How to make broth the right way. How to make the broth clear

As statistics show, often even experienced housewives do not know how to cook the broth correctly. Many people simply put a piece of meat in a pan, fill it with water, and then completely forget about everything while sitting in front of the computer. At best, they skim off the foam and wait for the meat to cook. It is not surprising that the meat eventually becomes tasteless, undersalted, tough, and the broth is bland and odorless. How to cook broth? This question can be answered by looking at cookbooks. All serious, solid books open their first pages with recipes for various broths.

Bouillons are the alpha and omega of cooking, without which it is impossible to cook soups, sauces, transparent jellies, aspics, risottos and many other dishes that make up the treasury of world cuisine.

Modern city dwellers are in a perpetual state of time pressure. Therefore, for many, it is tempting to buy ready-made cubes of chicken or beef broth, dilute them in water, throw in noodles - and the soup is ready. However, for those who care about the contents of their own plate, this compromise is unlikely to please. In fact, the question of how to cook the broth is not acute. A few tricks and knowledge - and as a result, a ready-made perfect broth.

Varieties of broths

In the article, we will consider how to properly cook the broth, what they are, how to store them, and so on. Broth is a concoction of meat, vegetables and fish. If it is prepared according to all the rules, it has a pleasant, rich taste, and also has a number of healing properties.

Most often it is used as a base for soups, main courses, for cooking rice and other cereals, but the broth itself is very tasty.

Basically, broths are cooked from bones with a small amount of meat and with the addition of vegetables and seasonings, aromatic herbs. Decoctions are:

• Chicken.
• Meat.
• Fish.
• Vegetable.
• Mushroom.

In addition to these main ones, there is also dashi broth, which is prepared on the basis of seaweed and dried tuna, as well as the famous Chinese soy brine Lou Soi, which is used a certain number of times. Meat is boiled in it, after which the broth is not poured out, but left until the next time. If properly stored, it can be used forever.

In countries where there is plenty of seafood, broths are often prepared from shrimp shells, crayfish and other varieties of crustaceans. These bases are great for cooking dishes such as chowder, curries, and so on.

Consider below the recipe for how to cook the broth, and all the ingredients that are needed to cook it.

Water

It would seem that there is nothing to talk about water. Without it, it is impossible to cook almost any dish, especially a decoction. But not everyone knows how much water to take, how to cook the broth to make it tasty.

For this dish, you need to take tasty, soft water without any impurities. It should also be borne in mind that during the cooking process, the water will boil away, so it is taken in advance more than the required volume of the finished broth.

If you gradually add water to replace boiled water, the broth will turn out tasteless. However, if there is no other way out, there was not enough water, then it is better to add boiled water.

Bouillon base

The base or foundation of the broth is the bones. These are either meat or fish bones, thanks to which a rich taste is obtained. They need to be cut, then you get a wonderful decoction. Sometimes meat is added along with the bones, but this is not the right approach.

The meat gives its taste to the broth, so this cooking method is justified only in one case: if you need to cook a soup based on meat, for example, borscht or cabbage soup. In all other cases, this is not allowed. It is better to cook the meat already in the finished broth.

If the broth is fish, then they take the fins, bones, head and tail of the fish, after removing the gills. In vegetable broth, the vegetables themselves, roots and spices act as the basis.

How to cook chicken broth?

The most popular is, of course, chicken broth. It fits perfectly into the preparation of most soups, sauces, risotto. Based on it, dishes with seafood and fish are prepared.

For one kilogram of chicken bones, you need to take one onion, one carrot, a few cloves (preferably unpeeled) garlic, two or three sprigs of parsley, a little celery, bay leaf, salt to taste and half a teaspoon of black peppercorns. This is the recipe that is in cookbooks. Many people like to add one apple cut in half.

How long to cook chicken bone broth? If you follow the rules, then it is three hours, since the broth is put on a small fire.

