Why do beans foam while cooking?

Verified Answer
The foam happens because legumes are rich in saponines (see my longer answer here). It contains nothing more and nothing less than the water in which you boil the beans, it just happens to trap air bubbles because of its physical properties. There are no specific culinary reasons for or against keeping the foam..
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The Dangers of Styrene &.
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PS, polystyrene, Styrofoam, #7 is not safe for the microwave. Most take out containers and clamshells are made of foam for its insulation properties. They keep food warm during transport so you don't have to reheat them. Be sure to put your food on a plate or other safe container before zapping them in the microwave.
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When used with food products, especially when heated, Styrofoam releases toxic chemicals into the food causing a contamination which can be hazardous to your health In addition, when exposed to sunlight,Styrofoam creates harmful air pollutants which contaminate landfills and deplete the ozone layer..
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During cooking at high heat, some of that water comes back out of the meat and with the water is a small amount of sarcoplasmic protein. At high temperatures that protein denatures and assumes a foamy, frothy appearance, Sindelar explains.
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Bans on polystyrene food items are in place all over the world: in major cities such as Oakland, San Francisco, and Chicago.
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