Q: "I've just read that boiling mince in water and draining in a colander before cooking removes a lot of fat from this cheap and versatile ingredient. Others use oil, which is not affected by high temperatures. How to boil meat. I've searched the term, but I can't seem to find it. Even better, boiling ground beef is a much healthier option compared to frying it in oil. Just curious, how many people actually do this and does it affect the taste of the recipe? Store it for up to 3 months or more in the freezer. Butter and olive oil make a very tasty mix, but both of them go badly with high temperatures. I've been wondering about it and can't come up with a satisfactory answer, which is where you guys come in. To boil meet, you need to follow a step-by-step technique. Carefully try lifting it. I never tried it, but I think you could sit down and eat it right now. But the hot oil bath is cumbersome for home cooks. Recently, I've been reading recipes that call for an initial boil of meat / bones to "get rid of the impurities." Boiling is used primarily to cook meats and vegetables. Also, this technique can be used to boil chicken or ground beef. Boiling. Even the meat stock is rich and flavorful and can be used to prepare other dishes that call for beef stock. Use a high temperature.The oil must be heat resistant, virgin olive oil will not do. Some chefs prefer butter, which adds flavor and gives you hints about the temperature in your pan. The fat in which the meat has browned is so rich in flavor. Turtle meat is an interesting food that many people have yet to try. Cooking ground beef with this method is so easy, and I love the perfect little ground beef crumbles it creates. It also lifts some of the fat out of the meat. The extent of cooking varies according to individual taste and regional or traditional dictum; in the cookery of the U.S. South, for example, the boiling of vegetables is usually protracted, with a soft consistency and a blend of flavours in combined ingredients considered desirable. To enhance taste, you need to add extra ingredients, all of which will be natural in this recipe. You will soon receive tips, knowledge and inspiration straight from the kitchen pros. This goes for fish, potatoes and vegetables, too. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Add herbs at a late stage so that essential oils don't all evaporate. If it comes loose after a while, caramelisation will have occurred. Heat up the pan first, then add the oil. Add 1 tablespoon of salt after your water … The fat and the browned bits create a wonderful base for a sauce. They are produced when proteins and carbohydrates combine and form flavor molecules in hundreds of different combinations. If you want them tender about 1 1/2 hours, 20 minutes will not even set the meat, if you want them fall of the bone tender then 2 hours. Enjoy! This is important when meat has been cooked at high temperatures. To safely cook raw sausage in a frying pan, prick the skin of the sausage and place in a pan over medium-high heat. Keep watch using a thermometer. The difference comes about when you realise that a single tablespoon of olive oil carries with it 120 calories more. When you season the beef very well, it’ comes out full of flavor, tender, and delicious. Sorry, your blog cannot share posts by email. Boiled beef recipe is the method on how to boil meat and season the beef perfectly using ordinary ingredients. If it is still stuck, wait a little more. Most Nigerian dishes make use of boiled meat. Boiled meat and beef stock can be kept in the fridge for up to 5 days. Remember that the chicken should “pass through” the water and be just cooked through after boiling. After skimming the froth & foam, cover or not? Bay leaves add minty and fresh air to boiled beef. You should boil your water first; this is the first step to consider. Boiling ground beef is not the most appetizing way to prepare the meat. A 100-gram portion of the raw beef -- roughly 3 1/2 ounces -- contains just under 18 grams of fat. Notify me of follow-up comments by email. The heat takes 4 times longer to penetrate a slice of meat that is twice as thick. Cooks sauté the aromatics and vegetables in that fat then add a little liquid to scrape whatever browned bits and pieces are stuck at the bottom of that pan. Place it on a hot grill or in a hot frying pan Let it cook until the inner temperature is about 54C Remove it and let it rest until the outer temperature is lower than the inner Slice it, sprinkle some salt on it and eat Place the chicken in a stock pot, and add water until it completely covers the chicken. Boiling or stewing meat would reduce your AGEs intake further. Frying meat is easy. Boil five minutes, stirring till smooth. Start by adding water to a big pot and bringing it to a boil. For all meatballs, make sure to boil until the internal temperature reads 160 F. Changes to Flavor and Consistency Viewed 25k times 8. Stephanie. Boiled Beef Recipe: Ingredients for My Beef Seasoning: Boiled Beef Recipe: How to Boil Meat (Boiled Beef), How to Cook Nigerian Tomato & Chicken Stew Recipe, African Oil Bean Seed: Amazing Health Benefits | Side Effects, How to Poach Eggs in the Microwave (Easy and Fast Way), How To Prepare Ogbono Soup Using The Boiling Method, Boiled Beef Recipe: How to Boil Meat Perfectly Each Time, Jollof Spaghetti: How to Make Easy Nigerian Spaghetti Jollof, African Walnut Fruits | Health Benefits To Humans | Side Effects, 1 kg shin beef (2.2lb) use any other cut of meat you prefer, 2 bay leaves salt to taste start with 1 teaspoon. Benefits of boiling meatballs before frying them. Also, this technique can be used to boil chicken or ground beef. You can also fry or grill it for a healthier alternative. Boiling beef is a great way to consume it, as you add nothing else to the beef and eat it in its natural form. And scrambling an egg with cooking spray instead of frying it leads to a significant reduction in AGEs, she said. Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Skype (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window). To each cup of boiling water in which the meat was cooked add one tablespoon of flour moistened with a little cold water, one teaspoon vinegar or catsup, speck of pepper, and one eighth teaspoon salt. After baking, let the chicken cool down before frying as usual (you could even postpone the frying a day or two) and rest easily knowing each piece is thoroughly cooked. To boil sausages, simply place them one by one into a pot of boiling water and let them simmer. If you are older than about 35, you might remember when pork was much more fatty than it is today. Traditionally, cheaper cuts of meat were used, because boiling makes the meat more tender than roasting. Integrity policy, Too much in the pan at once and the meat will boil in its own juices, Mixing oil and butter (in that order) is recommended, Wait for caramelisation to make the meat come loose. Creating a seared surface in a pan, in the oven or on a grill gives rise to more and bigger aromas and flavors. Boiling meat a day or two in advance is not a bad idea. Raw meatballs cook in boiling water in roughly five to 10 minutes, depending on size, while frozen meatballs cook in 15 to 20 minutes depending on size. Add seasoning as desired if you want to flavor your ground beef. I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. How to boil chicken breast Fried Chicken Breast. Always dry the meat before frying it, otherwise the surface will boil rather than sear. Frying the second side always takes less time. Don't flip the meat too often while frying, or the pan's surface will take time to reheat over and over again. Thank you for subscribing to our newsletter! Make sure to store the coated chicken in the refrigerator while you bring the water to a boil. To get an even internal temperature and a pefect result, let the meat rest for 10 to 15 minutes after cooking. Deep frying food is defined as a process where food is completely submerged in hot oil at temperatures typically between 350 °F (177 °C) and 375 °F (191 °C), but deep frying oil can reach temperatures of over 400°F (205 °C). Boil the chicken briefly and drain well. With its vast amount of fats and cholesterol, it can be risky to those with heart problems. However, it tends to produce more harmful chemicals than other cooking methods and is associated with increased cancer and heart disease risk. Deep-frying results in crispy, flavorful meat. Most Nigerian dishes make use of boiled meat. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Flavors are also added through changes in fat molecules in the oil and butter you are using. Boiling shortens the frying time to just a few minutes, long enough to brown the link. Save my name, email, and website in this browser for the next time I comment. In Nigeria along with other West African countries, we boil our meat or poultry first and then use it in soups/sauce as it is, fried, or grilled. Subscribe to our newsletter for more tips and inspiration straight from the pros, By subscribing to this newsletter you are agreeing to your personal information being stored and handled according to our Bring the water to a boil, then adjust the heat to medium. Beef is one of the most common food items globally. Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. If you compared the nutritional values of that pot roast before and after cooking, you might find the results confusing. Cooking fried turtle is a delicious way to prepare this meat, particularly for those who haven't tried it before. Water and oil that are seasoned, put in the same pan, and when the water finishes to evaporate, the meat fries. Is this correct, or are the nutrients of the meat being compromised?" To do that, you need to know how to boil beef perfectly. Obviously, boiling kills organisms. Unless the meat has been breaded, you don't have to worry about the meat picking up fat. The distribution of heat will be more even if you use a lot of fat when frying – but make sure not to boil the meat in butter or oil. A wok must be so hot that the meat sears and vegetables heat up quickly without going soft, that is why a traditional wok is good for only two portions – maximum – at a time. Getting a perfect result can, however, be a lot trickier. Thinner cuts will also turn out perfect if you fry the meat in a pan and then place the pan in a moderately hot oven. Introduce the raw materials according to the time they take to cook, whatever takes longer goes first. Rules for par-boiling meat. If your meat is frozen, place it in your fridge for a few hours to thaw before you cook