The bones are placed in a saucepan, filled with water and brought to a boil. A few minutes before boiling, foam will appear on the surface of the water, which must be removed. In fact, foam is a protein found in meat and bones that comes out when heated. The foam is not dangerous, it is removed so that the broth looks attractive. If this is not done, the foam will disperse in the water and the broth will turn cloudy, and this often becomes the reason for refusing the dish.

It is known that the stronger the water boils, the faster the foam forms, so for the note to housewives who do not know how to cook chicken broth, we can say that it should be cooked for at least three hours. Alternatively, you can use a slow cooker, in which the broth turns out to be perfectly transparent, like a drop of a tear.

After removing the foam, chopped vegetables, parsley sprigs and black peppercorns are added to the pan. Salt the broth shortly before the end of cooking. It remains only to strain the broth, and it is ready.

If chicken bones are baked or fried in a pan or grill before cooking, you will get a red, richer broth.

How to cook beef broth?

As with chicken, beef broth is either white or clear and red. Let's consider each case separately.

For white beef broth, you need to take a kilogram of beef or calf bones, pour one and a half liters of water and put on fire. After removing the foam, add one head of onion, half a leek, one carrot, a celery stalk, three unpeeled cloves of garlic, one hundred grams of celery root, parsley, a little thyme, two bay leaves, a little allspice and black peppercorns, three cloves and salt to taste.

How long to cook beef broth? White broth from this type of bones is cooked in the same way as chicken, the difference is only in time. This decoction must be boiled for four or more hours.

Red beef broth

To prepare red broth, all the ingredients, that is, bones, vegetables and roots, must be baked. If the stove has a grill mode, then it is better to use it. To do this, beef or veal bones, along with vegetables, pre-coarsely chopped, must be placed in a prepared baking sheet and placed under a heated grill.

Within half an hour, while they are baked, the ingredients must be turned over until they are covered on all sides with a golden crust. Then the contents of the baking sheet are taken out, placed in a saucepan, poured with cold water, and after removing the resulting foam, which in this case is not enough, vegetables and roots are added. All this is put on medium heat. After four hours, the broth will be ready, it remains only to strain.

Aspic

This dish is a decoration of the New Year's table. Many are interested in the question: how to cook jelly so that the broth turns out to be transparent? There are several rules that it is desirable to follow in the cooking process.

Of considerable importance is how the meat is processed, how long the jelly is cooked, and in what forms it is laid out. If during cooking the broth still turns cloudy, then there is no need to panic. There are several ways to brighten it.

Often, aspics are prepared from different types of meat and fish, but the main indicator of a successful dish is the transparency of the broth and how well it has frozen.

How to cook a transparent jellied meat?

Let's take a closer look at how to cook jelly so that the broth is transparent. First of all, you should choose the meat itself. Usually they take pork and beef, it is desirable that the meat be with veins and skin. This is necessary for a rich broth. And of course, as many bones as possible are put into the broth.

Before cooking aspic, meat with bones is dipped in water for 3-5 hours, then it is thoroughly washed under running water, and the skins (for example, pork legs) are scrupulously scraped and shaved.

Cold water is poured into a large saucepan, bones and meat are placed, and boiled over high heat until foam forms. After the appearance of foam, the water is drained. This is necessary to make the broth clear. The pot in which the meat was cooked should either be replaced or thoroughly rinsed so that no protein formations remain.

Then meat, bones are placed in a clean pan, poured with water so that it covers the meat by two to three centimeters. The fire is reduced to medium and the newly formed foam is constantly removed with a slotted spoon. After the foam stops forming, the fire is brought to the lowest level and the jelly is boiled for five to six hours.

When are supplements given?

Additives such as onions, carrots, celery, black peas and bay leaves are added an hour before the end of cooking. You need to salt the jelly half an hour before the completion of the process.

After the meat is well cooked, it is taken out and cut. It is advisable to cut into small pieces, and the broth is filtered through a colander and cheesecloth folded in several layers. It remains only to arrange the ingredients in the form.

Beautifully chopped carrots, herbs, a boiled egg (optional), as well as chopped meat are placed in prepared trays and poured with broth. After that, the forms are cleaned in a cool place and after a few hours they are served at the table.

