Soups are cooked on the basis of meat broth, jelly is made from it, maybe it can also be an independent dish - for example, with an egg or greens. In any case, it is necessary that the broth turns out to be transparent, because the muddy one can discourage even a very unpretentious person, not to mention the gourmet. Make sure that your culinary masterpiece is transparent, it is necessary in the process of its preparation.
Pick your recipe
You will need
-
- bouillon;
- a raw egg:
- rice
- linen bag;
- carrot;
- gauze;
- skimmer;
- mixer.
Instruction manual
1
An ideal broth is obtained if it is cleaned in several stages. Cook it over low heat, periodically removing the foam. To do this, there is a slotted spoon - a large spoon with holes. When the broth is almost ready, remove large pieces of meat from the pan. Slow fire is needed so that the broth boils not particularly violently. If the boil is not very strong, the broth immediately turns out to be more or less transparent.
2
Fold the cheesecloth in 3-4 layers and strain the broth. At this stage, foam, small pieces of meat, bones, etc. are removed. In principle, it is possible to strain through a very fine sieve. Pour the broth back into the pan. A broth so clarified in this way is quite suitable for soup, but if you cook it as an independent dish or as the basis for aspic, you will have to work a little more.
3
Separate the protein from the yolk. This is done in the following way. Tap the eggshell with a spoon or knife so that a crack starts in the middle. Substitute a small bowl or cup. Break the shell above it to make 2 "cups". Pour the yolk several times from one to another. Protein should drain into a bowl. Use the yolk at your discretion, you do not need it to lighten the broth. Protein from one egg will be enough to lighten 2 l of broth.
4
Beat the protein. You can use a mixer or whisk for this. Egg white is an excellent sorbent. You can make it even more effective by adding 1 ice cube to 1 protein. If you mix 1 protein with 100 g of minced meat and a couple of tablespoons of the broth, and then slightly beat it, then such an absorbent will not only lighten the broth, but also add nutrients to it.
5
While you were preparing the absorbent, the broth you probably had time to cool. Heat it, but do not bring it to a boil.
6
Carefully pour in absorbent material. Stir the broth to dissolve the protein or other absorbent material throughout the pan. The stream should be thin and uniform. Do not stop stirring the contents of the pan even after the protein has dispersed. Make a slow fire and bring the broth to a boil. Let the contents of the pan boil for five minutes.
7
Cool the broth at room temperature. It is not necessary to specifically catch pieces of coagulated protein with a slotted spoon, it will perfectly settle to the bottom itself. Strain the broth through cheesecloth. A pair of layers for a second filtering will be enough.
Useful advice
Rice and carrots are also excellent absorbents. Boiled rice must be folded into a linen bag. Dip the bag for several minutes in a boiling broth. Carrots are cut in half lengthwise, each half is cut from two sides, and then dried in a pan. Fat in this case is not needed. Place the carrots prepared in this way in the broth a few minutes before cooking.