How to achieve crystal clear broth: Top chef and grandma tips revealed

The basic culinary rule states that the fewer impurities, the clearer the broth. Impurities, or scum, are animal proteins that coagulate at high temperatures, forming a grey-brown foam on the surface of the stock. Although these impurities do not affect the taste or nutritional value of the soup, they do not look aesthetically pleasing. So how do you cook a clear broth without scum?

Usually, scum is removed from the broth with a spoon. However, this method is not always effective and is not the only one. There are several techniques to help achieve a clear stock. I have always used my grandmother's trick—it is foolproof.

Do you throw meat into hot water? This is one of the most common mistakes that cause cloudy broth. When meat is placed in boiling water, the protein coagulates quickly, causing the stock to become cloudy. Therefore, always start cooking with cold water. It is also important that the meat is completely thawed before putting it in the pot, as frozen meat contains a large amount of water, which turns to steam at high temperatures and creates scum.

Another mistake is cooking the broth too quickly. The broth should be simmered over low heat to barely simmer rather than boiling vigorously. Otherwise, the meat and vegetables will disintegrate, introducing impurities into the stock. Additionally, the soup will lose its taste and aromatic qualities.

Professional chefs often use shocking the broth with cold water to clarify it. This process involves adding a cup of cold water to the pot of boiling soup, which is best repeated several times. Some add water with ice cubes or just ice. The cold water lowers the temperature of the soup, which helps clarify it.

Shocking is not the only way to achieve clear broth. Another method involves heating the pot with the broth from one side (place the pot so that half of the bottom is on the burner). What can you gain from this? When the soup is heated this way, the scum will collect on one side, making it easier to remove.

However, my favourite method for clarifying broth is using an egg. To do this, remove the meat and vegetables from the stock and add whipped egg white. After that, cook the stock until the egg white coagulates. Set the pot aside for about a dozen minutes so the egg white can "absorb" the scum, and then strain the broth.