If the broth is still cloudy, there are several ways to clarify it.

How to clarify the broth?

You need to take two eggs, separate the whites from the yolks and beat the whites. Add whipped egg whites to half a glass of cold water and pour it all into a boiling broth. The squirrels will curl up and draw the remaining foam towards them. Everything will float to the surface and then with the help of a skimmer it will be easy to remove the excess.

If the broth is slightly cloudy, then it can be clarified with the help of a pinch of citric acid.

It has long been rare in Rus' soup could not do without meat broth - thick and greasy. It was the fat content, and not the strength of the broth, that was valued then. But centuries passed, and from the XVIII century bouillon began to be used in our country for different types of soups - transparent and dressing. And even though at first it was a French influence, it very quickly turned into our national cooking habit.

That's why let's immediately decide what we need the final fragrant decoction for. Most of all, we prepare the broth with an eye on our usual soups - dressing and clear.

Soups are different

filling soup these are borscht, cabbage soup, pickle, stew, puree soup, hodgepodge, vegetable soup, with cereals. For this type of soup, it is preferable to cook the so-called white broth.

For clear soups- noodles, soup with meatballs, with dumplings and independent broth with pies cook yellow broth.

white broth

Parts of meat carcass - thigh, rump, thigh, thick edge, shoulder blade, neck, brisket (falcon), brisket. For dressing soups, rich, fatty broth is good. A delicious decoction will turn out if you cook it not for 2-3 servings, but for at least 6-8 servings or for two or three days.

White broth is cooked without roots, as ingredients for dressing soups will be added later, and it should have a pure meat flavor and aroma.

When buying meat, you must immediately ask the butcher to cut it into pieces that will fit freely in the pan. But, the pieces should not be too small - the broth cooked from a large piece is much tastier

How to cook white broth

What you need (for 2.5 liters of rich broth):

• 1.5 kg of meat
• 2.7 liters of water
• it is better to take a thick-walled pot for cooking broth

What to do:
Wash the meat from possible bone fragments, put it in a saucepan and pour cold water over it. The water should completely cover it. Leave the lid ajar - this is important for steam to escape, otherwise the taste of the broth deteriorates significantly. Bring to a boil over high heat. Remove the foam formed on the surface of the broth, reduce the heat and cook for 2.5-3 hours.

Salt bouillon followed by 30-40 minutes before the end of cooking. The larger the piece of meat, the longer it will take to cook, and of course, the age of the animal also affects the cooking time. A sign of readiness - the fork freely pierces a piece of meat.

From such a fat, you can cook cabbage soup, borscht and any other soup with dressing with vegetables and cereals.

yellow broth

It is preferable to cook from the thigh and thigh. Parts of the carcass with a marrow bone have a bright taste due to the high content of extractive substances, and the broth is strong and aromatic. Unlike white broth, yellow broth is prepared with roots.

How to cook yellow broth

What you need (for 2.5 liters of yellow broth):

• 1.5 kg of meat
• 2.7 water
• 400 g roots (carrot, celery, parsley root, leek)
• medium onion

What to do:
Wash the roots thoroughly and remove the skin. Cut carrots into large circles, onions - in half.

There is no need to repeat the rules for buying and starting the broth - everything is exactly the same as for white broth. But after the foam is removed, roots and onions must be laid in the future broth.

To enhance the taste, carrots and onions should be fried in a preheated pan until brown. This will give the broth extra flavor and a slightly yellowish color.

We cook exactly like white bouillon, until ready. Don't forget to salt. But when the yellow broth is ready, the fat must be carefully removed from the surface: this is the rule of the yellow broth. To do this, carefully remove the fat with a spoon, trying not to shake the sediment from the bottom, and strain the broth twice through a wet gauze napkin.

Yellow broth is ideal for noodles, dumplings, meatballs, and in itself it is good - transparent, like a tear, without any fillers, a bite with pies.

