Blanching meat with cold water in the pot.

Blanching meat in cold water to remove blood foam:

1. When stewing ribs, chicken, etc., it is often necessary to remove the blood. The correct way to do this is to place the meat in a pot, pour in enough cold water (not over the meat), boil over high heat, skim off the froth on the surface of the water with a spoon, and then strain the meat out of the boiling water for the next step in the cooking process. Using cold water allows the blood, dirt and odor inside the meat to slowly permeate the water as the temperature rises. If the water is boiled and then the meat is released it will cause the protein and fat on the surface of the meat to immediately coagulate, and some of the blood will not come out.

2, seafood can also be blanched to remove sediment, saving cooking time, to ensure that the meat is tender, but can not use cold water, should be in the water boiled seafood in the pot, blanching 15 seconds after the fish out of the drain, and then the next step in the frying.

Expanded information

1, eat bacon, salami should be boiled once with water first. Because bacon and other smoked products will have a certain amount of nitrite, even if only a small amount of intake each time, over time, will still increase the risk of stomach cancer and so on.

2, if the bacon is first put into the water and fully boiled, nitrites will be dissolved in the water, we eat it is also safer. In addition, be sure to use cold water to cook in the pot, so that the water can slowly penetrate into the meat tissue, so that the originally dried bacon bologna become more moist, nitrites are also easy to fully seep out.

Reference:

People's Daily Online - Common Sense: Boiling bacon in cool water can remove nitrites

Reference:

People's Daily Online - Cold water boiled meat to remove blood froth Cold water boiled fish soup fresh flavor