19 авг. 2014 г. · Hi, I've seen in many cooking instruction videos that one should strain off the foam that forms when boiling. For instance, when boiling meats.

26 июл. 2022 г. · The foam is proteins and if you don't skim them off they will eventually emulsify back into the stock giving it a cloudy appearance. Upvote

5 сент. 2012 г. · Foam on top of stocks and sauces is impurities and proteins floating to the top/collecting, you want to remove those to achieve clearer stocks.

20 сент. 2024 г. · Some people say to soak pulses, then drain the water and cook in fresh water. The claim is that it reduces resultant flatulence. Needless to say ...

2 сент. 2018 г. · The increased humidity slows the evaporation of the water, which allows bubbles to grow larger before the liquid in the bubble thins out ...

30 сент. 2020 г. · The only real reason to skim foam off of foods is if you want a clear broth/sauce, as mixing them back in will make it cloudy.

28 янв. 2016 г. · It's mostly an atheistic thing, keeping the broth clear, as well as the potential for the foam to build up enough to spill over the pot.

9 дек. 2022 г. · It's water mixing with the oil, and yes that changes it's cooking properties. Mainly the oil floats on top of the water and you boil the underside of the steak ...

16 авг. 2020 г. · Minerals and grease ride the foam to the surface. This phenomenon is also how we clarify soups. We add egg white to trap air and the grease and ...

3 июн. 2015 г. · The frothy foam is mostly denatured protein (like curdled milk) which is basically removed for aesthetic reasons. If you let it set, the foam ...