Khoa học nước dùng trong

Blanch bones

Cover bones in cold water, bring to a rolling boil for exactly 10 minutes. Drain and rinse each bone individually under cold running water.

Tip: This removes blood, marrow impurities, and surface proteins that cloud broth.

Cold start

Place cleaned bones in a fresh pot of cold water. Bring to temperature slowly — take at least 45 minutes to reach a bare simmer.

Tip: A cold start extracts collagen gently without emulsifying fat into the liquid.

Maintain bare simmer

Keep at 85-90°C — you want lazy bubbles rising from the bottom every few seconds, never a rolling boil. Skim every 30 minutes for the first 3 hours.

Strain and rest

Strain through a fine-mesh sieve lined with muslin. Let the broth rest for 30 minutes, then skim the fat cap.

Tip: For competition-level clarity, pass through a coffee filter.

Blanch thoroughly

Boil bones for 10 minutes, then rinse well. This single step is the biggest clarity improvement you can make at home.

Low and slow

Use the lowest burner setting your stove has. If you see more than occasional bubbles, it's too high. A slow cooker on low works well.

Tip: 8 hours minimum for home cooks. 12 is better.

Skim and strain

Skim fat and foam every hour when you remember. Strain through a fine sieve at the end. Refrigerate overnight and lift off the solidified fat cap.

Tip: Overnight chilling makes fat removal effortless.