What to do with foam when boiling beef?
Reading time - 3 minutes.
When boiling beef, in most cases, foam forms, and if it is not removed in time, it boils away, forcing to wipe the stove. In addition, the broth becomes cloudy, forcing a quickdraw for transparency. To make your life easier, it is better to follow the foam in the first 5 minutes after the broth boils, and remove it with a slotted spoon. Boil the beef after boiling the water over high heat so that the foam forms faster - then reduce the heat and cook for another 5 minutes - after that you can safely remove it.
Of course, the foam, even if not removed, does not make the broth inedible - it is the curdled protein. But the taste and visual properties of the broth will be slightly worse, which means that it is best to get rid of the foam in time - just remove it with a slotted spoon or a tablespoon - and that's it.
Last update Author / Editor - Lydia Ivanova
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