Already many years of the hostess of the whole world share with each other and also invent new recipes. How to make so that broth was not only tasty, but also transparent? At each cook, probably, it happened so that broth became hazy and unappetizing. If it happened also to your soup, don't despair, several councils will clarify your bulyonchik and will return it an appetizing look.
Instruction
1. The most often mentioned council of clarification of broth – to add egg white there. The recipe, of course, is good, but pretty labor-consuming: it is necessary to pour in the cooled-down broth of squirrels, to bring to the boil and to take on weak fire of 10-15 minutes. And then it will be necessary to filter your bulyonchik through a gauze or a sieve.
2. Also skilled hostesses advise to cook broth only on slow fire that boiling was hardly noticeable. It is obligatory to remove a skin.
3. The bulb can become one more faithful assistant. To make your broth though is slightly more transparent, it is necessary to put in it the whole bulb. Some hostesses advise to use the crude onions.
4. Among other ways: add the fried vegetables, at the end of cooking – the dried carrots divided into 4 parts, rice in a fabric sack and even a shell. However, after a shell, it is necessary to filter broth. Also some hostesses drain the first water after boiling, wash out meat and a pan and again put on fire. Well, also salt, of course, at the end of cooking.
5. And here skilled hostesses to remove the grayish film which is formed on a surface don't advise: it contains a significant amount of nutritive matters. In the course of cooking on slow fire it will disappear.