Every cook should know mom’s trick. Pour into the broth to avoid a cloudy broth

Many people cannot imagine Sunday dinner or important celebrations without this soup. Sometimes, despite many efforts, even professional chefs cannot cook a perfect, clear broth because it turns out too fatty and cloudy. However, there are a few ways you should know to prepare an aromatic soup and bring out the true flavor of the broth.

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Is cooking broth a challenge? Learn the rules that will make it better and better

Broth is the king and the base for other soups. The basic meat for its production is chicken meat, but not chicken, beef or veal. It is worth avoiding a common mistake from the very beginning using frozen or quickly thawed meat in a microwave for broth. Adding it may cause the broth to become cloudy. Cook meat broths in cold water over very low heat. This will allow more flavor ingredients to go into the broth, as the meat will give all its flavor to the water. As a result, it will be more essential and aromatic. Meat contains, among others: protein, part of which dissolves in water and also curdles at high temperature in the form of the so-called scum, floating on the water along with the fat. They can be collected with a spoon or as they should not affect the clarity of the broth.

Pour a glass of cold water into the boiling broth. You won’t regret the effect

Adding cold water to the broth is one of the tricks you need to know. This process is called tempering the broth. This is an effective method often practiced by chefs to avoid a cloudy broth and obtain a perfectly clear broth. The idea is to add a glass of cold water to the broth (even several times during cooking), which lowers its temperature. As a result of this treatment the soup loses its turbidity and becomes beautifully clear. Interestingly, some people even use ice water or ice cubes instead of cold water.