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5
votes
1answer
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Should I be worried if my broth or stock has no foam to skim?

A lot of recipes tell you to skim the foam/scum. What if I'm making one of those recipes and there doesn't end up being any? Does that mean I did something wrong somehow? Or am I just lucky not to ...
1
vote
0answers
64 views

Why does adding salt to broth make it foamy?

I had a nice bowl of clear yellow chicken broth which was not salted. To make it more palatable, I added a small spoonful of salt and the below happened. It was much 'foamier' when I first added the ...