Rules for two broths:

1. For the right broth, you need to choose the appropriate part of the meat carcass.
2. Boil the broth from a large piece of meat.
3. The pot must be thick.
4. Pour cold water over meat.
5. Be sure to cook the broth with the lid ajar.
6. Carefully remove the foam after boiling.
7. Do not allow a strong boil, only slowly rising bubbles.

Helpful Hints
* Do not try to increase the boil in the hope of speeding up the cooking time of the meat broth - this will not help and will only noticeably worsen the taste of the broth.
* If suddenly you forgot to remove the foam, and flakes floated in the broth, you can fix it very simply - pour in a glass of cold water. The foam will rise again. But, there is one trouble here - the broth will be diluted with another glass of water, which will affect its taste. Therefore, it is better to make a delay ( clarification), which is the most hopelessly cloudy bouillon make it completely transparent.

The fastest guy line- protein. If the guy is made for a yellow broth, then it must first be degreased and completely cooled. Then mix two proteins with a glass of cold broth, stir. Bring the main broth to a boil and pour in the protein mixture in a thin stream. Reduce the heat to medium and, stirring with a whisk, bring to a light boil and immediately stop stirring. The squirrels will float to the surface. Move it off the burner for a few minutes, then put it back on and wait until the first signs of boiling appear. And, of course, strain through wet gauze - this must be done very carefully, not draining all the broth at once, but in portions, using a ladle. And you will certainly get perfectly transparent bouillon.

In cooking, there are several recipes for dishes, especially soups and aspics, where a clean, literally transparent broth is needed.

What should I do if the broth becomes cloudy during cooking? Is it possible to return to him a golden, amber color, so that he looks appetizing? There are many ways to help achieve the desired result. Some must be used during cooking, others - when the soup has cooled.

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?

1. First of all, it is necessary to remove it from the fire at the very moment, as soon as they noticed that the broth began to become cloudy. Let the soup cool down.
2. While the broth is cooling, prepare raw chicken protein. To do this, you need to carefully break the egg into two parts, transfer the yolk to another bowl, and place the protein in a small bowl.
3. Use a fork to beat the egg white as if you were making an omelet. Beat until foam forms.
4. Now pour the protein into a cloudy, slightly chilled broth, and begin to stir it slightly.
5. Next, put the pan back on the fire and wait until the broth boils, but do not stop stirring.
6. As soon as the consommé boils, remove it from the heat and leave it again for five minutes, no more. Cooled down - again on the stove. And so we do it two or three times.
7. When the broth has cooled for the last time, scoop out large pieces of protein from the pan. A slotted spoon or large spoon will help with this.
8. After the done actions, pour all the contents into a clean saucepan, you can strain through a fine sieve. It is advisable to line it with gauze folded four to five times.

How to make chicken broth clear

How to make chicken broth clear? In order to achieve excellent results in the preparation of chicken decoction, 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. It will help to collect the ichor from the bird and other unnecessary garbage. After the carcass, rinse thoroughly again.

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

It is necessary to add grated carrots, small noodles, onions to the finished product for beauty, they will help to make the consommé more saturated, tasty and fragrant.

golden chicken broth recipe

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

Fry finely chopped onions and carrots in a frying pan to form a golden crust. It will help to give the soup a beautiful color.

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

This is such a simple recipe. It is the chicken fillet that will give the broth tenderness and unique taste.

Making the broth clear, especially if it has become 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 up its juice gradually, and not immediately. Be sure to remove the skin from the chicken, otherwise the soup will be too oily. Never pour meat into too cold water, but you should not throw it 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 dense 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 on low heat, do not let the broth boil too much.
• Avoid frozen meat.
• In a cloudy broth, you can throw a raw onion or a potato cut into several pieces.
• Pork and beef need to cook from one to two hours, but chicken is cooked for up to an hour.
• As already mentioned, a simple protein will help to make a cloudy broth transparent.
• Strain the broth through a fine sieve, then the consommé will become more transparent and tasty.

