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When making homemade soup, how to get the cleanest, clearest broth possible.

Have you ever made homemade meat based broth and find a layer of foam on top?

Pressure Cooker Ramen Recipe- hard boil bones

That foam is what I call soup scum. It’s basically from the surface of the meat that you are using – blood, surface proteins, skin, dirt, tiny bone particles (when butchers cut bone with a saw, there inevitably will be powdery bone particles).

It’s not something you want to eat.

If I’m making broth with a lot of bones, then I’ll pre-boil the bones for a few minutes, drain and dump out the scum and water. Then, I’ll start over with fresh water. The hard boiling action in the pre-boil removes most of the scum from the surface of the bones and meat. In the end, you’ll get a clear, clean soup with very little scum.

But, most of the time, I’m just using a little bit of meat or bones, and mostly vegetables. A shortcut to cleaning the meat and bones is something that I learned from my Mom.

This is pork – chunks of meat that we’re using.

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Place the meat in a shallow bowl in the sink. Pour about 2 cups of boiling water over the meat.

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Turn the meat over.

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Drain out the dirty water.

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Pour another 2 cups of boiling water over meat.

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Drain out the water again and rinse meat with cool, clean water.

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Now the meat is ready to be made into broth or stock!

The result is clean, clear meat based broth that’s delicious.

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