Even with modern kitchen appliances, it is not always possible to cook truly juicy meat and clear broth. The problem often lies not in the products, but in the approach to the temperature regime, says Elena Tarasova, author of the “Culinary College” (18+) channel.
Why does the meat become tough and the broth become cloudy?
If you cook at an active boil, the protein fibers shrink, lose moisture and become dry. In addition, the released protein coagulates into flakes, causing the broth to lose its transparency.
The optimal mode for cooking is to maintain the temperature within 80–90 °C. In this case, the meat simmers slowly, retains its juiciness, and the broth remains light and clean.
An easy way to control temperature without a thermometer
You can determine the desired temperature without special instruments. It is enough to use a glass glass or a small crystal glass. It is lowered into a pan of water so that the object lightly touches the bottom, but is not completely immersed.
When heated to a boil, the glass begins to vibrate. This means it’s time to turn down the heat and skim off the foam. As soon as the sound subsides, the temperature drops to 80–90 °C – exactly the moment when you can safely cook meat without fear of overheating.
Practical tips for clear broth and tender meat
This method is especially useful when cooking jellied meat, aspic or rich soups. If the low-temperature regime is observed, the broth will be clear and the taste will be rich.
Helpful Tips:
- skim off the foam carefully without stirring the broth;
- do not add cold water during cooking;
- add vegetables (onions, carrots) in large pieces, they lighten the broth.
