Well-boiled meat habit
The habit of many housewives is to overcook the meat, because many people are afraid that the meat is not cooked enough, so they boil it for too long to make sure it is not raw and won’t cause stomachache. However, overcooking the meat makes the lean meat dry, and if boiled for too long, the entire piece of meat becomes mushy, loses its sweet taste, and becomes less appetizing. Moreover, when you boil the meat well, the fat and nutritious creamy taste of the meat decrease, making it less appealing to eat.
The mistake of boiling the meat for too long also affects nutrition. According to experts, at temperatures from 200 to 300 degrees Celsius, amino acids, creatinine, sugar, and harmless compounds in the meat will undergo a chemical reaction, forming some harmful compounds. That’s why you should boil the meat just until it is cooked, so the meat retains its sweet, fragrant taste and crispy texture.
Adding cold water while boiling meat
One of the mistakes when boiling meat is adding cold water to the boiling pot. Many people make this mistake when they see the pot running dry. At the same time, adding cold water to the boiling pot causes the temperature to drop suddenly, causing protein and fat to immediately coagulate. The grooves and gaps of the meat shrink and become tougher. The lean part of the meat becomes harder, and the fresh, delicious taste of the meat is affected. Therefore, you should avoid adding cold water to the boiling pot and instead add boiling water.
Boiling meat over high heat
One of the mistakes when boiling meat is boiling it over high heat. This habit is due to impatience or fear of not being able to control the doneness of the meat, so many people choose high heat to make the meat boil and cook faster. But this is a big mistake that makes the meat hard and dry every time you eat it.
Slicing the meat right after boiling
To ensure the heat, many people slice the meat right after boiling it. This is a mistake because at this time, it is difficult to slice the meat beautifully and sharply as it is still soft and tender. It is best to put the meat in a bowl of lukewarm water for about a minute before slicing it. The meat will still be warm, delicious, and visually appealing.
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