Content
There is a golden rule in cooking that helps both professional chefs and ordinary housewives.
Many cooks have at least once asked themselves the question regarding the temperature of water for cooking.
Some people think that boiling liquid is needed, while others are sure that it is necessary to put the meat in cold water.
Chefs follow a rule that helps to prepare a rich broth. Meat and bones must be placed in cold water.
In this case, the products, when heated, will release more juice and collagen, which will have a positive effect on the quality of the prepared dish.
It is recommended to cook chicken and bring it to a boil over low heat. This will make the broth richer and more transparent. Another important nuance is timely removal of foam.
However, it is not always good to use cold water. Boiling water is needed in cases where the goal is to cook tasty meat. In this case, the protein and tissues of the meat on the surface will "seize" and the meat will not lose juice and taste.