After blanching meat, should the remaining foam be washed with cold water or hot water?

Usually whether it is braised pork or sauced beef.

Stewed pork ribs, or pork knuckle soup, etc., but when it comes to meat stewing, many times it 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. Many years ago, I wanted to make pork trotter soup, so I blanched the pig's trotters and washed them in cold water before putting them in a pressure cooker.

When I went to steam, it turned out to be very hard in the end, 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.

Oh; 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 every day, we should put a little rice wine and green onion and ginger in moderation, which can effectively remove the odor 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.

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

When blanching, you must use cold water, never hot or boiling water, otherwise the meat will be scalded as soon as the pot is cooked, and the impurities and blood in it will not come out at all. The blanching time should not be too long, and it can be removed in one or two minutes from the time the meat is put into the pot until the water is boiled. After blanching, the meat should be washed off with cold water to remove the foam on the surface, and drained for later use.

After blanching the meat, its practical cold water washing is the same as washing it with hot water. Residual foam can be washed off with both cold and hot water. Whether to use cold or hot water mainly depends on the habits of the individual.

After blanching the meat, rinse off the remaining foam with cold water several times. Because rinsing the meat in cold water will be firmer, chewier, and have a better taste, the food will be the best.

After the meat is dropped, it only needs to be rinsed with cold water, so that the meat is relatively tender, and the meat is basically medium-cooked after being scalded with boiling water, and then rinsed with hot water is not very flavorful.

1. If the meat is blanched and rinsed while it is hot, use hot water; 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.

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.

3. It is recommended to blanch 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 fish and shrimp, and also makes the fish more complete when stewed.

Summary. Hello, happy to answer for you. Blanch and rinse with hot water.

Because washing with cold water can easily lock in the protein, destroy the taste of the protein, and cause it to become hard, this will not happen when washing with hot water. It can be cleaned with cold water or hot water to remove the scum on the surface of the remaining meat. <>

After blanching meat, should the remaining foam be washed with cold water or hot water?

Hello, happy to answer for you. Blanch and rinse with hot water. Because washing with cold water is easy to lock the protein, destroying the taste of the protein of the horse, resulting in hardness, this will not happen when washing with hot water.

It can be cleaned with cold water or hot water, which can wash off the foam on the surface of the residual meat. <>

<> blanching can remove part of the meat raw materials and reduce the fishy, smelly and other peculiar smells of the raw materials. Blanching meat is usually done in a pot under cold water. If you use hot water to put it in the pot, it will cause the protein to coagulate, and the xuewu and peculiar smell will not be able to escape.

When stewing chicken and duck, add salt and beer to the water and rub the meat until it is fully soaked; Then soak the bridge type for 20 minutes and then rinse. Rice vinegar: Lamb in a pot under cold water, add rice vinegar, the ratio of water to vinegar is about 5:

1. Boil for a while and remove. Dried Min Bichai Orange Peel: When the lamb is stewed, add a few slices of dried orange peel, boil for 3 5 minutes, and remove the lamb.

Blanch pork – add cooking wine and ginger slices. Before stewing the pork ribs, pour salt and white vinegar into the pork ribs, and then pour in warm water to cover the ribs. Be sure to use warm water, which is conducive to draining the water from the ribs.

When blanching, it is necessary to skim off the foam, although it is necessary to rinse with water later, but it is not a superfluous move.

First of all, let's popularize the definition, operation process and blanching effect of "blanching".

Definition of blanching: Blanching is professionally called flying water or passing water, and there are many regions with different names, some areas are called "tight", and some areas are called "Shan", but no matter which name it is, it is a way to process raw materials at the beginning.

The operation process of blanching: Blanching is to process the raw materials into blocks, dices, wires, strips or directly put them into water at different temperatures without changing the knife, and use different heating times to remove them when they reach a certain degree of ripeness.

Blanching: Blanching will slowly boil out the residual blood foam impurities and fishy odor in the raw materials to remove the smell and odor.

After the raw materials are blanched at high temperature, they not only play a role in sterilization and disinfection, but also make the raw materials cleaner and more hygienic.

When the raw materials are blanched, the residual blood foam impurities precipitate, will float on the water surface or adsorb on the surface of the meat surface, if it is not skimmed out in time, and the meat will be cleaned with water, it will not be cleaned, this is because the raw materials are generally cleaned with cold water, and the raw materials held from the high temperature are washed with cold water, and the blood foam impurities will be more firmly adsorbed on the surface of the raw materials when they become cold, so that they can not be washed off. Skimming off the foam and then rinsing can make the blood foam impurities more thorough, so it is not superfluous to skim off the foam in time when blanching.

In life, not only meat blanching, seafood, and vegetables will use blanching, but due to the different textures of raw materials, heating time and heating temperature, blanching is divided into: cold water blanching, boiling water blanching and warm water blanching.

Cold water blanching: generally suitable for animal raw materials. These raw materials are first changed to a knife to soak away the blood and water treatment, and then put into a pot of cold water, through continuous heating, so that the blood foam impurities in the meat are slowly precipitated into the water, forming foam and skimming off, so as to achieve the effect of removing the smell and removing the difference.

Blanching in boiling water: generally suitable for raw materials of green vegetables. Green vegetables contain a lot of oxalic acid, and if not blanched, the finished product will become astringent.

After blanching, oxalic acid and a large number of residual pesticide components can be eliminated. Blanching vegetables with boiling water not only softens the crude fiber in the vegetables, but also improves the taste of the finished product and maintains the original color of the vegetables.

Blanching in warm water: generally suitable for seafood raw materials. Blanch the raw materials in warm water at 50 -90 degrees Celsius until cooked, skimming out the foam, and removing the fishy smell of the seafood.

Blanching in boiling water can not only ensure the taste of seafood, but also reduce the serious loss of nutrients, which is the best blanching method for seafood.

After the meat is blanched, it can be washed with cold water or hot water to clean off the foam on the surface of the remaining meat. When blanching meat, it is necessary to clean the meat and blanch it in a pot under cold water, which can not only cook out the impurities and blood foam in the meat, but also make the meat taste better. You can also add ingredients such as ginger to remove the smell of meat.

After the meat is blanched, it can be washed with cold water or hot water to clean off the foam on the surface of the remaining meat. When blanching meat, it is necessary to clean the meat and blanch it in a pot under cold water, which can not only cook out the impurities and blood foam in the meat, but also make the meat taste better. You can also add ingredients such as ginger to remove the smell of meat.