One of the signs of a good cook is the ability to prepare clear aspic.
But often the gelatinous mass comes out cloudy. All because of the corresponding property of the broth.
However, the dish will look beautiful and appetizing if you follow a number of recommendations during preparation of the dish.
We are talking about performing such important actions as pre-soaking the meat, pouring out the primary broth, adding ingredients in a timely manner and removing foam.
In addition, the finished broth can be passed through a filter surface.
But many of these difficult procedures can be avoided if you use an additional ingredient.
What to add to the broth
Some cooks "save" cloudy broth with egg whites. But it is easier and more convenient to use another component.
If the cook realizes that the heat-treated broth has begun to become cloudy, lemon juice should be added to the liquid.
As for the volume, a drink made from half a citrus fruit will be enough.
The sour component is unlikely to have a negative effect on the taste of the future aspic. At the same time, transparency will appear.
