Should you use cold or hot water to blanch meat, and should you use cold or hot water when blanching

Cold. The purpose of blanching is to remove fishy smell, impurities, blood, etc., except for fish, all other meats should be cooled water, hot water will make the surface of the meat quickly solidify, and the purpose of blanching will not be achieved. Don't blanch the chicken with hot water, otherwise the chicken will not be tender, and the fishy smell will not be completely removed.

Blanching in cold water can reduce the loss of nutrients in the chicken, and it can cleanly remove the dirt and blood in the chicken, as well as the fishy smell in the chicken.

Blanch meat in a pot under cold water.

The main purpose of this is to eliminate blood stains and meat smell, if boiling water or hot water is in the pot, the raw materials will be quickly heated to coagulate the surface protein, which is not conducive to sewage discharge. Gradually heat the pot under cold water until boiling, see that the blood stains are almost washed, and then rinse them with clean water.

Stewed pork and beef should be blanched, so should they be blanched in cold water or hot water? There are many opinions on this issue. Let's do an experiment to see what kind of water to use.

I always buy big stick bone stew soup in winter with deboned meat...

I feel that I have to blanch the cold water three or four times to wash or something, so that there will really be no blood coming out...

It feels so weird to have blood =

So I tried to wash and blanch as much as possible. . .

Well, it seems that it is not necessary...

Pot under cold water. Different meats, blanching methods are also different, and the time is also different, as shown below

1. It is recommended to blanch the fish and shrimp in boiling water for 1 2 minutes and then remove them, and then marinate them with salt and cooking wine, which not only helps to remove the fishy smell, but also maintains the fresh and tender taste of the fish and shrimp, and also makes the fish more complete when stewed;

2. It is recommended to blanch meat with cold water if the texture is not too tender, such as large pork ribs or beef and mutton, chicken and duck in soup, which can be put into the pot with cold water, boiled over high heat until the water boils, skimmed off the blood foam and then removed.

In a pot under cold water, gradually heat it in the pot, and the dirty inside the meat will come out. There will be a lot of large white bubbles inside the pot. Remove the white bubbles and then remove the meat.

Then stir-fry, such meat tastes good. Using hot water will cause the protein in the meat to solidify instantly, which will greatly affect the taste of the meat.

The following keys should be grasped in blanching a pot of cold water: the amount of water added to the pot should not be too much, and the raw materials should be submerged. In the process of gradual heating, the raw materials must be turned frequently to make the raw materials evenly heated and achieve the purpose of blanching.

When blanching meat, it is better to blanch it with cold water, so that it can be blanched thoroughly.

Generally, boiled, cows, sheep and their offal choose to blanch more. If you boil the underwater pot, the protein on the surface of the meat will be denatured and contracted by heat for a short time, and the blood and water in the meat will be locked up, and it will not come out. If it is a meat with a very light fishy smell, you can boil the pot under water and blanch it for a short time to maintain tenderness, and the fishy smell can easily come out.

Cold water should be used, as it is the only way to better ensure that the meat will not be cooked, so cold water should be used.

Whether it is braised pork, sauced beef, stewed pork ribs, or pork knuckle soup, etc., everything that involves meat stew often needs to be blanched. In the introduction of many friends, after blanching, the water should be passed, but it is not detailed whether hot or cold water is used to rinse the surface foam after blanching. In fact, using the wrong water has a very big impact.

So are we going to rinse with cold or hot water?

I've always attached great importance to this detail. Because many years ago, I wanted to make pig's trotters and make soup, so I blanched the pig's trotters and cleaned them in cold water, and then steamed them in a pressure cooker, but in the end it was still very hard, like a rubber band, and I couldn't bite at all. Later, a chef friend told me that if the pig's feet were blanched and immediately stirred with cold water, the meat would become hard and not easy to stew later.

Since then, I've paid special attention to the details of blanching the meat before rinsing it.

Based on years of cooking experience, I feel that we need to grasp the following principles when handling meat:

First: After blanching the meat, if you want to rinse it with cold water, then try to wait for a while, let the temperature of the blanched meat drop to room temperature, and then rinse it with cold water.

Second: After blanching the meat, if you want to rinse it immediately and continue cooking, then use hot water or lukewarm water to rinse the scum on the surface of the meat.

