Broth is the liquid obtained by letting the bones of beef, chicken or pork simmer for a long time in water. Homemade broth is nutritious, delicious, improves bone density and helps you strengthen your immune system. When preparing the broth, remember that the fat that thickens on the surface of the water can give it an unpleasant taste and texture. By following the simple directions in this article, you can clarify the broth by removing the fat and other impurities.
Steps
Method 1 of 3: Strain the Broth
Step 1. Let the broth simmer slowly until the fat comes to the surface
The fat will rise to the surface and form a foamy layer.
- If there is too much foam or grease buildup, the flame may be too high. The broth needs to simmer gently for a long time, it does not have to boil.
- Generally the ingredients that give life to the broth should be left to simmer over a low flame for 6-8 hours.
Step 2. Remove larger portions of fat with a spoon
You can do this at regular intervals, while the broth simmers, to reduce the amount of fat that needs to be filtered after cooking.
- If you mix, you incorporate the fat into the broth and you will have a harder time removing it later, so the final product may have a cloudy texture.
- Remove the fat with a wooden or heat resistant spoon.
Step 3. Filter the broth using a strainer or sieve and cheesecloth (cheesecloth)
Search online and purchase gauze to use for straining the broth. Line the inside of the colander (or sieve) with cheesecloth, place it on a bowl or saucepan and pour the broth into it to filter it from the bones and vegetables so that it becomes clear and transparent.
- It is best to place the tureen or saucepan in the sink so as not to dirty the other surfaces of the kitchen with any splashes.
- Wear oven mitts so you don't get burned.
- Do not press bones or vegetables against the colander in an attempt to extract more flavor.
- If you don't have cheesecloth, you can use a coffee filter.
Step 4. Filter the broth again in the exact same way
Repeat the operations a second time. With this second filtering, you should also be able to remove most of the fat particles present in the broth.
Method 2 of 3: Clarify the Broth with the Egg Whites
Step 1. Filter the broth using a strainer lined with food gauze (also called cheesecloth)
Before using egg whites, you need to make sure there are no bone or vegetable residues in the broth. Carefully line the colander with gauze and strain the broth.
Step 2. Mix 60 ml of cold water with the egg whites in a bowl
Use two eggs; separate the egg whites from the yolks and beat them, then add 60 ml of cold water. The egg whites will bind with the fat particles still present in the broth making it less cloudy and more transparent.
Read this article if you don't know how to separate egg whites from yolks
Step 3. Bring the broth to a boil, then add the mixture of water and egg whites
When the broth starts boiling briskly, pour the mixture of water and beaten egg whites into the pot.
Wait for the broth to come to a full boil. The air bubbles must surface quickly and the broth must not stop boiling if you stir it with a spoon
Step 4. Remove the pot from the stove and let the broth sit for 5 minutes at room temperature
During the resting phase, all the fat particles should bind to the egg whites.
You should see the egg whites come to the surface and coagulate
Step 5. Filter the broth again with the strainer and cheesecloth
When the egg whites have trapped all the fat particles, filter the broth one last time using the strainer lined with cheesecloth. The lumps composed of fat and egg whites will be collected from the tissue and the clarified broth will be clear and transparent.
Method 3 of 3: Chill the Edge to Clear it
Step 1. Filter the broth using a strainer lined with a piece of cheesecloth (called cheesecloth)
Filtering is a critical step in all methods.
Step 2. Chill the broth with ice
It is best not to put it to cool in the refrigerator or freezer to prevent bacteria from proliferating. The best way to cool it is to fill a bowl or sink with ice cubes and place the lid-closed broth pot on top. Stir every 2-3 minutes until the broth has cooled.
Any food that remains at a temperature between 4 and 60 ° C for more than 2 hours could be potentially dangerous to health
Step 3. Place the broth in the refrigerator until the fat particles have solidified
Leave it in the refrigerator for a couple of hours or overnight. The excess fat will coagulate and rise to the surface.
A thick layer of fat should form on the surface of the broth, even if it has already been filtered
Step 4. Remove the fat layer carefully
You can use a spoon or kitchen utensil that you find most comfortable. It removes and eliminates the layer of solid fat that has accumulated on the surface of the broth. After clarifying it, it will be delicious, clear and transparent.
