When it comes to blanching bones or boiling meat, many people have the habit of scalding the ingredients to remove impurities and eliminate odors. Most people believe that doing so results in cleaner and more flavorful dishes. However, not everyone knows whether using cold or hot water for blanching bones is the better option.
According to experienced chefs and nutritional science, it is recommended to use boiling water for blanching vegetables and seafood, while bones should be scalded in cold water. This method helps remove impurities and eliminate odors without losing the nutrients in the food.
For meat, the choice between using hot or cold water depends on the dish you are preparing. Bones, in general, tend to contain a lot of blood, fat, soluble protein, and other impurities. These substances can easily make the broth cloudy. At temperatures between 60-70°C, proteins denature and precipitate. This precipitation process also drags out the impurities, resulting in the foam that rises to the surface when blanching bones. You can easily skim and remove it, cleaning the bones. Additionally, blanching helps eliminate some of the fat and amino acids that cause odors. As a result, many people find that blanching bones once before cooking makes the dish more fragrant and less pungent.
Blanching bones before cooking results in a clearer, more fragrant, and purer-tasting broth. When blanching and simmering bones, adding spices like ginger, onion, and wine can enhance the aroma of the dish.
If you use boiling water to blanch bones, the high temperature will cause the proteins to contract suddenly and become trapped within the bones. This traps the impurities inside as well, preventing their removal. The bone’s odor is also not eliminated. With this method, the broth is more likely to become cloudy, and it won’t have a pleasant aroma.
For meat, the choice between using cold or hot water depends on the type of meat and the dish being prepared. Typically, to improve the fragrance and effectively remove impurities, add the meat to the pot while the water is still cold. The effect is similar to blanching bones. Adding a little ginger, onion, or salt can help eliminate odors and enhance the flavor of the meat. If you are certain about the source of the meat and confident that it is clean, you can blanch it in hot water. This will lock in the nutrients, making the meat sweeter. Additionally, if you plan to use the meat broth for soup or as a base for other dishes, it is advisable to scald the meat in cold water first to remove impurities and eliminate odors. Then, proceed with the regular boiling process. This way, the broth will be sweeter and more flavorful, making the soup taste better.
For vegetables, blanching in boiling water helps retain their structure, nutrients, and attractive colors. Vegetables only need to be blanched for a few minutes before being removed and plunged into cold water to maintain their crispness and bright colors. Avoid blanching vegetables for too long, as they may become mushy and difficult to work with further. When blanching vegetables, adding a little salt and oil can enhance their luster and preserve their color.
In conclusion, for bones, starting with cold water is generally recommended to scald and remove impurities and odors. For vegetables, wait until the water boils before adding them to the pot. As for meat, you can choose between cold or hot water depending on your preferences and the dish you are preparing.
“Keep Your Bean Sprouts Fresh All Week Long: The Ultimate Guide”
Bean sprouts are highly perishable due to their high water content and fragile nature. To extend their shelf life and prevent spoilage, try these simple storage tips and tricks.
Are Ice Cubes Just for Cooling Drinks? Nope, You’ve Missed a Fantastic Cooking Hack!
Introducing the humble beverage stone, a hidden gem in the kitchen. These unassuming stones are far more than meets the eye, offering a multitude of uses that will revolutionize your culinary creations. Uncover the secrets of these versatile stones and elevate your cooking game to new heights.
5 Vegetables That Pack More Nutrition Than Meat and More Calcium Than Dairy: The Surprising Superpowers of the Second Entry.
“These nutrient-rich and calcium-packed vegetables are worth every penny. Don’t skimp when you spot these gems at the market – they’re an investment in your health.”
7 Types of Cruciferous Vegetables: Natural Antibiotics and Cancer-Fighting Superheroes
Brassica vegetables are nutrient-dense powerhouses that not only nourish the body but also play a pivotal role in combating the formation and progression of malignant tumors.
6 Types of Hot Pot That Can Harm Your Stomach, Mouth, and Esophagus
When it comes to hot pot dining, there are certain practices you should avoid as they can be detrimental to your health.