Secrets of competent lighting

So, how to make the broth clear and golden? There are some tips:

1. The water temperature should not exceed 70 degrees.
2. We prepare a broth guy from protein, eggshell.
3. The guy should be cold and introduced into the decoction in parts, and not pour out immediately.
4. It is desirable to put the shell in gauze, it is also desirable to place raw minced meat there.
5. The time for which the guy will lighten the broth is 10 minutes.
6. We are preparing an additional dressing for the soup (carrots, onions, herbs), it will help hide its turbidity and opacity.

Bouillon for delicious jelly

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

Kholodets is a dish traditionally prepared in ancient Rus'. This is a great snack for strong drinks, as well as an incredibly tasty and healthy product. The dish contains gelatin, which is formed due to natural ingredients and helps to strengthen bones and make tendons elastic.

If during cooking the broth has become dark, do not worry, it can still be lightened. To do this, pour the broth into another pan in order to rid it of the resulting sediment, then strain and bring to a boil again.

In a bowl, you can beat the onion with ice and put it in consommé in gauze, and then let it cool. Drain off any sediment if necessary.

How to make chicken broth golden

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

It is advisable to fry carrots and onions in olive oil, turmeric will not hurt either, it will help make the broth golden.

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

Remember that consommé is always lighter, richer, tastier and more transparent among domestic chickens, and the color will be soft yellow, appetizing.

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

In his long theoretical article about I described in detail the technology of their preparation and what you should pay attention to when cooking so that the broth is clean and transparent.

But what to do if your broth, due to the mistakes made, still turned out to be cloudy? Is it possible to make it a feast for the eyes amber-transparent? Of course you can!

In this article, I will detail and visually show you my favorite, proven and 100% reliable way to cleanse the broth.

For this experiment, I deliberately brewed the cloudiest veal broth I could. Oh, and it was not easy for me to do this because of my reverent attitude to the original quality of the broths!

And this is how it turned out: rich, thick, fragrant, but completely cloudy, absolutely unsuitable for use as a base for clear soups.

We'll fix it!

To clean up the broth, I always use egg whites and shells. Protein and shells are an excellent absorbent, which wonderfully, like a sponge, absorbs the smallest particles of meat dregs.

I recommend this proportion: for 3 liters of cloudy broth, take the protein and the shell of 2 large eggs. The accuracy here is not fundamental, the amount of shells and proteins taken depends on the degree of contamination and the total volume of the broth that you are going to clean. If you need to clear a smaller amount of broth, then navigate in proportion, taking protein and 1 egg shell for 1 liter of cloudy broth.

The shell should be thoroughly washed from possible dirt, finely crushed, and the whites should be whipped into a fluffy foam. You can add a little lemon juice to the proteins when whipping - this will make the protein foam more magnificent and stable (if you suddenly forgot or the juice was not at hand - it's okay).

Strain the broth into a saucepan through a fine sieve lined with several layers of cheesecloth. For greater clarity of the experiment, I skipped the straining step.

Bring your strained but still cloudy broth to a temperature of 60-65 0 C on the stove.

Add chopped eggshells to the broth and pour in the beaten egg whites. Here they will decorate your broth with such a beautiful snow-white cap.

While heating the broth, stir the contents of the pot with a spoon. At this stage, you can already notice cloudy flakes that the foam from whipped proteins draws on itself.

Continuing to stir, bring the broth to a boil. Let it boil for about 5 minutes.

Boiling should not be intense, otherwise your protein foam will run out of the pan; but still bubbling must be present - this ensures the absorption of cloudy foam by egg white.

Brrr, look how many cloudy meat flakes the egg foam has collected!

Turn off the heat of the stove and let the broth “rest” for 15-20 minutes. During this time, a cloudy sediment from heavy meat flakes and eggshells will fall to the bottom of the pan.

It can already be seen that "the patient is more alive than dead."

Carefully and accuratelyRemove the protein foam from the surface of the broth with a spoon. This is very easy to make because the egg white has curdled.I became dense.

How do you like the color of the broth?

Now carefully, trying not to disturb the heavy cloudy sediment at the bottom of the pan, strain your broth through a fine sieve lined with several layers of gauze.

