Brat simmering problems maybe?!


Question:

Brat simmering problems maybe?

I have some brats a-cookin', and they're simmerin in some water. I poked a hole in each brat, turned it to high, lowered it to medium when the steam was rising, and put a cover on it. I look now, and I see some nasty yellowish, almost peach-colored foamy residue on the surface of the water and the water is not evaporating. What should I do? I also added some chopped onions.

Additional Details

1 month ago
I poked the holes to make sure they didn't pop, and as I wasn't going to grill them, they wouldn't dry out in the simmering pan. It needed less water, (I nearly drowned em) maybe some beer instead, (nice buttery taste to em) and some tasty green peppers would've made it perfect.


Answers:
1 month ago
I poked the holes to make sure they didn't pop, and as I wasn't going to grill them, they wouldn't dry out in the simmering pan. It needed less water, (I nearly drowned em) maybe some beer instead, (nice buttery taste to em) and some tasty green peppers would've made it perfect.

It's fine, just skim off the foam with a spoon. Because you poked holes in the brats they're now releasing fat, protein, and color into the water.

Everything is fine the fat and greas is coming out of the holes you punched in it. The water is not evaporating because you have a cover on it. Un cover it and it will evaporate.

just skim off the foam. also if you have any beer, pour one in, it will help flavor them.

why are you simmering the brats in the first place? do not poke the brats with anything, you're letting all the juices get away. brats should be pan fried or grilled. after they are browned on all sides, then you can put in a little water and the onions. then put a lid on them to simmer. the brats should be done when the water dissappears and the onions are soft.

p.s. the foam is the juices and fat from the meat along with the seasonings that are mixed in it. don't worry about it.

Yeah, a couple of things here. First of all, don't poke them. It lets the juices run out. Second of all, don't simmer them in water, simmer them in beer. The best brats that I've ever made were by simmering them in beer with onions (and sometimes fresh, sliced jalapenos), then once they were cooked, I grilled them until they were carmelized on the outside. A couple of times, we let the beer reduce and cook the onions, then topped the brats with them. Yum!

Should have cooked them in beer until it evaporates
yum




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