Should you cook meat in cold or hot water? Why? This question is very simple, on the two cases discussed, cooking at home to follow my method on the line.

1. stewed fresh meat blanching practice.

Chicken, pork fishy taste is relatively small, boiling water in the pot on the line, after boiling again skimmed off the froth, cooked to the appearance of all the discoloration of the fish out on the good. The purpose is to instantly make the surface of the meat through high temperature stereotypes, lock inside the nutrition and fresh flavor. It should be noted that after the chicken blanching can be over cool water, to achieve the effect of tender meat chicken skin teeth, such as we are familiar with the pepper chicken, white cut chicken and other practices. Pork after blanching absolutely do not use cold water to clean, resulting in tight meat taste and old and firewood, and will extend the cooking time.

Beef, lamb fishy taste is relatively large, be sure to cool water in the pot, again after boiling skimmed off the foam, cooked to the appearance of all the color, continue to stew for about five minutes to fish can be, the purpose of the meat through the slow rise in temperature as much as possible to release some of the blood and impurities to achieve the effect of deodorization. effect. The same need to pay attention to the beef and mutton out of the pot do not over cool water, reduce the taste at the same time will also extend the cooking time. For example, we are familiar with the stewed lamb, braised beef and other practices, change the pot for water are required to use hot water or boiling water, salty salt last.

2. Frozen meat blanching practices.

Many friends who often cook will find that some of the longer frozen meat fishy flavor becomes large, make the meal to the fresh taste is not obvious, for this case, in addition to chicken is relatively good, pork, beef and mutton directly using advance soaking and rinsing and blanching in a pot of cool water on the method of blanching, duck meat, goose meat, whether it is fresh or frozen meat, you need to be cooled in a pot of cold water, this is because of aquatic fowl fishy flavor is also a great cause. The reason for this is that the fishy flavor of aquatic birds is also very big. For example, we are familiar with the practice of beer duck, deodorization work throughout the cooking process.

In short, blanching meat is generally blanched with hot water, boil the water and then put the meat and wine to go down, the meat of the blood to beat up, so that you can go to the fishy flavor! It is best to blanch the cold water over again, which will make the meat more elastic, better taste! It can also lock the original flavor of the meat!