When preparing meat, to ensure that the product is tender and juicy, it is important to take into account one nuance.
It is important to know what kind of water to put the meat in – cold or hot. The taste of the first course, jellied meat or salad largely depends on what kind of water the meat was cooked in.
What water is the right way to cook meat?
When cooking broth, soup or jellied meat, pour only cold water over the meat. The secret is that the proteins in the meat fibers do not clog up, the meat begins to give off its juices, due to which the broth turns out to be as rich and tasty as possible.
The meat is put into cold water to get as much juice as possible in the broth, and it is allowed to boil, then you need to remove the foam and cook the broth on a slow fire, avoiding boiling. In this case, you will be able to prepare a rich broth.
If your goal is a juicy piece of meat, not broth, then you need to put it in boiling water. Under the influence of high temperature, the meat protein will quickly coagulate and all the juices will remain inside the meat, due to which it will remain tender, juicy and appetizing.
Steamed meat will also be juicy and soft. This meat is suitable for meat salads and appetizers.
