, rich and fragrant. Take a kilogram of beef with seeds, one carrot, a couple of peppercorns, the root of parsley, celery or parsnip and one large onion. Home recipes are always a lot of spices, flavors and flavors. Prepared meat is divided into pieces and put in a bowl multivarki. All vegetables and roots are cleaned. The bulb can be left in the shell, but rinse well. This will give the broth a golden color. All the ingredients put in a bowl and pour water to the maximum. Turn on the soup cooking mode for 2 hours. After this time, the broth will be ready. It must necessarily be filtered.

Conclusion

Prepare a good, clear broth is easy. Follow all the recommendations and tips - and get a delicious, rich dish. If you add carrots and bulbs in the husks, the broth will be golden, slightly yellowish. When serving, you can add a little chopped greens and black pepper (ground), for the taste. This dish is nutritious and well helps the convalescent organism. Eat for health.