When making soup, most people skim off the foam. Many do this out of habit or simply following recommendations.
But is it worth doing this? Therefore, it is worth understanding why skimming off the “foam” while cooking soup is definitely not the best idea.
What you need to know about her
The foam looks unsightly and creates the feeling that it can spoil the taste of the dish.
This is a typical mistake, because it is actually a useful component. We can recall several reasons why it should not be removed.
1. Soup with meat scum is more flavorful. Also, the foam provides a deep taste, which is of the utmost importance during cooking.
2. It is the foam that contains gelatin. And gelatin has enormous benefits for the compositions. Another important feature of gelatin is that it helps to achieve the ideal consistency of the soup.
3. The foam on the surface makes the broth more filling. Of course, such an advantage will not be appreciated by everyone who watches their diet.
Another reason to leave the foam on the surface of the soup is that it makes the cooking process easier.
In modern realities, many people have begun to value their own time.
It's much easier to pour in all the ingredients, wait for the soup to cook, and turn it off. But keeping an eye on it and regularly skimming off the foam is clearly not the best idea.
Earlier we talked about why buckwheat cannot be combined with milk .
