To lighten the broth means to eliminate its turbidity. You can lighten any broth - meat (bone), chicken, fish, but taking into account the type of products from which it is cooked, so that when clarified, the taste and color of the broth does not change for the worse. All methods of clarifying broths are based on the unique properties of the egg protein "pulling" the smallest particles suspended in the mass of the broth, actually creating its turbidity. The clarification process is performed using the method of thermal contrast, when the protein "brace" is introduced in a cold form into the hot broth. In addition to the proteins proper, texture additives (raw raw minced meat, crushed bones, egg shells, grated raw carrots), which further enhances the effect of lightening. To clarify 1 liter of turbid broth, we prepare one of the types of braces

  • A pull from raw grated carrots - 100 grams and egg whites - 1 pc (for meat broths)
  • A pull from minced meat  - 200 g and egg whites - 1 pc (for bone and meat-bone broths)
  • Drain from eggshell and protein 1 egg (for chicken broths)
  • Draining from crushed chicken bones or chicken minced meat without skin - 200 g and egg whites - 1 pc (for broths from chickens, turkeys)
  • A pull of pure proteins - 2-3 pieces (for chicken and fish broth, broth for jellied)
  1. First we prepare and cool in the refrigerator a draft of the desired composition.
  2. For clarification of meat broth raw meat stuffing is poured 2 times with respect to its mass of cold water, you can even with the addition of food ice, and insist on the cold for an hour, so that the brace was really cold. Then add a slightly whipped cold egg whites and a little salt. The draft is ready.
  3. For clarification of meat broth with the help of grated carrots raw carrots rub on grater, add lightly beaten egg whites, we cool.
  4. To clarify the broth from chickens or turkeys, we prepare the brach as in the lightening of meat broths, but instead of minced meat, we take finely chopped (manually or blender) raw chicken bones or raw chicken ground  without skin, it is better from the legs, or a clean crushed egg shell, so that the taste and aroma of chicken broth remain in the "chicken scale". We do not use carrots for the same reason - it adds to the broth its bright taste, aroma and, most importantly, the color that is not desirable for light chicken broth. Can be clarified chicken bouillon pure proteins, but it turns out less efficiently.
  5. To lighten the fish broth only slightly whipped and cooled proteins are used. In principle, you can add crushed fish bones and scales to the proteins, but it's too troublesome. It is said that there were times when fish broths for the soup were lightened with black caviar.
  6. In all cases, the draft should be cold. Our turbid broth at the time of insertion of the brace should be at a temperature of 60-70 degrees (not boiling). Introduce in it at first half of the cold draft, stir, quickly bring to a boil, pour in the rest of the brace, mix, again bring to a boil, reduce the fire and cook gently until the moment the "pull" together with the debris gathers the cake on the surface of the broth. For a delay from ground beef  it's not soon - an hour will be required for minced meat to be cooked completely and not wasted for nothing, but saturated the broth with all its usefulness. And for pure proteins - literally 5-10 minutes.
  7. After the formation of the cake, in the luminaire of which you will happily discover a clearing brothel, the pan should be set aside from the fire and let all the contents come up, "come to your senses" before the broth cools. Then remove the cake of the brace from the surface with a noise, and gently strain the clarified broth into a clean pan.

So, the principle of broth clarification consists in the following: choose the composition of the brace suitable for this broth, prepare it and cool it, introduce it into two stages into a hot broth with stirring, bring to a boil, brew the right time until a dense crust is formed on the surface, allow to stand, remove cake, strain the broth.

When lightening, do not save on the number of proteins to be injected, if you want the clarification effect to manifest itself to the fullest. The process of clarification is very turbid, especially for this cooked broth, we have detailed and clearly laid out for you in the article, meat or fish jelly - look, if interested. All the guys work the same way.

Lightening of meat broths with raw minced meat gives an excellent result, because. in addition to acquiring absolute transparency, the broth is additionally enriched with flavor, aromatic and nutrients from the minced meat introduced into it.

As for the recommendations to put a whole unpeeled bulb in the pan - it hardly affects the transparency of the broth, although its properties change for the better - it gives a pleasant aroma and colors a tasty brownish color. Only this is not always appropriate, especially if there is meat or poultry in the broth - their flesh will also submerge. 🙁 Reception of a sharp addition of cold water often triggers an increase in turbidity, t. without protein, the suspended particles have nothing to "draw back" 🙂

You can see that it's better to cook broth right away, than to tinker with its clarification. Do not allow a rapid boil, carefully remove the foam during cooking, do not add water, especially cold, follow all the recommendations for the correct cooking of broth, and your broths will always be transparent by themselves. When you really need a clear broth, especially try to cook it.

