The broth cooked from the quality, correctly chosen meat after filtering becomes rather transparent. But, if in the course of cooking something went wrong, there is always an opportunity to correct broth, having clarified it.
It is required to you
- For the first way:
- - meat soup – 3 liters;
- - eggs – 2 pieces.
- For the second way:
- - meat soup – 3 liters;
- - low-fat beef – 300 grams;
- - eggs – 1 piece.
Instruction
1. For clarification of ready meat soup filter it, using a fine sieve or a napkin, and slightly cool.
2. If the transparency of broth after filtering doesn't suit you, prepare a delay which will allow to connect the small suspension doing broth hazy. That to make it, divide egg whites and yolks, cool proteins and shake up them in foam.
3. Pour in protein whips in broth and put a pan on strong fire. Bring broth with proteins to the boil, constantly stirring slowly with pan contents. As soon as liquid begins to boil, remove a pan from a ring and let's it stand minutes ten-fifteen.
4. Once again put a pan on a plate, bring to the boil, remove from fire and let's broth stand minutes ten.
5. Remove the suspension connected by proteins from broth, having filtered it through a napkin. The gauze put in several layers too not bad will be suitable for filtering of broth.
6. Some culinary specialists recommend prepare structure for binding of a suspension in mincemeat broth. For preparation of this structure scroll low-fat meat via the meat grinder.
7. Separate egg white from a yolk, cool, shake up and mix with mincemeat. Add a glass of broth to mix, mix the turned-out structure and put it for half an hour in the fridge.
8. Lay out the cooled mix in previously filtered broth, put a pan on a plate and bring to the boil a baking plate a cover.
9. Reduce fire and you cook broth within forty minutes. After that contents of a pan can be filtered. Mincemeat which was used for clarification of broth can be let to preparation of casseroles.