To Boil Meat
Ingredients
Directions
Prepare
Trim and wash the meat thoroughly.
Skewer or bind the meat into shape if necessary.
Boil and simmer
Place the meat in a pot and cover it with cold water.
Bring the water to a boil over moderate heat.
Skim off any scum that forms on the surface.
Simmer the meat gently until fully cooked.
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
- Large joints of meat
- Provides the main substance of the dish, becoming tender as its connective tissue slowly breaks down during gentle cooking.
- Cold water
- Acts as the cooking liquid, heating the meat evenly and gently when started cold.
The step that matters
Simmer the meat gently. Boiling vigorously toughens muscle proteins and can make the outside ragged, while a gentle simmer keeps the meat tender and the broth clear. Skimming scum first keeps the liquid clean.
“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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