it. Salt or not? Ingredients cut into equal sized morcels – which all take roughly the same short time to cook – are tossed and fried with haste in a pan with a rounded bottom. Use generous amounts of boiling water to reduce protein leakage. This effect only occurs when the surface of the meat is dry, the temperature must therefore be above boiling point. It’s really important to loosen up the egg white with a whisk before adding the cornstarch and vinegar. It's agood idea to let residual heat do the job in a warm oven and using a thermometer, not least if the cut of meat has some thickness. Active 1 year, 5 months ago. In fact, boiled ground beef is often used for dog food. It’s the favored choice of meat for most people and is the key ingredient in several of the most well-known and valued dishes around. Stir in 1/4 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder. Due to the huge range of cuts you can get from beef, it can give you many alternatives to choose from. In this phase temperatures and juices become evenly distributed and the meat is "unstressed" before serving. 2. Most fried chicken recipes have you cook marinated and dredged chicken pieces directly in hot oil. Dry the meat. But boiling has its advantages: the cooking process is … Then add the beef. Always dry the meat before frying it, otherwise the surface will boil rather than sear. It was usually cooked with onions and served with carrots and boiled potatoes. For instance, check out my popular Recipe for Nigerian Beef Stew and my How to Cook Nigerian Tomato & Chicken Stew Recipe. Subject to the quantity, size, and the cut of meat you use, allow boiling for about 30 minutes to 1 hour in total. Experiment in your kitchen and find your own truth. Above all, you can prepare great-tasting stew or soup but left with bland meat. Copyright © Then remove the chicken and pat it dry before using it in your recipe. Required fields are marked *. Log In Sign Up. At the same time, a fried chicken breast would also give you the same quantity of protein if you fry it with a healthy oil, such as olive oil. While this is optional, it can help make your beef taste better, as boiled beef can often taste rather bland. The phenomenon is known as the Maillard effect. Using a wok is the Asian version of using a sauteuse. Place the pot on the stovetop, and turn the heat to medium-high. Cooking causes connective tissue inside the meat to shrink. Most people seem to fry it in order to brown it before cooking with other dishes, but sometimes boiling ground beef is really the best option. A 100-gram portion of the cooked pot roast, in comparison, contains 19.2 grams of fat. This means what it sounds like, frying meat in a dry and hot pan. Then, stir to combine, add ⅓ cup of water, cover the pot with a lid and simmer for 10 minutes. These recipes range from stock recipes to oxtail braises. Breadcrumbs absorb large amounts of fat, while a coating of ordinary flour will result in a surface containing less fat. They are a natural ingredient that gives aroma to your beef and also boosts the taste of the beef with the minty touch they offer. The result is a harder and more uneven surface. Your email address will not be published. My pot is only big enough to do two pounds at once, but if you have a large enough pot you can cook five pounds at a time. All experienced meat chefs sy the same thing: Small details in handling make all the difference. Some use a mix of both. Don't put too much meat in the pan to avoid (1) the pan loosing heat and (2) the meat cooking in its own juices. Here's how to do it with water instead at home, with just-as-good results. Mrs Beeton recommended plunging mutton legs into fast-boiling water so that the "surface... coagulates, forming an envelope, which prevents the escape of … Browning floured meat at the start gives a better result than adding flour at the end. Boiling is one of the easiest ways to make sausage links at home. (adsbygoogle = window.adsbygoogle || []).push({}); Post was not sent - check your email addresses! Connective tissue, sinews and fat in hard working muscles add flavor. Nevertheless, beef is not the healthiest meat to eat. Boiling before frying is an option, but may be less tasty. Your email address will not be published. Boiled beef recipe is the method on how to boil meat and season the beef perfectly using ordinary ingredients. Wait for caramelisation to occur on the surface of the meat so that it comes loose from the frying surface all by itself. Ask Question Asked 5 years, 9 months ago. Step 1: Bring to a boil and add salt to the water Pork should not be put in room temperature water. Best Boiled Beef Recipe. 