Make clear broth with egg whites the way of Muon Vi Nhan Gian

The film by Vietnamese director Tran Anh Hung contains many interesting culinary stories.

According to the book A Day with the Chef by Single Kitchen, the popular French broth-clarifying technique is called consommé ("egg netting").

It can take a long time for a pot of broth.

To perform this technique, the cook simply needs to beat the egg whites and add them to the cold broth, then stir in one direction.

The dirt and fat from the meat will stick to the egg whites, making the broth clearer.

Then, just use a sieve or cheesecloth to filter the broth to remove the egg whites and dirt.

According to the article "Consommé: Concentrated Soup Stock" by the culinary site The Spruce Eats , in French cuisine there is a quite popular dish called consommé soup.

This soup will have a slightly thick, clear, tea-like broth.

The French often make broth from simmering beef, veal, or chicken bones.

Beef or veal bone broth is brown or amber in color. Chicken bone broth is the most common and is usually pale yellow.

The article "Authentic Consommé Recipe" by the famous culinary website Taste Atlas says that patience is important to make a crystal clear yet flavorful broth.

To get the desired result, the cook can take up to 5 hours and needs to observe a bit to get the perfect result.

Chicken Consommé with clear broth made from chicken bones - Photo: The spruce eats

How to cook Consommé broth?

The Spruce Eats food site recommends that cooks lightly roast the bones in the oven before stewing. This will make the broth more flavorful.

The cooking process begins by placing the pre-cooked bones into a large pot filled with water.

Various vegetables like onions, carrots, garlic, coriander are added, along with egg whites which act to collect all the impurities on the surface.

The broth is simmered over low heat for 2-5 hours. This culinary site also advises cooks not to stir too much during the simmering time.

When finished cooking, the broth is filtered through a sieve or cheesecloth.

The final product is a clear, flavorful soup that is often served at the beginning of a meal or used as a base for other soups and dishes.

Due to the high gelatin content, the broth will turn into a thick gel once cooled.

Source: https://tuoitre.vn/lam-trong-vat-nuoc-dung-bang-long-trang-trung-theo-cach-cua-muon-vi-nhan-gian-20240331195421803.htm