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Best Mode of Boiling Meat

A method for boiling meat to a safe internal temperature.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Best Mode of Boiling Meat

Ingredients

Directions

  1. Bring a pot of water to a boil.

  2. Add the meat to the boiling water and cook for a few minutes.

  3. Reduce the temperature by adding cold water until it reaches 165°F (74°C).

  4. Maintain this temperature for several hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The step that matters

Reduce the temperature by adding cold water until it reaches 165°F (74°C).. Cold water lowers the bath quickly, and the target is then held steadily. Water heated above that point cooks the outside of the meat faster than the centre, so add cold water in small amounts and check the temperature.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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