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Have you ever paid attention to the "little secrets" in the kitchen?
Friends, do you often work in the kitchen, cook pork, stew beef, and enjoy the happiness of the fragrance of the house?
But every time the pot is bubbling and a layer of white flowers floats, have you ever muttered in your heart:
"Is this foam something dirty to be skimmed off, or is it a treasure to keep?"
Don't worry, today we will have a big reveal of the foam of cooking meat, which is guaranteed to make you more confident in cooking meat in the future and eat more at ease!
1. The Mystery of the Foam: Where Does It Come From?
Speaking of which, this boiled meat foam didn't appear out of thin air.
There are two "behind-the-scenes" behind it: one is the blood and bodily fluids of those peek-a-bode in the meat, which transform under high temperatures and become coagulated foam;
The second is the protein in the meat, as soon as I meet the enthusiastic partner of the high temperature, I can't wait to join hands with the water molecules and dance a cheerful dance together, which naturally generates the foam we see.
The foam you see is actually a "high-temperature metamorphosis" performed by the two of them together.
Sometimes you'll find that there's as much foam as snowflakes, and sometimes it's so small.
This is actually related to the amount of blood left in the meat.
Take pork, for example, although most of the blood is gone, the blood hidden in the capillaries and corners, like a master of hide and seek, will always find a place to hide.
In addition, the butcher's skill is different, and the amount of foam is naturally more or less.
2. To skim or not to skimm? That's a problem!
When it comes to whether or not to get rid of this foam, hehe, this is a matter of opinion.
There is indeed blood and impurities in the foam, which makes people feel uncomfortable when they look at it, thinking about how dirty this is!
But when you think about it, there is still some nutrients hidden in it, although it is not much, but it is also a part of the meat.
What's more, this foam still has a fishy smell, if you don't mind, then keep it;
But if you are sensitive to fishy smells, or pursue the pure meaty aroma, it is better to skim it out.
After all, eating happily is the last word!
3. Foam treatment method: easy two steps!
It's not hard to deal with the foam from the boiled meat.
The first trick is to blanch the Dafa.
Before cooking, the meat is thrown into the pot and slowly heated with cold water, and when the water boils, the hidden blood and impurities will obediently surface and form a thick layer of foam.
At this point, you can send them all away with a single flick.
During the subsequent cooking process, you will find that there is a lot of new foam produced.
But don't worry, these foams are very different from the ones we just skimmed.
They are snow-white in color and transparent in texture, and they are more protein, fat, and other good things.
So, let's keep the foam at this time, and don't let them wander out again.
4. Pork Cooking Tips: Delicious Bonus Points!
If you want to cook a pot of fragrant pork, it's not enough to know how to deal with the foam.
There are a few tricks you need to master.
First of all, you have to pay attention to the selection of materials.
Fresh pork, the color of the rose is bright red and attractive, and when you smell it, there is no smell at all, which is the first step to making a good dish.
Don't underestimate this step, good ingredients can make good taste!
Then, before cooking, you can soak the meat in clean water to let the blood in it escape on its own.
In this way, there will naturally be less foam when cooking.
Also, here's the point! Remember to pot under cold water to make the meat taste and texture perfect!
This allows the blood in the meat to slowly seep out, and also removes the fishy smell and maintains the tender taste of the meat.
Finally, don't forget to add some ginger slices and green onions.
They are simply the magic spice in the kitchen, not only magically neutralizing the fishy smell of the meat, but also quietly adding an enticing aroma to the meat, making the taste instantly several notches higher!
In this way, your stewed pork is simply the three unique colors, flavors, and tastes, and it makes people swallow saliva when they look at it, and it is delicious!
The foam is no longer a mystery, the deliciousness is at your fingertips!
Okay, friends, after this revelation and discussion, do you have a new understanding of boiled meat foam?
In the future, if you encounter this foam again, don't hesitate or get entangled anymore.
Leave it when you should leave, leave it when you should stay!
As long as you master these tips, you can ensure that the meat you cook is fragrant, tender and delicious!
The knowledge in this kitchen is really huge, as long as you are willing to explore and try, you can find more fun and delicious!
Remember, cook more, try more, and enjoy that happy time of your own!