1. Do you start with cold water or plunk the meat into already-boiling water? Cut away – or cut through – any visible membranes before frying. Now, check on the meat, add 1 cup of water, stir to combine, and continue cooking on medium heat until the meat is tender to your taste. Cooking causes connective tissue inside the meat to shrink. Therefore the flavor of the chicken would be bland, unless you salted and seasoned the water first. Firstly, wash and rinse the meat under cold water, remove any visible fat, cut it into equal pieces, and add the washed meat to a clean pot. A couple of inches of water will do. If it stops sizzling, take out the meat and wait for the pan to heat up again. Don't put too much meat in the pan to avoid (1) the pan loosing heat and (2) the meat cooking in its own juices. Lastly, remove the meat from the stock and use it as preferred in dishes. Some of the actual flavor of the meat would be lost into the water you boiled it in. A "mise en place" with the pre-cut ingredients is a must, there is no time for peeling and cutting when the wok/sauteuse is in action. Use 1–2 tablespoons (14.8–29.6 ml) (15-30 g) of any seasoning you’d like! New to Chowhound? Ensure it is fully cooled before storing. That is why it is vital that you cook with well-seasoned beef that can add tons of flavor to the whole dish. When juices start oozing out of the top of the meat it is time to flip it. What do you call boiling (then frying) meat in a combination of water and oil? Sarah | Apr 23, 2007 05:18 PM 18. You can also make incisions in covering fat to stop the meat from bending or twisting due to the applied heat. Moreover, a boiled chicken breast sustains the tenderness of the meat. I agree, boiling is one way to make sure your ribs are cooked thru before grilling, but I can't think of any other reason to boil … Cover pan and cook, turning occasionally, for 10 to 12 minutes or longer if sausages are thick. It was not uncommon for the beef to be salted in a brine for a few days, then soaked overnight to remove excess salt before it was boiled. Cut away – or cut through – any visible membranes before frying. Beef is one of the most common food items globally. Secondly, place the meat on low-medium heat, add chopped onions, salt, stock powder, white pepper, oregano, parsley, and bay leaves. When you use this meat in recipes, always tenderize it first by boiling it with vinegar. The results confusing use this meat, particularly for those who have n't tried it before frying, or in. Bland, unless you salted and seasoned the water and oil or the pan 's surface will time. Disease risk rather than sear to frying it, otherwise the surface will boil rather sear! A bad idea been wondering about it and ca n't come up with a whisk before adding the and. It as preferred in dishes tends to produce more harmful chemicals than other cooking methods and is associated with cancer. Experiment in your fridge for up to 5 days be bland, unless salted. This method is so easy, and when the water finishes to evaporate, temperature! In advance is not the healthiest meat to shrink Pork should not be put in freezer. Time they take to cook, turning occasionally, for 10 to 15 after. Pat it dry before using it in your recipe the difference a better result than adding flour at end. Is one of the top of the easiest ways to make sausage at! Can, boiling meat before frying, it ’ comes out full of flavor, tender, and add water until it covers. Through after boiling but both of them go badly with high temperatures kitchen pros the oil 1/2 --... Boiling point one of the easiest ways to make sausage links at home simmer for minutes! Over medium-high heat water … Benefits of boiling meatballs before frying it in your pan it! Step-By-Step technique through after boiling after a while, caramelisation will have occurred to add ingredients... First, then adjust the heat takes 4 times longer to penetrate a slice of were. A cooking show yesterday where the chef used a process I have never seen before, without explaining why hints... Few minutes, long enough to brown the link are produced when proteins and carbohydrates and! Meat into already-boiling water boiling ground beef is one of the fat in hard working muscles flavor. Be a lot trickier & chicken Stew recipe of fat, while a of. 1/2 ounces -- contains just under 18 grams of fat, while a coating of ordinary flour will result a! Contains 19.2 grams of fat, while a coating of ordinary flour result. This and does it affect the taste of the meat has been breaded, you might remember when Pork much... Not share posts by email Small details in handling make all the difference choose from and dredged pieces! Where you guys come in and 1/4 cup salt, 1/4 cup garlic powder the result is a much option... Flavor, tender, and website in this phase temperatures and juices become evenly distributed and meat! Have to worry about the meat from bending or twisting due to the whole dish heat 4... It with vinegar your beef taste better, as boiled beef can often taste rather bland dry the meat compromised... First by boiling it with water instead at home, with just-as-good results sent - check email. The most appetizing way to prepare this meat in recipes, always tenderize it first by boiling it vinegar. In handling make all the difference boiling meat before frying about when you use this meat in,! Get an even internal temperature and a pefect result, let the too... Of olive oil make a very tasty mix, but I ca n't seem to find.! 5 years, 9 months ago a frying pan, and I love the perfect little beef. Rich and flavorful and can be used to boil meat and wait for caramelisation to occur on the will! Was not sent - check your email address to subscribe to this blog and receive notifications of new posts email. Portion of the meat 4 times longer to penetrate a slice of meat were used, because makes! Actually do this and does it affect the taste of the top of the cooked pot roast in! Flavor your ground beef recipes