Jan 29, 2022 #1 SEEING-TO-BELIEVE Head Chef Joined Sep 11, 2021 Messages 1,055 Location ISRAEL why is it that when making fried patties in a pan, there is a lot of foam? Attachments Screenshot from 2022-01-29 11-40-55.png 364.5 KB · Views: 59
Jan 29, 2022 #2 GotGarlic Chef Extraordinaire Joined May 9, 2007 Messages 28,202 Location Southeastern Virginia It's water in the meat boiling off.
Jan 29, 2022 #3 K karadekoolaid Head Chef Joined Jul 16, 2006 Messages 1,317 Location Caracas What sort of patties are you making?
Jan 29, 2022 #4 OP OP SEEING-TO-BELIEVE Head Chef Joined Sep 11, 2021 Messages 1,055 Location ISRAEL water that is boiling? ok thanks and it is in all "patties" that i make. chicken based or otherwise... even veggie patties.
water that is boiling? ok thanks and it is in all "patties" that i make. chicken based or otherwise... even veggie patties.
Jan 29, 2022 #5 D dcSaute Head Chef Joined Apr 24, 2011 Messages 1,189 water does make for a little "foam" - proteins from the meat form bubbles. but that pan looks a bit more than normal to me. I'm wondering if there's some starch/grain component that is coming out and creating more than usual frothing . . .
water does make for a little "foam" - proteins from the meat form bubbles. but that pan looks a bit more than normal to me. I'm wondering if there's some starch/grain component that is coming out and creating more than usual frothing . . .
Jan 29, 2022 #6 OP OP SEEING-TO-BELIEVE Head Chef Joined Sep 11, 2021 Messages 1,055 Location ISRAEL no starch or grain, but egg yes but there is loads of onions and pinenuts it was so tasty i like cold tho from the fridge
no starch or grain, but egg yes but there is loads of onions and pinenuts it was so tasty i like cold tho from the fridge
Jan 29, 2022 #7 GotGarlic Chef Extraordinaire Joined May 9, 2007 Messages 28,202 Location Southeastern Virginia There is a lot of water in onions.
Jan 29, 2022 #8 D dcSaute Head Chef Joined Apr 24, 2011 Messages 1,189 egg whites / aka albumin is essentially all protein - so any liquid (like from onions) could be diluting the egg, running out of the patties and creating the frothing. if it tastes good - just don't eat the pan, focus the patties!
egg whites / aka albumin is essentially all protein - so any liquid (like from onions) could be diluting the egg, running out of the patties and creating the frothing. if it tastes good - just don't eat the pan, focus the patties!
Jan 29, 2022 #9 taxlady Chef Extraordinaire Moderator Emeritus Joined Sep 13, 2010 Messages 32,652 Location near Montreal, Quebec What kind of fat are you using to fry the patties in?