And if you failed, do not worry - just change the menu, cook a bubbly refueling soup with boiled potatoes, the turbidity of your tasty broth will not be noticeable 🙂

Many housewives care about the question: how to lighten the broth? Muddy brew will beat the appetite of the household, because the finished dish looks unappetizing. Take care of the transparency of the broth during its cooking and use our advice. You can lighten both meat and fish broth.

  How to lighten the broth - why is it cloudy?

Improper cooking of broth leads to its turbidity, namely:

  • you pour food ingredients for soup hot water. This can not be done. First pour the meat in a saucepan with cool water, and then place the broth on the stove to cook;
  • you do not remove the foam when boiling. In time, remove the foam and fat after boiling water and meat in a saucepan;
  • you do not use vegetables for cooking broth. Be sure to make a dish with vegetables. To clear the broth, place a peeled bulb in a saucepan;
  • you do not filter the broth after cooking. Strain it through a cheesecloth or fine sieve. This will help remove the foam, small meat pits and clarify the broth. Then pour the brew back into the pan, and cook the soup or borsch.

  How to lighten broth during cooking

You will receive a clear broth if the process of cleaning it goes through several stages:

  • screw the fire on the stove after boiling broth;
  • cook on low heat, periodically clean up with a spoon or a large ordinary spoon foam. This will take 1-1.5 hours;
  • before the end of cooking, remove large pieces of meat from the pan;
  • pour into a pan with a brew of 3-4 st. tablespoons of ice water.

Waste another five minutes on a small fire. If the broth is not strongly boiled in a saucepan, it will turn out to be more or less transparent. But you still need to strain it through a sieve or several layers of gauze and pour it into a saucepan again. You will receive a transparent broth, ideal for cooking first courses on it.


  How to lighten the broth

You have got a ready-to-use murky broth and even after straining its quality leaves much to be desired. Do not worry, this is a fixable matter. Use one of the ways to lighten:

  • fried carrots and onions. Fry vegetables, you can add minced meat and put in boiling soup. Cook until the moment when the soup brightens;
  • gauze pouch with rice. Make a small bag of gauze and put the raw rice there. In a boiling dish, place a bag and cook until 10 minutes;
  • beaten raw egg. Whisk the egg and pour into boiling broth;
  • carrot. Peel the carrots in two. Fry it a little without butter on a frying pan and add to the broth before completing the cooking;
  • grated cheese. Rub cheese on a large grater. Add it gradually to the soup, stir constantly.


  How to light fish broth

All of the above clarification methods are related to meat broths. But often fish broth becomes turbid. There are ways to fix this situation:

  • chop 5 pieces of ice from the freezer. Add the beaten egg whites to the crushed ice and mix. Put this mass in broth and bring to a boil. Immediately turn off the stove and leave the brew for 10 minutes to brew. Then remove the foam;
  • use absorbent from egg whites and eggshells. He will create large clots, you will remove them, and the broth will become light. For 3 liters of liquid, take 2 proteins and eggshell from two eggs. Cool the broth to 70 degrees. Combine the beaten proteins with the shell and add to the pan. Bring the broth over high heat to a boil and stir all the time. Boil - immediately turn off and leave the pan stand for 10 minutes. Repeat these steps two more times. It remains to remove the formed foam, and get a beautiful fish broth.


Our advice will help you get a beautiful transparent broth. If he still came out unclear - do not worry. This does not affect the taste and quality of the prepared dish.


How to lighten the broth, if we are preparing a jellied or cold? The process of broth clarification is called pulling. To begin with, it should be filtered through several layers of gauze laid in a colander. At this stage, it is released from excess fat, foam and fine particles. To do this, use raw, egg white, minced meat and ice water. For two liters of broth, it is enough to take one protein.

Connect: 100 g minced meat 1 protein 3 tbsp. tablespoons of ice water

Get an absorbent that will collect all the unnecessary from the broth. With a thin trickle pour it into a hot but not boiling broth, constantly stirring it with a spoon. Boil for 5 minutes, continuing to interfere, and remove from heat. Cool the broth and strain.

Good advice: cook broths over low heat, then they will turn out to be less cloudy and keep a maximum useful substances. Remove the foam during broth cooking.

Here are some simple rules for the correct cooking of meat, adhering to which, you can achieve an excellent result in its preparation. How to cook meat properly

Varim meat for broth.  So, if you need to cook broth, then we put meat only in cold water. So we can transfer the maximum amount of nutrients from the meat to the broth. After the saucepan with broth boils, cover it with a lid and cook on low heat, without opening the lid until the cooking is finished. The foam that forms during the cooking of the broth is not removed, since it is a very useful protein. After the meat is cooked, and the broth is ready, let the meat stand in the broth for 10 minutes, then you can get it.

