So that the broth is transparent. How to make the broth transparent: the secrets of making the perfect soup

26.11.2019

In cooking, there are several recipes for dishes, especially soups and aspic, where a clean, literally transparent 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 delicious? There are many ways to help you achieve the desired result. Some must be used when cooking, others when the soup has cooled down.

How to make the broth clear

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

First of all, it is necessary to remove it from the heat at the very moment, as soon as you noticed that the broth has become cloudy. Let the soup cool.
While the broth is cooling, cook the raw chicken protein. To do this, you need to carefully break the egg into two parts, transfer the yolk to another dish, and place the protein in a small bowl.
Use a fork to beat the egg white as if you would like to make an omelet. Beat until foam forms.
Now pour the protein into the cloudy, slightly chilled broth, and begin to stir it slightly.
Next, put the pan on the fire again and wait for the broth to boil, but do not stop stirring.
As soon as the consomme begins to boil, remove it from the heat and leave it again for five minutes, no more. Cool down - again on the stove. And this is how we act two or three times.
When the broth has cooled down for the last time, remove the large portions of the protein from the saucepan. A slotted spoon or a large spoon will help with this.
After the steps taken, pour all the contents into a clean pan, you can strain through a fine sieve. It is advisable to cover it with gauze folded four to five times.

How to make chicken broth clear

How to make chicken bouillon transparent? In order to achieve excellent results in preparing a broth from chicken, you will need to rinse the meat in advance under running water, and then boil it over low heat. It turns out that the first broth will simply have to be poured out. He will help to collect the ichor from the bird and other unnecessary garbage. Rinse the carcass thoroughly afterwards.

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

For beauty, it is necessary to add grated carrots, small noodles, onions to the finished product for beauty, they will help make the consommé richer, more tasty and aromatic.

Golden Chicken Broth Recipe

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

In a skillet, fry finely chopped onions and carrots to form golden brown... It will help give the soup a lovely color.

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

Such is the simple recipe. Exactly chicken fillet will give the broth tenderness and unique taste.

Making the broth clear, especially if it becomes 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 transparent if it has become cloudy?

The meat must be thrown in a whole piece, so that it gives off its juice gradually, and not immediately. Be sure to remove the skin from the chicken, otherwise the soup will be too greasy. Never pour meat with too cold water, but it should not be thrown into boiling water either. The surface of the water will be covered with a film and the broth will not look attractive.
In the case of a cloudy broth, you will have to use a thick cloth through which you need to filter the soup.
Skim off the resulting foam immediately, 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 a cloudy broth.
Pork and beef need to be cooked from one hour to two, but chicken is cooked up to an hour.
A simple protein, as already mentioned, will help to make the cloudy broth transparent.
Strain the broth through a fine strainer, then the consommé will become more transparent and tasty.

Secrets of competent lightening

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

The water temperature should not exceed 70 degrees.
Cooking a broth extract from protein, eggshell.
The draft should be cold and introduced into the broth in parts, and not poured out immediately.
It is advisable to put the shell in cheesecloth, it is also advisable to put raw minced meat there.
The time it takes for the pull to clarify the broth is 10 minutes.
We are preparing an additional dressing for the soup (carrots, onions, herbs), it will help to hide its turbidity and opacity.

Broth for delicious jellied meat

For such a delicate dish, the hostess will only need a transparent meat broth.

Aspic is a dish traditionally prepared in Ancient Russia. This is a great snack for strong drinks, as well as incredibly tasty and useful product... The dish contains gelatin, which is formed thanks to natural ingredients and helps to strengthen bones and make tendons elastic.

If the broth turns dark during cooking, do not worry, you can still lighten it. To do this, pour the broth into another pan in order to rid it of the formed sediment, then strain and bring to a boil again.

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

How to make chicken broth golden

How to make the broth clear and golden? In order to give rich broth amber color, you will have to try, but it is not at all so difficult as it might seem at first glance.

Preferably on olive oil fry carrots and onions, turmeric will not hurt either, it will help make the broth golden.

By the way, large carrots can be thrown whole in the soup, they will give a pleasant, orange color.

Remember that consommé from domestic chickens is always lighter, more rich, tastier and more transparent, and the color will be pale yellow, appetizing.

Now you know several ways to make the broth transparent. And finally: do not forget to decorate it with finely chopped greens. Bon Appetit!

The question of how to make the chicken broth transparent and golden seems to never lose its relevance. This is because most housewives most often prepare broth from poultry, due to the greater availability and lower fat content, and chicken-based broth is known for its tendency to generate a lot of noise on the surface during cooking. There are many ways to properly boil poultry or clean a ready-made broth, and each of them deserves a right to exist, which is why we decided to talk about them in the recipes below.

