Why am I skimming foam on black-eyed peas?
- c oliver Jan 3, 2009 12:53 PM
We're late doing our New Year's dinner so I'm cooking my "peas" now. I always skim "foam" on things that make foam. But WHY am I doing that? It's not as if it's something unclean - or at least it won't be once I cook those peas. So WHY??? TIA.
re: c oliver
Well, I don't know why people skim foam either. The foam is a product of the water soluble proteins in the beans. It recombines back into solution as the beans continue to cook. If you taste the foam and find it "bitter" (I've never found it to be bitter) then I suppose you might want to skim it off. Otherwise, IMO it's an unnecessary step that takes time away from other things I could be doing in preparing my recipe.
*please take this with a grain of salt since I'm not a pro, and feel free to cross-reference with some serious technique cookbooks*
the foam is supposed to add bitter flavor & unpleasant appearance to your broths and/or stews. Ideally, you shouldn't be boiling your peas/meats/whatever at a high temp, they should be set at a temperature that is barely above a simmer which will eliminate the foam and therefore the need for skimming.
I'm sure there's some cool scientific explanation that involves high heat vs. protein but hopefully a more science-minded chef will post it. I *can* tell you that I make soup all the time and stew dried beans and once I relearned to do so at a lower temp there has been no skimming necessary. I'd say the flavor has improved as well but that could just be psychosomatic ;-)