For many housewives, there are no questions when they are going to cook meat. They believe that all you need is a saucepan, meat and water.
Then, as they say, it's a matter of technique. Put the utensils on the fire and manage to skim off the foam and add spices and seasonings. But cooking meat is a much more delicate process.
It turns out that most cooks make mistakes at the very beginning of this journey, when they don’t think about what kind of water to cook meat in.
At the same time, culinary professionals warn that the final result and taste of the dish depend on the temperature of the water.
What water to cook meat in
Those who believe that the temperature of the water in which meat is placed to cook does not matter should reconsider their culinary experience and admit their own mistakes.
In fact, there are two determining factors: whether the meat is cooked for broth or for making appetizers.
In the first case, the correct thing to do is to place the defrosted meat in cold water and only then put the pan on the stove.
You need to cook it over low heat, and then the broth will be as rich and aromatic as possible.
In the second case, if you need to cook meat for a salad or other snack, you will not be able to cook juicy and tender meat unless you place it in water brought to a boil.
