I've shared my recipes for broths/stocks before and they're super easy to make. http://judyfoodislove.blogspot.com/2013/10/broths.html. But my "throw everything in but the kitchen sink" approach can often lead to a cloudy broth because there are all sorts of microscopic food particles that remain in the broth no matter how well you strain it.
If you're making broth for use in other recipes (ie, to cook risotto or make other soups or sauces), you may want to "clarify" the broth before using it. This is a really simple process that takes out all the microscopic particles that cloud your broth.
First, strain all the ingredients and herbs out of your broth and bring it up to a low boil in a large pot.
Then you make what's called a "raft" to help sift out the impurities. You may have seen TV chefs make very complicated rafts that scare you away from this technique, but all you need is egg whites and cold water.
Simply whisk 2 egg whites with 1/2 cup of cold water until it gets a little frothy. Then pour it on top of your broth and bring the broth up to a boil for a few minutes. Turn off the heat, cover the pot and let it sit for 5 minutes. The egg white "raft" will attract all the little bits of food, veggies and the other things that make your broth cloudy.
Skim off the egg white raft and then pour the rest of the broth through a sieve that's lined with cheesecloth to catch all the remainder of the egg mixture.
What's left is a beautiful clear broth that you can freeze and use in the future for all your recipes.
No comments:
Post a Comment