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Is Parboiling Meat Before Cooking Actually Beneficial?

"Bathing" meat in boiling water before marinating and cooking is a common practice among many, especially mothers. But does this age-old technique truly guarantee the quality and health benefits associated with meat?

Administrator

23 July, 2024

Many people, especially homemakers, have the habit of blanching meat in boiling water before cooking to remove impurities and dirt.

Ms. M.A (30 years old, Hanoi) shared: “Every time I buy meat from the market, I have to blanch it in boiling water and add a few grains of salt to remove the black foam and the foul smell. If I don’t pre-process it this way, I feel that the meat is unclean and not sweet-smelling, so I don’t feel confident eating it.”

Similarly, Mrs. T.H (55 years old, Hanoi) also said: “In the past, pigs were fed natural food, so there was no foul odor or foaming when processing the meat. However, nowadays, many households overuse industrial feed, so the meat quality is not as good as before.”

Mrs. T.H shared that every time she buys pork, she blanches it in boiling water 2-3 times to remove impurities. She believes that doing so makes the meat cleaner and safer.

Is Blanching Meat Good? Let’s Hear What the Expert Has to Say

Is Blanching Meat Good for You?

In reality, Dr. Hoang Thi Thuy Ha (Institute of Clinical Nutrition) has shared that the main nutrients in meat are protein and fat, while vitamins and amino acids are mostly found within the protein cells. Therefore, blanching meat in boiling water to remove toxic chemicals is incorrect.

When unwashed meat meets hot water, the outer meat fibers contract, trapping any dirt inside and causing the meat to absorb the impurities.

How to Remove Impurities from Meat

According to PGS.TS Nguyen Duy Thinh (Institute of Biotechnology and Food Technology), it is difficult to identify meat that has been injected with chemicals. Therefore, when buying meat, keep the following in mind:

– Choose meat that is bright pink, firm, and odorless. Avoid meat that is purple or slimy and has a foul odor.

– Buy meat from reputable and quality stores that have undergone inspection.

– Wash the meat with diluted water. Diluted saltwater can remove dirt, eliminate odors, and make the meat taste better when cooked. You can also rub salt onto the meat before rinsing.

With this information, we hope that homemakers can make the right decisions when it comes to meat preparation for their families!

Frequently asked questions

Parboiling is the process of partially boiling food, in this case, meat, before cooking it further. It is done for a number of reasons, including tenderizing the meat, reducing cooking time, and removing excess fat and impurities.

Parboiling can help tenderize tough cuts of meat, making them more tender and juicy. It also reduces the cooking time required for further preparation. However, it is important to note that parboiling can also remove some of the natural flavors and juices from the meat, so it should be done carefully to avoid overcooking.

Yes, parboiling meat can help improve food safety by killing bacteria and other pathogens present on the surface of the meat. This is especially beneficial for dishes that require further cooking after boiling, as it reduces the risk of foodborne illnesses.

Yes, parboiling is often used to remove the strong, ‘gamey’ flavor from certain types of meat, such as wild game or older animals. By parboiling the meat, the strong flavors can be reduced, making it more palatable for those who prefer a milder taste.

Parboiling can lead to some loss of water-soluble vitamins and minerals, but the impact is generally minimal if the parboiling time is kept short. It is still a healthier option compared to deep-frying or other cooking methods that involve a lot of added fat.

When parboiling meat, use a gentle simmer rather than a rolling boil to avoid overcooking. Also, do not parboil the meat for too long, as it can make it dry and tough. Finally, you can add herbs, spices, or aromatics to the water to infuse subtle flavors into the meat during parboiling.