However, despite years of cooking bone broth, many still struggle with cloudy broth and less fragrant aroma. Chefs reveal a secret: don’t rush to add bones to the pot immediately. By incorporating two simple steps before simmering, your broth will become crystal clear, aromatic, and perfect for any dish.
Chef-Approved Steps for Perfect Bone Broth
1. Thoroughly Prep Before Boiling
After purchasing, rinse the bones multiple times with clean water to remove dirt and impurities.
Soak the bones in a basin of water mixed with a pinch of salt and cooking wine for 15-20 minutes. This step helps remove excess blood and eliminates any fishy odor.
2. Blanch the Bones
Place the bones in a pot, cover with cold water, and bring to a boil. Always start with cold water, never hot.
Once boiling, skim off any foam to remove impurities.
Remove the bones, rinse with warm water, and let them drain.
Note: Rinsing with cold water can leave a gamey smell, so use warm water to preserve the flavor.
3. Sauté Bones Before Simmering
Discard the blanching water and use a fresh pot.
Heat a little oil, add the bones, and stir-fry until lightly golden.
Add enough water and a few slices of ginger. Boil on high heat for 20-30 minutes, then reduce to a simmer for another 30 minutes.
Result: Clear broth with a mild sweetness and natural aroma.
4. Timing for Seasoning
Add salt near the end of simmering to prevent cloudiness.
For extra flavor, add a pinch of white pepper.
To make vegetable soup, simply add potatoes, carrots, corn, or pumpkin… for a delicious, nutritious meal.
Key takeaways for perfect bone broth:
For clear, sweet, and fragrant broth, remember these two golden rules:
– Soak bones in salted water and cooking wine before boiling to eliminate odors and enhance aroma.
– Sauté bones before simmering to add richness, ensuring a clear, sweet, and appealing broth.
With these simple steps, your familiar bone broth will become extraordinary—both nutritious and full of flavor. Good luck with this little secret!
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