Yes and no. It depends on how you like your soup.
The brownish foam that appears when you cook chicken meat is mostly a mixture:
- proteins from meat, especially myoglobin and other soluble proteins
- small particles of protein and tissue that come out of the meat during heating
When the water is heated, these proteins coagulate and come to the surface, where they combine with the water and create grayish, white or brownish foam.
Why the foam should or shouldn't be removed?
The foam is not removed because it is poisonous or because the meat is unsafe because of it, it is removed to make the soup clear if you make it while cooking the meat.
If the chicken meat has been properly thermally processed, the mere presence of foam does not mean that the meat is not good.
The foam is removed primarily because:
- Removes coagulated proteins and small particles that would remain in the soup.
- The soup remains clearer.
- The taste and smell are cleaner, especially when cooking large quantities of meat.
- The surface of the soup looks neater and more pleasant.
If these are proteins in the foam, does that mean that there will be less of them in the meat?
Yes, but only very little.
Part of the protein from the meat actually passes into the water during cooking, and part of that protein coagulates and appears as foam. If you pick up the foam and throw it away, you also throw away a small amount of protein. Most of the protein remains in the chicken meat itself.
If you were to use that water as a soup or sauce, part of the protein that has transferred into the water remains in the liquid.
If I leave the water and discard the foam, are the proteins discarded?
Yes, a small part of the protein is in that foam, so if you throw away the foam, you also throw away that small part of the protein.
But the important thing is that not all the protein that moved from the meat to the water ended up in foam, some of it remains dissolved in the water.
That is why the loss of protein by removing the foam is not great.
My mom always skimmed off the foam when she cooked chicken. That's how I do it. Do you also remove the foam or not?
Da i ne. Zavisi kako volite vasu supu.
Braonkasta pena koja se pojavi kada kuvate pilece meso je uglavnom mesavina:
- proteina iz mesa, posebno mioglobina i drugih rastvorljivih proteina
- sitnih cestica proteina i tkiva koje izlaze iz mesa tokom zagrevanja
Kada se voda zagreva, ti proteini se zgrusavaju i izlaze na povrsinu, gde se spajaju sa vodom i stvaraju sivkastu, belu ili braonkastu penu.
Zasto se ne skida ili ne skida pena?
Pena se ne skida zato sto je otrovna ili zato sto je meso zbog nje nebezbedno, skida se radi bistrine supe ako je pravite dok kuvate meso.
Ako je pilece meso pravilno termicki obradjeno, samo postojanje pene ne znaci da meso nije dobro.
Pena se skida prvenstveno zato sto:
- Uklanja zgrusane proteine i sitne cestice koje bi ostale u supi.
- Supa ostaje bistrija.
- Ukus i miris su cistiji, posebno kod kuvanja vecih kolicina mesa.
- Povrsina supe izgleda urednije i prijatnije.
Ako su to proteini u peni, da li to znaci da ce ih biti manje u mesu?
Da, ali samo vrlo malo.
Deo proteina iz mesa zaista prelazi u vodu tokom kuvanja, a deo tih proteina se zgrusa i pojavi kao pena. Ako penu pokupite i bacite, bacate i malu kolicinu proteina. Vecina proteina ostaje u samom pilecem mesu.
Ako biste tu vodu koristili kao supu ili sos, deo proteina koji je presao u vodu ostaje u tecnosti.
Ako vodu ostavim, a penu bacim da li su proteini baceni?
Da, mali deo proteina jeste u toj peni, pa ako penu bacite, bacate i taj mali deo proteina.
Ali bitna stvar je da nije sav protein koji je presao iz mesa u vodu zavrsio u peni, deo ostaje rastvoren u vodi.
Zato gubitak proteina skidanjem pene nije veliki.
Moja mama je uvek skidala penu kad je kuvala pilece meso. Tako i ja radim. Da li i vi skidate penu ili ne?
Kuvana piletina osnovni recept
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