Restaurant Chef Reveals Foolproof Method for Boiling Meat for Perfectly Tender, Juicy and Delicious Results

Boiling meat is not just about putting a piece of meat in water and boiling it until it’s cooked. The boiled meat must be well cooked, but still look attractive without being dull in color. The meat should be juicy, not dry, and tender without falling apart. This is how experienced chefs often ensure that the boiled meat is delicious:

Prepare the meat

To have delicious boiled meat, of course, you must ensure that you buy good quality meat. The meat must be pink, have good elasticity, and the pig should not be sick.

After buying the meat, you should soak it in water to remove all the blood so that the boiled meat does not become dark.

Boil with boiling water, not cold water

When boiling meat, if you want the meat to be juicy and delicious, you must boil it with boiling water. Bring the water to a boil and then put the meat in. When the meat encounters sudden hot water, it contracts, which helps to retain the sweet juice inside. The amount of water should be enough to completely submerge the meat to avoid having too little water, which can cause the meat to become dull.

To bring the boiling water back, reduce the heat, avoiding boiling the pot vigorously, as the meat will become dry due to the high heat causing the protein to break down, resulting in the meat becoming tough and less sweet. Low heat and simmering water help the meat cook slowly without affecting its texture, so when it’s cooked, the inside of the meat is tender, sweet, and not dry.

When the meat is almost done, add seasoning to enhance its flavor, then remove the meat.

Note the secret to flavorful meat: Start boiling it when the water is boiling, then simmer over low heat.

During the boiling process, avoid repeatedly piercing the meat with a fork, as it will make the meat dry. You should check the cooking time and then remove the meat. Typically, pork only takes about 15-30 minutes to cook in water, depending on the size of the pieces.

When removing the meat, remember this

Prepare a bowl of boiling water to let it cool, add ice and lime juice. As soon as you remove the meat, immediately place it in this bowl of water. The ice water helps the meat contract quickly and become crispy, while the meat remains tender and the skin does not become soggy, and the lime juice helps the meat stay white without becoming dull. Or you can also add a little white vinegar when boiling the meat.

After boiling, let the meat soak in the ice water to cool down, then remove it and slice it. Use a sharp knife to make clean cuts, avoiding using a dull knife that will make the meat less delicious.

Boiling meat is not difficult, but many people tend to boil it immediately from cold water, resulting in the sweet juices seeping into the water and the meat not being delicious because the outer layer becomes tougher. Moreover, many people use high heat, causing the boiling water to boil vigorously, which has a great impact on the protein in the meat, causing it to lose its tenderness and the skin becoming soggy.

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