1 сент. 2011 г. · Most authorities agree that skimming the foam will improve the clarity of the broth/stock, and it definitely will prevent contaminating the fat ...

29 апр. 2014 г. · The foam is nothing but excess starch and denatured protein from the beans. It can't hurt you and won't adversely affect the flavor of the beans.

12 нояб. 2017 г. · The froth is generally a water insoluble material (it makes sense because if it dissolved it would probably not foam). However many foams and ...

11 февр. 2021 г. · Some people remove the foam because of alleged bitterness in the cooking liquid if it's left to reabsorb, but there's no discernible difference ...

27 апр. 2019 г. · Some cooks insist that to allow the foam to remain in the pot will cause it to disperse and disappear.

1 сент. 2018 г. · The starch separates during the heating process to form a colloidal suspension and provides nucleation sites that facilitate bubble formation.

11 дек. 2022 г. · Most scum from boiling meat (beef, chicken, pork, etc.) consists of albumin protein similar to albumins in egg whites.

21 нояб. 2015 г. · The foam is caused by a water-soluble protein in the beans. It is harmless and will be re-absorbed, but it looks awful when it's there so I ...

13 мар. 2018 г. · It is the starch. If it makes lots of foam you are not using enough water. Usually the proportion is 1 liter of water per 100 grams of pasta ...

1 июл. 2017 г. · Some people remove the foam because of alleged bitterness in the cooking liquid if it's left to reabsorb, but there's no discernible difference ...