Boiling Meat
Ingredients
Directions
Heat water in a pot until it is hot but not boiling.
Carefully add the meat to the hot water.
Maintain a gentle simmer; do not allow the water to boil rapidly.
Cook until the meat is tender, adjusting the heat as necessary.
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.
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The step that matters
Maintaining a gentle simmer. Boiling water rapidly agitates and toughens meat fibres, making it tough and dry. A gentle simmer lets connective tissue break down slowly, so the meat cooks evenly and stays tender.
“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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