Blanch the bones before braising
One of the tips for braising clear bone broth that many homemakers often apply is to blanch the bones before braising. This step is essential to remove all the dirty foam and cloudy water from the bones. However, this is not enough. The first step is to clean the bones.
After buying the bones, rinse them and soak them in water for 30 minutes. This is a way to ensure that all the bone marrow is released completely. The red marrow is one of the reasons why the broth becomes cloudy, the bones turn dark, and there is a foul odor. Therefore, you need to eliminate this component entirely.
Once the soaking is done, place the bones in cold water and bring it to a boil. Give it a quick stir, then remove the bones and rinse them. The reason for this is that when you put the bones in boiling water, the bones and the dirt will immediately contract when exposed to the heat, causing much of the dirt in the bone marrow not to be released and float to the top.
Secret to Braising Clear and Sweet Bone Broth
Boil the bone water until it reaches a rolling boil, then reduce the heat to a gentle simmer. During the cooking process, do not cover the pot as doing so will make the broth cloudy. Keep the heat low to allow the bones to slowly release their sweetness, and remember to skim off any foam that forms on the surface to ensure a clear broth.
Do not season the bone broth with bone broth powder as this seasoning, made from braised bone marrow, will make the broth cloudy.
A few simple notes to help you braise clear bone broth
When braising bone broth, if you want the bones to be clear, you can add a little grilled onion and ginger. This will make the broth sweeter and more fragrant.
How to Braise Clear Bone Broth
Many people often braise bones for a very long time. However, this is the reason why the bone broth becomes unappetizing and cloudy. If you braise pork bones for more than 6 hours or beef bones for more than 10 hours, the broth will turn sour, cloudy, and emit an unpleasant odor. Keep this in mind to braise the bones for an appropriate duration.
When braising the bones, you can add a few vegetables to the pot. Carrots, onions, and white radish, for example, all have a sweet taste and will make the broth clearer and sweeter.
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