How to make cloudy jelly transparent – Various
Broth for jelly is very easy to spoil if you choose the wrong ingredients, add salt at the wrong time or forget to reduce the heat. And now the liquid has already become cloudy. Fixing this situation is quite easy.
How to fix cloudy broth for jelly? It turns out that everything is quite simple. Chefs use it most often stretcher method using an ordinary chicken egg.
Straining is the process of “pulling out” excess “flakes” and turbidity from the broth. The easiest way to do this is to use egg white.
When the cooking of meat, bones and other products that will be the basis of the jelly is finished, it is necessary to take them out of the pan and wait until the broth cools down to about 70 degrees. As much as possible, remove the fat that floats on the surface of the liquid. You can do it with a spoon.
Separate the egg white from the yolk, slightly…