In short, we grasp the key point that the temperature of the meat and water that needs to be washed should be about the same, and there should not be too much temperature difference. That is to say: if the meat is blanched and rinsed immediately while it is hot, hot water should be used; If you blanch the meat and wait for it to cool to room temperature before washing, then use cold water.

In this way, the meat after subsequent processing can be tender and crispy. This experience is something I have summed up in the kitchen for many years, and it is also a lesson I once received after stewing pig's feet into rubber bands because I didn't understand.

There is no trivial matter in cooking, attention to detail is very important, and a small blanching is also a university question. To add that when we blanch raw meat daily, we should put a little rice wine and green onion and ginger in moderation, and the dough stove can effectively remove the peculiar smell in the meat.

In addition, the above is only for beef and mutton, pork, chickens and ducks and other poultry blanching instructions, excluding seafood blanching treatment. If you want to have a good taste of seafood, the treatment after blanching is a little different from this poultry meat, so I won't talk about it today.

Finally, I wish my friends a Happy New Year and a prosperous Year of the Ox!

Pork blanching should be flexibly held according to the situation:

First, if the meat is frozen, it is better to blanch it with cold water (of course, warm water is also fine). Because blanching with cold water, the pork is slowly heated, and the pork is thawed thoroughly. When the hot water is thawed, the water is often boiled, and the ice inside has not yet melted (friends who often cook know).

There is also cold water blanching to eliminate the smell of blood!

Second, there is not much difference between blanching fresh meat with cold water or hot water. Just pay attention to the following:

1. If you pay attention to the shape of the meat, it is better to use cold water. Because the cold water forming effect is good, the meat is good to sell. Such as braised pork.

2.Pay attention to the taste and save time with hot water blanching should be better. Blanching with hot water is less nutrient loss machine than cold blanching, because the hot water blanching time is shorter, so that the umami of the meat is preserved to the maximum extent. It is better to make soup.

3. Eat healthier with cold water. Modern people are not short of nutrition. Fear of high fat and high acid. Cold water takes longer to boil than hot water, which can more effectively remove the fat, blood deficit and toxins in the dissolved meat. In this way, the meat is not greasy to eat, and it is more comfortable to eat.

When cooking pork, should you use cold or hot water?

The main purpose of blanching meat is to remove the blood contained in the meat, so it is necessary to put an appropriate amount of cooking wine in a pot under cold water, clean the foam after boiling, and after blanching the water completely (3-5 minutes after boiling), remove the water and then cook, such as braised pork.

Cool water, wait for the water to boil, skim the foam. Generally, meat is cold and bloody.

When blanching, both cold and hot water are OK, depending on the specific choice.

1. Blanching in a pot of boiling water is to heat the water in the pot until it boils, and then put the raw materials into the pot. After getting out of the pot, turn it in time, and the time should be short. Be particular about color, crispness, and tenderness, and don't overdo it.

This method is mostly used for plant-based raw materials such as celery, spinach, lettuce, etc. Pay special attention to the heat when blanching, the color will become lighter after a little longer, and it will not be brittle and tender.

Therefore, after putting it in the pot, the water can be removed and cooled when it is slightly boiled.

2. Blanching in a pot of cold water is to put the raw materials and cold water into the pot at the same time. The water is submerged and then boiled in order to mature the raw material for further processing. Potatoes and carrots are not easy to ripen due to their large size, so they need to be boiled for a longer time.

Some animal-based raw materials such as; White meat, beef laver, tripe collar, etc., are also heated and matured in a pot under cold water before further processing. Some are used as animal-based ingredients for soups; It is also necessary to use a pot under cold water to gradually overflow the nutrients during the heating process and make the soup delicious, such as using a hot water pot, which will cause protein coagulation.

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Blanch pork with cold or boiling water.

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Raw pork is the most common kind of meat food in our daily life, the nutritional content of raw pork is very high, there are many vegetable oils and proteins in it, most people are very worried about their own human body after eating raw pork, in fact, if we eat pork in the case of choosing to eat some lean pork position, the vegetable oil component is very small, so blanching raw pork with cold water or boiling water?

