What is the foam that appears when boiling meat, is it dangerous?
Many people believe that the foam that appears when boiling meat or cooking bone soup is a toxic substance that needs to be removed from the food because it is harmful to health. Many even think that this is a residue of weight-increasing substances, so the more foam there is when boiling meat and the darker the color, the more dangerous the meat is believed to be because it contains more harmful chemicals.
But in reality, when we boil meat in boiling water, especially bones, gas bubbles will appear. These are proteins, fats, and minerals in the food that rise to the surface. More foam will appear when boiling bones because bones contain more minerals. This foam layer is tasteless and not toxic, but it can make the soup look cloudy and less aesthetically pleasing. Therefore, many housewives remove the foam to make the dish more delicious and visually appealing.
Two methods for boiling meat that housewives should know
First, you should clean the meat before boiling it. You can put it directly into the boiling water, which will make the meat cook faster and produce less foam. If you put the meat in the boiling water immediately, the outer layer will be cooked quickly while the nutrients in the meat cannot be released. The finished product will be sweeter, the boiling water will be clearer, enhancing the aesthetic appeal of your meat dish, and the boiling water can be reused.
The second method is to boil the meat with cold water. When it reaches boiling point, foam will appear due to proteins and minerals from the meat dissolving in the water. The meat will taste blander compared to the first method. However, the boiling water will be more flavorful because the nutrients from the meat are released. This method might make your food more prone to falling apart.
However, the method of boiling meat can vary depending on personal preferences. If you want to use the broth for making soup, you can boil the meat starting from cold water. Conversely, if you don’t plan to use the broth, you can boil the meat starting from boiling water.
It is difficult for consumers to determine whether the meat is safe or not. In reality, consuming meat contaminated with bacteria such as E. coli and Salmonella can cause acute symptoms such as abdominal pain, nausea, and diarrhea.
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