Guest guest Posted October 1, 2003 Report Share Posted October 1, 2003 I have a question for all. In a chicken soup recipe that was sent to me the scum that rises to the top of mentioned... 4. Bring to a boil and immediately reduce to a gentle simmer. Though skimming the foam is a classic habit, a must for stocks (improves clarity) and is something purists do, you are not removing 'impurities' but important nutrients and flavour. The foam that rises is a colloidal juice from the meat that you would eat if you cooked it another way. It just looks unappetizing. If you forget, it will disappear back into the soup anyway. Myths abound as to what it is: blood, impurities, gives a bitter flavour. In my opinion, leave it in for the patient and skim it if a crystal clear soup is important to you. As you can see the opinion here is NOT to remeove it for the reasons stated above. According to Sally, this scum is impurities that SHOULD BE REMOVED. Can anyone address this difference of opinion with some facts??? Janice Quote Link to comment Share on other sites More sharing options...
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