Question of the century: whether to remove the foam from the broth
'10.06.2022'
Source: Wday.ru
This is the knowledge that roams from generation to generation: cook broth - wait until the meat boils, and remove the foam. But why and what kind of foam, no one explained. It is necessary - and the point.
Some say that all the harmful substances found in meat are collected in the froth. Others are dirt and antibiotics. In fact, both are mistaken. Foam is just coagulated protein, writes Wday.ru. There is nothing harmful, especially dangerous. And if not, then why take it off?
How and for what
The answer is extremely simple: to get a beautiful clear broth. After all, even if you cook borscht, gray foam flakes will look rather unsightly in it. In addition, it will be more difficult to wash the pan: the foam tightly sticks to its walls.
To remove the foam quickly and without unnecessary fuss, it is best to take a special spoon - it looks just like usual, but with holes. Broth flows through the holes, and the gray foam settles on the spoon.
Another way is to throw an onion in the broth. Rolled protein will stick to it and will not spoil the aesthetics of the dish with a look of unpleasant flakes. Some recommend adding onions and carrots to broth. But we are not going to advise this way: why should we make the soup heavy with excess fat?
And absolutely desperate cooks filter the broth. To do this, you need to get a special piece of thick gauze. But in this case, you will have to come to terms with the fact that after preparing the soup there will be one more dirty pot.
On the subject: What is the soup of Russian cuisine is the most harmful and how to replace it: the opinion of a nutritionist
Less harm
However, those who say that there are still harmful substances in meat are right. Experts have repeatedly found in chicken, for example, the remains of antimicrobial agents and various bacteria that survive no matter what. To get rid of all the muck that could be in the meat, it is advised to drain the first broth.
“Meat contains hormones and antibiotics, fish contains lead and mercury, vegetables contain pesticides. When cooking, all this falls into the broth. Therefore, the first water after boiling must be drained, ”advises Lyudmila Denisenko, a nutritionist, on the Roskontrol portal.
In addition, the specialist recommends abandoning the broth on the bones: they accumulate a lot of radionuclides.
If you cook the broth by draining the first water (or better, the second one too), it will turn out to be less fat and rich. But at the same time, it will be much more useful.
Important!
It is also necessary to drain the first water because, according to all the rules, chicken, meat and fish cannot be washed before cooking. It sounds strange, but when washing meat, we risk hurting ourselves very much. The fact is that meat often gets into our kitchen from stores, being infected with various bacteria. This is inevitable, and there is nothing particularly terrible about it. But when washing, salmonella, listeria and E. coli are sprayed along with microdrops of water throughout the kitchen. They spread over work surfaces and begin to multiply, infecting other products.
