Does boiling meat help clean it better? Many experienced homemakers still give the wrong answer.

Nowadays, the practice of raising pigs with industrial feed makes many people concerned when processing meat. Therefore, many people boil the meat in boiling water before cooking it. However, this practice does not help clean the meat. When the meat is put into boiling water, the sudden increase in temperature causes the meat fibers to contract, so everything is kept inside. Therefore, the act of boiling the meat in the first water and then discarding the water does not have the effect of cleaning as many people think.

To clean the meat, it is best to soak it in a diluted saltwater solution to extract the blood and remove some impurities. You can also add a little white wine and ginger to the soaking water. However, if you want to boil the meat in water, you should start with cold water, but this method will make the meat lose its sweetness and not remove much impurities. Therefore, it is best to buy the meat and soak it in a diluted saltwater solution or ginger wine for about 30 minutes before cooking.

In addition, many housewives have habits that make the meat less delicious:

Poking the meat multiple times makes it lose its sweetness

Because they do not know the degree of doneness of the meat, many people poke it with a fork to see if any pink liquid comes out. This unintentionally reduces the flavor and sweetness of the meat due to the loss of juices. Therefore, when boiling the meat, you should simmer it for about 10 minutes on low heat, avoiding bringing it to a rolling boil, which will make the meat dry. Avoid poking the meat multiple times, as it will make the meat less delicious and dry. Simmer the meat in the pot for about 10-20 minutes, depending on the size. If your family usually eats with a consistent number of people, you can check once and remember for the next time. When the pot of water is boiling, remember to reduce the heat to let the meat cook slowly, without drying out and preserving its sweetness and tenderness.

When frying or grilling meat, do not flip it too many times. Let the surface sear before flipping to enhance the flavor.

Undercooked meat

Undercooked meat poses the risk of parasite infection, so you need to cook the meat thoroughly to avoid this risk. Parasites in meat are very dangerous and can form cysts in the liver.

Adding cold water when boiling meat

Many people add cold water to the pot when boiling meat because they find that there is not enough water. When the meat is boiling at a high temperature, adding cold water will cause the proteins and fats in the meat and bones to immediately precipitate, causing the meat to contract and become tough. Therefore, when cutting the meat, you will find that the meat is dry and less delicious.

Seasoning with salt from the beginning

Many people believe that adding salt early will allow the meat to absorb the seasoning. However, salt causes the proteins in the meat to become firm. Therefore, this method makes the meat bland and less tender.

Cutting raw and cooked meat on the same cutting board

Using the same cutting board to cut raw and cooked meat inadvertently transfers bacteria from the raw meat to the cooked meat, which can cause various diseases. Therefore, you should use separate cutting boards for raw and cooked meat. The cutting board should be washed and dried thoroughly.

Meat should not be stored in the refrigerator for too long. Many people rely on the freezer to preserve meat for a long time, but in reality, it changes the texture and taste of the meat. The meat should not be thawed and refrozen as it increases the risk of bacterial contamination. It is best to divide the meat into smaller portions for each meal and freeze them separately, only taking out one portion at a time.

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