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Goldie613
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 Fri, May 15 2020, 1:59 pm
So my chicken soup with veggies has come out cloudy this time instead of it's usual clear liquid.
Anyone have any ideas? The only thing I can think of that I did differently was that I had it cooking slower and for longer than usual. I had this happen once before when I froze soup and later defrosted it to have again. My guess that time was that freezing it had somehow done it, but I didn't think that cause made too much sense. Both times (this and last) the taste was fine, but I'm wondering if there's a way to clear it up.
It's in the fridge at the moment, I don't know if pulling fat off the top would help, but I figure if no one posts a suggestion here I"ll try that.
Thanks everyone and have a good Shabbos
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#BestBubby
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Fri, May 15 2020, 2:05 pm
I think cloudy is caused by freezing or by cooking on high.
Cooking low and slow makes for clear chicken soup.
But maybe cooking too long makes soup cloudy.
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Surrendered
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Fri, May 15 2020, 2:09 pm
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When you put a plastic bag on top of the soup (especially overnight in the refrigerator), it pulls off the fat and makes the soup look clear.
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aliavi
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Fri, May 15 2020, 3:17 pm
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If you have a fine mesh strainer that helps but skimming the fat will help too. I would put it back on and let it cook on low until Shabbos. Cooking for a long time makes a darker golden color.
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