Is the foam produced when cooking meat essence or dirt? Today we're going to have a ** event.
The foam produced when cooking meat is mainly made up of protein, residual blood and fat in the meat.
These substances are released at high temperatures and form foam on the surface of the water. So, are these foams dirty or essence?
Actually, there is no one definitive answer to this question, as foam contains both beneficial nutrients and some harmful substances.
Proteins and fats can provide the body with the nutrients it needs, but at the same time, there may be some blood and impurities in the foam that are not completely excreted. If you don't skim off these foams completely, it may cause some harm to the human body.
Therefore, in the cooking process, we can neither completely discard these foams, nor do we treat them as essences.
The best practice is to skim off the scum properly during the cooking process to reduce the harmful substances in it.
I believe you have a deeper understanding of the foam when cooking meat.
During the cooking process, we must not only ensure that the food is delicious, but also pay attention to its health and safety.