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cloudy broth

 
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chiquita



Joined: 23 Mar 2010
Posts: 1
Location: orillia ontario canada
PostPosted: Tue Mar 23, 2010 11:01 am    Post subject: cloudy broth Reply with quote
After a turkey dinner I was looking forward to making soup. (Not my first time, honest) I threw the carcas in a pot of water and added the usual onion, celery and carrots and proceded to simmer for a couple hours.

Why did my broth look like milk? Someone told me there is a gland that must be removed from turkey and chicken carcases to prevent this.

If that's true, where is the gland, or what else might I have done to prevent this. Honestly, it was so unappetizing, I tossed it.
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Dilbert



Joined: 12 Mar 2008
Posts: 325
PostPosted: Tue Mar 23, 2010 12:42 pm    Post subject: Reply with quote
typically if a broth or stock is boiled "too hard" the proteins from the meat get broken up into very fine particles that create the cloudy effect.

it should just simmer - very gentle heat with not many bubbles breaking the surface.

"too long" a simmer can also make for cloudy.

I've never heard of anything / gland that needs to be removed.

hope that helps -
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