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Reply to "Soaking meat in water "
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[quote=Anonymous]Does anyone else come from a food tradition where you soak beef in water to draw blood or impurities out? I know Kosher meat but that involves salting and some other things I’m sure I don’t know the details of. If so, do you follow this rule for recipes from your food culture, or do you apply classical western techniques to your dishes? Conversely, do you ever soak meat for classical western dishes because that’s what your food culture does? Just curious! I’m Korean-American and I still wince a little whenever I soak beef short ribs or bones, or parboil a whole chicken and dump all the water. Because all the “classical” training influenced TV shows and books I’ve read scream that I just be dumping all the flavor and juice and tasty fat. But I also think there’s wisdom in soaking and or boiling. It does produce a clean taste and you don’t get the gross scum (does anyone else meticulously scrape off all the scum that comes to top of simmering soups and stews?).[/quote]
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