Many housewives are concerned about how to lighten the broth? Murky brew discourage the appetite of households, because the finished dish looks unappetizing. Make broth transparency during his cooking, and use our tips. You can lighten and meat and fish broth.
How to lighten the broth - why it is cloudy?
Improper cooking broth leads to its turbidity, namely:
- you fill food ingredients for the soup hot water. It is impossible to do this. First pour the meat in a saucepan with cold water, and then put the soup on the stove to boil;
- you do not remove the foam with a strong boil. Timely remove foam and fat after boiling water with meat in a saucepan;
- you do not use for cooking soup vegetables. Be sure to cook a dish with vegetables. To clear broth, place in a saucepan the cleaned bulb;
- you do not strain the broth after cooking. Strain it through a fine sieve or gauze. This will help remove the foam, small meat bones and lighten the broth. Then pour the brew back into the pan, and cook the soup or borsch.
How to lighten the broth during cooking time
You will receive a clear broth, if the process of purification takes place in several stages:
- screw the fire on the stove after boiling broth;
- cook over low heat, occasionally remove with a slotted spoon or large spoon conventional foam. It will take 1-1.5 hours;
- before the completion of cooking, remove from pan large pieces of meat;
- pour into the pan with 3-4 tablespoons brew. tablespoons of ice water.
Boil for five minutes on low heat. If the stock will not be much to boil in a pot, it will be more or less transparent. But it is also necessary to strain through a sieve or several layers of cheesecloth and pour back into the pan. You will receive a clear broth, ideal for cooking dishes on it first.
How to lighten the finished broth
You have to get ready muddy broth and even after straining his quality leaves much to be desired. Do not worry, this is easily remedied. Use one of the ways of clarification:
- frozher from carrots and onions. Fry vegetables, you can add mince and put in a boiling soup. Boil up to the moment when the soup brightens;
- gauze bag with rice. Make a small bag of gauze and put raw rice there. In a boiling dish put a bag and negotiate up to 10 minutes;
- whipped raw egg. Take the egg and pour in boiling broth;
- carrot. Cute carrot cut into two parts. Farm it a little without oil on a frying pan and add to the broth before completion of the cooking;
- grated cheese. Stodit cheese on a large grater. Adjust it gradually into the soup, constantly stir.
How to brighten fish broth
All the above lightening methods belong to meat broths. But often the fish broth is nervous. There are ways to correct this situation:
- grind 5 pieces of ice from the freezer. Add a whipped egg protein into the crushed ice and mix. Put this mass into the broth and bring up boiling. Immediately turn off the stove and leave the vapor for 10 minutes. Then remove the foam;
- use absorbent from egg proteins and shells. It will create large clots, you will remove them, and the broth will become bright. On 3 l of fluid, take 2 protein and shell of two eggs. Enjoy the finished broth to 70 degrees. Connect the whipped proteins with the shell and add to the saucepan. Bend broth on a big fire to a boil and interfere all the time. Zakpeled - immediately turn off and leave the saucepan to stand 10 minutes. Repeat these steps two more times. It remains to remove the resulting foam, and get a beautiful fish broth.
Our tips will help get a beautiful transparent broth. If he still came out a mercury - do not worry. It does not affect the taste and quality of the finished dish.
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