Why does chicken broth become cloudy or white: step-by-step analysis
Of course, chicken broth cannot just become cloudy. The reason for this is usually failure to follow certain rules for its preparation. But we will now figure out which ones exactly.
Choosing the right chicken parts for chicken broth
First, pay attention to the parts of the bird you are using for the stock. Very often, the reason for the cloudiness of the broth is cooking it from an uncut chicken carcass.
The skin, bones, as well as viscera (for example, liver) or their remains can give the broth a characteristic white or grayish color. To prevent this from happening, carefully inspect the bird you are going to cook.
When cooking chicken broth, keep an eye on the heat.
Secondly, cloudy chicken broth can result when you cook it over high heat. It’s not for nothing that every recipe states that the fire should be high only until the water boils, and after that it must be reduced, and preferably to a minimum.
We do not use the lid of the pan when cooking.
The third reason why the chicken broth turned out white or cloudy could be the lid. Yes, yes, it turns out that transparency can only be achieved if you do not cover the pan with a lid. When it is covered, that same ugly gray foam that we usually remove after boiling does not rise to the top, but settles to the bottom, which gives the broth an unsightly cloudy color.
Incorrect timing for adding salt
Another important nuance is at what time we salt the broth. If we add vegetables during cooking, then we need to salt the broth before putting them in the pan, and not after - then the salt will disperse in the broth and will not allow the vegetables to affect its color.
Chicken broth may be white or cloudy due to carrots.
Also, pay attention to carrots - they are the ones that can make the chicken broth cloudy. This does not mean that you don’t need to add this vegetable at all - you just shouldn’t grate it or chop it finely, as many people do by mistake.
It is better to place peeled carrots whole, or cut them in half lengthwise.
The broth does not become cloudy when cooking chicken if you add cold water.
If you want your broth to remain transparent and beautiful, under no circumstances pour warm or hot water over the meat - it must be cold.
how to replace gauze
Have you noticed that all houses and apartments smell different? Some people are knocked off their feet by the stale smell of cigarette smoke right from the door, while others are greeted by the smell of freshly brewed coffee and home-baked goods. We remove unpleasant odors from everywhere 1. The aroma of freshness. Before you start vacuuming, soak a piece of cotton wool with a few drops of lavender and suck it up with the vacuum cleaner. The vacuum cleaner will leave a delicate “Provençal” aroma everywhere along its route. The aroma can be replaced with your favorite one - for example, orange oil will add a fresh citrus scent, pine oil will create the cool atmosphere of a shady pine forest. 2. Clean refrigerator. Dampen a porous clay stone or regular cheesecloth with 1 drop of lavender essential oil and 1 drop of lemon oil (this will cause the essential oils to evaporate faster) and place them on the refrigerator door. Renew essential oils periodically. 3. Fresh trash can. Wash and dry your trash bin, place 1 drop of lavender oil and 1 drop of tea tree oil on an incense stone, piece of gauze or cotton swab and place in the bottom. 4. How to “refresh” the microwave. Place 3 drops of lemon or mint essential oil into a container of water. Leave for 3 minutes. 5. A fragrant toilet. Use a small shelf where you can put 2-3 aroma stones the size of small cookies. Apply lavender, ylang-ylang or pine oils to the stones. Update them every week. This will fill the toilet with a delicate scent and improve the atmosphere. 6. Nice underwear. There are 2 ways: either you add a terry mitten to the clothes dryer, onto which you drip 7 drops of lavender, mint, rose or eucalyptus (or any other oil of your choice), or add 3 drops of the same oils to the water to add to the iron. Essential oils are non-greasy and will not stain your laundry. 7. Any surfaces. Add 30 drops of lavender, tea tree and/or lemon oil (30 drops total, not each) to 1 liter of vinegar. Shake well. This simple and economical composition perfectly cleans and disinfects any surfaces. Wipe ashtrays with the same composition. 8. Removing scale and unpleasant odors from sinks, sinks, bathtubs, pots, and electric kettles. Use the above composition (to clean and disinfect any surfaces): synthetic vinegar is the best descaling agent. It is more effective when heated, so you can quite easily pour the liquid into a kettle of boiling water and leave it to “infuse” for a few minutes to an hour. Your kettle will be in immaculate condition and without a single germ - thanks to essential oils. By pouring a few drops of the composition into the pipe of the kitchen sink and draining the bathtub, and then running a stream of boiling water from the tap for a few minutes, you will get rid of the unpleasant odor from there. 9. Room deodorant. Pour a few drops of your favorite oil (mint, orange, cedar, sandalwood) into a spray bottle of water. Shake well and spray the room. The same effect is achieved by adding inexpensive perfumes with aromas of vanilla, cinnamon, chocolate and other goodies. Repeat 2-3 times a week. This will also help get rid of the smell of cigarette smoke or burnt food (combine with pre-ventilation). 10. And we’ll get rid of insects too. Rather than using toxic insecticides that are harmful to both humans and pets, and which also smell bad, it is better to spray essential oils - lavender, cedar or eucalyptus - in the air. Don't have a sprayer? Then add a few drops to a container of hot water or even onto pieces of cotton wool and spread them around the room.
