Even the most experienced chef may happen that the broth is swarm. Unlike other soups, it is not easy to save it, as the addition of water will destroy its basic taste. There are three ways to save the broth.
Although almost every soup can be saved by dilution, softening with cream or reducing salinity with acid, it is more complex when broth. Fortunately, we know three reliable ways to save your broth from excess salt and you from culinary oppression.
The first proven way is to throw a raw potato into the soup (or several if the season is pronounced). The potato is perfectly absorbed by excess salt, but care should be taken not to boil too long so that the broth does not fall apart.
- Approximately 15 minutes of cooking is enough.
- After this time, remove the potatoes from the soup. This ensures that the broth gets the right taste and that the broth is not weave.
Another way is then to put a bag of rice in the soup. During cooking rice greatly absorbs salt.
- However, it is important that it is not in the broth for too long, as the loose starch can cause the broth to become cloudy.
- Already after 10 minutes, the desalle effect is manifested. If you remove the rice from the pot, the broth will be less salty and still clear.
The last way is to use raw egg whites.
- Pour it into the boiling broth, and when it collides, leave it in a pot for a while to absorb excess salt.
- Then remove the whites from the broth.
Thanks to this simple trick, your broth will again get a perfect taste and your guests will be excited.
A way to a clear broth. Just add one non -proven ingredient
