When making chicken soup, should you blanch the water first, what is the right way to do it? You may be doing it wrong
When it comes to a symbol of family warmth, chicken soup always comes out on top. Cooking a pot of delicious chicken soup seems to be a must-have skill for every home cook. However, did you know that making a good soup is not only an art of cooking, but also contains scientific wisdom. A simple question: Should I blanch the water before boiling the chicken soup? This question may make many people hesitate. You've probably been doing this for years, or you've never done it before, but what is the truth?
Blanching: The key to making clear chicken broth
Blanching, a simple but crucial cooking step, is often used to make chicken broth. This process is not only related to the color and taste of the soup, but also to health issues. During the blanching process, the chicken is placed in cold water and gradually heated to a boil, a process that helps to remove blood, water, and impurities from the chicken. Not only does the blood affect the color of the soup and make it appear cloudy, but it can also carry trace amounts of unhealthy components, such as impurities in the residual blood.
But blanching is not a brainless operation. The key is to control the timing and the heat. Excessive blanching can lead to the loss of nutrients in the chicken, especially water-soluble vitamins and minerals. One study showed that up to 20% of the vitamins and minerals in chicken dissolve in water when blanched. Therefore, it is recommended to turn off the heat as soon as the water is boiling to reduce nutrient loss.
In addition to nutritional considerations, blanching can also improve the taste of the soup. After removing blood and impurities, the chicken broth will become clearer and taste more delicious. In fact, many fine dining restaurants use this method to ensure the quality of the soup.
The hidden worry of boiling chicken soup without blanching
Blanching is often seen as a non-essential step in the soup making process, but in reality, ignoring this step can lead to a number of problems. First of all, not blanching the water will make the soup cloudy. The blood and impurities in the chicken are dissolved into the soup when cooked at high temperatures, making the originally clear soup chaotic, affecting the beauty and taste of the soup.
Another problem is the increase in fat content. Blanching helps to remove excess fat from the surface and inside of the chicken. Without this step, the fat content of the soup will increase significantly, which is not an ideal choice for middle-aged and elderly people who are concerned about a healthy diet. High-fat chicken broth may increase cholesterol intake and is not good for heart health.
In addition to affecting the taste and health value of the soup, not blanching can also lead to food safety issues. Microorganisms such as salmonella may be attached to the surface of the chicken. While boiling for long periods of time can kill most bacteria, blanching is more effective in reducing these risks.
The correct way to blanch is also crucial. Placing the chicken in cold water, slowly heating it to a boil, and then continuing to boil for a few minutes can effectively remove blood and impurities. After that, rinse the chicken with clean water to ensure that the impurities are completely removed.
The secret to making clear chicken soup: the art of blanching and heating
When making chicken broth, blanching is a crucial first step. After choosing fresh chicken, first place the chicken in cold water, the amount of water needs to cover the chicken. Then, bring the water to a boil over high heat. This process takes about 3 to 5 minutes until the surface of the chicken turns white and foam and impurities appear in the soup. At this time, turn off the heat, take out the chicken, and rinse it with water, which can effectively remove blood and impurities, and ensure that the soup is clear.
Another key to making soup is to master the heat. Place the cleaned chicken in a pan and add enough cold water. Once it has come to a boil over high heat, switch to low heat and simmer. Low heat ensures that the nutrients of the chicken are released slowly while keeping the soup clear. This process generally takes 1 to 2 hours, depending on the type and size of the chicken.
Studies have shown that slow-cooked soup maximizes the retention of protein and vitamins in chicken. For example, after a long period of low temperature cooking, the collagen in chicken will gradually be converted into easily absorbed collagen peptides, which not only enhances the taste of the soup, but also provides nutrients to the body.
Finally, seasoning is also an art. Wait until the soup is nearing the end, add the salt to taste. Adding salt too early can tighten the chicken, affecting the taste and nutrient release. Add salt and cook for another 5 minutes to allow the salt to fully dissolve and enhance the flavor of the soup.
Brew a healthy chicken soup that combines nutrition and taste
When making chicken soup, in addition to paying attention to the correct steps of blanching, you should also pay attention to the nutrition and taste of the soup. First of all, it is important to choose fresh chicken, which not only guarantees the deliciousness of the soup, but also has a higher nutritional value. Maintaining the proper heat and time during the soup making process is also key. Simmering is a great way to extract nutrients from the chicken, such as protein and collagen, which are especially important for bone health.
In addition, adding condiments such as ginger slices and green onions in an appropriate amount can remove the smell and increase the flavor, but it should be noted that it should not be too much. Excessive salt or MSG can mask the natural umami taste of chicken broth and even increase the burden on the heart. In fact, one study showed that reducing salt intake can help lower blood pressure, which is good for heart health.
Adding some vegetables such as carrots and potatoes to the soup not only enriches the taste and nutrition of the soup, but also provides vitamins and minerals. For example, carrots are rich in vitamin A and antioxidants, which can help boost immunity and vision health. When cooking, vegetables should be added after the chicken has been stewed for a while to keep its nutrients from being over-destroyed.
Finally, drink in moderation during the soup making process to avoid excessive intake of high fat and calories. While chicken is a source of high-quality protein, excessive consumption of fatty portions may cause indigestion or increase cholesterol intake. Therefore, it is important to control the portion size reasonably and enjoy the delicious taste while maintaining your health.
