What is the white foam on stewed meat? Is it better to remove the white foam on stewed meat or not?

We all know that when many people are stewing soup, they will find a layer of white foam floating on the surface of the soup. This is a very common phenomenon and many people will encounter this situation. Some people will remove the white foam, while others will ignore it. So is the white foam of stewed meat the essence or the dirt? Let's take a closer look!

Is the white foam of stewed meat the essence or the dirt?

The white foam of stewed meat is not the essence.

The foam that appears at the beginning of stewing meat is not all white, but mostly gray or red. It can be said that there is nothing good in this foam, and the best thing may be the residual blood. So although this initial foam is not a particularly harmful dirt, it is certainly not the essence, so it is a more reasonable choice to skim it off.

However, if you can still see some foam and oil occasionally when stewing after skimming off the foam, you can ignore them. They are also some dissolved and residual proteins, just like we can see some foam when we mix milk powder, but at this time there is less other tissue fluid in the meat, so although they are foam and some fat produced by protein, there is basically no peculiar smell at this time, so it is not necessary to skim them off.

Should we skim off the white foam from stewed meat?

Best to skim it off.

According to research data, the reason why white foam appears when stewing meat is mainly due to the neutralizing effect of the residual blood in the meat and the added water in the pot when subjected to high temperature. Although the white foam produced does not have much adverse effect on people from a health point of view, if these white foams are left alone, then these white foams will change the color and affect the taste of the stewed meat to a certain extent, and this effect does not develop in a good direction, but in the worst direction. Therefore, when we are stewing meat, if we find white foam in the pot, we must clean up the white foam as soon as possible, instead of leaving the white foam there and ignoring it.

Therefore, when the white foam appears in the stewed meat, it is definitely not the essence of the meat, but something that is not good for the meat, but it is not dirty. So we just need to clean up the white foam in time when stewing the meat.

What are the benefits of skimming off the white foam when stewing meat?

Make meat more delicious and flavorful

If the white foam is not skimmed off, it is equivalent to the blood foam returning to the meat after blanching the meat, and adhering to the surface of the meat, so the effect of stewing soup or stewing meat is not ideal, and the most important thing is that the meat will not be tasty after cooking.

The meat is soft and delicious after cooking

If the blood foam covers the meat, the beef and mutton will not be tender after cooking. In addition to using cold water for blanching and considering the texture when cutting, it is also very important to skim off the white foam of the blood foam.

The food looks beautiful after it is done

Whether it is beef bone soup or mutton soup, the soup base that everyone likes should be light and tasty. But if there is a lot of white foam floating on it, the effect will be greatly reduced, and our eating experience will not be so good.

Summarize:

Based on the above points, my personal opinion is to skim off the white foam, so that the food will taste delicious and tender, and most importantly, it will be healthier for everyone.

How to avoid white foam when stewing meat

In fact, if you want to avoid white foam when stewing meat, the best way is to blanch the meat in water first, and then wait until the blood in the pot is completely removed, then take out the blanched meat and drain the water. At this time, there will definitely be a lot of white foam in the blanching pot, and we have to pour out the white foam together with the broth in the pot, and then continue to stew the meat, because the meat will not have the white foam at this time.

Moreover, when stewing meat, you must blanch the meat first. Then the stewed meat will be much better than the unblanched meat in terms of taste and color. And from a nutritional point of view, blanched meat is also more nutritious than unblanched meat.