However, not everyone knows that the clarity of the broth depends greatly on how bones are treated and temperature control during cooking.
According to culinary experts, one of the most important steps is to blanch the bones before stewing. Boiling bones for a few minutes and then washing them clean helps remove excess blood, dirt and coagulated protein, which are factors that make the broth cloudy.
Ms. Jessica Leather, co-founder of the Freja bone broth brand (UK), said that a common mistake is to let the pot of water boil too vigorously. High temperatures cause fat and protein to mix into the broth, making the broth cloudy. Instead, it should be simmered for many hours to allow collagen, gelatin and minerals from bones to be secreted slowly.
Chefs also recommend regularly removing the foam that appears in the first 30-60 minutes. This foam is mainly protein and accumulated fat, which is harmless but can affect the clarity and flavor of the broth.
In addition, you should limit stirring the pot of water during stewing. According to expert Marco Canora, owner of Brodo brand in New York (USA), stewing slowly, with little impact, and regularly removing foam will help the broth have a more natural sweet taste without overusing spices.
Experts note that clear broth does not mean more nutrition, but often gives a light and visually appealing feeling. The secret lies in choosing fresh bones, blanching them, simmering them over low heat and being patient throughout the cooking process.
