The dream of many amateur cooks is to acquire the skill of preparing juicy boiled beef.
In addition, gourmets want boiled chicken breast to always turn out soft and tender.
However, in reality the dish often turns out dry and tasteless.
And sometimes the meat dish turns out to be very tough - almost "rubber".
It's all about improper cutting of the product and inappropriate heat. And also about refusing to marinate the meat.
What rules should a cook follow to ensure that boiled meat turns out juicy?
Pre-processing
A marinade will help soften the meat. Therefore, a piece of beef or chicken should be placed in a deep plate with vinegar or lemon juice.
Of course, neither liquid can be used in concentrated form. Vinegar or juice must be heavily diluted with water.
The optimal duration for marinating meat is 120-180 minutes.
Slicing
The cook's desire to cook meat as quickly as possible is understandable. However, you should not cut the product too finely.
Or better yet, just put the meat in the water whole. If you cook a large piece of meat, the chances of making a juicy dish will be very high.
The power of fire
Considering that the heat treatment is carried out on a whole piece of meat, the fire should be kept to a minimum.
Then the dish will be completely cooked without overcooking.
