Boiling Meat
Ingredients
Directions
Prepare
Wipe fresh meat with a damp cloth.
Wash salt meat to draw out some salt.
Cook
Place fresh meat in boiling water for 1-2 minutes, then reduce heat to simmer until cooked.
Cook fresh meat for 20 minutes per pound plus 20 minutes extra; cook salt meat for 25 minutes per pound plus 25 minutes extra.
Remove scum while cooking.
Optionally, add 1 teaspoon of salt to the boiling water for fresh meat.
Serve
Once cooked, place meat on a hot dish and pour some cooking liquid around it.
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
- Forms the main body of the dish, becoming tender as it cooks slowly in liquid.
- Salt meat
- Salt cure seasons the meat, and washing it first draws out some of that salt.
- Water
- Cooking liquid that carries heat evenly around the meat and becomes the serving broth.
The step that matters
Simmer after the brief boil. A short boil sets the surface proteins, then a gentle simmer cooks the meat through. A hard, continuous boil toughens the meat and breaks it apart.
“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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