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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Does anyone else come from a food tradition where you soak beef in water to draw blood or impurities out? I know Kosher meat but that involves salting and some other things I’m sure I don’t know the details of.
If so, do you follow this rule for recipes from your food culture, or do you apply classical western techniques to your dishes? Conversely, do you ever soak meat for classical western dishes because that’s what your food culture does?

Just curious! I’m Korean-American and I still wince a little whenever I soak beef short ribs or bones, or parboil a whole chicken and dump all the water. Because all the “classical” training influenced TV shows and books I’ve read scream that I just be dumping all the flavor and juice and tasty fat. But I also think there’s wisdom in soaking and or boiling. It does produce a clean taste and you don’t get the gross scum (does anyone else meticulously scrape off all the scum that comes to top of simmering soups and stews?).[/quote]

I read your first 2 paragraphs before finding out you're Korean American and thought that's exactly the Korean style cooking that I saw on TV 20 yrs ago (which amazed me)but I never knew why they did it because the video that I saaw did not have subtitles.  I tried this but still got the scum, maybe I was doing it wrong.  How long do you normally soak and how many times do you change water?[/quote]

What were you trying to make? 
General process: You soak the meat/bones in cold water for… well I usually only have the patience for 10-15min but some soak for 30mins to an hour. This brings a LOT of blood out, you’d be surprised. Then you bring the bones or chicken or whatever to a hard boil in a fresh pot of water for 5-10minutes. Then you rinse the pot and change the water with fresh cold water and start the boiling and simmer process fresh. For bones and beef short ribs, you should actually scrub and rinse the beef bones under cold running water after the first hard boil. This is the way to get clean broth without scum. If you are making bone broth with just beef bones, the key to getting milky clean broth is long slow simmering. Do not have the pot at a roiling boil to get quicker bone broth, won’t work! Another thing to consider is vegetables. If you put onions and other veg early in the long boiling (again, this is exactly what western cooking would have you do! Flavor the broth! Add color!) this will definitely lead to scum and you will have to check every few minutes for the first hour to meticulously skim all the foam before it sinks and ruins the broth. [/quote]

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