Food & Receipts

Boil Meat in Cold or Hot Water: Add This for Snowy White, Tender Meat That Never Turns Dry

Indulge in the art of culinary perfection with our exclusive guide to succulent boiled meat. Discover the delectable secrets to achieving the ultimate culinary masterpiece – tender, white meat that melts in your mouth and tantalizes every taste bud. Prepare to elevate your culinary repertoire and impress your loved ones with a dish that will leave them craving for more.

Administrator

22 April, 2024

Boiling Meat: Hot or Cold Water

According to nutritionists, boiling meat in boiling water will make the meat taste better, while boiling it in cold water will make the soup sweeter and remove impurities from the meat.

In practice, many housewives have the habit of putting meat in a pot of cold water and then turning on the heat to boil the water and meat together. Some people prefer to boil the water first and then add the meat. So what is the best way to boil meat so that it is delicious, safe, and non-toxic?

When boiling meat, putting the raw meat in a pot of boiling water will cause the muscle fibers and protein compounds on the outside to harden and clump, trapping the protein inside the meat. Similarly, impurities and toxins will also be trapped and accumulate inside the meat, and no foam or dirt will rise to the surface. Therefore, if the meat is already dirty and contains harmful substances, boiling it this way will make it even dirtier and more toxic.

On the other hand, if you put the meat in cold water first and then bring it to a boil, the nutrients in the meat will be released during the boiling process, and the impurities will also escape. Therefore, when boiling meat this way, housewives will have to skim off the foam and dirt that rises to the surface of the boiling water.

Boil Meat Deliciously Without Drying It Out

How to Boil Meat So That It Is White, Tender, and Soft

Method 1: Before boiling, blanch the meat for 3 minutes in a mixture of water, vinegar, and salt. Then rinse with clean water. Then boil another pot of water and boil the meat until tender.

Method 2: When the boiled meat is done, add 2 teaspoons of vinegar or white wine to the pot, turn off the heat, leave the meat in the pot for 1-2 minutes, then remove the meat and place it immediately in a bowl of ice water for about 15-20 minutes to firm up the meat and prevent it from turning dark.

When you want to boil meat without drying it out, you need to know that the reason boiled meat becomes dry is because it has been overcooked, causing the water inside the meat to leak out into the broth. To avoid this, you need to watch the time when boiling so that the meat is tender and delicious.

For a medium-sized piece of meat, when the meat has been boiling for 15 minutes, insert a chopstick into the meat. If the chopstick pierces through easily, the meat is done and you can remove it. If the meat is still oozing pink liquid, boil it for another 5 minutes and then test it again with a chopstick.

Frequently asked questions

Always start with cold water. Placing raw meat directly into boiling water will cause the muscle fibers and proteins on the outside to harden, trapping impurities and toxins inside the meat. Boiling meat in cold water releases nutrients and allows impurities to escape.

Overcooking meat causes it to dry out. To avoid this, keep an eye on the time and test the meat with a chopstick – if it pierces through easily, the meat is ready. For a medium-sized piece, boiling for 15-20 minutes should be sufficient.

There are two methods:

Method 1: Before boiling, blanch the meat in a mixture of water, vinegar, and salt for 3 minutes, then rinse and boil in fresh water until tender.

Method 2: After boiling, add vinegar or white wine to the pot and leave the meat to sit for 1-2 minutes before transferring to ice water for 15-20 minutes to firm up.