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Most housewives cook meat like this: pour cold water and put the pan on the gas.
Experienced housewives immediately pour boiling water over the meat, not cold water.
This is how they explain their culinary decision.
The first method of cooking meat also has a right to exist when it comes to broth.
The broth will really taste better if you pour cold water over the meat.
The fact is that when the meat is cooked long enough, the proteins contained in the fibers do not have time to clog and give all the juice to the water.
In order for the meat to give more juice, the broth is boiled over low heat.
If the meat is boiled not for broth, but, for example, for a second course or salad, it is advisable to immediately pour boiling water over it.
What's the trick? Under the influence of boiling water, proteins begin to coagulate quickly, quickly clogging the fibers. The meat keeps the juice inside, the taste of the finished meat is rich.