How to make chicken broth clear?

Making clear chicken stock from scratch is pretty easy. The first step is to decide on the piece of meat that you decide to use for the broth. A pure broth from fillet alone will not work, since white meat is more likely than others to generate noise on the surface. Therefore, we recommend taking a ham or a whole carcass with skin - such a broth will be rich and after cooking, the meat can be peeled off the bone and immediately sent to.

Having decided on a piece, it is first washed, then dried, and then put into a saucepan and poured with water. The first broth is designed to collect the ichor and other debris left in the bird, so there is no need to monitor its purity. Put the pot with chicken on the highest heat, let the liquid boil and boil everything for about 5 minutes. Then drain the water, and rinse the carcass and pan very thoroughly. Fill the bird with fresh water and put it on fire again, but now on the lowest one so that the water does not boil in any case. Another key to a clean broth is not to cook the poultry for hours. It will take about an hour and a half to make a broth from a whole carcass, while a broth from a ham or back will be ready after 40 minutes. Root vegetables, as well as fresh and dried herbs can be cooked with the poultry.

Throughout the entire cooking, the broth does not interfere in any way, but the foam from the surface should be removed regularly.

You can add a wide variety of soup ingredients to the finished broth. If you do not know how, then please note that mealy boil a transparent chicken broth with the components making the broth cloudy, and therefore it is better to boil the noodles separately and put them in the soup at the end of cooking.

If you have long wondered how to cook chicken broth transparent and golden, then the secret is very simple. You can avoid adding bouillon cubes and other unnecessary spices if you use it to cook fatty domestic chickens. If access to homemade chicken no, then add carrot roast to the soup, it will also give a pleasant yellowish tint.

To make the chicken broth clear, it can be filtered through a double layer of cheesecloth or mixed with whipped egg white and filtered after folding.

It is known that chicken broth is prescribed by doctors for almost all patients. And there are good reasons for this, because a chicken dish helps the patient to recuperate. In addition, chicken broth satisfies hunger well without overloading the stomach, as 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, lavash and herbs as an independent first course.

Cooking features

Many people try to cook 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 it, 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 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 in two ways - hot and cold.

With the cold method, the procedure will be as follows: you need to put all the ingredients in one bowl, pour them with cool water, put on a small fire and bring to a boil. After the broth has boiled, remove the froth and add one cup to the pan cold water... As a result of the addition of 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 right products, is added to the pan hot water and brought to a boil. After boiling, the first broth is drained - this helps to get rid of unnecessary impurities. The chicken and ingredients are washed once more, filled with cold water. The broth is cooked until fully cooked. As a result of such manipulations, a pure broth with a minimum amount of fat is obtained.

When to add salt and seasoning to a dish?

For the meat to retain its flavor, aroma and juiciness, add salt at the end of the cooking process.

And if you add salt immediately after boiling, then the aroma and taste will pass 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, washed onion, unpeeled from the husk, is added to the water. The fried carrots added to the dish will give the broth a pleasant orange tint.

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

When choosing a 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 to reduce the fat content and lighten the broth. Whole seasonings add especially bright taste and the aroma of the broth, while not affecting its transparency. Therefore, black pepper and other mixtures are replaced with peppercorns and bay leaves.

Lightening methods

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

Whipped protein can be used as a guy. The fact is that the whipped protein, like a sponge, absorbs small particles that create turbidity and opacity. After the end of the cooking process, the protein must be carefully removed from the broth with a slotted spoon or the liquid must be filtered through cheesecloth.

Also, a guy can be made from other products, for example, from minced meat, crushed bones and vegetables. For clarification, egg and minced meat guy is often used. To prepare minced meat, you need to take lean meat and egg white... The meat is scrolled through a meat grinder, the protein is beaten and combined with the minced meat, the mixture is mixed until smooth. The resulting extract is added to the boiling broth and stirred so that no lumps form. Over low heat, the mass is left to boil for half an hour, after which the liquid is filtered, separating the pull.

In addition to these methods, you can use lemon juice and onions. 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 husk to it, cook for several minutes, strain and add lemon juice or citric acid... Continue to cook, stirring occasionally.

Clarification of the broth for the preparation of jellied meat and jellies is considered the most difficult, since the broth takes a long time to cook, and this complicates the removal of small particles. To clarify such broths, an extract from protein and vegetables is used. The stretch is added to the hot broth after removing from the heat and stirred well for 5 minutes. Then the broth should be brought to a boil again and immediately removed from heat. Let it stand for a few minutes, after which it can be filtered.