All sediment should remain at the bottom, which is what we needed. Throw it away without regret!

If everything is done carefully, then one step of cleaning the broth is enough. In case of errors or if necessary, you can repeat the cleaning procedure 2-3 times.

And here it is, handsome broth! Absolutely clean, transparent, amber, nice color! He remained the same strong and rich, did not lose his taste.

The result has been achieved! Hooray!

I hope this article was useful to you and may now all your broths be always excellent!

so you don't miss out on the best!

I will also be glad to receive feedback on your cooking experience based on the materials of my article.

How to make the broth clear

To make the broth transparent, you can use the draw technique, or initially boil it so that there is as little turbidity as possible. It is not difficult and within the power of any hostess, even those who are not too familiar with culinary tricks.

Features of cooking

To begin with, there are several types of broths:

• meat;
• meat and bone;
• bone;
• chicken;
• fish.

Cooking time depends on the type of food used. Chicken broth is cooked for about 1 hour, regular meat - no more than 2.5 hours. If you need bone-in beef or lamb broth, then cook it for 4-5 hours. Bone pork or veal will cook faster - in 2-3 hours.

Ways to make the broth clear

Method 1. Drain the first water when cooking. That is, put meat or bones in cold water, bring to a boil, cook for 5 minutes, then drain this liquid. We wash the meat under the tap, pour a new portion of cold water and continue to cook. The second broth will turn out to be transparent, fragrant and at the same time dietary, especially if you used chicken meat.

Method 2. Peel a medium-sized onion and cook it whole with the broth. Take out at the end of cooking. The liquid will turn out beautiful, transparent and fragrant. Many of our grandmothers used this secret.

Method 3. To make the broth transparent, the meat is soaked in cold water for 3-4 hours before cooking. Then the water is drained, poured fresh, and put on fire. Bring to a boil, and then reduce the stove to a minimum and cook until tender on low heat, that is, so that it does not bubbling much during cooking. If you cook over high heat, the broth will turn out to be cloudy, greasy and rich.

Method 4. A popular way is to add blood from meat, that is, ichor, to the pan. It is added to boiling water with meat and boiled all together until tender. The ichor collects all the dirt and grease from the liquid, then it remains only to remove it and strain the contents of the pan.

Method 5. When the water boils, put a whole carrot and onion in a saucepan and cook until the meat is ready. In the process, remove the foam from the surface. Discard vegetables after cooking. The broth will turn golden, but at the same time transparent.

Method 6. A simple but unusual secret - put a lid or plate on the bottom of the pan. If the meat does not come into contact with the bottom during cooking, there will be less turbidity.

Broth draw

Many cooks use this method. There are two ways to stretch. Let's consider both.

Guy with minced meat

We will need: 1 egg white, 300 g ground beef, 1 glass of broth.

Boil the beef broth, let it cool, then strain and free from excess fat. Beat the protein, put in minced meat and pour a glass of cold broth. Mix well into a single mass and put in the refrigerator for 20-30 minutes.

We heat the remaining broth, put a guy from the refrigerator there, rubbing it so that there is not one lump. After stirring well, close the lid, and cook for 30-40 minutes over low heat. At the end of cooking, the guy will fall to the bottom, and pure broth will rise to the top. Strain it and make any soup. Minced meat can be used as a filling for casseroles, pies or other similar dishes.

Protein brace

You will need 1 grated carrot and whipped fresh protein.

Grated carrots are mixed with whipped protein, introduced into the broth, which has cooled to 70 degrees, then heated to a boil and simmered for about an hour over low heat. All the dregs will curl up and float up, and then don’t miss it and carefully remove the foam from the surface, and at the end of cooking, strain.

Helpful Hints:

Salt water should be 30-40 minutes before readiness, so as not to slow down the process of cooking meat.

If you need a dietary broth, boil it in the second water, and if you want a rich one, add the bones.

Whenever you want to make the broth transparent, remove the foam from the surface during the cooking process, and soak the meat in cold water before placing it in the pan.

Before cooking, chicken meat must be washed, skinned and fat removed.