Some cooks do not think about what kind of water they can cook meat in.
Many housewives believe that both warm and cold liquids are suitable. However, experienced cooks know that the taste of dishes depends greatly on the temperature of the water.
In what cases is meat poured with cold water?
If we are talking about broth, soup or jellied meat, then only cold water is used. The secret is that in such a liquid the proteins found in meat fibers do not clog too quickly.
Thanks to this, the product releases its flavor more slowly. As a result, the broth acquires the maximum meat aroma and taste.
To make the meat give off more juice, the product is placed in cold water and allowed to boil. Then the foam that is released during cooking is removed. The meat is placed on a very low heat. The fibers are sealed more slowly, and the dish itself acquires richness and an ideal taste.
The best broth is made from meat on the bone. To make the broth golden, just add an unpeeled onion to the pan.
When pouring hot water
If the basis of the dish is not broth, but meat, then it is put into boiling water. In this case, the proteins are sealed faster, the meat does not lose its juiciness and taste.
To achieve the best effect, cooks pre-marinate the meat or add various aromatic herbs during the process.
Another great option is to steam meat. For example, this product is ideal for meat salads.
