Cooking of Meat
Ingredients
Directions
Boil the meat
Place meat in sufficient boiling water to cover it completely.
Boil for at least 10 minutes to harden the albumen and prevent juices from escaping.
Reduce heat to simmering point (175°F) to avoid toughening the meat.
Make the broth
For broth, start with cold water and add bones cut into small pieces.
Gradually heat the water to dissolve soluble materials.
Do not skim off the albumen; it contains nutrients.
Stew
For stewing, cut meat into small pieces and start with cold water.
Gradually raise the temperature to simmering point and cook for 3-4 hours, keeping the vessel covered.
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
- Its proteins set when heated, firming the meat and giving it structure as it cooks.
- Bones
- Release soluble materials into the water as it heats, adding body and flavour to the broth.
The step that matters
Reduce heat to simmering point. Once the meat is boiled, a gentle simmer keeps the proteins from tightening further. A hard, rolling boil toughens the meat and pushes out juices.
“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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