Do you have to add boiling water when stewing meat? Does adding water in the middle of the process a

Of course, if you add cold water, you may have some foam and it may look greasy. Eventually, it will affect the taste of the meat.

Meat is a must-eat in our lives, whether it is goose meat, raw pork, beef and mutton or beef, we always have to eat it every few days, and I believe that many people like to eat meatMake all kinds of snacks with meat, all of which are particularly nutritious and delicious, the most often made is stewed meat, which is easy to make, delicious, delicious and comfortable, I often stew meat at home, many people are worried about adding cold water or hot water when stewing meat, stew meat should have more than 2 purposes: soup and rotten meat; Delicious and fishy. Stewing a pot of fragrant bone broth cannot guarantee the most delicious soup and the most fragrant and soft meat at the same time, only one of the most prominent is good.

Therefore, it is necessary to adopt different methods according to different needs: to pursue the perfect bone broth delicious, put cold water into the pot when stewing meat, skim off the white foam when the water is boiled, add ginger and garlic, and turn to low heat for two hours. Before turning off the heat, adjust the salt to taste, put it out of the pot and put it in the pot, and then give the pepper crushed and green onion to the fragrance.

The main reason for this is that when the temperature of the water gradually rises, the blood and blood in the raw food are squeezed out by the slowly constricted chemical fibers of the meat, and when the water is boiled, it condenses into foam and floats up.

Then this tiny safety channel of the meat connective tissue is fixed and will not change, and it will always be connected, and in the continuous low heat, the protein in the meat will continue to be broken down into the delicious soup, so the soup is very fresh, and the meat is a little firewood, because a lot of nutrients are added to the soup. Of course, the stew is hot water in the pot, which makes the taste fresher. Due to the delicious taste of meat, it is mainly because the meat is rich in umami chemicals such as phosphoric acid, creatinine, etc.

Stewing meat in hot water can make the protein on the surface of the meat coagulate quickly, and the delicious chemicals in the meat will not easily penetrate into the soup, so the stewed meat is especially delicious.

There is a saying in the chef world: hot meat, cold soup. It is said that the stew uses hot water, which can lock the aroma and nutrition in the meat, the meat is delicious, and the soup is boiled with cold water, so that the big fish and meat can release their fresh fragrance and nutrition, and the soup is delicious.

Therefore, stew meat must be made with hot water! If you want to drink soup and stew meat, you must add cold water and slowly cook it for a whileIn this way, the meat can be better boiled and stewed, so that the stewed meat tastes soft and rotten, the sauce is delicious, nutritious and colorful, and not greasy.

If it is said that water is added in the process of freezing meat, it can actually be added with boiling water; Adding water halfway will affect the taste of the meat, for example, when it is frozen beef and potatoes, it is best not to add water halfway, which will affect the taste of the beef.

Braised pork needs to be boiled when cooking, because if cold water is added, the meat will become hard and will affect its flavor. Therefore, at the beginning, boiling water must be added enough

When blanching the meat for the first time, you need to add cooking wine; When stewing, you should also add cooking wine, so as to remove some of the fishy smell in the meat and make the meat you make more delicious.

Yes, it needs to be added. There is no need to add it when it is simmering. The reason why cooking wine is added is to remove the fishy smell of meat. Otherwise, it's too bitter.

I think you need to add cooking wine when blanching meat, if you don't add cooking wine, the smell of cooked meat is very strong; At the end of the movement, you also need to add cooking wine, because this step can better remove the fishy smell in the meat.

Put the meat in cold water and cook it slowly, the meat is completely cooked, the protein in the meat is completely denatured, and it tastes loose and flavorful.

The meat that is quickly soaked in boiling water is not completely cooked, and part of the protein in the meat remains unchanged, and it tastes tender and juicy and has a good taste.

Therefore, the cooking methods of the two are different, and the taste of the meat made in the end is very different, so you can choose these two cooking methods according to the different types and parts of the meat, as well as personal preferences.

In fact, cold boiled meat can lock the nutrients in the meat, so that the nutrients of the meat are not decomposed, and the nutrients in the meat are retained to a greater extent, and the soup of cold boiled meat is more delicious. Boiling meat in hot water can quickly tighten the meat, so that the meat has a very good toughness, chewy taste, and has a very unique taste on the taste. The difference between boiled meat in cold water and boiled meat in hot water is that boiled meat in cold water retains more nutrients, while boiled meat in hot water makes the texture of the meat more elastic and retains the basic taste of the meat.

When cooking meat, the meat should be cooked according to the actual situation, whether it is cold water or hot water, the most important thing is that it tastes good.

The soup of the meat cooked in a pot under cold water is fresh, and the meat cooked in a pot under hot water is smooth and tender. If the meat is boiled for soup, the pot is cooked under cold water, and the nutrients gradually overflow during the heating process, making the soup delicious. If you mainly eat meat, put it in the pot with hot water, the meat cooked in hot water is soft and tender, and the pot under cold water will cause the meat to shrink and harden when it is cold.

