Can i boil any sort of meat?

Question

Just wanted to know if this was possible -- i know you can steam, grill, fry, bbq and put in the oven but not sure if it is safe to boil it.
Any help would be much appreciated xx

Answer 1

you can boil any meat BUT a lot of it will have no taste or
taste like crap

Answer 2

To boil meat, have a kettle large enough to permit the meat to be entirely covered by the water, and let the water come to a boil before the meat is placed in it. Then let it remain for from five to ten minutes, which will be long enough to harden the albumen, as explained above, and prevent the juices from running out. After this, keeping the kettle covered so that the steam cannot carry off the life and flavor of the meat, place it where it will be just below the boiling-point. Skim off the coating of alburnen that rises to the surface.

The meat will taste much better, and be all the tenderer, if one takes plenty of time for the boiling, instead of keeping it longer over the hottest fire.

After fifteen or twenty minutes, the actual cooking commences, the heat having by this time gone through and through the meat. Then let it cook, allowing twelve to fifteen minutes for each pound.

It will be found that enough of the juices always escapes from the -meat into the water to make it answer the purpose of gravy.

Sometimes the water containing the meat is placed in the oven instead of over the fire, which adds to its flavor.

Or, flavor may be supplied either by seasoning the water itself, or by adding a stuffing.

There are various ways of steaming meat. This may be done over boiling water, placing it, when it has in this way become quite tender, inside the oven, for the sake of the added flavor to be derived in this way.

The familiar " pot roast," or smothered meat, is prepared by simply steaming it in its own juices. It is placed in the oven in a tight jar and left until the juice is partially drawn out, after about an hour; then cooked by greater heat, allowing half an hour to each pound of the meat. If the meat is cut into small pieces, the cooking will not require so long a time. The juice can be made into a thick, rich gravy.

Answer 3

You never mentioned the meat and the cut. It all depends.

Stewing should be counted as boiling. Boiled meat in soups is very normal. Ham is sometimes made by boiling meat from pigs.

I hope that helps.

Answer 4

You can boil meat and this is best done in a good stock to make a stew add veg of your choice.

I would seal the meat first by frying it to add more flavour though.

Answer 5

you can boil meat, but unless its a cheap cut, and needs a long slow cook to tenderise it, I wouldn't.
In fact I change my mind, you should not boil any meat. You can stew it, alright. Unless its bacon, but even then its not boiled!!
But its a total waste of flavour to stew (cook) meat in water. A good cut of meat, should be seared to keep in the flavour and then either roasted or flash fried.

Answer 6

Every sort except your own
If you try to boil your own personal meat you will experience a very deep source of pain known as Yahoo! Pain.
Dont' go there. You won't like it.

Answer 7

Different methods of cooking obviously suit different meats.

However,all meats certainly can be boiled and will at least be safe to eat.

Answer 8

Brisket of beef, AKA corned beef, is boiled. Bring to a boil, add a couple tablespoon of brown sugar, couple tablespoon of vinegar, and a bay leaf and garlic cloves. Simmer this for about 4 hours.

Answer 9

NO. Tendet cuts of meat like from the loin, tenderloin, or rib must be cooked with dry heat methods or you'll make them tough and ruin their flavor.

Tough cuts of meat like the shoulder and leg are amenable to wet cooking methods but you still wouldn't need to boil them. A slow simmer does the trick.

See my article on beef:

http://www.ahherald.com/food/2003/ft_030424_beef.htm

Answer 10

It is safe but removes a lot of taste and nutrients unless you boil it in sauce or gravy

Answer 11

As a cooking method, yes. But not all meat will turn out well by boiling. i.e. it will be edible but not necessarily a culinary delight.