3 reasons to remove the foam that forms when cooking meat

Many people are accustomed to the fact that foam forms when cooking meat, and they remove it automatically. It is believed that all dirt is contained in it. However, it is not. We suggest you figure out what it actually consists of and why it appears.

Why does foam form?

The foamy cap that covers the broth in the pan does not look very appetizing. But these are definitely not pollution or harmful substances. All meat and poultry contain a lot of protein. And foam is coagulated protein. During cooking, coagulation occurs, and as a result, foam forms on the surface of the water.

The slower the heating, the more proteins are released. Accordingly, a lot of foam appears. Increases its amount in blood. In this case, the foam cap also changes color - it turns brown.

The quality of the meat and its purity matter. Young veal produces less foam than beef.

Is it necessary to remove the foam?

In cooking, foam has always been considered a by-product and undesirable. It is rented by both professional chefs and experienced housewives. Let's figure out why they do this.

What is the harm from foam in the broth?

1. The dish turns sour quickly. The foam consists of the first coagulated proteins, which need only a temperature of 40 degrees to denature. In addition to quick cooking, these proteins are susceptible to rapid souring. Dishes with foam do not last long - they disappear within 1-2 days.
2. Unpleasant smell and bitterness. The foam has its own specific aroma, which many people do not like.And if there are admixtures of blood in it, then it can also taste bitter, which does not have the best effect on the taste of the dish.
3. Unaesthetic appearance. Experienced cooks strive for high transparency of the broth. They not only skim off the foam, but also filter it through cheesecloth. It is believed that all ingredients should be visible in first courses. This is how they look the most aesthetically pleasing and appetizing.

To be fair, foam does have some benefits. It lies in the fact that the broth with it turns out to be more rich and nutritious. If the specific smell, taste and appearance do not bother you, you can leave it. Foam is not harmful to health, even the one with dried blood.

It is recommended to drain the first broth. It is considered not very healthy and clean, because according to the rules, the meat is cooked unwashed. So much safer for health. The process of regular washing does not completely remove germs and harmful particles. Instead, they spray water and contaminate nearby surfaces.

How to make sure there is no foam?

When cooking meat, a lot of foam often forms, and you have to remove it more than once, especially if the water boils slowly. To do this, use a slotted spoon or a regular spoon. But there are secrets that will help reduce the formation of foam to nothing.

• Place the onion. The onion head will stop the denaturation process. The protein will curdle and the foam cap will no longer rise.
• Throw the meat into boiling water. In this case, it seems to be sealed, and the protein practically does not get into the water. But keep in mind that the broth will be less rich. But the meat itself will be as healthy and tasty as possible.

If foam particles remain and sink to the bottom, add a glass of ice water to the boiling broth. It will lift the cereal to the top.You can also get rid of the foam by straining through cheesecloth. You just need to let the broth sit for 15–20 minutes.

The covenant to skim off the foam while preparing broth is passed down from generation to generation. Many people argue that it contains all the harm. However, this is not quite true. It is removed due to its unaesthetic appearance, specific taste and smell. But in general it is not dangerous to health. The foam that forms when cooking meat is just coagulated proteins.