Muddy meat soup can spoil an impression of the dish prepared on its basis. But there are several simple rules which allow to avoid emergence of dregs, or will correct a situation if broth after all lost transparency.
Instruction
1. When cooking broth carefully collect the formed foam. For this purpose there are special spoons with openings. Not to shake foam in a sink and not to splash everything around, just dip a spoon into a plate with warm water, foam itself will depart from a spoon. It is the best of all to collect a scum when broth begins to begin to boil therefore lower fire as at strong boiling foam will inevitably mix up with broth.
2. If broth turned out opaque, weld a small amount of rice, place it in a linen sack, tie. Bring broth to the boil and dip a sack with rice into broth for several minutes. Ideal after such procedure broth won't become, but will be much more transparent.
3. Other way to clarify broth is to add to it in a special way the prepared carrots. For this purpose clean carrots, cut it lengthways in half, each half still in two. Dry carrots in a frying pan without oil. When broth almost began to boil, place in it carrots, it will connect small particles of a scum, and broth will be easier to be filtered. Pay attention if carrots are especially rich with carotene, it can give to broth yellow color.
4. If the transparency of broth has to be comparable with a tear, use egg whites. On one and a half liters of broth one protein will be required. Shake up them in strong foam, it is possible to knead a shell a hand and to add to the formed weight. Cool ready meat soup up to the temperature about 70 degrees, place proteinaceous weight in a pan, properly stir and let's stand a little. The formed flakes need to be removed with a spoon. Filter broth through a sieve with fabric. The sieve will collect the largest flakes, and will settle smaller particles on fabric. If fabric didn't cope, lay a sieve blotting paper and slowly pour in broth there. This way of cleaning of broth yields the best result.