For many years, housewives all over the world have been sharing with each other, as well as inventing new recipes. How to make the broth not only tasty, but also transparent? For each cook, probably, it happened that the broth became muddy and unappetizing. If this happened with your soup, do not despair, a few tips will lighten your broth and give it a mouth-watering look.
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Instruction manual
1
The most commonly mentioned broth clarification tip is to add egg white. The recipe, of course, is good, but rather laborious: you need to pour the protein into the cooled broth, bring to a boil and hold on low heat for 10-15 minutes. And then you will need to strain your broth through gauze or a sieve.
2
Also, experienced housewives advise cooking the broth only over low heat, so that the boil is barely noticeable. Be sure to remove the foam.
3
The onion can be another loyal assistant. To make your broth even a little more transparent, you need to put a whole onion in it. Some housewives advise using unpeeled onions.
4
Among other methods: add fried vegetables, at the end of cooking - dried carrots divided into 4 parts, rice in a cloth bag and even shells. True, after the shell, it is necessary to filter the broth. Also, some housewives drain the first water after boiling, washed the meat and the pan and put it on the fire again. Well, and salt, of course, at the end of cooking.
5
But experienced housewives do not advise removing the grayish film formed on the surface: it contains a significant amount of nutrients. In the process of cooking over low heat, it will disappear by itself.