Brilio.net - When boiling meat , foam or bubbles will usually appear on the surface of the water. Many people assume that this foam is an accumulation of dirt full of bacteria. This perception often makes people feel the need to remove the foam so that the broth or cooking becomes cleaner and safer to consume.
Indeed, its grayish appearance makes this foam can interfere with the appearance of the dish. In addition, its rather lumpy shape also makes people think twice about consuming it. It is no wonder that the stigma then emerged that the foam in boiled meat water is quite dangerous to consume.
But did you know that the assumption that boiled meat foam is dangerous is actually a myth. According to Instagram user @ammaizza1, the foam that comes out of boiled meat is a protein that dissolves in water. This protein, called sarcoplasmic, usually floats and clumps on the surface of the water.
photo: Instagram/@ammaizza1
As reported by BrilioFood from the Instagram account @ammaizza1 on Friday (27/9), many chefs or cooking experts throw away this foam not because it is dirty or even dangerous to consume. He admitted that this foam is usually thrown away to produce clear broth or boiled water. Moreover, if the broth is to be served to customers, of course the foam produced from the boiled meat needs to be thrown away.
So, the foam that appears when boiling meat usually consists of proteins that are released from the meat during the heating process. This foam is not harmful if consumed, but many people choose to remove it for aesthetic reasons and to get a clearer broth. However, there are a few things to note about this foam.
photo: Instagram/@ammaizza1
According to the Washington State Department of Health as reported by doh.wa.gov, pathogenic bacteria are usually killed by the high temperatures achieved during boiling. Therefore, the foam is not an indication of harmful dirt or bacteria, but rather a natural result of the cooking process.
photo: Instagram/@ammaizza1
Meanwhile, as reported by cdc.gov, it is important to ensure that meat is cooked to the proper internal temperature to kill pathogenic bacteria, such as E. coli and Salmonella. Beef, for example, should be cooked to 145F and then allowed to rest for 3 minutes before consumption. This practice ensures that all harmful bacteria have been destroyed, so consuming the foam left in the broth does not actually pose a significant health risk.
Although the foam is safe to consume, many people still choose to remove it for aesthetic reasons and to obtain a clearer broth. This practice is more of a personal preference than a health necessity.