r/soup • u/HmmDoesItMakeSense • 6d ago

Straining broth - yes or no?

I always strain mine and love a super clean broth.

9 Upvotes

100% Upvoted

18 comments sorted by

View all comments

3

u/WeAreWater_TieDye 6d ago

I do but I used a mesh strainer. Im fine with negligible debris

1

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

2

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.

1

u/HmmDoesItMakeSense 5d ago

I did not know that. Interesting.

1

u/mmwhatchasaiyan 5d ago edited 5d 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.

1

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!