Cooking Wine
The first seasoning you should avoid when boiling meat is cooking wine. While cooking wine is a popular kitchen ingredient often used to eliminate food odors, boiling meat with it will impart an unusual flavor and alter the meat’s natural taste.
When boiling meat at a low temperature, the wine cannot evaporate, affecting the meat’s flavor. Thus, it’s best to add wine only during the marination process or when stir-frying over high heat.
Avoid Using Cooking Wine When Boiling Meat
Monosodium Glutamate (MSG)
MSG is commonly added to dishes to enhance tenderness and sweetness. However, it is not suitable for boiled meat. Meat, when boiled, naturally releases its own sweetness, and adding MSG will overpower this natural flavor, making the broth overly sweet and imbalanced.
Sugar
Sugar is typically used to enhance sweetness or balance sour and salty flavors in dishes. Nonetheless, it is not recommended for boiling meat. Adding sugar to boiled meat will result in an odd sweetness and an unpleasant-tasting broth.
Sugar Is Used to Enhance or Balance Flavors in Dishes
Fish Sauce
Fish sauce is a traditional Vietnamese condiment used for marinating, seasoning, and dipping various dishes. Some home cooks add it to boiled meat, but this practice alters the meat’s aroma and makes it tough.
Black Pepper
Black pepper boosts the flavor of dishes, but it is not suitable for boiled meat. The strong flavor of pepper can overpower the natural taste of pork. Additionally, pepper can dry out the meat, making it tough and less juicy. Experienced chefs, therefore, advise against adding black pepper when boiling pork.
Hawthorn Berry
Hawthorn berry, also known as Chinese hawthorn, is a fruit commonly sold in dried fruit stores and traditional Chinese medicine shops. It is nutrient-rich and has a unique combination of mild sweetness and sourness. This fruit is particularly useful for tenderizing stewed meat dishes.
However, it is best to reserve hawthorn berry for slow-cooked dishes like beef or beef tendon stews. For boiled pork or pork bone soups, refrain from using this ingredient to avoid altering the dish’s flavor.
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