'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