Should you use cold or hot water to blanch meat?

Hot water. Blanching, also known as flying water in the south, refers to the process of putting food raw materials into boiling water and quickly passing through the water to remove them.

It is generally used in meat as a step before stewing, which can shrink the protein on the surface of the meat, and when it is stewed, the nutrients in the meat can be retained in it without all being integrated into the water.

Generally, if you want to drink soup, don't blanch the meat, pot under cold water, as long as the water is boiled to properly skim off the foam, so that the nutrients in the meat will be integrated into the soup, but the cooked meat will not be delicious, it will be firewood, not fragrant.

Blanching, also called flying water in the south, refers to the process of putting food raw materials into boiling water and quickly passing through the water to take out, blanching this step if used for vegetables, can reduce the cooking time, maximize the retention of the nutritional value of fresh vegetables, can be used for cold dishes, used for meat is generally a step before stewing, can make the protein on the surface of the meat shrink, and then stew can keep the nutrients in the meat in it without all of it into the water, generally if you want to drink soup do not blanch the meat, cold water pot, As long as the water is boiled, the foam can be properly skimmed, so that the nutrients in the meat will be integrated into the soup, but the meat cooked in this way will not be delicious, it will be firewood, and it will not be fragrant.

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.

OK. Blanched meat can be washed with cold water to cool it down quickly and wash away the blanched blood foam; Rinsed meats such as pork ribs have a better taste.

Different meats have different blanching methods. It is recommended to blanch the fish and shrimp in boiling water for 1 2 minutes and then remove them, and then use salt and cooking wine.

This not only helps to remove the fishy smell, but also maintains the tender taste of the fish and shrimp, and also makes the fish more complete when stewed.

It is recommended to blanch meat with cold water, 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. If blanched in boiling water, it is easy to denature the protein on the surface of the meat.

Coagulation, when boiling the soup again, not only is it not easy to taste, but the taste will also be firewood.

Blanching can not only remove some of the toxins contained in the food itself, but also play a role in sterilization and anti-inflammatory. However, it is important to pay attention to the blanching time, try not to exceed one minute, otherwise it may lead to nutrient loss and may even affect the taste of the food.

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.

Blanch the meat in a pot under cold water.

Generally, meats such as pork and tripe are used to make soup or braised in a pot under cold water.

Generally, the main purpose of blanching meat is to remove the blood in it, and to clean it up with water, it can also remove the fishy smell on the meat. At the same time, when cooking, the color of the meat can be retained, and the cooking time can be greatly reduced.

If you use hot water, the protein in the meat will freeze instantly, and the soup will not taste good. And if you use hot water, the meat used will be cooked in no time. The inside is raw and the outside is cooked, which greatly affects the taste of the meat.

Blanching meat is best done with cold water.

Blanching in a pot of cold water: Blanching in a pot of cold water is to put the ingredients in the pot at the same time as the cold water. 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 shutters, tripe collars, 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.

Blanching in a pot of cold water should master the following keys:

1. Add too much water to the pot, so as to submerge the raw materials.

2. 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.

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. It is an indispensable process in cooking, especially cold dishes. It plays a key role in the color, aroma, taste, especially color of the dish.

Blanching has a wide range of applications, and most vegetables and meat ingredients with a fishy smell need to be blanched.

The general rule is to use boiled water for dishes and cold water for meat.

You mean) ask whether the meat is blanched in cold water or hot. Wash the meat with cold water. Don't call blanching: Bring the water to a boil first. Then put the washed meat inside. Just cook it. Get the dirty stuff out on top. Remove the meat and rake it.

Blanch the meat in cold water. The reason is that using cold water can make the blood, dirt and smell inside the meat slowly penetrate into the water with the increase of the degree of warm branches, and if the water is boiled and then put the meat, the protein and fat on the surface of the meat will immediately coagulate, and some blood and water cannot come out.

And cook the meat for a while, which will make the meat more flavorful when stir-frying. If the hot water starts to blanch, then most of the meat will not be cooked thoroughly, and in that case, the fried meat will taste more chai.

Seafood can also be blanched, to remove sediment, save cooking time, to ensure that the meat is tender, but can not use cold water, should be boiled after the seafood in the pot, blanched for 15 seconds and then drained, and then the next step of stir-frying.

Benefits of blanching food.

1. Make the color of vegetables brighter.

Leafy green vegetables such as spinach, chrysanthemum, and bok choy are blanched properly, and their color becomes green and bright, making them even more beautiful than before. But it should be reminded that if the blanching time is too long, the chlorophyll structure is destroyed, and the color of the vegetable will become darker. In addition, the water-soluble nutrients in it, such as vitamin C and B vitamins, will be lost to the pot, reducing the nutritional value of vegetables.

2. Remove oxalic acid.

Vegetables such as spinach, amaranth, purslane, fresh bamboo shoots, bitter gourd, and coconut white have a high content of oxalic acid, which not only brings bitterness and astringency, but also affects the absorption and utilization of nutrients such as calcium when intake is excessive. Blanching can remove part of the oxalic acid, and studies at home and abroad have found that oxalic acid can be reduced by 30% and 87% after blanching treatment.

3. Nitrite removal.

Compared with other vegetables, toon has a higher nitrite content and may form carcinogens in the body. Blanching the toon with hot water for about 1 minute can remove nitrite and nitrate above 2 3. Therefore, it is best to blanch the toon before cooking.

4. Reduce pesticide residues.

In hot water, the solubility of pesticides is enhanced, so the removal of pesticide residues is more effective than that of cold water. Studies have shown that blanching for 1 10 minutes has a good effect on removing pesticide residues, and the longer the time, the better the effect. For example, rinsing "Guangdong cabbage sum" with water for 5 10 minutes can remove about 30% of the residue of methamidophos, and blanching for 1 minute can remove more than 90%.