2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
To be tasty and useful, the meat is boiled in a certain way. It is boiled in water or vegetable broth. If you put the meat in boiling water, the top layer of protein will coagulate very quickly, which will prevent the nutrients in the meat from dissolving in the water.
If the meat is put in cold water, the nutrients will pass into the broth. The beneficial substances in meat are soluble proteins, mineral salts and some vitamins.
The proteins that pass into the broth coagulate under the influence of high temperature and form foam. Although the foam is traditionally removed, if left, it will saturate the broth with more nutrients. After a while, she will disappear on her own.
The quality of the cooked meat and the strength of the broth depend mainly on the ratio of the amount of meat and water. Therefore, you need to choose the right size of the vessel in which you cook the meat.
During cooking, about 35 percent of the liquid contained in the raw meat passes into the broth, and this happens in the first fifteen minutes of boiling.
That is, the broth becomes more and the meat decreases in terms of volume. Therefore, you should not try to cover the meat with water at the beginning of cooking.
The meat is best cooked under a tightly closed lid at a minimum boil so that few bubbles appear. This prevents the fat from emulsifying and the greasy taste of the broth from appearing.
There is virtually no oxygen under the tightly closed lid to oxidize the fat. The washed and cleaned of skins and fat meat is put in salted water with spices. Salt prevents the juices of the meat from passing completely into the broth.
Adding water during cooking of meat is inadmissible, as it irreparably spoils the taste of both the broth and the meat.
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