Mariana Zapién, food engineer: The white or greyish foam you see when boiling meat is not dirt or impurities. It does not need to be removed, it can be consumed

Mariana Zapién, a food engineer known online as "ingdetusalimentos," has clarified that the white or gray foam that appears when boiling meat is not dirt or impurities and can safely be consumed. The explanation comes amid growing public interest in understanding how cooking processes affect food safety and nutrition. Zapién shared her insights through a video posted on her Instagram account, addressing common misconceptions among home cooks who often discard this foam, believing it to be harmful. The phenomenon occurs due to the interaction of heat with muscle tissues in meat. As the meat heats up, its muscles contract, releasing water and proteins into the cooking liquid. These proteins begin to coagulate under the rising temperature, forming a network that traps air bubbles. This process results in the formation of foam, which rises to the surface of the pot. According to Zapién, the speed at which this happens depends on the intensity of the heat used during cooking. Higher heat accelerates the process, leading to more visible foam. Zapién emphasized that while the foam is primarily composed of proteins, it may also contain small amounts of minerals or fats. Despite these components, she stressed that the foam itself is not harmful and does not pose any health risks. However, she noted that leaving the foam in the broth might alter the appearance and flavor of dishes, potentially making them cloudy or slightly changing their taste. The clarification extends beyond just meat. Zapién pointed out that similar foaming effects can occur when cooking other high-protein foods such as lentils, chickpeas, and beans. This indicates that the phenomenon is not exclusive to animal-based ingredients but is a broader aspect of protein-rich food preparation. Many individuals, particularly those new to cooking or concerned about food safety, have long believed that removing this foam was necessary to ensure cleanliness and purity of the dish. Zapién’s explanation challenges this belief, offering scientific insight into a common culinary occurrence. Her comments have sparked discussions among both amateur cooks and professional chefs, prompting further exploration into the chemistry behind everyday cooking practices. The topic of food safety and the science of cooking has gained increasing attention in recent years, driven by a heightened awareness of dietary choices and their impact on health. As people become more informed about the nutritional value of their meals, understanding the chemical changes that take place during cooking becomes increasingly relevant. Zapién's explanation aligns with this trend, providing practical knowledge that helps demystify common kitchen phenomena. Her message underscores the importance of separating myth from reality in the context of food preparation. By highlighting the harmless nature of the foam, she encourages cooks to focus on enhancing flavors and textures rather than discarding elements that are not inherently unsafe. This perspective supports a more holistic approach to cooking, one that values both tradition and scientific understanding. As the discussion around food science continues to evolve, experts like Zapién play a crucial role in bridging the gap between everyday cooking practices and the underlying principles that govern them. Their work contributes to a broader movement aimed at fostering greater awareness and appreciation of the complex interactions that define our culinary experiences.