/ck/ - Food & Cooking

>>14320531
I dont think Asians are the only ones who boil meat

>>14320531
because they're seething over their small dicks

It's to get rid of scum and impurities before going on to the final cooking process

>>14320555
they're not ready for the truth

>>14320531
see >>14320555
they're leaching myogoblin from the meat. This can get rid of a lot of funky tastes.

>>14320531
You generally do it with meat from strong taste and/or old animal (like sheep) to get rid of the "wildness".

>>14320531
It's to remove the coagulated blood that's still stuck in the meat and bones. You'll need to wash the boiled meat afterwards to get rid of the remaining blood before adding it to a fresh pot of water for your soups.

T. Chink

Everything said so far + removing excess fat.

>>14320531
If you're making any kind of curry with chicken breast, don't sear or brown the meat, just simmer it in the curry.

Searing it with high heat toughens it up. A gentle simmer will keep it soft and pillowy.

>>14321787
nah. you sear and cook it. put aside and add to the finished curry at the end.
simmering long time makes it stringy.

>>14320531
As expected of bugmen

>>14320812
no fucking goblins in my food

>>14322078
They're my goblins

>>14320531
Clean bulking for that summer twink bod

>>14321786
>removing excess fat.
myth

>>14320531
>They lined us up in front of a hundred yards of prime rib. All of us, you know, lined up and looking at it. Magnificent meat! Really! Beautifully marbled... magnifique! Next thing, they're throwing the meat into these big cauldrons. All of it, boiling it. I looked inside, man, and it was turning gray. I couldn't fuckin' believe that one!

>>14320531
>They lined us up in front of a hundred yards of prime rib. All of us, you know, lined up and looking at it. Magnificent meat! Really! Beautifully marbled... magnifique! Next thing, they're throwing the meat into these big cauldrons. All of it, boiling it. I looked inside, man, and it was turning gray. I couldn't fuckin' believe that one!

>>14320531
Them chinks have to boil off those hairs of the cats, rats, and dogs before giving you your hong kong phooey

>>14320531
The Pacific ocean is hardmode so Asians never offloaded half their population to America, thus Asia highly populated, thus less land for meat

Thus meat dishes used smaller amounts, thus usually thinly sliced, thus boiling is an acceptable method (because even tough meat is acceptable when sliced thin)

There is also the issue of smells (like boar taint) but this is less of a problem with beef. However they might old beef, which maybe has odors.