You will need
- raw egg:
- linen bag;
The perfect broth is obtained, if it is clear in several stages. Cook it on slow fire, periodically removing the foam. There is a slotted spoon — a large spoon with holes. When the broth will already be almost ready, remove from pan and large pieces of meat. A slow fire is needed to boil the broth was not particularly rapid. If boiling is not very strong, the broth right is more or less transparent.
Fold the gauze in 3-4 layers and strain the broth. At this stage, removed the foam, small pieces of meat, bones, etc. In principle, it is possible and strain through a very fine sieve. Pour the broth back into the pot. For the clarified soup so the broth is fine, but if you prepare it as a separate dish or the basis for a jelly, will have some work to do.
Separate the protein from the yolk. This is done in the following way. Knock on the egg shell with a spoon or knife so that the middle started cracking. Substitute a small bowl or Cup. Over it cracked the shell to make 2 "cups". Several times pour the yolk from one to the other. Protein should drip into the bowl. Yolk use at its discretion, for clarification of the broth you won't need it. Protein from one egg will be enough to lighten 2l of broth.
Whisk the whites. Use for this a mixer or a whisk. Egg protein is an excellent sorbent. It is possible to make its action more effective by adding 1 ice cube 1 protein. If you mix 1 egg white with 100g of ground beef and a few tablespoons of broth, and then everything is slightly beat, the absorbent not only lighten the broth, but will add nutrients.
While you were preparing the absorbent, the broth you might have time to cool down. Heat it through but do not boil.
Carefully pour the absorbent. Stir in broth, to dissolve a protein or another absorbent over the entire pan. The stream should be thin and uniform. Do not stop to stir the contents of the pot after protein will disperse. Make a slow fire and bring the broth to a boil. Give the contents of the pan to writing a rolling boil for five minutes.
Cool the broth at room temperature. Especially with a slotted spoon to catch the pieces of coagulated protein is not necessary, he himself will sink to the bottom. Strain the broth through cheesecloth. A couple of layers for the second straining will be enough.
Excellent absorbents are also rice and carrots. Boiled rice need to be put into a linen bag. Lower the bag for a few minutes in boiling broth. Carrots cut in half lengthwise, each half cut on two sides, and then dried in the pan. Fat in this case not needed. Place the prepared carrots in the broth for a few minutes before the end of cooking.
Advice 2: How to make a fish broth clear
At the core of any lies fish soup fish broth. Transparency on the taste of the product is not affected, however, contributes to a pleasant appearance of the food. Preparation of transparent broth has its little secrets.
You will need
- egg whites
To prepare a transparent fish broth, you can use any types of fish. The rich broth is obtained from at least two varieties of fish, no matter it sea or river. For cooking delicious soup do not have to use the carcasses of the fish the head, tail and fins contains a sufficient number of substances, allowing to obtain a rich broth.
Before to make the fish broth clear, you need to make it. The broth may be boiled from the fish food waste, it is much faster than a similar dish from any types of meat. Many fishermen use small fish in order to cook from her ear, as for roasting she was too skinny. Per liter of water requires at least 300 grams of fish, otherwise rich broth will not work. To make it more interesting, when cooked, added a couple of leaves of Bay leaf and a few peas black pepper. Foam from the broth is removed throughout the process. The fish has to be cooked, sufficient 25-35 minutes.
To make fish broth clear, after boiling it should drain through a colander or fine sieve. Then it is necessary to cool within 70 degrees, or proteins that function as "procrastination", just roll up. Per liter of broth just one egg white and the shell of the egg.
First, egg wash the outside with soap and water, then separate the white from the yolk. If the yolk will mix with the protein, whip the latter until frothy will be quite difficult. Protein, along with mashed hands with the shell, is added to the broth, which is brought to the boil. After that, the pot of broth is removed from the fire and retracted to the side, after which the pattern repeats itself twice more with an interval between zakopanem. Then the broth is filtered and on its basis it is possible to prepare the soup according to any recipe.
Best of all whipped to a state of a foam the whites from fresh eggs, pre-cooled in the refrigerator.