Boiling bones for an extended period can lead to sour broth. Prolonged boiling can cause the protein in the meat to turn harmful, and the released calcium may sour the broth. Some people believe that using a pressure cooker to expedite the process results in a sweeter and more nutritious broth. However, it is essential to note that there is a trick to achieving a delicious, clear, and nutritious bone broth:
Soak and Wash the Bones Thoroughly
It is crucial to soak bones in cold water for an extended period, ranging from 30 minutes to two hours. Many people tend to underestimate the importance of this step and only give the bones a quick rinse before blanching them. Soaking helps remove any remaining blood and impurities, ensuring a cleaner and tastier broth. The residual blood on the bones is a common cause of sour broth, so adding a bit of vinegar to the water can help clean the bones more effectively.
Soaking and washing bones is a crucial step that many people overlook.
Blanch in Cold Water, Not Hot Water
Always start blanching bones in cold water, adding a bit of salt and wine to eliminate any unpleasant odors. Then, turn on the heat. If you place the bones in boiling water, the outer membrane and meat will contract, resulting in an inadequate blanching process. Salt and wine help draw out any remaining unpleasant odors from the bones. Remember to rinse the bones after blanching before proceeding to the boiling stage.
Add Roasted Onions During the Boiling Process
Roasted onions added during boiling contribute to a sweeter and clearer broth while imparting a pleasant aroma.
Avoid adding seasonings during the boiling process.
Avoid Boiling Over High Heat and Using a Pressure Cooker
Boiling bones over high heat or in a pressure cooker can cause the broth to turn cloudy and sour. It may even emit a burnt odor. To prevent this, reduce the heat to a gentle simmer once the water reaches a boil, allowing the bones to release their organic nutrients slowly. Boiling vigorously is a common reason for cloudy bone broth.
Avoid Covering the Pot During Boiling
Keeping the pot uncovered or slightly ajar during boiling is essential to prevent the broth from turning sour and cloudy. This is also why using a pressure cooker is not recommended for bone broth.
Refrain from Seasoning During the Boiling Process
Avoid adding seasonings like fish sauce, salt, or soy sauce during boiling, as they can break down at high temperatures and potentially affect your health.
Tip for Clearing a Cloudy Bone Broth
If your bone broth turns cloudy, you can clarify it by adding an egg white to the pot and stirring it gently. Then, turn on the heat and bring it to a boil. The egg white will bind to the cloudy particles, and you can skim them off with a strainer, leaving you with a clear broth.
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Bone broth cooking is a common household task in Vietnam, but many people struggle to achieve a clear and flavorful broth. However, by following these steps, you can ensure that your bone broth turns out delicious and aromatic.
