Thank you for asking this question cuz I have wondered the same thing myself. It's so yukky looking. Now I know where it comes from. I have always just skimmed it off.What is the foam substance that develops when cooking / simmering soups or any other type of recipes?
Fat and protein deposits.What is the foam substance that develops when cooking / simmering soups or any other type of recipes?
starch %26amp; fatty protein,,,,,,,,,,we always skimmed it off when it come to a boil. Yek
Same as above... Skim it off as it does impart a bad flavor.
revlon cosmetics
No comments:
Post a Comment