When we cook soup or broth, we notice foam forms on the surface of the pan. She certainly doesn't look the most appetizing. But it is important to understand that if the bird is raised by you, then it cannot be contaminated or harmful substances.
If you use poultry to prepare the broth, it contains a lot of protein. Foam is also a protein, but only already coagulated.
If the heating is slow, more proteins will be released. Blood can also increase the amount of foam. Because of this, the foam cap turns brown.
The quality of the meat itself, as well as the purity of the product itself, also plays a big role. For example, young veal produces much less foam than beef.
Photo: Pixabay
Why is there green foam when cooking bones?
No, don't take it! Green foam indicates the presence of radiation in the bones. ... The bones must be washed and be sure to be fried in the oven, then boil the broth and it is called brown. Alexey Kosti should not be boiled at all, this decoction clogs the blood vessels.
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Is it necessary to remove foam and why?
Curdled protein will not cause any harm to health. The only reason it is removed from the pan is because it looks unsightly. As soon as the water boils, the foam turns into unpleasant-looking flakes of varying sizes that are not so easy to catch. The broth becomes dark and cloudy. Therefore, the foam is removed immediately when it appears, before the water boils.
It is better to remove the dark, brown foam formed from the blood in the meat. Although it is no more harmful than regular blood, clotted blood has a specific taste that not everyone will like.
If the meat is fresh and clean, it is not necessary to remove the foam when cooking it.
It is imperative to remove foam contaminated with small particles of bone or debris from poorly washed meat. If you are in doubt about the origin of the meat (for example, it has been stored for a long time or, perhaps, has been chemically processed), it is better to do the following: wait until the broth boils, without removing the foam, and drain it. Pour fresh water over the meat and cook again.
The foam can be removed with a tablespoon or a slotted spoon. But it is most convenient to do this with a fine sieve for sifting flour. It perfectly passes clean broth and retains everything unnecessary.
These sieves for sifting flour will allow you to clear the broth from foam
If you still miss the moment and the foam curls into flakes, simply strain the broth through cheesecloth or a sieve. You can also pour a glass of cold water into the pan; this will cause the foam flakes to quickly rise to the surface, and you can easily collect them.
Thawing meat
Meat must be thawed slowly in whole carcasses, half carcasses or large parts. When the meat slowly thaws, the meat juice formed when the ice crystals melt has time to be absorbed into the muscle fibers. As a result of this, the meat almost completely restores its properties. Frozen meat, thawed at a temperature of 3-8°C for 1-3 days, depending on the type and size of the pieces, is almost no different from chilled meat.
Rapid thawing of meat should be resorted to only as a last resort, in the absence of the necessary conditions for its slow thawing or in the event that the meat must be sold immediately. In catering establishments, rapid thawing of meat is carried out in a meat preparation or hot shop at a temperature of 18-20°C. The meat is hung on hooks or placed in baths, on tables and left for 10-24 hours, depending on the size of the pieces. The released meat juice is collected in a special container. When meat quickly thaws, the muscle fibers do not have time to completely absorb the released meat juice. As a result, some of the nutrients are lost and the meat does not restore its original properties. After heat treatment, such meat turns out to be less juicy and tasty than slowly thawed meat.
What's going on with the kettle?
The rate of formation of a layer of solid deposits depends on the following factors:
- concentrations of chemical compounds in water;
- heating frequency;
- the quality of the surface of the walls, and in the electric kettle - the heating element. By the way, it is quite possible to remove it in an electric kettle at home, spending no more than half an hour.
When purchasing a new kettle, the process of scale accumulation will be slow, but will accelerate after using incorrect methods for cleaning kitchenware. These include mechanical impact with metal sponges and aggressive chemicals.
By damaging the surface, small defects are formed, into the cracks of which scale gets trapped and it becomes increasingly difficult to remove.
Why is scale in a kettle dangerous? Disadvantages of scale formation:
- Low coefficient of thermal conductivity and, as a result, more electricity (gas) is consumed to heat or maintain the desired temperature;
- Deformation. A deep layer of deposits, if you try to get rid of it, can damage the surface of the device.
Working in this mode, the household appliance will quickly fail.
As for methods of dealing with unpleasant deposits, valuable knowledge of chemistry again comes to the rescue. The problem is that science was taught in school without drawing parallels with real life.
From an everyday point of view, the chain is as follows: “scale = carbonates (insoluble salts)” - “carbonates + acid = soluble salt + carbon dioxide in a gaseous state.” In the case of a kettle, the acid must be organic. Lemon and vinegar are considered the most effective. If you choose between them, it is worth noting that cleaning with citric acid is a little easier, and you will also get rid of the smell. Although vinegar against scale has a number of its own advantages.
Composition of foam appearing in broth
Foam when cooking meat
Meat is a protein product; it also contains fats and bone particles. During cooking, the main part of the proteins remains inside the piece, but a small volume of them is released into the water and coagulates under the influence of high temperatures, forming foam. When cooking, foam is the protein released from meat .
In this case, it has a light, grayish tint. This foam can be left; it will disperse on its own during the cooking process, although the broth may not become too transparent. Interesting fact : if you accidentally break an egg during the cooking process, when immersed in water, a similar foam may also arise. It is also created by cooking legumes. Beans and peas are rich in protein, which can also be released into the water, creating a light foam.
So what is foam?
