2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The foam that forms when cooking some vegetables and meat does not look good and most housewives try to remove it when preparing a special dinner.
In Japanese cuisine, for example, peeling off the foam from cooking meat in a cooking pot is extremely important to create a nice and pure broth dish. This is extra work, but it is key to the "refined" taste and good performance of the prepared menu.
When the soup or broth has begun to boil, the proteins contained in the products used harden and form a foam that rises to the surface.
It is usually whitish brownish in color and slightly heavier in consistency than the rest of the liquid. It should be removed as soon as possible before it boils completely so that it does not spread and mix into the broth.
Here's how to do it: You need to prepare a fine stainless steel strainer and a container filled with water in which to immerse it. When the soup starts to boil, stand over the stove.
As soon as you notice the rising sediment to the surface, take the prepared strainer and hold it in one hand, and with the other hand the bowl of water.
Start scooping the foam from the broth with the help of a strainer and after the clear liquid has drained and only the foam remains in it, immerse it in the bowl of water to wash it. Then continue to scrape the sludge in the same way.
When you remove most of the foam, let the dish simmer on a slower heat, because cooking at a higher temperature will cause the formation of a new precipitate and its subsequent dissolution, which will make the broth darker.
It does not need to be completely clear and with completely oily foam removed - it is enough to have a more pleasant look. In the same way, foam can be removed when cooking some legumes such as beans, lentils, chickpeas.
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