Boiled Meat
Ingredients
Directions
Plunge the whole piece of meat into boiling salted water to cover it.
Boil for 5 to 10 minutes to harden the surface.
Reduce heat to just below boiling and cover tightly. Remove any scum that rises to the surface.
Cook for 12 to 15 minutes per pound of meat.
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
What each ingredient does
- Meat
- Is the main component, cooked gently in water until tender throughout.
- Salt
- Seasons the meat and the cooking water as it cooks.
The step that matters
Reduce heat to just below boiling. Keeping the water just below a boil avoids violent bubbling that toughens the meat's proteins and churns up scum. A gentle simmer cooks the meat evenly and keeps it tender.
“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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