A perfectly stewed bone broth must have clear, clean water with no foul smell. However, this is the most challenging part of stewing bones. When simmering the bones, many people encounter cloudy broth with no pleasant aroma.
If unfortunately, the bone broth becomes cloudy, do not worry. Follow these small steps below to remove the cloudiness and your bone broth will immediately become clear again.
How to deal with cloudy bone broth
Filter the bone broth
Use a clean, thin cloth to filter the bone broth. After filtering, you can put the pot back on the stove to reheat and cook other dishes.
Use egg whites
If the filtered bone broth is still cloudy, you can do an additional step.
Take one beaten egg white and pour it into the bone broth. Stir in one direction. This method will help the foam and cloudiness in the broth to be absorbed into the egg whites. Then, you just need to filter out the egg whites and the bone broth will become clear again.
Use potatoes
If you don’t have egg whites, you can put a few slices of raw potatoes into the bone broth. Boil for a while and the broth will become clear.
If you don’t have potatoes, you can use mushrooms. The effect is similar and it also helps the broth have a better aroma.
Mistakes that make bone broth cloudy
Immerse the bones immediately after washing
Most housewives will wash the bones with clean water and put them directly into the pot. However, with this method, the broth will not be clear.
Before simmering the bones with hot water, soak the bones in water for about 30 minutes to let the excess blood drain out. This method not only helps reduce the fishy smell but also makes the bone broth clearer.
Simmer the bones with excessive heat
Simmering the bones with high heat will make the bone broth cloudy. Moreover, the sweet taste of the bones will not be fully released into the broth, making the broth less delicious.
Not skimming off the foam
The foam floating on the surface of the broth when simmering the bones is actually coagulated protein. Although it does not have any effect on health, removing this foam will help the bone broth become clearer.
Adding salt too soon
As a habit, many people add salt right from the beginning when stewing the bones. However, adding salt early will make the bone broth less delicious.
Adding salt early will prevent the substances in the bones from being released, making the broth less sweet and clear.
The best time to add salt is when the bone broth is almost done, preparing to turn off the stove.
How to quickly stew bone broth, clear broth
Notes when choosing pork bones
Depending on the dish, you can choose the appropriate bone part. When choosing, pay attention to the meat on the bone. The meat should be light pink, with elasticity when pressed, not sticky. If the meat is dark red, sticky, and lacks elasticity, it means the bones have been kept for too long and should not be purchased.
Bone pre-processing
After buying, you can chop the bones into bite-sized pieces, then rinse and soak them in water (or diluted saltwater) for about 30 minutes. After that, rinse the bones again to remove any dirt.
Put the cleaned bones into a pot, add enough cold water to submerge the bones. Boil and skim once, then remove the bones, rinse them again with warm water to clean.
Simmer the bones
Put the bones in the pot, pour in hot water, and simmer over low heat for about 1 hour.
During the simmering process, you need to uncover the pot and skim off the foam regularly to keep the broth clear.
If you are stewing the bones for vegetable soup, only add the vegetables when the bones are tender enough. Then, add some salt.
According to Xe và thể thao
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