I am new to the Forum and have a question. Mu mother is a fantastic cook and she has never had this to happen to her before.
She was making Chicken and Dumplings. She had her hot chicken broth, and it looked a little thin, so she added some margarine
to it. She had her pot on the lit burner and started rolling her dumplings out. The pot still had not come to a rolling boil, but mom went ahead and started putting her Dumplings into the hot broth. When she did, the liquid in the pot, just mushroomed and foam started going everywhere!
She has made Chicken and Dumplings like this countless times and NEVER had anything like this to happen. Would anyone have an explanation. The only thing I could come up with was: I asked her was her broth cold when she put the butter in, thinking it could have solidified on top. The broth was hot.
I would appreciate any help!!!