Should We Be Concerned About Foamy Substance Released While Cooking Dals?
Cooking dals, a staple in Indian households, releases a foamy substance that often raises concerns among cooks. The Times of India investigates whether this foam is harmful or not.
What is the foamy substance?
The foamy substance is a result of the proteins and starch in the dal coming in contact with heat and water. As the dal cooks, this mixture rises to the surface, creating a foam layer. This foam can be easily skimmed off and discarded.
Is the foam harmful?
According to food experts, the foam is not harmful. It is a natural occurrence and can be safely consumed. However, it is recommended to remove the foam as it can cause the dal to boil over and create a mess on the stovetop.
Tips to prevent the foam
There are several ways to prevent the foam from forming while cooking dals. Soaking the dal for a few hours before cooking, using a larger pot to allow the foam to expand without overflowing, and adding oil or butter to the dal while cooking can help reduce the foam.
Final thoughts
In conclusion, the foamy substance released while cooking dals is not harmful and can be consumed safely. However, it is recommended to remove the foam to prevent the dal from boiling over and creating a mess. By following a few simple tips, the foam can be easily prevented, making the cooking process smoother and hassle-free.
Original Story at timesofindia.indiatimes.com – 2023-06-25 05:02:00
