When we stew pork or stew soup, we can always see a layer of foam floating on the soup surface. What exactly is this foam? Is this a nutritious essence or a dirty thing? I don't understand this, no wonder the braised pork doesn't taste good.
Some people think that this is the essence of the meat and should be retained, otherwise the stewed meat will not be fragrant, and some people think that it is "dirty", which must be skimmed clean, otherwise the whole pot of meat will not taste good.
What exactly is the foam that floats up when blanching braised pork?
Gray-black foam to be skimmed off:
In the process of marinating meat, the white film formed on the surface of the meat is mainly composed of residual blood, fishy oil and other impurities. If these substances are not skimmed off in time, they will seriously affect the texture and taste of the meat, resulting in an excessive fishy smell. Therefore, it is important to completely skim off these white coats when blanching to ensure that the meat is fresh and delicious.
White foam:
After skimming off the gray-black foam, the remaining white foam is actually emulsified by the fat and protein in the meat at high temperatures. These white foams are not only rich in meaty aroma, but also the essence of the stew. As the simmering time increases, these foams gradually become more milky white and taste more delicious. Therefore, when stewing soup or braised pork, in addition to skimming off the gray-black foam, these white foams should also be retained.
If you want the braised pork to taste not fishy, in addition to dealing with the foam, you can also use some spices to remove the fish. These spices not only help to remove fishy odors, but also add flavor to the meat and enhance the taste of the whole dish. Here are five common deodorizing spices and what they do:
White cardamom: White cardamom has a strong fragrance, and in addition to removing the smell, it can also effectively remove the odor in the ingredients. It is often used for the cooking of braised meat, braised meat and other ingredients, and the dosage is generally about 3 grams per kilogram of meat.
Galangal: Galangal has a special fragrance that not only removes the smell but also adds to the flavor of the ingredients. During the cooking process, adding an appropriate amount of galangal can make the meat more delicious. The general dosage is to add about 3.5 grams of galangal per kilogram of meat.
Grass Fruit: Grass fruit has a strong aroma, which can remove the oiliness of the ingredients in addition to removing the smell and smell. In the cooking of braised pork and braised pork, adding grass fruits in an appropriate amount can make the meat more delicious and increase appetite. Generally, the dosage per kilogram of flesh is about 2 grams of grass fruit.
Clove: Clove is a spice with a strong aroma that has the effect of removing odor and increasing flavor. It removes fishy and off-flavors from the ingredients while adding aromatic flavors. However, it should be noted that the amount of cloves should be in moderation, too much will make the ingredients black and bitter. Generally, the dosage per kilogram of meat is about 0.8 grams of cloves.
Angelica Angelica: Angelica Angelica is an aromatic spice that has the effect of removing odor and enhancing the flavor of fleshy fat. It removes fishy odors and odors from ingredients while increasing the flavor and taste of ingredients. When stewing mutton, angelica angelica is one of the must-have spices, which can enhance the umami and aroma of mutton. When marinating meat, adding Angelica angelica can make the meat more delicious and delicious. The dosage of Angelica Angelica is generally about 4 grams per kilogram of meat.
In addition to the above five spices, there are many other spices that can also be used to remove the smell and enhance the taste of the ingredients, such as ginger, green onions, cooking wine, etc. During the cooking process, it can be selected and matched according to individual tastes and needs.
The scum of boiled meat is neither completely dirty nor pure nutrients. This layer of foam does contain some residual blood and impurities, but it also contains the fat and protein of the meat. Proper handling of the foam is the key to a delicious stew. Deal with the foam like this, and don't believe that the meat you stew is not fragrant.