Cooking Meat Just with Salt and Water is Not Enough: Add This to Make It Tender and Juicy

With the following recipe, you'll have a delicious and appetizing dish that everyone will love.

By
Administrator
-
0
68

Effective Ways to Remove Meat Odor

Boiled meat is a simple yet delicious dish commonly used in family meals. Boiled pork can be combined with salt and lime, chili sauce, shrimp paste, or fish sauce… and can also be used in many other dishes such as rice paper rolls or salads with various vegetables.

However, many people encounter the problem that the boiled meat is not flavorful due to a strong odor. To solve this problem, you can apply the following tips:

Wash the meat with diluted saltwater to disinfect and reduce the meat’s odor. Choose a piece of meat that contains both lean meat and fat for a delicious boiled meat dish. Pork trotters, belly meat… are often tastier than ham or butt meat when boiled. Prepare some additional ingredients such as vinegar or lime, a small piece of ginger, a dry onion, soft dental floss or string to enhance the flavor of the boiled meat.

Why Should You Boil Meat Twice?

To have delicious meat without any odor, you can boil the meat twice. In the first round, put the piece of meat into a pot, pour enough water, and boil it for 2-3 minutes. Then, add a few drops of vinegar or lemon juice to the pot to remove the odor and make the meat whiter. Next, discard the boiling water, rinse the meat with warm water, and prepare for the second round of boiling.

For the second round, prepare a pot of boiling water and put the meat in it along with a few pinches of salt, thin slices of ginger, and a peeled dry onion. Cook the pot over low heat and continue boiling the meat until it is fully cooked. When cooked, the meat will be tender, white, and flavorful.

Add Salt, Ginger, and Onion

Salt helps to evenly distribute the boiling water, ginger helps to eliminate odor, and onion adds a delicious aroma to the boiled meat. When boiling the meat, you should simmer the water until it is fully cooked. To check, you can use a fork to poke the meat. If the meat releases pinkish liquid, you should boil it for another 5 minutes. If the meat is fully cooked, the fork will go through easily and there will be no pinkish liquid.

Once the meat is cooked, remove it from the pot and soak it in a bowl of cold water with a few pieces of ice. The cold water will help the meat shrink and maintain its shape, avoiding dryness and discoloration. After the meat has completely cooled down, you can slice it for immediate use.

If you want to slice the meat evenly and beautifully, you should refrigerate it for a few more hours. Before packing it back, tightly wrap the meat with food wrap and refrigerate it for a few hours to make the meat firm and easier to slice.

You may also like

How to Keep Meat Fresh and of High Quality in Your Fridge

Are you looking for ways to keep your meat fresh and flavourful? If so, this article is for you! We provide some great tips and tricks to help you store your meat in the fridge in a way that preserves its taste, texture, and nutritional content. Read on to learn more!

Easy and Quick Strategies for Removing the Off-Putting Odor of Frozen Meat.

Housewives need not be concerned about unpleasant odors when handling frozen meat; it’s easy to manage if you know the right techniques.

9 Tips for Minimizing Unpleasant Odors When Cooking Meat

Wondering how to keep your meat fresh and free of odors? We’ve got you covered! Discover the different ways to get rid of odor for each type of meat, and never worry about your food going bad again. Let’s take a look!

Preserve Meat Quality and Vegetable Freshness: 4 Tips for Cold Storage Separation

Prolonged freshness for your vegetables and meat can be achieved through proper storage techniques.

Transform Your Meat with a Dash of Dried Onion: Say Goodbye to Unpleasant Odors, Hello to Deliciousness Without the Fat, Everyone’s Favorite.

With the following restaurant-level meat boiling secrets, even the clumsiest ladies can become confident.

Frequently asked questions

Meat can become tough and dry if it is lacking in fat content and moisture. Simply seasoning with salt and cooking with water may not be enough to tenderize the meat and keep it juicy.

There are a few options to consider. Firstly, you can try brining the meat before cooking. Brine is a solution of salt, water, and sometimes sugar, that helps meat retain moisture and stay tender. Alternatively, you can try marinating the meat in a mixture of oil, acid (such as lemon juice or vinegar), herbs, and spices. This will not only add flavor but also help to tenderize the meat. Additionally, consider using a meat tenderizer tool to physically break down the meat fibers, making it more tender.

Brining works by osmosis, which is the process of molecules moving from an area of higher concentration to an area of lower concentration. In this case, the salt in the brine draws out some of the meat’s natural juices, which then become diluted with the brine solution. This mixture is then absorbed back into the meat, adding moisture and helping to break down the proteins, resulting in a more tender texture.

Yes, there are two main types of brines: wet brines and dry brines. Wet brines are made with water, salt, and sometimes sugar or other flavorings. The meat is submerged in this solution for a period of time before cooking. Dry brining, on the other hand, involves rubbing the meat with a mixture of salt and sometimes other spices, and then letting it rest uncovered in the refrigerator for several hours or overnight. This method also helps to draw out moisture, which then mixes with the salt and spices, creating a flavorful brine that is re-absorbed into the meat.

When creating a brine, it’s important to use the right ratio of salt to water. A good rule of thumb is to use about 1 cup of salt (either table salt or kosher salt) for every gallon of water. You can also add sugar to the brine, which can help balance the saltiness and add a bit of sweetness to the meat. Experiment with different herbs and spices in your brine to enhance the flavor of your meat. For example, you could try adding garlic, peppercorns, bay leaves, or rosemary.

RELATED ARTICLESMORE FROM AUTHOR