What's the deal with stock Scum?
Like rebel scum to the Empire, the scum in stock threaten to ruin all of your plans. Well, presuming your plans are to have a clear broth or stock. If you plans are to take over the universe, and a clear stock or broth aren’t part of it, then stock scum is not going to bother you at all.
What is the scum in a chicken stock?
The scum is denatured protein, mostly comprising the same proteins that make up egg whites. It is harmless and flavorless, but visually unappealing. Eventually, the foam will break up into microscopic particles and disperse into your stock, leaving it grayish and cloudy.
What is Scum in cooking?
Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules–impurities, alkaloids, large proteins called lectins–are distributed through a liquid. One of the basic principles of the culinary art is that this effluvium should be carefully removed with a spoon.
What are the impurities in Scum?
I was taught that the scum contains "impurities." Not to be vulgar, but this would include insect parts--including tiny eggs burst by the cooking process--bits of dirt/dust that inevitably get stuck in crevices of food, floaters or all sorts, rotten bits that can't be seen, and other nasties. Highly active question.
See more
What is scum in stock?
The scum is denatured protein, mostly comprising the same proteins that make up egg whites. It is harmless and flavorless, but visually unappealing. Eventually, the foam will break up into microscopic particles and disperse into your stock, leaving it grayish and cloudy.
Why do you have to remove scum from stock?
Removing the scum makes it easier to control the temperature of the stock so you can maintain a constant simmer. If you don't skim it off, the scum aggregates in a foamy layer on the surface, which acts as insulation. It traps more heat in the stock and can cause your stock to boil when it would otherwise be simmering.
What is scum in culinary art?
Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules–impurities, alkaloids, large proteins called lectins–are distributed through a liquid. One of the basic principles of the culinary art is that this effluvium should be carefully removed with a spoon. Otherwise the broth will be ruined by strange flavors.
What is the scum in boiled vegetables?
If you are boiling vegetables, the scum will include potassium hydroxide leaching out from the vegetable matter. Potassium hydroxide, or lye, is a basic solution that will taste bitter, though won't harm you in such minute doses. A typical westerner raised on a western diet has a dulled sense of taste and probably won't notice the bitter, though a person from a different food culture will and as such might have a custom of skimming the scum even from boiled vegetable stocks and soups.
Why do you leave scum in meat?
There are two answers: If you are boiling meat, the scum is most likely animal fat. If you leave the scum in and just mix it together, it will add to the flavor. Though there are reasons to still remove the scum. One is that you might be trying to make a leaner more meaty flavored stock.
Why does my stock boil?
If you don't skim it off, the scum aggregates in a foamy layer on the surface, which acts as insulation. It traps more heat in the stock and can cause your stock to boil when it would otherwise be simmering. Also, since stock often sits unattended on the stove while simmering, un-skimmed stock presents a risk of boil-over.
Does scum contain impurities?
I was taught that the scum contains "impurities.". Not to be vulgar, but this would include insect parts--including tiny eggs burst by the cooking process--bits of dirt/dust that inevitably get stuck in crevices of food, floaters or all sorts, rotten bits that can't be seen, and other nasties.
What is the foam on top of a liquid?
its the foam on top of the liquid...its basically just liquid protein that was churned up in the boiling process think you're mainly removing it cause its not very appetizing
Why do you remove coagulated proteins from soup?
My understanding is, it’s coagulated proteins and possibly fat, and you remove it because it smells, it makes the soup cloudy, it looks unpleasant, and it can interfere with the individual flavors of any other ingredients in the recipe.
Is team never-skim cosmetic?
I am team never-skim. There is so much weird magic voodoo fear people have of stock scum. Everyone makes it sound like it's going to taste horrible and do bad things to your stock, but I've found it to be purely cosmetic, and minimally so at that.
Is skimming fat off a good idea?
But then I'd also say, skimming fat off is maybe a good idea. I tend to chill my junk in the fridge and let it solidify though and go from there. But I also at times boil rapidly as that can emulsify the fat into the stock.
How to get scum off of soup?
Instructions. You will need a fine-mesh skimmer and a liquid measuring cup (or bowl) filled with water. When the soup/stock is about to boil, stay around the kitchen. You start to see the scum and fat floating and creating forms. With the mesh sieve in one hand and the other hand with the bowl of water, start scooping it off.
Why is skimming off the scum and fat important in Japanese cooking?
In Japanese cooking, skimming off the scum and fat that accumulates on the surface of the stoup/stock is very important to create a nice and clean soup/stock. Yes, I know it is extra work, but it’s also the key for the “refined” taste and it is required to keep the liquid clear.
Why do you keep soup at a simmer?
Keep the liquid at a simmer rather than a hard boil because it will mix up the scum and cloud the soup. Make sure to thoroughly skim.
What happens when soup boils?
When soups and stocks are about to boil, proteins start to congeal and create foams that rises to the surface. It’s usually whitish or brownish and you need to remove the form as quickly as possible before it boils and mixes up the scum with the soup/stock. And here’s how I do it.
