Boiling meat is an art, but not everyone knows that certain seemingly harmless ingredients can ruin the dish’s natural flavor. These additions can dry out the meat, alter its taste, or introduce unwanted aromas.
Here are 3 ingredients chefs warn against using when boiling meat:
1. Black Pepper: Overpowers the Meat’s Natural Aroma
Black pepper is a staple in stir-fries and braised dishes, but it’s a poor match for boiled meat. Its strong flavor can overwhelm the delicate, natural taste of pork.
Pepper also toughens the meat, making it drier and less tender after boiling.
Even when stewing pork, avoid pepper, as it diminishes the meat’s appeal.
To preserve the meat’s natural fragrance, save the pepper for other dishes.
2. Fructus Aurantii (Dried Bitter Orange): Ideal for Beef, Not Pork
Fructus Aurantii, a common herb in traditional medicine, is often used to tenderize beef during stewing. However, it’s unsuitable for pork:
– Pork is naturally tender and doesn’t require this herb’s softening effect.
– Adding Fructus Aurantii imparts a slight sourness, masking the pork’s signature aroma.
– The meat’s flavor is significantly diminished.
Avoid using Fructus Aurantii when boiling or stewing pork, pork ribs, or pork hocks.
3. Cooking Wine: Leaves a Lingering, Unpleasant Odor
Cooking wine is typically used to eliminate fishy odors in meat or seafood. However, when boiling pork, it has the opposite effect:
– At low temperatures, the alcohol doesn’t fully evaporate.
– The meat develops an odd, pungent smell, compromising its natural flavor.
– The overall taste of the boiled dish is noticeably affected.
Proper Use of Cooking Wine:
– Add it during marination or brief blanching.
– Use it in stir-fries over high heat to quickly evaporate and remove odors.
For perfectly boiled pork that’s tender, fragrant, and visually appealing, remember:
– Add a crushed shallot to the boiling water: it eliminates odors and enhances aroma.
– Skim the foam regularly: keeps the broth clear and reduces odors.
For white, non-discolored meat:
– Add a splash of vinegar and salt to the boiling water.
– Once boiling, cook the meat for 3 minutes, then discard the water.
– Rinse the meat with warm water.
– Boil the meat again in fresh water until cooked.
– This method ensures the meat remains white, tender, and free from discoloration.
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