The reason why the temperature of the water in which the meat is cooked is different is because the simple cooking involves the problem of protein denaturation in the meat. Animal meat is rich in protein, and it is very common for protein to be denatured by heat, the denatured protein has reduced water-holding capacity, the water is removed from the food, and the volume of the food is reduced, and the weight is reduced. When cooking, if the meat is cooked in hot water, the protein on the surface of the meat will quickly coagulate, which can protect the various nutrients of the meat, and the fresh matter and water will not flow out, so that the cooked meat will taste tender but the soup taste is poor.

If the meat is cooked in cold water, the temperature gradually increases, the protein on the surface of the meat solidifies slowly, and some of the protein in the meat slowly dissolves in the soup, which increases the umami of the soup, but the umami of the meat itself will decrease.

What is the difference between putting meat in cold water and boiling water when cooking meat? The difference between the two of them is very big, for example, when blanching, we slowly cook under cold water. The blood in the meat will boil out.

In this way, the fried meat will not have a fishy smell. If you use boiling water in a pot, the water can't be boiled, so you can't do it. When the meat on the surface is cooked, the blood and water inside cannot be copied.

So the difference between them is very big.

Boiling meat in cold water can better boil out the blood water in the meat, and the meat is more fragrant when the meat is cooked. Boiling water to cook meat, the skin of the meat will be locked as soon as the pot is cooked, so that the blood is not easy to come out, and the meat is easy to overcook on the outside and still sandwich on the inside.

There is a difference between whether to cook meat in a pot under cold water or in a pot under boiling water.

1. Cook meat in hot water. Cooking meat with hot water can make the protein on the surface of the meat pieces quickly coagulate, and the nutrients in the meat are not easy to penetrate into the soup, and the stewed meat is particularly delicious, soft and tender. The pot under cold water will cause the meat to shrink and harden when cold, and the meat will be old and hard when cooked.

In addition, if you need to add water in the middle of the stew, you need to heat the water, and adding cold water will make the meat hard.

2. If you cook soup, put it in a pot under cold water and simmer it over medium heat, so that the nutrients can gradually overflow during the heating process of the meat and make the soup more delicious and delicious.

In fact, being able to boil meat can lock in the nutrients in the meat. The nutrients of the previous week are not broken down, and the nutrients are retained to a greater extent. In addition, if you can sleep with the meat, the soup will be more delicious, and boiling the meat in hot water will shrink the meat quickly.

The food is very tough, chewy and has a very unique taste on the palate. The two differences are that cold boiled meat retains more nutrients. Boiling meat in hot water can make the taste more elastic, and the basic texture of my beef brisket meat should be cooked according to the actual situation when cooking meat.

Whether it's cold or hot, it's the taste that counts.

Stew. When stewing meat, if you want to make the soup delicious, you should put the meat in cold water and simmer it over medium heat. If you want the meat to be delicious, you should let the meat simmer after the water has been boiled.

Fish stew in soup.

Fish soup stewed in cold water tastes better. Put the fish in a boiling pot first, then pour cold water, and skim off the oil foam after boiling, the fish protein will slowly solidify, and the nutrients can be fully released into the fish soup.

If you want to drink thick soup, simmer it over high heat, and drink clear soup over low heat.

Boil bone soup.

Put the bones first, then pour in cold water, add enough water at one time, slowly boil and add some vinegar to dissolve the calcium in the bones into the soup, and simmer for 3 hours on medium heat.

Do not add cold water halfway through cooking, you can heat the water to prevent the sudden drop in temperature of the soup from causing the protein and fat to coagulate rapidly, which will affect the taste and nutrition of the bone broth.

Boil the lard.

Now pour half a bowl of water into the pot, then add the cut lard, turn to low heat and boil slowly until the water is boiled dry and the oil begins to come out.

After 1 hour, the diced meat is slightly yellow, and the oil is getting more and more, so you can filter out the oil residue and put out the lard. The oil boiled out after adding water has a clear color and no impurities.

Stir-fry greens.

When stir-frying green vegetables, it is not suitable to add cold water, which will make the green vegetables old, and adding boiling water to stir-fry, the green vegetables will be fresh and tender.

Stir-fry lotus root slices.

When stir-frying lotus root slices, add cold water while stir-frying to prevent the lotus root slices from turning black.

, I only know that when making back to the pot meat, it should be put in cold water, so that it is basically uniform from the outside to the inside, if you use boiling water, the appearance may be cooked, but the inside is still raw, of course, the cooking time is particularly long, and the meat may look a little old in the future, so if you want the meat to be more tender, it is best to choose cold water to put the meat.

