First courses based on broth are a must-have in any family’s diet.
However, broth cooked using meat, poultry or fish often comes out cloudy, which cannot but affect its appearance.
To avoid becoming a hostage to such an unpleasant situation, you should follow a number of simple rules when cooking broth.
1. The meat should not be put into boiling water, but into cold water. As it gradually heats up, the water will penetrate into the deepest layers of the product and draw all the extractive substances into the broth.
2. Don’t forget to promptly remove any foam that appears on the surface of the broth.
3. When cooking, you can put a whole unpeeled onion into the pan.
If the broth still turns out cloudy, follow the instructions below. Cool the contents of the pan to 70 degrees, then add well-beaten egg whites with mashed shells to the broth (for a 3-liter pan, you will need 2 egg whites with shells).
Bring the broth back to a boil, stirring constantly. Remove the pan from the stove and leave it for 10 minutes. The cooling and subsequent boiling operation should be repeated twice more with a 10-minute break.
After such manipulations, thick white foam will appear on the surface, which should be removed with a spoon. For greater certainty, strain the broth through cheesecloth - as a result, it will become amber-transparent.
