Bone broth is a traditional dish in many countries, including Vietnam. Animal bones contain a large amount of minerals, as well as 17 different amino acids, collagen, and gelatin. Although the nutritional content may vary depending on the type of bones used and the cooking time and method, bone broth is known to be rich in nutrients that are beneficial for health.
During the simmering process, you may notice a white foam rising to the top of the broth. This foam is not harmful to your health. However, for hygiene purposes and to enhance the appearance of the broth, it is recommended to skim off this foam.
How to make clear bone broth
It is common knowledge that bones should be blanched before making bone broth. This step is essential to remove any impurities and cloudy liquid from the bones. However, blanching alone is not sufficient. The first step is to clean the bones thoroughly.
After purchasing the bones, rinse them and soak them in water for 30 minutes. This allows any residual blood and impurities within the bones to be fully released. The red residue is one of the reasons for cloudy broth, darkened bones, and unpleasant odor. Therefore, it is important to remove this entirely.
Once the bones have been soaked, transfer them to cold water and bring it to a boil. Stir the bones briefly, then remove them and rinse them clean. When the bones are placed in boiling water, the heat causes them to contract, preventing the release of impurities from the bone marrow.
Bring the pot of bone broth to a rolling boil, then reduce the heat to a simmer. During the simmering process, do not cover the pot as this can make the broth become cloudy. Keep the heat low and allow the bones to slowly release their sweetness. Skim off any foam to keep the broth clear.
Avoid seasoning the broth with stock cubes, as this can make the broth cloudy.
Here are some tips to keep the bone broth clear:
Use salt, scallions, and roasted ginger: One of the techniques for making bone broth is to add a few slices of roasted ginger or scallions to eliminate any unpleasant odor and enhance the flavor of the broth.
Egg white: Additionally, you can use a thin cloth to strain the bone broth. Then, bring it back to a boil. Meanwhile, use egg whites to absorb any impurities in the pot, and all you need to do is skim off this foam. This way, the bone broth will be free from impurities and clear.
Potatoes or shiitake mushrooms: Another way to clarify the bone broth is by adding a few slices of raw potatoes or shiitake mushrooms to the pot. Cook for an additional 20-30 minutes, and the bone broth will become clear.
Source: Thời báo vhnt
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