All housewives, when boiling meat, remove the foam that forms on the surface of the broth.
Some people remove it with a spoon, while others even strain the broth. Although few people think about why this should be done.
There is an opinion that the foam is dirt and antibiotics from the meat, but this opinion is wrong.
Meat is rich in protein, some of which, in turn, at high temperatures tends to curdle and turn into foam.
Fatty meats produce more of this foam.
Therefore, the purest broth can only be obtained from store-bought chicken.
A grayish color of the foam means that there is a large amount of blood in the meat. For example, if you cook beef, pork, domestic chicken or turkey.
We can conclude that if you don’t remove the foam, there’s nothing to worry about.
If this is not done, the transparency of the broth will change and the taste of coagulated blood will be slightly noticeable.
