The scum appearing on the surface of boiling broth is nothing more than cut fragments of protein contained in the meat. This is a natural phenomenon that should not be a cause for concern. It happens more often when the decoction is prepared on beef. The one on poultry is usually more clear.
Many beginner hostess wonders Do you need to remove sink from broth? First of all, it is worth knowing that they do not affect the taste of soup. However, it definitely affects the aesthetic values - so it is not surprising that so many people are looking for a way to get rid of the cloudy foam.
Fortunately, there are simple methods to get rid of this delicious soup of unwanted scum. How to clarify the broth?
First, reach for a slotted spoon. With its help, collect the foam appearing on the surface on an ongoing basis. There are also housewives that use a different trick – so that the broth ceases to be cloudy, add several ice cubes to it. Another option is to add fresh tomato, cut into quarters. The soup will become transparent in this way and take on a deeper color.
Another option to clean too cloudy broth is the use of egg protein. How to do it? Strain the soup in such a way that the broth is left, then pour the beaten protein into the hot soup. Heat until the protein is cut. When it cools down, reach for a thick strainer and strain the soup.
It’s good that there are ways to clarify broth, but you can think about it before starting the soup. How to cook broth so that there is no scum?
It is important to use only thawed meat. When you put meat and Italian into the pot, pour it with water and cook on low heat, not allowing the soup to boil. When he starts to boil, the probability that a little aesthetic foam will appear on the surface.
Remember that the broth is cooked for several hours, preferably even about four. Salt soup only at the end of cooking. When you want it to be clear, it is better to avoid heating several times.
Source: SMERMER.PL
