Do you need to remove the foam from stewing meat and boiling soup? Note that it is best to skim off these two foams.

This article was reviewed by Liu Shaowei, food safety expert, former deputy director and professor of Food and Drug Regulatory Research Center of East China University of Science and Technology

During the Chinese New Year, many families will cook a lot of delicious food to celebrate, and stewing is naturally indispensable. Many foods in life will produce foam when they are stewed, such as when cooking soy milk, porridge, and soup; in addition, when making tea, coffee, and juice, there will also be a layer of foam on the surface.

Some people say that the foam is the essence of food and should be kept; others think it is unclean and should be removed. So should we keep it or remove it? Can we eat it? Today, the editor will help you figure it out~

These two types of foam are best skimmed off

The reddish-gray foam in the broth needs to be skimmed off, while the milky-white foam can be left

Do you need to skim off the foam produced by cooking bone soup and meat soup? What is the score?

In order to improve the taste, many chefs recommend blanching bones and meat before making soup. At this time, a lot of red-gray foam will be produced, which is usually blood foam and impurities in the meat. It is recommended to skim it off and then wash it again with clean water.

When the soup is cooked, there will be foam in it, but the amount of foam is less, the color is milky white, and it looks much cleaner. This is because the protein and fat in the meat are cooked out. The foam can be kept at this time, but if you think it affects the appearance or you are losing weight, you can also skim it off.

Note: When blanching meat, you must use cold water to slowly "force" out the blood foam and debris in the meat. If you use hot water, the protein on the surface of the meat will shrink immediately, and the blood foam cannot be "forced" out.

The foam in cola and Sprite can easily hurt your stomach

When you open a bottle of cola or Sprite, there will often be bubbles. Many people like to take a sip while the bubbles are still there. The bubbles go from the gastrointestinal tract to the chest and rush straight to the nasal cavity. How refreshing! But after a long time, the bubbles disappear, and the air is gone, so it becomes boring to drink.

The foam produced when you open a carbonated drink is actually carbon dioxide. Excessive carbon dioxide will irritate the gastric mucosa, thereby reducing gastric acid secretion, affecting the normal digestive function of the stomach and intestines, and thus leading to a decrease in appetite.

In addition, Indian medical scientists have found that people who consume a lot of carbonated drinks such as cola have a relatively high incidence of esophageal cancer. The researchers speculate that it may be the pressure of carbon dioxide that causes gastric acid to reflux into the esophagus, thereby irritating the esophagus and increasing the risk of esophageal cancer.

Therefore, it is better to drink less of such carbonated drinks, especially if you already have digestive tract diseases. It is best not to drink them.

Soy milk has a lot of foam

It may be a "false boil" and needs to be boiled again

If a lot of foam appears when cooking soy milk, many people will take it as a sign of boiling. But in fact, this may be a "false boiling" phenomenon.

Soy milk contains a substance called saponin, which will produce a lot of foam when heated to 80-90℃. These foams are like "eye-catching tricks", making it look like it is boiled, but in fact it is not thoroughly cooked.

If you drink this kind of soy milk, the saponins it contains will affect the body's absorption of protein and cause indigestion; if you consume too much, it can also easily cause nausea, vomiting, diarrhea, abdominal pain and other discomforts.

Therefore, when foam is produced when cooking soy milk, you should continue to cook it over low heat for about 10 minutes until the foam disappears completely and the soy milk has no beany smell. This is when it is fully cooked and safe to drink.

No need to worry, even beneficial bubbles

The foam in noodles and porridge is caused by the precipitation of starch and protein.

When we cook noodles and dumplings, foam will also be produced. It is generally harmless to the body and does not need to be skimmed off.

The appearance of these bubbles is mainly because the protein and starch in the flour dissolve in the water, which increases the viscosity of the water. As the water temperature continues to rise, there will be more bubbles, and when you turn off the fire, these bubbles will disappear.

The foam of tea contains tea saponin

When brewing tea, a layer of foam will appear. This is actually the tea saponin in the tea leaves. Animal experiments have shown that it has certain antibacterial and anti-inflammatory effects, and can inhibit the absorption of fat.

However, the amount of tea foam is limited, so don't expect that drinking some tea foam can have these effects. But at least this shows that this layer of foam is harmless and can be retained.

Freshly squeezed juice foam, containing active enzymes

The layer of foam on freshly squeezed juice is extremely nutritious and does not need to be skimmed off.

Medical research has shown that this layer of foam is rich in minerals and active enzymes, which are very beneficial to the human body, such as anti-inflammatory and antibacterial, enhancing immunity, beautifying and delaying aging, etc.

However, these active enzymes are easily oxidized, so freshly squeezed juice should be consumed as soon as possible.

Source: I am a great doctor official microblog (ID:woshidayisheng)

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