Quote:The art of cooking
When you wish to boil white meat, cut it up into pieces however you wish, and soak in cool water for an hour; and then wash in warm water and then in cool water and place over heat in a pot that is not to
o narrow, so that it will remain white; then you must add salt as necessary and most importantly, scum well; and in case the salt is not white, put it in a little hot water,and it will not take long for it to dissolve and become brine; and once it has settled, it can be added slowly to the pot so that the dirt will remain at the bottom; and if the meat is old and hard, especially if it is capon or hen, remove it many times from the boiling water and freshen in cool water, and thus it will remain white and it will cook more quickly.
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