Maybe a CS question but it’s about about health rather than food. I want to stage a tasting feast to showcase the local cuisine here, and a lot of it include several different soups. I just want to let people taste the soup that’s strained of all solids, skimmed of fat and other stuff. Even by clarifying could there still be unhealthy substances dissolved into the broth? They’re the following:
- chicken stewed with ginger, with green papaya as tenderizer, and further seasoned with chili leaves (40 minutes cooking time);
- beef shank stewed with onion, pepper corn, whitened with sweet corn (2-3 hours);
- stewed pork tail (skin on), whitened with peeled taro, soured with lime (1 1/2 hours);
- stewed pork internal organs (tender loin, liver, heart, tripe), darkened with pig’s blood, seasoned with onion and ginger (>1 hour); and
- stewed beef tripe and intestines, made slightly bitter by adding bile or bitter melons, slightly soured (1 1/2 hours).
Another is an all-vegetable soup so nothing weird there except maybe the taste.