| BOILING
(1 of 4) |
Hospitality
and Catering |
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| Boiling
is the cooking of prepared food in
sufficient liquid, this can be water
or stock. |
| Gentle
Boiling helps to break down the tough
connective tissue (COLLAGEN) and turn
this into soluble gelatine. This takes
time and thus releases the fibre and
makes these tender. |
| If
this is done rapidly the fibres fall
apart and can make the meat tough,
stringy or unsightly if very overcooked.
Gentle heat will ensure coagulation
of the proteins without hardening. |
|
 |
| 1)
It's a quick, safe and simple procedure
which takes advantage of cheaper tougher
joints or cuts of meat and poultry
to render them tender. |
| 2)
Low in labour costs, producing nutritious
and generally good flavoured stocks.
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| 3)
Fat driven can also be removed by
skimming the liquor. This will enhance
the healthy nature of the finished
dish. |
| 4)
To seal in the natural juices of the
meat. |
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