According to some experts, all the harmful substances contained in this product get into the scum on the brewed meat. Therefore, you should definitely get rid of it. Others argue that the foam is just an ordinary protein that has coagulated under the influence of heat, which is nothing harmful to health, and there is no need to worry about whether or not to remove it from the surface of the soup.
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How to cook meat without foam?
If you cook meat without needing a rich broth, then put it in boiling water; in order to get a good broth, start cooking by placing the meat in cold water. Do not rush to skim off the foam - they have nutritional value and are necessary for the benefit of the broth.
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Why else drain the first broth?
- The first option in which people drain the first water after boiling is when want to reduce the fat content of the soup and its calorie content. It all started with the great and terrible drying of various herbs, which thus turned the already not particularly tasty chicken breast into something rubbery and indigestible.
We still want to remind you that for proper nutrition and weight loss, it is not necessary to eat only low-calorie foods , but it is important to eat a varied and tasty diet.
Broth, which is more like salty empty water, is unlikely to give you satiety and pleasure, so we personally do not see any point in such an execution of a tasty, moderately fatty piece of meat.
- This method is used to keep the broth clear . Actually, we have already discussed this point above.
- To reduce the content of purine bases in food. This rule must be followed with many medical diets (No. 4,5,6,7,8,9), especially with gout, urolithiasis, diabetes, diseases of the liver, gall bladder, and biliary tract.
Purines themselves are not something absolutely harmful. These organic compounds form the building blocks of DNA and RNA and are found in many foods and are also synthesized by the body itself.
When a large amount of purines accumulates in the body, their excretion and utilization are disrupted, as a result of which a person’s well-being deteriorates.
This can lead to an increase in uric acid crystals, which begin to accumulate in the joints and favor the formation of gout.
Gout is a type of arthritis that is characterized by unbearable pain and severe inflammation. Therefore, to prevent uric acid from building up in the blood, a low-purine diet is often recommended for gout.
Meat, poultry and offal contain a lot of purine, but there is no need to give up these important nutritional elements: the fact is that purines are sensitive to temperature : for example, when cooking, purines from meat pass into the broth.
About hormones
Many are very afraid of hormones, which, as they put it, “inject” meat, so they drain this notorious first, and some second and third, broth.
However, it is important to understand that even if the use of hormones and other growth additives is used in the food industry, their concentration is strictly regulated and does not exceed the permissible limits!
In general, the hormones themselves in the feed have low bioavailability , i.e. poorly absorbed if obtained from food. That is why animals receive hormonal substances not with food, but by injection.
In the USA, according to standards, a cow after injection will have 24 mg. estradiol. If you eat a 500g steak, there will be a maximum of 0.18 micrograms of it. And our body will absorb 40-1000 times less than the amount of estradiol that is synthesized every day within ourselves.
In addition, most of the hormone obtained in this way is deactivated in the gastrointestinal tract and liver.
In general, antibiotics and hormones are indeed partially destroyed by heat treatment. Studies have shown that boiling destroys 20% of these substances. In chicken remains from 5.9% to 11.7%.
However, in order to get rid of everything unnecessary along with the first broth, you need to boil the chicken in the first water for at least 30 minutes, and the beef for 1 hour. In this case, 70% of the drugs go into the broth.
After this, the water is drained and the essentially boiled meat is cooked again, but for no more than 40 minutes. It turns out, of course, not soup, but water with boiled meat.
But we remind you that in Russia hormones are prohibited in animal husbandry , so is it worth even bothering with?
If you still think that our laying hens are stuffed with hormones, then you have simply never kept broilers at home. Believe me, they really gain a decent amount of weight in a short period of time without any special hormones, on one compound feed!
An interesting and extremely useful fact: the manufacturer has the right to produce food products according to its Technical Specifications (TS) or Organization Standards (STO).
This means that salt solutions can be injected into the meat to make it juicier, heavier and take less time to cook. Phosphates, starch, soy flour, milk proteins and other components that retain moisture are also used.
But in this case, if the chicken is specially soaked in a saline solution, it can no longer be called chicken or chicken, but is supplied as “semi-finished chicken for frying . But nothing else can be added to chicken produced in accordance with GOST.
So read the labels carefully.
Rules for preparing clear beef broth
Now that we know the main mistakes, let's take a step-by-step look at cooking clear broth.
- Wash the 1st grade meat with a bone (ideal if it has not been frozen), put it in a saucepan, fill it with cold water and put it on high heat.
- When the water boils, remove the foam and reduce the heat.
- Keep the pan open and do not let it boil too much.
- After 1-1.5 hours, add the roots and salt. Instead of raw carrots, you can use chopped dried ones; it will give the liquid a pleasant golden hue and attract the existing suspension.
- The cooking time for beef broth is 2 hours or more.
- After this time, check the readiness of the beef. If ready, turn off the heat, take out the vegetables (they can be thrown away or used in other dishes), meat (suitable for a second course, pies, soup), let the broth settle, skim off the fat and, if necessary, strain the broth through cheesecloth.
Why is the soup sour?
Reasons why the soup turned sour
Poor quality or expired products were used in the preparation. If the meat was flavorful, and the vegetables had already been in the refrigerator for more than 2 weeks, then the soup
will turn sour quickly. Choose only fresh products; ... Any broth (meat, vegetable, chicken, fish) must be boiled for at least 5 minutes.
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