Quote:
Originally Posted by beppe
Hi Ea,
we are talking of boiling. You want to have a rich broth start with cold water.You want the meat to be goold start it hot. It is not so much a question of juices, but of nourishment.
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Not exactly sure what you mean by "goold" ...
But I still don't understand why you suggested boiling water for juiciness - unless it was meant as a joke?
Quote:
Originally Posted by beppe
Veal scaloppine, for instance (we eat veal in this degenerate and dissolute country). if you cook themtimidly, and I am afraid this is what most of the women in my families do, it will make water and become dry.
If you just sear at high heat, it will stay tender and tasty. Confirmed by n professionals among whom the companion of my uncle who was a renown butcher.
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That was exactly what I meant. Don't sauté at low heat. Unfortunately many do.