How long to boil beef chunks

Cooking Meat in Water

Cooking Meat in Water — From the COOKS.COM Culinary Archive.

COOKING MEAT IN WATER

  The fibrin of meat is hardened and contracted by dry, intense heat, but softened by moist, moderate, and long continued heat.  Albumin dissolves in cold water, but hardens in hot water and by dry heat.  Therefore, all meat that has a tough, hard or flabby fibrer, with much gristle, tendon, and bone, should be cooked in water, and at a moderate heat.

  We cook meat in water for three distinct purposes:

  First, to retain their nutrient value within the meat, as in boiled meat, and in some forms of baked meat.
  Second, to draw vitamins and minerals out into the water, as in soups, and meat broths.
  Third, to divide the nutritional value partially in both the meat and the surrounding broth, as in soups and stews, where the broth is consumed with the meat.

BOILED MEAT

  In boiling meat we leave the meat whole that only a small surface may be exposed.  Plunge it into boiling salted water, enough to cover,

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