Should you blanch meat in boiling water before cooking?
To have delicious and safe meals, homemakers are very concerned about choosing clean and delicious food. Many people suggest blanching pork with boiling water before cooking to remove harmful substances. Boiling water at high temperatures will help eliminate viruses and harmful bacteria… But the truth is that it does not remove toxins or dirt from the meat and has negative effects on the health of consumers.
The nutrition in meat is mainly protein and fat, while vitamins and amino acids are mainly found in protein cells. Therefore, when the meat is not cleaned and blanched, it will cause the outer meat fibers to shrink, preventing dirt from escaping. As a result, the meat absorbs dirt from the outside.
How to choose good pork
First, you should buy meat at reputable stores that have been certified to ensure safety.
When choosing meat, look for pieces with a dry outer layer, slightly retracted surface; the cut surface of the meat is bright pink, the fat is soft, the meat is firm, and it has good elasticity (press the meat with your finger, it should not leave a dent).
Good meat is a piece of meat with bright fat, firm texture, distinctive aroma, smooth and clear joint surface, active liquid, firmly attached marrow, and good elasticity. Pay attention not to choose pieces with less fat, loose texture, and unusual color. If the pork has been injected with medicine, the meat is usually flabby and lacks elasticity.
The following signs indicate that the meat is spoiled and should not be purchased: The outer surface of the meat begins to be sticky or very sticky (depending on the level of spoilage), the cut surface is slightly wet, poor elasticity (when pressing the meat with your finger, it leaves a fingerprint), dark fat, decreased firmness, foul smell, joint surface with a lot of stickiness, cloudy liquid, marrow easily peels off from the bone, and the color is dark or brown.
How to prepare meat for cleanliness
To have delicious meat, when you bring the meat home, rinse it with clean water multiple times. Then you can rub salt on the meat or wash it with diluted saltwater and rinse with clean water.
In addition, you can soak the meat or bones in rice washing water for about 1 hour. This method is very effective in removing dirt stuck on the surface of the ribs, excess blood in the meat and bone fat, reducing fishy smell and making the dish more delicious.
Or you can put the bone or meat in a bowl of water with a little white vinegar, soak for about 15 minutes, then scoop it out, rinse it clean, drain the water, and then cook it. Vinegar softens the meat and removes excess blood from the meat.
Should you boil meat in boiling water or cold water?
Many people have the habit of boiling meat with cold water, but some people boil it with hot water. So which method is delicious and beneficial for health?
Meat boiled in boiling water will be tastier than meat boiled in cold water. Because the meat retains its nutrients and is not broken down by boiling for too long. Meat boiled in cold water may not taste as good as meat broth, but the broth is sweet and flavorful because the nutrients have been released into the water. It can be used to cook soup.
Therefore, depending on your needs, choose the method of boiling meat. During the cooking process, if you see foam or impurities, use a spoon to remove them.
To make the meat flavorful and avoid foul smell, you can add roasted dried shallots or a little lemongrass when cooking.
Pork Soaking in Boiling Water: Simplest Way to Remove Dirt
When meat is not properly washed and comes into contact with hot water, it is not ideal as the outer layer of the meat contracts, trapping dirt and preventing it from escaping. This causes the meat to absorb the dirt inside.
boiling water, thinking it’s clean but soaking up more dirt: Chef reveals simplest method.’>Dip the pork in boiling water, thinking it’s clean but soaking up more dirt: Chef reveals simplest method.
When unclean meat comes into contact with hot water, it is not good because the outer layers of the meat shrink, preventing dirt and contaminants from being able to escape, resulting in the meat absorbing the impurities.
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