Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I'm Indian American-

Yes, when I cook non-veg food I always wash and soak. Fish, chicken, lamb is pretty much all the meat my family eats and not very often. The only exception is something like canned salmon or canned sardines.

Actually, something is always soaking, lol. Beans, lentils, rice...

Do you soak in the sink or on the counter? I prefer sink for most things, but white DH and his parents keep walking past the bathroom to wash their hands at the kitchen sink. I do not get it.

I have a lot of Indian stainless steel bowls that are similar to mixing bowls but some of them have flat bottoms like a pot. Those are what I use. Usually on the counter and covered but sometimes I’ll put the bowl in the sink. If I need to use the sink it’s easy enough to take it out.

Same pp. I’ll add that when dh’s family come over I don’t leave anything in the sink. I once had my entire pot of fresh bone broth thrown out that way! I had just strained into a separate pot and left the pot in the sink to cool and they didn’t know what it was and dumped it!!

Anonymous wrote:

Anonymous wrote:I'm Indian American-

Yes, when I cook non-veg food I always wash and soak. Fish, chicken, lamb is pretty much all the meat my family eats and not very often. The only exception is something like canned salmon or canned sardines.

Actually, something is always soaking, lol. Beans, lentils, rice...

Do you soak in the sink or on the counter? I prefer sink for most things, but white DH and his parents keep walking past the bathroom to wash their hands at the kitchen sink. I do not get it.

I have a lot of Indian stainless steel bowls that are similar to mixing bowls but some of them have flat bottoms like a pot. Those are what I use. Usually on the counter and covered but sometimes I’ll put the bowl in the sink. If I need to use the sink it’s easy enough to take it out.

Anonymous wrote:I'm Indian American-

Yes, when I cook non-veg food I always wash and soak. Fish, chicken, lamb is pretty much all the meat my family eats and not very often. The only exception is something like canned salmon or canned sardines.

Actually, something is always soaking, lol. Beans, lentils, rice...

Do you soak in the sink or on the counter? I prefer sink for most things, but white DH and his parents keep walking past the bathroom to wash their hands at the kitchen sink. I do not get it.

I'm Indian American-

Yes, when I cook non-veg food I always wash and soak. Fish, chicken, lamb is pretty much all the meat my family eats and not very often. The only exception is something like canned salmon or canned sardines.

Actually, something is always soaking, lol. Beans, lentils, rice...

This is America, you soak in butter.

My favorite Korean food cook Maangchi's recipe for beef bone broth is worth watching. She soaks and soaks and soaks.

I'm doing it for some elk, with a little vinegar mixed in; but that is to remove the gaminess.

Sorry, we French people know not to do that.

A. You're abandoning a whole lot of taste.
B. if you splash meat in water in your kitchen, you might leave salmonella everywhere if it happens to be contaminated with it. Even in America, there are USDA guidelines that tell you not to do that.

Forgot to note that I don’t soak chicken, but do have it a rinse under running water. Then boil for a few minutes before dumping all the water, rinsing all the scum out of the pot and starting the “real” cooking with fresh cold water.

Anonymous wrote:

Anonymous wrote: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?).

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?

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.

Anonymous wrote:Can you explain this? If you're making beef soup, for example, do you soak the meat in cold water prior to cooking, and for how long? Does that really eliminate the need to skim the scum?

Pp here. Yes. How long depends on cut of meat (less than 5 minutes), to overnight for cuts with big bones. Yes, it reduces significantly the scum.

Anonymous wrote: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?).

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?

Can you explain this? If you're making beef soup, for example, do you soak the meat in cold water prior to cooking, and for how long? Does that really eliminate the need to skim the scum?

I do this too for dishes where meat is boiled for stock & meat. Not for grilled / fried meats.

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?).