Clear broth recipe

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

For cooking you will need:

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

By classic recipe(cold method), the chicken is thoroughly washed under running water, the tail is cut off in order to subsequently reduce the turbidity of the broth. If the chicken is broiler, it is advisable to remove the skin from the entire carcass. After washing, the chicken should be placed in an enamel bowl, covered with cool water and put on the smallest fire to boil. After the water boils, washed unpeeled onions are added to the pan, simultaneously removing the foam. The broth is cooked over low heat for three hours, the foam must be removed several times during the entire cooking time. The added onion is taken out at the end of cooking - it has already given up all the 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.

Can be cooked this dish 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 according to this recipe, you will need products identical to the first option.

Chicken should be rinsed and trimmed before cooking. Place in a saucepan, cover with hot water and place over medium heat. After the foam appears, the water must be drained. After rinsing the chicken again, pour over cold water and put on low heat. During this time, peel the carrots and onions, cut into small pieces, fry in a pan without oil until golden brown. It is necessary to ensure that they do not burn.

After boiling water, put vegetables in a saucepan and cook until cooked. In order for seasonings and spices to add aroma and taste to the broth, but not boil over, they can be put 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 dislike fatty foods and prefer dietary 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 spices to taste.

Step-by-step cooking recipe:

First of all, the brisket should be washed, skinned and cut in two. This recipe will take half of one chicken breast. Soak the selected part for a while so that unnecessary substances come out, as already noted above. Then put the breast in a saucepan, cover with 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. Vegetables in their entirety are added to the pan, poured with water and put on fire. Bringing to a boil, reduce the heat and cook for about one hour, until cooked through. If you need to clarify the resulting broth, you can use a whipped protein or minced meat extractor. Lemon juice will help to give the broth a white color. These tricks are often used by experienced chefs.

Before removing the pan from the heat, you need to add bay leaf there. Low fat dish prepared in this way can be served hot with croutons.

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

For information on how to properly cook transparent chicken broth, see the next video.

Each housewife must learn how to properly cook the broth so that it is transparent. It is used for aspic, soup, jellied meat and sauce.

Meat-based decoction or fish is an independent dish, therefore, when cooking these products, you need to follow some rules.

But, it does not always turn out to be the desired shade. In this case, you can use some tricks to make the broth clear and delicious.

Why is chicken broth cloudy?

Chicken broth is loved not only by adults, but also by children. It is best cooked with poultry to make it more rich and tasty.

Not worth buying from the broiler market. Poultry should be chilled but not frozen before boiling.

There are several important reasons that affect transparency:

What is the reason	Peculiarities
Too fatty meat	If you buy fatty chicken, then the likelihood of getting a cloudy broth increases. During cooking, the fats become liquid and form an emulsion. With prolonged boiling, they break down into acids and glycerin. It is these substances that affect the transparency and purity of the broth.
Defrosted meat	Only fresh chicken pieces should be used for cooking. During defrosting, all juices leave the meat, which remain in the water during boiling. The broth will turn out to be nutritious and will have a richer taste. During boiling, proteins curl up, and a white or dark foam forms on the surface of the water.
Strong boiling of water	During strong boiling of water, the broth begins to lose its appearance and becomes cloudy. This is due to the fact that small drops of fat begin to intensively mix together with protein flakes. As a result of such cooking, an emulsion is formed, which leads to a cloudy liquid.
Foam when cooking meat	When water boils, foam appears on the surface, which must be removed immediately. Do this until the water becomes completely transparent.

Cooking chicken broth requires close attention from the hostess. In order to avoid mistakes, it is necessary to know why it has become cloudy.

On its basis, you can prepare delicious mushroom soup with noodles or vermicelli.

Why muddy fish and meat broths?

In order for the fish broth not to turn out cloudy, you need to know from what products to cook it. For cooking, ruff, perch and pike perch are suitable, which are distinguished by good taste.

Before cooking the perch and the ruff, all the insides are taken out of them. They are boiled whole, the skin is not removed.

If pike perch is used, then bones and skin are removed from the fish, on the basis of which a rich broth is prepared.

The water must be heated gradually, in several stages. She should languish over low heat. After boiling, the formed foam is removed.

To improve the taste during cooking, it is recommended to add finely chopped vegetables, herbs and various roots. The soaking lasts about one hour.

If the broth becomes cloudy after boiling, you can use the protein to lighten it. Take two eggs, separate the whites and pour them into hot water.

The saucepan is put on a slow fire, to curl up the protein. It brightens the broth perfectly and makes it completely transparent.

What to do with meat before cooking and all the tricks of its preparation:

The pieces of meat are thoroughly washed under cold running water. Housewives need to carefully remove the remnants of blood.
It is placed only in cold water. With this cooking mode meat products gradually give up their juice and fats, so the broth will turn out to be tasty and rich.
The water is brought to a boil over high heat, which is then reduced and the foam is removed.
It is important to close the pot loosely with a lid, so that the water does not boil and remains clear.
Foam is removed with a slotted spoon or spoon. It is advisable to remove the fat formed on the surface of the water during boiling.

