The noble art of boiling meat

Category: Inspiring, News | Skrivet: Dec 05, 2019

stew, meat, boiled meat

'Tis dark and 'tis the season for hearty, warming stews and casseroles. What the pros say you need to know about boiling meat:

"Time is taste" is how one chef in our network sums it up. And this:

  • Connective tissue, sinews and fat in hard working muscles add flavor. Don't remove too much before boiling.
  • Use generous amounts of boiling water to reduce protein leakage.
  • Browning floured meat at the start gives a better result than adding flour at the end. (If you want to avoid flour all together, try boiling your casserole veggies to a mush that adds body.)
  • Boiling meat a day or two in advance is not a bad idea.
  • Add herbs at a late stage so that essential oils don't all evaporate.

Read more on how to boil meat

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