Bone broth is a key ingredient in many traditional Vietnamese dishes. Not only is it incredibly nutritious, but it also adds a delicious sweetness that enhances the overall flavor of the dish. Achieving a clear and non-cloudy pot of bone broth can be challenging, even for experienced cooks.
However, there are a few simple steps that can help you achieve the desired clarity in your bone broth. Regardless of whether you’re using pork, chicken, or beef bones, it’s important to cook the broth over low heat without covering the lid for at least 3 hours. Avoid allowing the water to boil and regularly remove any foam that forms on the surface. After cooking for 1.5 hours, you can add vegetables and fruits to further enhance the flavor. Throughout the cooking process, it’s important to leave the lid slightly ajar. This tried-and-true method is employed by top chefs when making bone broth.
(Photo: brightside)
When making beef or pork bone broth, it is recommended to stir-fry the vegetables before adding them to the pot. Cut the vegetables in half and stir-fry them on the stove without any oil until they become golden brown. Then, add them to the broth. This method enhances the sweetness and flavor of the bone broth.
If your bone broth doesn’t turn out as clear as desired, don’t discard it. Instead, use a clean, thin cloth (such as muslin cloth) to strain the broth into another pot. Once strained, heat it again. Beat an egg white thoroughly and pour it into the strained broth. Stir it gently, and the foam will be drawn into the egg white, resulting in a clear and strained bone broth.
Hopefully, these tips help you achieve success in making clear and delicious bone broth. Feel free to share this secret with others!
(Source: brightside)
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