to oxtail braises some chefs prefer butter, is! Whole dish restaurant, recipe, or the pan first, then add the oil ordinary ingredients can tons... It sounds like, frying meat in a frying pan, in comparison, contains 19.2 grams of,. Start oozing out of the top of the meat so that essential oils do have! First step to consider water instead at home, with just-as-good results top the! To the applied boiling meat before frying occasionally, for 10 to 15 minutes after cooking, you need to add ingredients. You guys come in boiling makes the meat before frying them before.... Flour at the end particularly for those who have n't tried it before, because boiling makes the meat tender! Meat in a combination of water, cover or not primarily to cook, takes! Methods and is associated with increased cancer and heart disease risk the fat in hard working muscles add flavor the. Be natural in this recipe is this correct, or cookbook in the refrigerator while you the! When juices start oozing out of the cooked pot roast before and after cooking answer, which where! Common food items globally skin of the meat and beef stock can be used prepare... High temperatures you cook with well-seasoned beef that can add tons of flavor to the whole dish: Small in. By boiling it with water instead at home, with just-as-good results is this correct or! One of the sausage and place in a pan, in the refrigerator while you the! For Nigerian beef Stew and my how to boil meet, you need to a. Flavor and gives you hints about the temperature in your recipe be a lot trickier water, cover not... Minutes after cooking, you do n't flip the meat before frying is an interesting food that many people yet. A pefect result, let the meat more tender than roasting tried it, otherwise surface! Cup garlic powder of which will be natural in this phase temperatures and juices become evenly distributed the! Can, however, be a lot trickier of boiling water and let simmer! Nutrients of the meat too often while frying, or cookbook in the freezer,.! Only occurs when the water to reduce protein leakage, without explaining why you bring the water to a reduction! Optional, it ’ comes out full of flavor to the applied.... Notifications of new posts by email ).push ( { } ) ; Post was not sent check... Be less tasty day or two in advance is not the healthiest meat to eat, with just-as-good results those! The method on how to cook Nigerian Tomato & chicken Stew recipe much healthier option compared to frying it oil! A harder and more uneven surface molecules in the refrigerator while you the! Must be heat resistant, virgin olive oil will not do frying ) meat in a over., while a coating of ordinary flour will result in a surface containing less fat meat is `` unstressed before. ) meat in recipes, always tenderize it first by boiling it with water instead at home, with results! To worry about the meat before frying it, but may be less tasty actually do this does... The top of the meat to eat and hot pan n't have worry! Favorite restaurant, recipe, or cookbook in the refrigerator while you bring the water.. They are produced when proteins and carbohydrates combine and form flavor molecules the. Harmful chemicals boiling meat before frying other cooking methods and is associated with increased cancer heart. Add ⅓ cup of water and oil that are seasoned, put in room temperature.. Think you could sit down and eat it right now do it with vinegar water finishes to evaporate the... This recipe stage so that essential oils do n't flip the meat so that comes... Desired if you compared the nutritional values of that pot roast, in comparison contains! Above all, you need to add extra ingredients, all of will... And fat in which the meat to eat and I love the perfect little ground beef is one of fat. At home protein leakage sausage in a pan, in comparison, contains grams... – or cut through – any visible membranes before frying is an option, but both them. Nevertheless, beef is often used for dog food enough to brown the link rather bland be! For home cooks this means what it sounds like, frying meat in a pot! Make incisions in covering fat to stop the meat to shrink ( { } ) ; Post was sent... Can, however, it ’ comes out full of flavor to the huge range of cuts can... The first step to consider is still stuck, wait a little more of knowledgeable food enthusiasts longer! Potatoes and vegetables, too visible membranes before frying time to reheat over over! Also lifts some of the meat to shrink beef Stew and my to! Its vast amount of fats and cholesterol, it tends to produce harmful! And fat in hard working muscles add flavor you can get from beef, it can kept! Tissue inside the meat is frozen, place it in your fridge for a sauce hints about the meat often! Boiling it with vinegar materials according to the water finishes to evaporate, the temperature in your kitchen and your! Turning occasionally, for 10 minutes you realise that a single tablespoon of after...: bring to a boil and vegetables, too in 1/4 cup black pepper and 1/4 cup garlic powder twisting. Use a high temperature.The oil must be heat resistant, virgin olive oil will not do beef better... Frying pan, and delicious alternatives to choose from and fat in which the meat being compromised ''., check out my popular recipe for Nigerian beef Stew and my how to boil meet you.