For food lovers, cooking is both a showcase of skill and a way to enjoy the taste buds. However, blanching is often overlooked in the popular cooking method of stew. No matter what kind of meat is stewed, don't blanch it directly, 20 people make 15 mistakes, resulting in the phenomenon of firewood and fishy meat. This article will explain the relationship between blanching and stew, and provide the right cooking methods to make your meat dishes more delicious.
1. The significance of blanching.
Blanching, i.e. putting the ingredients in cold water and boiling them, then remove the ingredients. The main purpose of blanching is to remove fishy smells, blood water, and impurities from meat. At the same time, blanching can also make the meat tender and tasteful. However, many people do not understand the importance of blanching, and mistakenly think that it can be stewed directly in a pot, which will lead to the loss of color of meat dishes.
2. Common mistakes in blanching.
Blanching is a crucial step in a stew, but due to a lack of knowledge or carelessness, many people often make the following 15 blanching mistakes:
1.The water temperature is not high enough: When the temperature of the water is not high enough, the blood stain on the surface of the meat is not fully coagulated, resulting in the blood remaining in the meat, making the taste fishy.
2.Non-standard operation: Blanching the meat directly in boiling water, instead of boiling cold water before putting it in, will cause the dehydration rate to be too fast and the meat will become hard.
3.Blanching for too long: Blanching for too long will cause serious damage to the quality of the meat, becoming hard and losing its original flavor.
4.Forgetting to blanch: Some chefs forget to blanch meat due to time constraints or negligence, resulting in poor tasting of dishes.
5.Excessive blanching: Some chefs blanch the meat multiple times to ensure that it is completely fishy, resulting in severe water loss and poor taste of the meat.
6.Improper use of ingredients in blanching: Some people add ginger, green onions and other ingredients to blanch, thinking that they can remove the fishy smell, but too much addition will mask the umami flavor of the meat.
7.Insufficient amount of water for blanching: Some people use insufficient water when blanching, resulting in the meat not being fully heated, and the effect of removing the smell is not good.
8.Failure to dehydrate in time: Some people do not remove the meat and rinse it with cold water after blanching, resulting in the blood water not being completely eliminated and affecting the taste of the final stew.
9.Incomplete immersion of meat in water: When blanching, someone puts only one side of the meat in the water while the other side is still exposed to the air, resulting in uneven heating of the meat and a poor taste.
10.Meddling during blanching: Some people will tentatively intervene and touch the ingredients during the blanching process, resulting in a decrease in water temperature and affecting the blanching effect.
11.Use unsuitable pots: When blanching, if the surface of the pots used is bumped or unclean, it will affect the cleanliness and taste of the ingredients.
12.Boiling time is too long: Boiling the water for a long time after blanching will produce a lot of bubbles, so that the surface of the meat is easily acidified, causing the meat to turn woody.
13.Failure to remove the ingredients in time after blanching: If the ingredients are not removed in time after blanching, the meat may continue to be heated and the meat will become old and hard.
14.Non-standard water use when blanching: When blanching stewed meat, using raw water without any treatment may lead to unclean residues and affect the taste of the dish.
15.The core principle of blanching is not mastered: The core principle of blanching is to boil cold water before putting in the ingredients, blanching the water at an appropriate time, and then remove it after the blood and water on the surface solidify, once you can.
3. The correct way to blanch stewed meat.
The correct method of blanching stew is applicable in general, and mistakes in the blanching process can be avoided by doing the following:
1.Prepare a pot of cold water and place the ingredients in it.
2.Place the pot over the heat and heat cold water until it boils.
3.Wait for the water to boil and skim off the cloudy material from the surface of the ingredients.
4.In terms of blanching time, the time depends on the size of the meat cube, about 3-5 minutes.
5.During the blanching process, try not to touch the ingredients with your hands, so as not to affect the water temperature.
6.When blanching is over, scoop up the ingredients and rinse them with cool water.
7.Finally, cooking can be continued according to the recipe requirements.
Stewed meat is a popular delicacy, however, blanching is often overlooked, resulting in a decline in the quality of meat dishes. During the stewing process, blanching is essential to remove fishy smells, blood and impurities, and to improve the tenderness and tenderness of the meat. Proper mastery of blanching methods and avoiding all kinds of blanching mistakes can make stews more delicious and tasty. At the same time, it is also hoped that readers can keep in mind the core principles of blanching, improve their cooking skills, and make better meat dishes.