This is one
Question & Answer
written by
Class 3A1
of the Ipssar Pellegrino Artusi of Recoaro Terme for
Evidence Network Academy.
The boiled meats can be kept or hard based on several factors, i.e. the type of meat, duration and temperature of cooking. Magre and young meats, such as beef fillet or chicken breast, contain less collagen and become kept with quick cooking. Instead, for the most mature and collagen meat, such as shoulder or shin, slow and long cooking is needed to dissolve collagen.
If cooked in a short time or at high temperatures, the connective tissues will not melt correctly, making the meat hard. A too long cooking, however, can make the meat lose humidity, making it dry. To obtain tender meat, it is advisable to cook it at low temperatures and long times, adapting the technique to the type of meat. In addition, marinating or browning the meat before boiling can help maintain juices and improve tenderness.
Class 3A1: Adjei Beatrice, Bicego Giorgia Rita, Bujor Sara, Comberlato Anna, Manica Andrea, Mendo Giorgia, Pietribiasi Amelie, Visonà Lorenzo.
