Cooking a seemingly simple soup can be a toy for someone, but others are still struggling to cloud the broth and do not know what to do with it. The recipe for its cleaning is simple…
Soup is a grunt – our grandmothers already knew that, and when it does not appear daily in our diet daily, we may not imagine a more festive lunch without it. It is a bit easier with vegetable soups, but if you want to prepare a really beautiful meat broth like the best restaurant, you will need experience and tricks you have to try yourself. Yet the perfect result is not achieved.
Clean the broth with instructions on YouTube. Author America’s Test Kitchen shows more procedures:
Source: YouTube
Two problems in the broth
There may be two problems in the mass broth that we need to deal with. It can be an unnecessarily large amount of boiled fat, or a precipitated protein that makes an unsightly gray blanket on the surface of the soup. We can easily cope with both variants, but we know how to do it. It is not difficult, it just wants a little knowledge.
We remove proteins continuously
A protein foam, which we do not want in soup, should be continuously removed at the beginning of cooking before the water begins to boil significantly. Gradually, we carefully remove it with a ladle, but it is a relatively lengthy process and does not always manage to climb all the knocked pieces. If it happens to you, it is good news that even in this case everything can still be saved.
What to do with fat?
As already mentioned, besides protein turbidity, we can suffer from excess fat in the soup. Here and there some oily eye is, of course, only good, but a high integral shiny layer on the entire surface of the soup – that’s really too much. But we can also use a simple trick based on elementary school physics.
Remember the elementary school
While the warm animal fat is liquid, cold solidifies. We will use this if we put a few cubes of ice in the ladle, ideally put it in the freezer for a while. As soon as we immerse it in the soup (but only its lower part so that we do not take the liquid), the fat sticks to it and easily removes it out. We can also use ice cubes wrapped in a cloth. Only then do we have to count on the need to wash the cloth well.
You can get rid of the fat lids easily
Who has enough time and the broth is preparing a day in advance may not be very worried about fat. Just let the broth cool sufficiently and the oily layer turns into an easily removed cake on the surface. It will go easily and quickly.
Save the seemingly damned broth
The cloudy soup may be good, but it will never be as nice to look at a perfectly clear broth. To achieve such perfection, whisk the white into solid snow and tilt it into the broth, which has been shut down from the plate for a long time. Egg proteins, whose surface we have increased many times in the beater, with an overview catch meat proteins from the soup. As soon as Bílek with everything he has taken on the way, we sit at the bottom of the pot, we can overwhelm the cloth over a canvas or a really fine colander into a new container of absolutely crystal pure broth with which we continue to work with. Isn’t that magic?
Will you try it too?
Do you also have problems with the broth that did not turn out to your liking? If you try one of these advice, you will surely move in your cooking skills a big piece ahead.
Sources: www.foodrepublic.com, www.firstforwomen.com, eu.usatoday.com
