Bules for Boiling Meat
Ingredients
Directions
Put fresh meat into boiling water.
Cook gently without adding salt until nearly done.
Keep the water constantly boiling; add boiling water if needed.
Remove scum as it begins to boil.
Boil for about 20 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
- Fresh meat
- Is the main protein, which firms and cooks through as the heat penetrates it.
- Boiling water
- Carries heat evenly around the meat so it cooks through without direct contact with a hot surface.
The step that matters
Keep the water constantly boiling. Adding cold water lowers the temperature and slows cooking, so the meat can take longer to cook through. Adding boiling water instead keeps the heat steady and the cooking time predictable.
“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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