If we prepare meat for the second, then we put the meat in boiling water, so that everything nutrients, on the contrary, remained in the meat. How much to cook meat

  • Time of boiling beef.  A piece of beef to 1 kg should be cooked, about an hour and a half after the boiling water. If the beef was previously frozen, then it should be cooked for at least one and a half hours.
  • Time to cook pork.  Pork should be cooked 1,5 - 2 hours after boiling water.
  • Time of boiling lamb.  Mutton is usually cooked for one and a half to two hours.
  • Time of cooking chicken. Chicken Meat  for full readiness it is enough to boil for 40-50 minutes. If it's a broiler chicken, then it's been brewed for an hour and a half.
  • Duck cooking time.  The duck is brewed for an hour and a half, and cut into pieces - up to 40 minutes.
  • Time to cook goose.  The goose is brewed much longer than the duck, even chopped up to three hours.
  • Time of boiling rabbit. Rabbit should also be cooked from one and half to two hours. If the rabbit is not a single piece, but pieces, then only 40 minutes will be enough.

How much to cook meat for the holland.  If you want to cook a cold, then you need to cook meat for up to 6 hours. If the meat is good, crawls on its own, then the brew can be stopped.

Bon Appetit!

January 22, 2014

The most important indicator that characterizes the mastery of preparing a jellied is a prepared transparent jelly. If, for some reason, the broth turned out slightly cloudy, it needs to be clarified. For this, the brewed broth must be cooled (necessarily cooled to 50 ° C) and clarified by one of the known methods.

LIGHTENING BY LOOSE PROTEINS AND ANIMALS

whip egg whites into a firm foam and gently tamper with the broth. Add the crumpled eggshell here. Proteins of 2 eggs are enough to lighten the broth liter for jellied fish.

Put on medium heat and with constant stirring bring to a boil. As soon as the protein rises with a cap (boiling time is 5-10 minutes), remove the pan from the fire and set aside for 10 minutes. Repeat the procedure twice more. Then broth several times through a sieve, covered with gauze, and cool to room temperature.

EXPRESS-WAY

Pour the protein into the chilled broth, stir, heat to a boil and simmer for 15 minutes. Then allow the broth to settle and carefully, without shaking, strain through a napkin.

FISHING OF ICE

Enter the broth, chilled to 50 ° C, with mashed fish eggs from the fish taken for the preparation of the jellied. After adding the roasted caviar broth, after thorough mixing, bring to a boil and cook over a small fire until the moment when the protein is completely curled. The boiling time is 5-10 minutes. Strain the broth, as well as with lightening with proteins.

When broth is clarified, one thing needs to be remembered: important rule: clarify the broth should be only after it dissolved gelatin, pre-placed in the water for swelling.

As you know, at the heart of any fish soup is a good broth. It is because of this that we strive to make it not only tasty and fragrant, but also beautiful. Yes, of course, the degree of transparency does not affect the taste, but plays one of the main roles to create a pleasant appearance of the dish.

Make fish broth light and delicious, in fact, very easy. The main thing here is to observe several rules and you will necessarily succeed. However, if for some reason it turned out muddy, you do not need to get upset. The thing is that there are many ways in which it can be clarified. For this purpose, experts recommend using a thermal contrast solution.

Please note that you can prepare a brace different ways. So.

Stuffing from minced meat

For cooking you need egg white and 200 grams of minced meat.

Preparation:

  1. Pure the mince in a saucepan.
  2. Then add a little broth (about a glass) and egg protein.
  3. Leave the mixture for 20 minutes.
  4. Heat the bracelet and gently enter into the broth.
  5. After that, fish broth should be cooked for about 30 minutes.
  6. Then strain the liquid through the cheesecloth.

Drain from egg whites and raw carrots

In order to prepare such a brace, you need 100 grams of grated carrots and one protein.

Preparation:

  1. Dissolve the grated carrots with the prepared broth and add the protein.
  2. Bring to a boil the liquid.
  3. Pour it into the fish broth and boil it.
  4. Strain with gauze.

Classic recipe

For preparation classic recipe  it will take about 16 proteins. However, you can use less. It depends on the volume of fish broth and, of course, its color.

Preparation:

  1. Broth place in the refrigerator until completely cooled.
  2. If the fat is completely solid, remove it with a whisk.
  3. Pour the broth into a clean saucepan.
  4. Whisk the whites and pour into cold broth.
  5. Pour the casserole with the ingredients on medium heat and stir constantly until the squirrels rise.
  6. Leave broth to cook (no more than 30 minutes). But remember, he should not at all boil.
  7. Then strain the liquid.

As you can see, it's easy to lighten the broth. Therefore, do not get upset because of its dark color, because you can eliminate it without much effort. For this purpose, you have to spend from 20 minutes to 60. It all depends on which way you choose. However, the most effective recipe is classic.