Sun, Dec-21-08, 10:50
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Experimenter
Posts: 25,865
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Originally Posted by ImOnMyWay
Thanks, Kisal. I don't know what they mean by "impure". What IS the foam? Is it dangerous?  |
I've often asked myself this very question. I think it's just an aesthetic issue really. I don't care if my stock is cloudy. In fact, I have a feeling those "impurities" might be calcium and marrow from the bones, which is what I want to eat.
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Actually, it is. In former, non-PC days, the stuff that floats was called what it is: scum. Not foam. Scum. Because that's what it is. An inedible mix of protein and blood that needs to be skimmed off in the first 10 minutes of the simmer/boil.
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Why is it inedible when it is boiled but perfectly fine when eaten after baking, broiling etc? Something isn't adding up for me.
I've always found blood to be delicious. My Mom used to cook something, can't quite remember what, maybe liver, but it left a lot of blood behind in the pan that we both really relished. |