Raw pork is basically eaten every day in daily life, I firmly believe that many pot friends love to eat pork, the way to eat raw pork is also various, can be fried with various vegetables, can also be made into braised pork ribs, this kind of boneless hind leg meat is all without water can be used for frying immediately. However, some pigs have bones on the meat, such as pork ribs, and the pig's feet need water before cooking, which can remove the blood and residue in the meat, and can also remove the fishy smell in the meat and improve the taste. A lot of people can't do it right, no wonder the meat is very woody.

Many people think that the water is very simple, so it is inconvenient to put it in a pot and boil it? In fact, I still pay a lot of attention to the step of soaking water, and the meat blanched with boiling water and cold water will taste completely different after being made.

If you use boiling water, the high temperature of the water will make the surface of the meat quickly cook, and the surface layer of the meat will be closed immediately, resulting in the fact that the residue and blood in the meat can not be completely fried in the case of boiling water, and the use of boiling water will make all the nutrients in the meat flow out, and the meat will be very woody to eat.

Blanching with cold water, the water will gradually warm, with the temperature slowly rising, all kinds of residues in the meat, there are also blood will be gradually blanched out, and then produce a layer of white foam on the river surface, this layer of white foam is the dirty things and blood in the meat, with cold water can completely make the meat more and more clean, and more nutritious, the taste is much better than the meat blanched out with boiling water.

Therefore, it is best to use cold water when raw pork is water, and the nutrients of the meat will flow out with boiling water, and the surface of the meat may be cooked through, but the inside is still raw, and the meat can not be completely cleaned, and the taste of the dish is not very good, not only the nutrients of the meat are not easy to flow out if it is blanched with cold water, and because it is gradually warmed with cold water, it will promote the meat to be more evenly heated, and the residue in the meat will be completely blanched, so that the meat not only tastes good, And it's more nutritious.

Mix the meat and ginger slices and shallots in a pot under cold water, and after boiling over high heat, skim off the foam on top. You can also use hot water to rinse off the impurities on the meat, and then wait for the meat to cool naturally.

Blanching is the process of heating the preliminarily processed ingredients in a pot of boiling water until they are half-cooked or fully cooked, and then taking them out for further cooking or seasoning.

Blanching meat in cold water is because cold water can make the blood, dirt and smell inside the meat slowly penetrate into the water with the increase in temperature, if the water is boiled and then put the meat will cause the protein and fat on the surface of the meat to coagulate immediately, and some blood water will not come out. And cook the meat for a while, which will make the meat more flavorful when stir-frying. If you start blanching hot water, the meat will probably not be cooked thoroughly, and the fried meat will taste more chai.

1.For example, pork, pig's feet, beef brisket, etc., which are used to cook soup or braised should be blanched in a pot under cold water, so that the meat is not easy to firewood; 2.Because blanching with cold water and then boiling, the soup will be more delicious, if blanched with hot water, it will cause the protein in the meat ingredients to coagulate, and the meat will be firewood; 3.

Blanching in hot water will make the outer layer of meat cook quickly, while the inside is still raw, which will affect the taste, while blanching in cold water will heat evenly.

When blanching the meat, use a pot under cold water, and the meat can be fished out after the water boils.

Blanch the meat in a pot under cold water. Wait until the water is boiling to remove the foam and then you can start the pot.

Hot water must still be used to blanch meat, cold water has no effect.

Whether to use cold water or hot water to blanch meat depends on what kind of meat is blanched, and different ways of blanching meat are also different.

Frozen meat needs to be thawed first, soaked in water for a few hours to remove excess blood, and then blanched in cold water to remove the smell.

Fishy meats such as pig's trotters, pork belly, and lamb shanks need to be blanched in cold water, otherwise the blood will remain in them and will not come out. Chicken, on the other hand, is blanched in hot water, otherwise it will get old.

Blanch the meat with hot water. Meat, drink soup with cold water, eat meat with hot water. Whether the meat needs to be blanched in boiling water before putting it in the pot depends on the quality and type of meat, as well as the goal of cooking.

Generally speaking, fresh chicken does not need to be blanched, nor does high-quality fresh beef and mutton. However, most pork, or beef and mutton that are not very satisfactory in quality, it is best to blanch them first, otherwise they may not taste good when put into the pot directly. If you only want to eat meat, you can put it in the pot with hot water or blanch it for a long time, but if you want to drink soup at the same time, you must pot it under cold water, and the blanching time should be short, and you can remove the blood.