Do you need to skim off the foam when blanching? Why do you need to skim off the foam when blanching? | petarung slot, 500 spins mega reel

We all know that blanching is a common cooking step. Many people blanch the ingredients first when cooking. This can not only remove the fishy smell, but also make the color of the food more beautiful. There are certain techniques for blanching food, but do you need to skim off the foam when blanching? Let’s take a closer look below!

Does scum need to be skimmed when blanch water?

Blanching water generally requires skimming off scum.

There are three situations when blanch water to skim the foam:

If it is green leafy vegetables, it is not necessary. Blanching is just to blanch the vegetables, and there is not much foam in green leafy vegetables. If it is meat, you need to skim the scum, otherwise a lot of scum will stick to the meat when you fish it out, and it will take a long time to clean.

There is another situation where the meat is blanched to remove the fishy smell and blood, but at the same time, unlike blanching vegetables, it takes a long time, and the nutrients of the meat will also escape into the soup, and the soup will be used later and cannot be thrown away. In this case, the scum must be skimmed off, and it must be skimmed very cleanly, so that the soup can maintain its delicious and original flavor.

Why skim the scum when blanching

1. Meat itself has a fishy smell, and scum will be produced when blanching. The scum has a fishy smell and impurities. It is necessary to skim off the impurities and scum in the water in time to minimize the odor of the raw materials!

2. When blanching, a lot of impurities and foam will be produced. If not skimmed off in time, the foam will stick to the surface of the raw materials when they are picked up. Once they stick, it will be difficult to clean.

3. If the foam generated during blanching is not cleaned up in time, it will also affect the color of the raw materials, making the raw materials turn dark gray, which is very unsightly.

What is the function of boiling water and skimming the foam?

First of all, let’s analyze it. This should be divided into meat dishes and vegetarian dishes. Let’s talk about the vegetarian dishes first. Blanching the vegetarian vegetables here is also called Duansheng, so that they will taste better when we eat them.

Vegetables

And for example, there is rarely foam in green leafy vegetables. Generally, after we blanch the green leafy vegetables, we can not only further remove the impurities on the green leafy vegetables, but also easily remove the dirt inside. In this way, the green leafy vegetables we eat will be better. Even the floating impurities may have a little foam, but it is not the kind of blood foam like pork.

Another benefit of blanching is to maintain a fresh color. For example, when we blanch ingredients such as broccoli or carrots, in addition to removing some dust attached to the surface, we need to stir-fry immediately after blanching. This way we can keep the color of the vegetables bright when stir-frying, and another benefit after blanching is to prevent the vegetables from turning black, which is more common on lotus roots. Because if the lotus root is not stir-fried, we sometimes find that the appearance of the lotus root becomes very dark and a little black. After being left for a period of time, the color will become darker and the water will be lost. The taste and appearance of the lotus root will be much worse than before. But if we cut the lotus root into small pieces and blanch it immediately, the finished lotus root can maintain its bright color. The main reason is to form a layer of shell protection to make the lotus root better. However, the little white foam that appears when the lotus root is blanched is because the water in the lotus root itself has been blanched, and there is a little white foam so that we can skim it out.

Meat

In addition, when we stew meat, we also need to remove the foam in advance. So this foam is the foam that appears after the blood in the meat is soaked in hot water. This part is what we are talking about, whether it is stewed pork or beef or mutton. Of course, even if the chicken, duck and goose are blanched in advance, there will still be foam.

This foam will float up when we stew the meat, which is the foam we have. Although the foam that appears in chicken, duck and goose meat is not as much as that of beef and mutton, the foam that appears in this part is also blood foam that floats up. If we do not remove this part, it will re-attach to the surface after we cook the meat. It is recommended to remove this part, so that not only will the fishy smell be removed cleanly, but it will also be random. There is more and more foam on it. It is not only white foam, but also as the blood foam becomes more and more, the color turns into a slightly dark brown blood foam. This part of the foam still needs to be removed while stewing. Then the meat we make can have a better color and a more delicious texture than what we will make later. The main effect is to remove the fishy smell.

Rinsing with water also means to rinse the vegetables with hot water and then cook them again with cold water. This will keep the vegetables crisp and crisp, which is still needed in some vegetable cooking processes.

What will happen if the scum is not skimmed off after blanching?

1. Blanching is the preliminary processing of ingredients. Blanching vegetables can keep the dishes crisp, tender and green, making the dishes look fresher. During the blanching process of some dishes, residual pesticides and dirt on the dishes will form foam and float on the dishes. At this time, the foam should be skimmed off to reduce the number of cleanings after blanching. Some dishes will add salt or add oil to make the leaves greener, and the scum generated should also be skimmed off, otherwise dirt will be adsorbed on the surface of the dish after blanching, making it inappropriate to clean.

2. When blanching meat, you should first skim off the foam on it. When blanching meat, you usually put the ingredients in cold water. As the water temperature rises, the blood in the meat can be forced out. When blood water is heated, it forms foam and floats on the water. If these dirt are not skimmed off in time, they will be easily adsorbed on the surface of the food. It is not easy to clean with cold water and must be washed with hot water.

By skimming off the scum at this time, it will be easier to clean when cleaning, and it can also save water, and excess dirt will not be adsorbed on the ingredients.