Why is it important to blanch meat before cooking?
– Easier handling and reduced cooking time. For example, when cooking beef tenderloin, it is best to blanch it before slicing.
– Eliminates fishy odors and reduces slight bitterness and astringency in the meat.
– Removes impurities, resulting in clearer and cleaner broth. During high-temperature cooking, especially the meat’s juices and impurities, will coagulate, forming unappetizing scum with an unpleasant fishy smell. Removing this scum does not affect the dish’s appearance, color, or flavor.
– Gets rid of harmful purines found in meat.
Note:
When blanching meat or bones, avoid placing them directly into boiling water. Instead, start with cold water and gradually increase the temperature. This is because if you use boiling water, the protein on the meat’s surface will coagulate instantly, trapping the juices and impurities inside. As a result, the meat will still have an unpleasant fishy odor even after blanching.
The scum that forms during blanching is primarily composed of coagulated juices, food impurities, and fat that does not dissolve in water. By blanching, these insoluble impurities are removed, leaving you with a clear, grease-free, and more appealing broth.
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