How to clarify cloudy chicken broth yourself
Before clarifying the broth, be sure to strain it through a fine sieve or several layers of cheesecloth. And then we do the following.
- Beat the egg white with a whisk or fork until foamy and pour it in a thin stream into the slightly cooled chicken broth, stirring constantly until it is distributed evenly throughout the pan.
- Then put the broth with the absorbent on low heat and let it boil.
- Boil for five minutes, turn off the heat, let the broth stand for a quarter of an hour, after which the protein that has curled up at the bottom is removed with a slotted spoon, or the broth is filtered again. If you still don’t get a beautiful golden color, repeat the procedure again.
To clarify two liters of cloudy chicken broth, just one protein will be enough. If you have prepared more broth, take the appropriate amount of proteins.
Now that you know why chicken broth is cloudy, you can prevent the unsightly color from appearing during the cooking process. And if for some reason this did not work out, then use a proven means of lightening it!
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Even the most experienced housewives sometimes face a situation when, for some reason, a dish does not turn out the way it should have. Today we will deal with a common question that appears on culinary forums - “why is chicken broth cloudy?” and find out what can be done in such a case. Do not rush to pour out the cloudy or whitened broth, because, it turns out, it can even be saved - and our useful tips will help you with this.
Classic recipe
To prepare the classic recipe you will need about 16 proteins. However, you can use less. It depends on the volume of fish broth and, of course, its color.
Preparation:
- Place the broth in the refrigerator until completely cooled.
- If the fat has completely hardened, remove it with a slotted spoon.
- Pour the broth into a clean saucepan.
- Beat the egg whites and pour into cold broth.
- Place the saucepan with the ingredients over medium heat and stir constantly until the whites rise.
- Leave the broth to simmer (no more than 30 minutes). But keep in mind that under no circumstances should it boil.
- After this, strain the liquid.
As you can see, clarifying the broth is easy. Therefore, you should not be upset because of its dark color, because this can be eliminated without much effort. For this purpose, you will have to spend from 20 to 60 minutes. It all depends on which method you choose. However, the most effective recipe is considered to be the classic one.
Why does chicken broth become cloudy or white: step-by-step analysis
Of course, chicken broth cannot just become cloudy. The reason for this is usually failure to follow certain rules for its preparation. But we will now figure out which ones exactly.
Choosing the right chicken parts for chicken broth
First, pay attention to the parts of the bird you are using for the stock. Very often, the reason for the cloudiness of the broth is cooking it from an uncut chicken carcass.
The skin, bones, as well as viscera (for example, liver) or their remains can give the broth a characteristic white or grayish color. To prevent this from happening, carefully inspect the bird you are going to cook.
When cooking chicken broth, keep an eye on the heat.
Secondly, cloudy chicken broth can result when you cook it over high heat. It’s not for nothing that every recipe states that the fire should be high only until the water boils, and after that it must be reduced, and preferably to a minimum.
We do not use the lid of the pan when cooking.
The third reason why the chicken broth turned out white or cloudy could be the lid. Yes, yes, it turns out that transparency can only be achieved if you do not cover the pan with a lid. When it is covered, that same ugly gray foam that we usually remove after boiling does not rise to the top, but settles to the bottom, which gives the broth an unsightly cloudy color.
Incorrect timing for adding salt
Another important nuance is at what time we salt the broth. If we add vegetables during cooking, then we need to salt the broth before putting them in the pan, and not after - then the salt will disperse in the broth and will not allow the vegetables to affect its color.
Recipe for vegetable soup with fish broth
This is a light and completely low-fat first course, suitable for both adults and children. This soup is usually classified as dietary.
Ingredients:
- 0.5 kg shrimp fish;
- 400 g tomatoes;
- 200 g bell pepper;
- leek;
- a bunch of cilantro;
- 1 tbsp. a spoonful of spices;
- spices.
Cooking method:
- Cut the carcass into pieces and fill with cold water, no more than 1.5 liters. When everything boils, remove the scale and continue to cook over low heat until the fish is cooked, this will take about 35 minutes;
- To quickly peel the tomatoes, you can dip them in the broth for a minute. In about 10 minutes. until cooked, add spices to the pan;
- After this, divide the tomatoes into slices, and chop the greens and leeks. Cut the bell pepper into cubes;
- When the fish broth is ready, remove the fish and remove the bones. If the liquid turns out to be cloudy, it should be clarified;
- Place all the prepared vegetables into the boiling broth and cook for another 20 minutes. Serve with fish pieces.
How to clarify cloudy chicken broth yourself
Before clarifying the broth, be sure to strain it through a fine sieve or several layers of cheesecloth. And then we do the following.
- Beat the egg white with a whisk or fork until foamy and pour it in a thin stream into the slightly cooled chicken broth, stirring constantly until it is distributed evenly throughout the pan.
