When we cook ribs, bones, chicken, duck or other meat, there will be foam, so are these foams blood or nutrients? Today I will talk to you about it in detail, which is also secretly heard from a chef, which is very useful.
We all know that the meat of the ribs is tender, delicious, and there are many methods, so the price of ribs is much more expensive than the meat of other parts, whether it is stewed soup or braised, etc., after a long time of stewing, the nutrients of the ribs will be dissolved in the soup, easy to absorb, digest, but also to replenish water, not easy to fire.
But when using ribs, bones or other meat to stew soup, we will find that after the water boils, there will be a lot of foam floating on it, some people say that blood and water are not suitable for eating, some people say that nutrients should not be wasted, then who is right?
In fact, foam also has two properties:
1. When blanched or just boiled
Because meat, bones contain a lot of blood water, and the source of the fishy taste is blood water, after heating coagulation to form a foam, we commonly use to remove the fishy method is to blanch water, blanched meat or bone after cooking, then the fishy taste will be greatly reduced.
Then when boiling water, there will be some foam, then you will find that the color of the foam is dark red or gray-brown, yes, these foam is mostly blood water, then we should not hesitate to fish it out, if not blanched water or foam is not fished out, blood water will eventually dissolve into the soup, then the soup out of the soup is more fishy, the soup color is slightly darker.
Tips: No matter what kind of meat or bone, be sure to boil the water under the pan with cold water, and add ginger, green onion or cooking wine or white vinegar, which can more effectively remove the fishy smell. Do not hot water or boil underwater pot, blood water will quickly solidify, locked in the meat, so that not only the taste is very fishy, the meat will become old, the soup is not good.
2. When making soup or stewing soup
After boiling the ribs or other meat, after a long time of boiling, stewing will still have foam floating on it, but careful friends will find that the color of the foam floating on it at this time is white, which is very different from the foam when boiling water, is this still blood water? Do you still want to fish it out?
No, at this time, the foam is no longer blood water but nutrients, meat or bone protein, fat in a long period of high temperature stew after the emulsification reaction, thus forming a white foam, this foam can make the soup color white, delicious taste, so to retain, fished out after the umami will be much less.
After the above explanation, now everyone is clear, the same foam, boiled water appears dark red or gray-brown, at this time is mostly blood and water, so to fish out; the foam that appears when stewing soup is white, the foam at this time is a nutrient, don't make a mistake.
Today's [two natures of foam] is shared here, friends who like food remember to pay attention to yo, share a delicacy for you every day, manage the stomach of the family, and manage the whole family.
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