Should I skim the foam off when boiling meat and simmering bones? Which types of foam should be removed and which should not?

Many people wonder whether they should skim off the scum when boiling meat or simmering bones. Let's explore the cooking tips below.

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Should you skim the foam when boiling bones, meat, and shrimp?

The answer is yes, you should skim the foam. During the process of simmering bones or boiling meat, a layer of foam will form from excess blood, impurities, and protein in the meat. This foam does not contain many nutrients and often has a gamey odor, which can make the dish smell unpleasant and cloud the broth.

When boiling shrimp, it is also advisable to skim off the floating foam. This is particularly important because shrimp contain a compound called Astaxanthin. This compound has strong stability and will separate from the protein in the shrimp at high temperatures, resulting in the shrimp’s initial red color. Therefore, the foam that appears when boiling shrimp is mainly due to internal organ blood and some impurities from the shrimp shells and heads.

Here are the types of foam you should keep:

Coffee foam, fruit/vegetable juice foam: There are many components in coffee that can create foam, such as coffee crema and the coffee beans themselves can also create foam. For some types of coffee, foam is created by adding milk, such as cappuccino, latte…

Foam created when juicing fruits and vegetables is similar to foam in coffee, with many beneficial nutrients in fruit and vegetable juice foam that are not harmful to health.

Soy milk foam: Studies have shown that saponins (the main component of the foam) have many biological effects such as regulating lipid metabolism, reducing cholesterol, antibacterial, anti-tumor, anti-thrombosis, immune regulation, and antioxidant.

Tea foam: The main component of tea is saponin. Tea saponin is a type of saponin with strong foam-forming ability. According to current scientific research, saponins in tea can have antibacterial effects and may inhibit fat absorption, but the amount of saponin in tea foam is limited. Therefore, if you boil tea, don’t worry about the quality of the tea if there is foam in the tea.

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Frequently asked questions

Yes, it is generally recommended to skim the foam that forms during the initial boiling process. This foam is mostly made up of impurities and proteins that are released from the meat, and removing it can improve the clarity and flavor of your broth or stock.

There are a few different types of foam that can form. The first foam that appears during the initial boiling is usually cloudy and contains impurities. This is the foam that is typically skimmed off. As the broth continues to simmer, a clearer, more delicate foam may form, which is mostly made up of proteins and flavors. This foam can be left as it adds body and flavor to your broth.

The foam from boiling meat is often lighter and cloudier, and it tends to disappear quickly. This foam is mostly made up of impurities and proteins. On the other hand, the foam from simmering bones is usually thicker, denser, and more gelatinous. It takes longer to form and is rich in collagen and other nutrients released from the bones.

In some cases, you may choose not to skim the foam if you are aiming for a richer, more full-bodied broth. The foam that forms during the simmering process can add flavor and body to your stock, so leaving it in can be beneficial if that’s the desired result.

As a general rule of thumb, the cloudier and lighter foam that forms during the initial boiling process is the one to be skimmed off. This foam usually indicates the release of impurities. The clearer and more delicate foam that forms later on is often a sign of a flavorful and well-simmered broth, so it can be left as is.

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