Why is my beef broth the wrong color?
Beef soup bones were on sale today, so I thought I’d make a broth )(stock?). I roasted the bones for a couple of hours, then added them to the pot along with some onion, celery, and mushroom stems. As it came to a boil, there was virtually no scum to skim.
The broth is milky white. I can’t seem to get a beef broth with characterstic dark golden brown color that characterizes a French onion soup base.
Best Answer
As suggested by OP in a comment, it is likely that a milky, creamy broth is the result of fat emulsifying into the broth due to too-violently boiling the broth. For context: when making a Tonkotsu ramen broth, this style of milky broth (typically made with pork rather than beef bones) is often the desired result, hence you'll find recipes calling for a sustained rolling boil for hours (whereas traditional French stocks would be kept at a simmer), or even suggestions to blend up your broth.
Thus, the answer to this question would be to cook the broth at a simmer, rather than a rolling boil.
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Quick Answer about "Why is my beef broth the wrong color?"
As suggested by OP in a comment, it is likely that a milky, creamy broth is the result of fat emulsifying into the broth due to too-violently boiling the broth.What color should beef broth be?
Beef Stock Will Be a Rich, Dark Brown Over the course of several hours, the beef stock will have taken on a rich, brown color. This is exactly what you want.How can you tell beef broth is bad?
How can you tell if opened beef broth is bad or spoiled? The best way is to smell and look at the beef broth: if the beef broth develops an off odor, flavor or appearance, or if mold appears, it should be discarded. Discard all beef broth from cans or packages that are leaking, rusting, bulging or severely dented.Why is my beef broth brown?
Beef stock is classified as a brown stock. It's not any harder or simpler to make than any other stock. The \u201cbrown\u201d stock moniker signals that bones, meat, and mirepoix are roasted and caramelized before simmering. Roasting these ingredients gives this stock dark color and extra flavor.Why is my beef broth white?
Generally speaking, the cloudy nature of stock is simply due to impurities or particles in the stock. Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy.Bone Broth | Avoid 2 Toxic Mistakes Making It
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