- Then put the broth with the absorbent on low heat and let it boil.
- Boil for five minutes, turn off the heat, let the broth stand for a quarter of an hour, after which the protein that has curled up at the bottom is removed with a slotted spoon, or the broth is filtered again. If you still don’t get a beautiful golden color, repeat the procedure again.
To clarify two liters of cloudy chicken broth, just one protein will be enough. If you have prepared more broth, take the appropriate amount of proteins.
Now that you know why chicken broth is cloudy, you can prevent the unsightly color from appearing during the cooking process. And if for some reason this did not work out, then use a proven means of lightening it!
Subscription to the portal “Your Cook”
To receive new materials (posts, articles, free information products), enter your name and email
Broth is a decoction based on meat, fish or vegetables. Ideally, this dish should be transparent, but in practice it does not always happen as we would like. To make the broth light and clean, you should follow some rules during cooking.
Causes
In order to properly cook chicken broth, you need to know some subtleties. The broth can later be served with croutons as a first course or used as a base for other dishes, such as aspic or soup. Cloudy chicken broth does not look very appetizing, and it is not always convenient to use it for food. Before somehow solving this problem, you should first consider the reasons for this situation.
- Wrong part of chicken selected. This is one of the most common reasons when the broth turns out opaque. The use of skin, bones, entrails, especially liver, makes a broth with a white or grayish color. Therefore, before deciding to prepare such a dish, you need to carefully select the ingredients for it.
- Incorrect heating power selected . Cloudiness of a liquid dish often occurs if it is cooked over high heat. That is why the recipes say that the flame can only be high until it boils, and after that the fire should be kept minimal.
- Using the lid while cooking. The broth is clear if you do not use a lid when preparing it. When the pan is covered, gray foam, which should be removed, does not collect on the surface of the dish, but settles at the bottom. Subsequently, the color of the broth becomes gray and unappetizing.
- Late addition of salt. If the broth is cooked with vegetables, then the broth is salted before they are added to the pan. Otherwise, the salt disperses throughout the liquid and prevents the vegetables from affecting the color of the dish.
- The cause may be carrots. This root vegetable should be added to the broth in its entirety, having previously peeled it. If it is chopped or grated, the dish becomes cloudy.
- Filling food with warm water or boiling water. To prepare the broth, you need to use only cold water; using hot liquid is unacceptable.
- Ignoring skimming. A mandatory rule when preparing chicken broth is to remove the gray foam in a timely manner, as well as strain the dish after cooking.
Ingredients for “Jellied with tongue”:
- Pork tongue
(if available, you can also use beef tongue 1 pc) - 2 pcs - Chicken thigh
(other parts of chicken are also possible) - 2 pcs. - Onions
(for broth) - 1 pc. - Bay leaf
(for broth) - 3-4 pcs. - Egg white
(for broth) - 1 pc. - Chicken egg
(boiled, for decoration) - 1 pc. - Salt
(to taste) - Gelatin
(instant) - 1 tbsp. l.
How to cook properly?
Every housewife has a desire to make clear chicken broth. The first step is to thoroughly wash the meat and boil it over low heat. The first broth must be drained, as it may be white or collect ichor. The meat product needs to be rinsed again.
The meat is poured with cold water and sent back to the stove. Cooking should last no more than forty minutes. While preparing the broth, stirring it is prohibited. Do not forget about collecting the foam that forms regularly. After cooking, you can add ingredients that were cooked separately, such as noodles and vegetables, to the dish.
In order for chicken breast broth to be transparent and golden, the meat must be washed, then boiled and washed again. The finished broth should be strained through cheesecloth. In a heated frying pan, fry chopped onions and carrots and add to the finished dish.
It is better not to use frozen meat products for cooking.
How to make the broth transparent (for jellied meat, aspic)
One of the most difficult questions is how to clarify the broth for jellies, jellied meats, and jellied meats. The broth takes a long time to prepare, it’s very rich, it just doesn’t turn out transparent and golden, the dishes aren’t very pretty, but that’s easy to fix!
Ingredients
2.5 liters of broth;
2 yolks;
Carrot
Bulb.
Preparation
1. First, the broth must be cooled well and refrigerated for several hours. A layer of fat forms on the surface. Take a spoon and remove it. It can be used for various dishes, roasted for soups. Don't throw it away, put it in the refrigerator.
2. Now heat the broth on the stove.
3. Cut the onion into small cubes, grate the carrots, and pour everything into a bowl.
4. Beat the egg whites and mix with the vegetables.
5. Place the guy in the boiling broth, stir and immediately turn off the stove, but do not stop stirring, do this for about five more minutes
6. Turn on the stove and bring the broth to a boil again, turn it off, and cover.
7. After about fifteen minutes, strain the broth for jellied meat.
8. We evaluate transparency. If there are particles or light cloudiness left, you can add the whipped egg white again, this time without vegetables, heat and strain. The procedure is repeated until the desired result is obtained.
