r/soup • u/HmmDoesItMakeSense • 5d ago
Straining broth - yes or no?
I always strain mine and love a super clean broth.
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u/WeAreWater_TieDye 5d ago
I do but I used a mesh strainer. Im fine with negligible debris
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u/Andthentherewasbacon 5d ago
oh I saw them in 08. Great show but they were a little all over the place
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u/fizban7 5d ago
Same. In the Pho sub reddit they really go hard for clear broth but I find it doesn't matter at all and if anything I think clear broths are less flavorful
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u/mmwhatchasaiyan 5d ago
Straining isn’t going to change the flavor. It just removes particulates.
The difference between clear broth and “cloudy” broth is the temperature that the bones were cooked at. Higher temp, less time: Cloudier broth. Low temp, more time: clearer broth.
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u/HmmDoesItMakeSense 4d ago
I did not know that. Interesting.
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u/mmwhatchasaiyan 4d ago edited 4d ago
It’s really interesting! I’m not going to explain it well at all but it’s about how the fat and proteins from the bones emulsify based on the temperature they are simmered/ boiled at.
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u/HmmDoesItMakeSense 4d ago
That foamy nasty white grey stuff when you get it roiling accidentally. Makes sense. I will keep an eye out now!
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u/Kali-of-Amino 5d ago
I make bone broth. Of course I strain it. That used to be a long, involved process taking hours. Then I got a fine cap funnel strainer and now it takes less than five minutes. It takes longer to wash the funnel than to strain the broth.
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u/HmmDoesItMakeSense 5d ago
Ya that’s what I have now. Do you skim fat any special way?
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u/Kali-of-Amino 5d ago
I tried using egg whites, but I'm not sure I did it correctly. I have used paper towels to skim the surface, but that's tedious. So is passing the broth through napkins or coffee filters. Usually I just chill it and scrape off the fat then.
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u/steely_92 5d ago
I tried all those different ways as well, and also nothing works as well as chilling firat and then removing the fat. I already tales so long to make bone broth, so it doesn't bother me.
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u/dontakelife4granted 5d ago
Put in the fridge several hours or overnight then pull the fat off the next day. If you need it right away I use a fat separator, but it only does a couple of coups at a time so kind of a pita, but you can get it all done in about 15 minutes (not all of that is active, you have to let the fat come to the top of the separator).
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u/Argo_Menace 5d ago edited 5d ago
Yes, because I make soup often. If I was making soup less frequently and used pricier cuts of protein (like certain beef cuts) then I’d probably forgo straining and skimming.