How to make cloudy broth golden?

To prepare a clear broth from beef or pork, you must adhere to the following technology:

Food preparation. The vegetables are peeled and cut into cubes or sticks.
Meat is washed under running water and thrown into the water whole so that it gives off its nutritious juice. The chicken requires more careful processing and the skin must be removed from it.
Thereby ready meal will not be bold.
The meat is poured with cold water and never put to boil in boiling water. This is due to the fact that its surface quickly becomes covered with a dense film and the juice remains inside.
After boiling water it is necessary to remove the foam with a slotted spoon. You can't let it sink to the bottom.
In 20 minutes before the end of cooking, add vegetables and spices to taste.
Vegetables should languish over low heat. Duration of cooking chicken meat- 1,5 hour. Pork and veal are cooked for two hours.
Then the meat is taken out, and the broth is filtered through a fine sieve or using several layers of gauze.

To lighten and fix clouded meat broth from pork, lamb and beef, you need to use a special guy line.

To do this, remove the fat with a spoon, which formed on the surface, and the broth is filtered. The best and most tried-and-true type of guy is egg whites.

They are added at the rate of one protein per two liters of water. The finished mass is poured into the boiling broth, it curls up and you can filter the broth.

It is forbidden to add acidic absorbents, which spoil the taste of the dish.

Chicken broth can be given a pleasant golden color. To do this, during the cooking of meat, a whole onion with husks is added to the water.

You can also boil it separately. and add the liquid to the stockpot.

This option is used to give the color a beautiful shade. The broth is also enriched with nutrients.

How to clarify beef broth for jellied meat?

For cooking beef broth they use the meat of young gobies, whose age does not exceed 3 years. It is quite tender and juicy.

When choosing pork, you need to pay attention only to bacon breeds. The cuts of meat have a good layer and some fat. The broth is fragrant and tender.

To clarify beef broth and to prepare jellied meat, you can also use an egg white draw.

V finished mass add 100 grams of ground beef, which is the best absorbent to help clear the broth and make it clear. Minced meat saturates it with nutrients.

Useful video

Diet cuisine: low-fat chicken soup

Soups are an essential part of a healthy diet. Tasty diet soups can be cooked in chicken broth. Chicken meat is not fatty and contains many nutrients and trace elements necessary for humans.

The basis clear broth should be laid at the very beginning of cooking. The most delicious and rich broths are obtained from meat "on the bone", that is, from a combination of meat and bone components. Well thawed and thoroughly washed meat should be poured with cold water only.

If fatty meat is used, after boiling the cloudy water, add clean water and continue cooking. At the same time, you must immediately reduce the heat under the pan to a minimum.

To obtain a fragrant and clean broth during cooking, you need to put in it a whole peeled onion, which should be removed after the completion of cooking, and the foam should be periodically removed from the surface of the liquid. This requires a slotted spoon - a special flat spoon with holes.

It is necessary to make a reservation and mention the nuances associated with fish and chicken broths. When cooking it, you need to salt it before placing the vegetables in the pan - this will preserve its transparency. And fish broths should be cooked only from pike perch - all other types of fish will make the broth cloudy. And it will not be possible to fix it.

During the entire preparation of the dish, you should not cover the pan with a lid, since when the lid is covered, the foam that appears does not rise up, but immediately settles to the bottom.

As for some types of vegetables, it should be mentioned separately. It is better not to grate it, but simply chop it. Otherwise, it will give additional yellowish foam.

If, despite all the efforts, the broth still turned out to be cloudy, you can resort to emergency measures, namely, to clarify it with absorbents.

First, the meat must be removed from the liquid. Then you can start filtering the broth. For these purposes, a fine sieve or gauze folded in 3-4 layers is suitable. The strained broth is suitable for soups, but if he thought about how independent dish, you also need to carry out clarification.

To do this, you need the protein of one egg - the yolk will not take part in the cleaning. One protein can clarify two liters of broth. Well-whipped egg white is an excellent absorbent.

The resulting mixture must be poured into a slightly cooled broth in a thin stream, stirring constantly so that the protein is evenly distributed throughout the contents of the pan. After that, you need to let the broth boil over low heat, continuing to stir it.

A five minute boil is more than enough for the protein to curl and settle to the bottom. It is not necessary to remove it with a slotted spoon. The broth can simply be filtered again.

In addition to the above-described absorbent, you can use the so-called "pull". It is also prepared on the basis of egg whites, but 100 grams of minced meat and two or three tablespoons of broth should be added to it. Such an absorbent will not only cleanse and clarify the broth, but also add nutrients to it.