Boiling Meat
Ingredients
Directions
Start the meat
Put salt meat into warm water.
Put fresh meat into boiling water.
Boil and simmer
Boil for 5 to 10 minutes to close the pores.
Reduce heat and simmer until done.
Skim the surface well.
Keep the lid on.
Cook for 20 minutes per pound, plus an additional 20 minutes.
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
- Salt meat
- Main protein; its salt cure seasons the meat and the cooking liquid.
- Fresh meat
- Main protein that becomes tender and moist during slow simmering.
The step that matters
Reduce heat and simmer until done. Vigorous boiling toughens meat proteins and makes the meat dry and stringy. A gentle simmer lets the connective tissue soften slowly, keeping the meat tender and juicy.
“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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