Boiling is one way of cooking meat

Meat, along with fish, is the main source of proteins necessary for the human body which itself is in such quantities to produce they are simply incapable. It also contains fats, vitamins, minerals and essential amino acids. A lack of it can trigger a child's deficiencies in mental and physical development. The meat contains iron that is required to maintain hematopoiesis, as well as the collagen needed for skin, blood vessels and joints.

But have meat and harmful properties – high content of enzymes and extracts impairs the exchange of substances contained in this fat triggers increase of cholesterol in the blood. Excessive consumption of meat can cause the formation of cancerous tumors, congestion of the pancreas and diabetes. Boiling meat is the most useful way of its heat treatment, allowing to significantly reduce its harmful effects on the body. In this meat lower in cholesterol, and extractives, which are almost all promoted when cooking in the broth.
The fastest in the body to digest veal, rabbit, chicken and Turkey. But for the normal formation of the skeleton, it is necessary to include in the diet and pork.

How to cook meat

If multiple hosts to ask a question about the method of boiling meat, you can get different versions - it all depends on many factors. For example, if your task is to cook tasty rich broth, the meat should be rinsed and put in a saucepan with cold water and then boil it. If you want to use boiled meat for sandwiches or main dishes, it should lay in a pot of already boiling water.

How to cook the meat until cooked to become soft, but not overcooked, depends on the type and size of piece. Usually beef, lamb or pork is cooked in large chunks 1.5-2 kg, pouring them a small amount of water. At the time the process of boiling these pieces will take no more than 2-2. 5 hours. But here allowance must be made for the animal's age: the younger, the faster the meat is cooked.
If you cook the jelly, you must cook the meat as long as bundles do not acquire a gelatinous consistency. It usually takes 5-6 hours.

The bird, especially if she grew up on poultry farms, it will boil long, 1-1. 5 hours. Readiness can be seen immediately – the meat begins to fall off the bones. Homemade chicken "aged" or especially a rooster, can cook until tender 2-3 hours.