"No matter what kind of meat is stewed, you must not blanch it directly, many people do it wrong, resulting in old and hard meat"
In the world of cooking, meat dishes have always been a much-loved delicacy. However, many people make a fatal mistake when stewing meat – blanching it directly. This mistake leads to the aging of the meat and the stiff taste, which greatly affects the deliciousness of the dish. Below, I'm going to share some tips on how to properly handle meat and make your stew dishes even more delicious, based on my years of culinary experience and life experience.
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The story begins when I learned to cook when I was younger. At that time, I was a newbie to the kitchen, but my desire for food was always the same. By chance, I learned the secrets of stew from a veteran chef, which changed my perception of cooking.
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Avoid the mistake of blanching directly
Direct blanching is a common wrong practice, especially for those who want to save time. They think that blanching can remove the fishy smell from the meat, but in fact, doing so makes the meat taste old and hard. As a friend once told me, he stewed a pot of beef broth, but because of the direct blanching, the end result was that the meat became old and unflavored, which was a big disappointment.
Tip 1: Stir-fry in oil first, then simmer
The correct way to do this is to stir-fry the meat pieces in oil first, and then add other seasonings and ingredients to stew. Doing so will lock in moisture and nutrients in the meat, making it more tender and tasty. Just like the braised pork I made myself, I first put the meat pieces into a pot and stir-fry until slightly yellow, then add ginger, garlic, cooking wine and other seasonings, and finally simmer slowly over low heat, the meat is tender and delicious, and the aftertaste is endless.
Tip 2: Add some acidic ingredients
During the stewing process, adding some acidic ingredients such as tomatoes, vinegar, etc., can help soften the meat and enhance the taste. Here's a trick I learned from an old grandmother. She said that she always adds some tomato sauce when she stews braised pork, which not only adds color to the dish, but also makes the meat softer and more delicious.
Tip 3: Master the heat
The heat of the stew is very important, and too long or too short a time can lead to unsatisfactory meat quality. It is necessary to master the heat according to the type and size of the meat, and generally speaking, it is best to simmer it over low heat. I once tried to stew meat over high heat, but the meat became dry and hard to chew, which was very disappointing. Therefore, mastering the heat is the key to stew.
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Overall, meat stew is a culinary art that requires skill and patience. Whether it's beef, pork, or lamb, you can't blanch it directly, but you should use proper cooking methods and techniques to make delicious meat dishes. I hope that through the sharing of this article, I can help more friends, so that everyone can make delicious stewed meat dishes and enjoy the fun brought by food.