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How to make a cloudy broth transparent. Video
A strong broth rich in flavors of meat, herbs and roots – an excellent base for soups and sauces. Transparent broth will make the dish not only satisfying and healthy, but also aesthetically attractive.
How to make cloudy broth clear
First of all, the broth must be properly cooked. To prepare a medium saucepan of broth, you will need: – Half a skinless chicken breast or 150-200 g of lean beef on the bone; – 1 medium-sized peeled carrot; – 1 small onion, peeled; – 2-3 bay leaves; – half a small bunch of parsley (no need to chop); – a few peas of black pepper; – optional: celery stalk, 2-3 clove buds, leeks.
Put all the ingredients in a saucepan and fill them with cold running water so that all the food is hidden under it. Then put the pan on high heat, and after boiling, reduce it to low. The broth should be cooked until cooked, which is easy to determine by the lag of meat from the bone. For chicken it will take less than an hour, about 40 minutes, and for beef, it will take 1,5-2 hours, depending on the firmness of the meat.
When the broth is boiled until tender, you should throw away all excess: boiled vegetables, roots, bay leaves and black pepper. The meat and the resulting aromatic liquid must be left to cool, after which the broth should be filtered.
How to properly strain the broth
The broth is filtered in order to get rid of debris, bone fragments and foam formed as a result of boiling the meat. Straining the broth makes the broth golden and very appetizing. So, to make the cloudy broth transparent, you will need: – several layers of gauze; – a saucepan similar in size to the one in which the broth is cooked; – a colander or strainer that can be placed on a saucepan. First, let’s get rid of the excess fat in the broth. If the broth is chilled well enough, you will see rounds of solidified white fat floating on the surface of the broth. They must be removed with a slotted spoon. Then place the colander in a clean, empty saucepan. Spread the cheesecloth folded in several layers over a colander.
Do not use new gauze, it may have a pungent odor. This gauze should be washed before use.
Pour the stock carefully from one pot to the other. As a result, you should have a completely clear, ready-to-drink liquid. On the basis of this broth, you can cook a delicious soup.
The easiest chicken noodle soup
You will need: – 2–2,5 liters of strong chicken broth; – half of chicken breast meat; – 1 teaspoon of salt; – a few sprigs of parsley; – 100 g of vermicelli (1/5 pack). Dilute the pre-strained broth with water (up to 3 liters) and put on fire, it should boil. After boiling, pour vermicelli and salt crushed to 3 cm into it.
Be careful with salt: you may need less
Stirring occasionally, boil the noodles until tender. At the end of cooking, add the strained meat and chopped parsley to the soup, then turn off the heat. This soup is cooked for no more than 15 minutes.
You will read about recipes for homemade rolls in the next article.