What Causes Froth to Form When Boiling Meat, and Is It Dangerous?
Many people believe that the froth that forms when boiling meat or making bone broth is a toxic substance and should be skimmed off the food because they think it is harmful to health. Many housewives also believe that it is the residue of weight-increasing agents, so the more froth and the darker the color of the meat, the more dangerous chemicals the pig has been fed.
However, in reality, when we boil meat in boiling water, especially bones, gas bubbles will appear. They are proteins, fats, and minerals in the food that rise to the surface. The more froth that forms when boiling bones is because bones contain more minerals. This froth is tasteless and non-toxic, but it can make the broth look murky. Therefore, many housewives skim off the froth to make the dish more delicious and visually appealing.
Two Methods of Boiling Meat That Housewives Should Know
First, you should clean the meat before boiling it. You can directly put it into boiling water so that the meat will be cooked faster. At the same time, this will reduce the formation of froth. On the other hand, if you put the meat in boiling water directly, the outer layer will be cooked immediately because the nutrients in the meat cannot be released. The final product will be sweeter, the broth will be clearer, which will make your dish more visually appealing, and the broth can be reused.
The second method is to boil the meat in cold water. When it boils, froth forms because proteins and minerals from the meat dissolve in the water. The meat will be less flavorful compared to the first method. However, the broth will be more delicious because nutrients from the meat are released. This method may make the food more tender and prone to falling apart.
However, depending on personal preference, each housewife can choose a suitable method of boiling meat. If you want to keep the broth for making soup, then boil the meat starting from cold water, otherwise boil it in boiling water and discard the liquid.
It is difficult for consumers to determine whether the meat is safe or not. In fact, consuming meat contaminated with bacteria that cause acute poisoning such as E. coli, salmonella can cause acute symptoms such as abdominal pain, nausea, and diarrhea.
Source: Giaitri.thoibaovhnt
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