Secret ingredients: Mastering the art of clear broth
Chicken broth is the king of soups and should be aromatic, rich, and perfectly clear. Unfortunately, many people struggle with unsightly scum, which makes the soup cloudy and less appealing in appearance. Fortunately, there is a simple trick to help you get rid of the scum once and for all, making your broth look like it's from the finest restaurant.
Scum in broth is a natural phenomenon that occurs when the proteins in the meat and bones start to coagulate under the influence of heat. This does not mean that the broth is spoiled or poorly prepared – it's a normal reaction, but it's worth knowing how to remove it to achieve a clear and golden stock effectively. There are several effective methods to make your broth look and taste perfect.
How to remove scum from broth?
During the cooking of meat and bones, proteins and other water-soluble substances start to coagulate, creating characteristic foam – scum – on the surface of the broth. Although these are completely natural and harmless, leaving them makes the stock cloudy and less appetizing. Fortunately, there are simple ways to remove them and obtain a perfectly clear broth effectively.
- Slow cooking over low heat – the key rule is not to let the broth reach a rapid boil. Scum precipitates most intensely when the broth boils vigorously. A better approach is to heat it over very low heat, allowing proteins to coagulate slowly and making them easier to remove.
- Skimming the scum with a slotted spoon – in the first few minutes of cooking, regularly skim the scum that rises to the surface of the stock. A slotted spoon or fine sieve works best, allowing you to clean the broth's surface thoroughly.
- Adding a cup of cold water – one of the most effective tricks is to shock the broth. Simply pour a cup of cold water into the boiling stock – the sudden drop in temperature will cause the scum to coagulate faster and settle at the bottom, making it easier to remove.
- Egg white as a natural filter – if the broth is already cooked but still cloudy, you can beat one egg white and add it to the hot stock. The egg white will bind the scum and impurities, which can then be strained through cheesecloth or a fine sieve.
Why is it important to care about clear broth?
A perfectly clear broth is about aesthetics, taste, and aroma. A soup free of scum has a clear, golden colour and deep flavour without bitterness or the taste of cooked protein. Clear stock works excellently as a base for other soups, such as borscht, barley, or tomato.
Moreover, well-cleansed broth can be stored for longer because it doesn't contain residual proteins that could accelerate spoilage. If you plan to freeze the stock for later use, ensure it is perfectly clean and clear.
