Foam in beef stock [duplicate]

I'm making the beef stock and after the stock has been brought to the boil, the recipe calls for skimming the foam. What is in the foam? Why it is bad and must be skimmed?

stock broth foam

Best Answer

The foam is accumulated proteins—mostly albumen—that comes off of the meat and bones.

The main reason to remove it is that it is unsightly and unpleasant aesthetically. It isn't unsafe, just ugly.

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Should you skim foam off stock?

In Japanese cooking, skimming off the scum and fat that accumulates on the surface of the stoup/stock is very important to create a nice and clean soup/stock. Yes, I know it is extra work, but it's also the key for the \u201crefined\u201d taste and it is required to keep the liquid clear.

How do you skim foam off stock?

If you are boiling meat, the scum is most likely animal fat. If you leave the scum in and just mix it together, it will add to the flavor. Though there are reasons to still remove the scum.

What is the foam from boiling meat?

Generally speaking, the cloudy nature of stock is simply due to impurities or particles in the stock. Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy.

Smoked Beef Brisket: tender and juicy

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