OhioTom76
Guru
- Joined
- 11 Sep 2013
- Local time
- 8:11 PM
- Messages
- 760
I've always read that the key to a clear broth is to cook it at a low temperature, such as below 200 degrees. It has something to do with preventing the proteins from breaking down and emulsifying with the fat in the broth, or something like that, which can result in a cloudy broth.
I've always made mine in the pressure cooker, in about an hour and a half. And while not entirely clear when all was said and done, it was definitely not opaque or even heavily cloudy. In fact, once I would re-heat it, it would become even clearer.
This time around I tried to cook it in a slow cooker, more specifically one which keeps the temperature at 180 degrees. I was actually not pleased with the results at all, especially considering the time it took (10 hours as opposed to 1.25 hours). The broth was even *more* cloudy, and I ended up having to strain it twice, because after cooling, what looked like congealed protein formed in the broth too. Not the gelatinous clear stuff, this was opaque white blobs of proteins.
Flavor wise, I liked it a little less than the pressure cooked variety as well.
I've always made mine in the pressure cooker, in about an hour and a half. And while not entirely clear when all was said and done, it was definitely not opaque or even heavily cloudy. In fact, once I would re-heat it, it would become even clearer.
This time around I tried to cook it in a slow cooker, more specifically one which keeps the temperature at 180 degrees. I was actually not pleased with the results at all, especially considering the time it took (10 hours as opposed to 1.25 hours). The broth was even *more* cloudy, and I ended up having to strain it twice, because after cooling, what looked like congealed protein formed in the broth too. Not the gelatinous clear stuff, this was opaque white blobs of proteins.
Flavor wise, I liked it a little less than the pressure cooked variety as well.