Grandma's secrets to cooking a perfectly clear broth
13 July 2024 13:01
The basic culinary rule states that the fewer impurities, the clearer the broth. Impurities, or scum, are animal proteins that coagulate at high temperatures and form a grey-brown foam on the surface of the stock. Although these impurities do not affect the taste or nutritional value of the soup, they are not aesthetically pleasing. So, how do you cook a clear broth without scum?
Usually, scum is removed from the broth with a spoon. However, this method is not always effective, and there are alternative techniques. I have always used my grandmother's trick, which is foolproof.
Where does scum in broth come from?
Do you throw meat into hot water? This is one of the most common mistakes that causes cloudy broth. When meat is placed in boiling water, the protein coagulates quickly, causing the stock to become cloudy. Therefore, always start cooking with cold water. It is also important that the meat is completely thawed before putting it in the pot, as frozen meat contains a large amount of water, which turns into steam at high temperatures and creates scum.
Cooking the broth too quickly is another mistake. Broth should be cooked slowly over low heat so that it barely simmers rather than boiling vigorously. Otherwise, the meat and vegetables will disintegrate, introducing impurities into the stock. Additionally, the soup loses its taste and aromatic qualities.
How to achieve clear broth? Grandma's trick to get rid of scum
Professional chefs often use shocking the broth with cold water to clarify it. This process involves adding about 250 millilitres of cold water to the pot of boiling soup, which is best repeated several times. Some add water with ice cubes or just ice. The cold water lowers the temperature of the soup, which helps clarify it.
Shocking is not the only way to achieve clear broth. Another method involves heating the pot with the broth from one side (place the pot so that half of the bottom is on the burner). What can you gain from this? When the soup is heated this way, the scum will collect on one side, making it easier to remove.
However, my favourite method for clarifying broth is using an egg. To do this, remove the meat and vegetables from the stock and add whipped egg white. After that, cook the stock until the egg white coagulates. Set the pot aside for about 15 minutes so that the egg white can "absorb" the scum, and then strain the broth.
