Cooking may seem like a simple and easy process, but many people like to add spices to enhance the flavor and appeal of their dishes.
However, it’s important to know that not all spices will improve the taste. In fact, there are 3 types of spices that can actually ruin the flavor of meat when added during the boiling process.
1 Cooking wine
Cooking wine is a commonly used ingredient in the kitchen to remove the gamey smell of food and add flavor to dishes. However, when used to boil meat, it can have the opposite effect, resulting in a strange smell and loss of the meat’s original flavor.
When meat is boiled on low heat, it’s difficult for the cooking wine to evaporate properly, which can negatively affect the taste. It’s best to only add cooking wine when marinating meat or stir-frying on high heat.
Cooking wine
2 Pepper
Pepper is a flavorful spice with a spicy taste that can enhance dishes. However, adding pepper when boiling meat can overpower the meat’s aroma. To ensure the meat’s scent when boiling or stewing, it’s best to avoid adding pepper.
Pepper
3 Prickly pear
Prickly pear, also known as cactus fruit, is a spice that is known for its ability to tenderize and speed up the ripening process of meat. However, it is not recommended to add prickly pear when boiling meat.
This spice is more suitable for stewing or braising beef tendon, not for boiling. Adding prickly pear to boiling meat can make it sour and diminish its original delicious aroma.
Prickly pear
In conclusion, it is important to avoid adding these 3 types of spices when boiling meat in order to preserve its deliciousness. We hope you found this information useful and stay tuned for more articles.
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