There is still a big difference between putting meat in cold water and putting meat in boiling water when boiling meat, for example, when blanching, if it is blanched in a pot under cold water, it can boil the blood water inside and outside the meat well, then if it is boiling water and put the meat, only the blood water outside the meat can be boiled, but the blood water inside can not be boiled. So there is a big difference between putting cold water in and putting in boiling water.

The difference is that some meat is highly nutritious and delicious when boiled in cold water, while some meat is boiled in hot water and is highly nutritious and delicious. Here's a look:

1. Cook pork in cold water, don't boil it over a strong fire, and don't add water halfway;

2. When stewing beef, hot water should be used, not cold water, because hot water can quickly coagulate the protein on the surface of beef, prevent the loss of amino acids in the meat, and maintain the delicious taste of the meat;

3. Generally speaking, when roasting whole chicken, whole duck, and pork ribs (pork), do not use hot water to blanch, and braised pork, small ribs, and braised beef and mutton should be blanched with hot water before blanching.

Precautions: At a temperature of 200 300 °C, amino acids, creatine liver, sugars and harmless compounds in meat will undergo a chemical reaction to form an aromatic amine group, which contains 12 compounds, 9 of which have carcinogenic effects. Therefore, it is better not to eat overcooked meat, just cook the meat thoroughly when cooking, and do not cook it for too long.

The main difference is that some meat is highly nutritious and delicious when boiled in cold water, while some meat is highly nutritious and delicious when boiled in hot water.

Here's an introduction: 1. Cook pork in cold water, don't boil it over a strong fire, and don't add water halfway; 2. When stewing beef, hot water should be used, not cold water, because hot water can quickly coagulate the protein on the surface of beef, prevent the loss of amino acids in the meat, and maintain the delicious taste of the meat; 3. Generally speaking, when roasting whole chicken, whole duck, and pork ribs (pork), do not use hot water to blanch, and braised pork, small ribs, and braised beef and mutton should be blanched with hot water before blanching.

The meat quality of cold water pork is relatively firm, while the meat quality of boiled meat is looser, but the meat of boiled meat is more tender, just like that, it is best to have cold water boiling, especially in the cold water of the pot meat, how to let the blood foam impurities in the meat be given?

Boil the meat in cold water, the meat is cooked more thoroughly, more flavorful, and not firewood. If the water is boiled and then the meat is put in, it will be cooked unevenly and it will be very firewood.

Whether it is with belt bones or clean meat, when cooking, the meat is washed and put into the pot at the same time with cold water, we must correctly grasp the amount of soup, the water should be added at one time, and it is generally advisable to use the water to submerge the raw materials, and avoid adding cold water halfway, otherwise it will affect the quality of the soup.

Because meat and bones contain a large amount of nutrients, such as proteins, fats, vitamins and minerals, and umami substances, the appearance of meat is often protein and fat, and other nutrients are present in meat and bones. If the water temperature is slowly raised, the fat is gradually dissolved, and the protein gradually becomes hot, and the degree of thermal denaturation is consistent for the inside and outside of the meat, so that the nutrients in the meat and bones can be dissolved in the water due to protein contraction at the same time, so that the broth dissolves more nutrients. If the water is not enough at the beginning, when the pot is boiled and cold water is added again, the temperature in the pot will drop suddenly, then the protein and fat will quickly solidify and no longer dissolve, the cooked meat will not be soft, the delicious taste of the soup will be weakened, and the nutrients in the bone or meat will no longer be able to precipitate, so the quality of the meat and soup will be affected, so do not add cold water halfway through the cooking.

There is a saying in the world of chefs: hot meat, cold soup. It is said that the stew uses hot water, which can lock the fragrance and nutrition in the meat, the meat is delicious, and the soup is made with cold water, so that the chicken, duck and fish can release their umami and nutrition, and the soup is delicious. So, be sure to use hot water for stew!

But if the stew wants to be delicious, it must have cold water!

Especially when it comes to beef and lamb stew. Cold water is a must for making a delicious stew!

So when to use cold water? If you don't use it right, it's a problem!

The correct answer is: cold water for soaking meat!

Cut pieces of pork, pig's trotters, elbows, or whole beef tendons, lamb chops, should be thoroughly soaked in cold water.

For pieces of meat less than 5cm square, soak in cold water for 1 hour, and change the water 2-3 times in the middle.

The whole trotters and elbows should be soaked in cold water for 6-8 hours, and the water should be changed 4-5 times in between.

If the tendon is cut, soak it in cold water for 3-4 hours, and change the water 4-5 times in between.

The whole lamb chops should also be soaked in cold water for 4-5 hours, and the water should be changed 4-5 times in the middle.

The general rule is like this, how long to soak, depends on whether the water you have soaked is clear, if it is still blood red, then you have to repeat the process of changing the water and soaking several times.

Stew, be sure to use hot water!