How about cold water or hot water for ribs? In our daily life, when we make ribs, we always need to cook them first, so that the ribs won't smell fishy and blood floating. Should we use cold water or hot water after cooking? For those who haven't done ribs, are they confused?
Cold or hot water:
Generally speaking, ribs are usually made with cold water.
Because the ribs are usually cooked in cold water before they are made. When the cold water is added to the boiling water, there will be a lot of white bubbles and blood water. When the froth reaches a certain amount, we will pull out the ribs to get rid of the fresh water.
Because cold water is easy to preserve meat's freshness and nutrients, because it will be evenly heated, and it can also drain the blood inside.
If hot water is used, the protein in the ribs will solidify instantly, because the muscles contract rapidly under high temperature, and the protein will coagulate. Then the heat is uneven, the outside is cooked, and the inside is raw, which also affects the taste of ribs.
How long does the ribs take
The blanching time is about two or three minutes after the water is boiled. The method is to use a big fire. After the water is boiled, a lot of froth will come out. Use a spoon to skim off the froth until there is little froth in the soup.
In order to make meat smell better, ginger slices and cooking wine can be added when blanching. Rice wine is better than cooking wine.
Do you want to have cold water after blanching ribs
After blanching the ribs, rinse them with cold water.
In this way, the ribs can be cooled quickly, and the blood bubbles attached to the ribs can be washed. After being washed with cold water, the ribs taste more delicious.
PS: chuoshui suggests pouring it out, because if it's not the fresh meat killed on the same day, there are dead bodies of metamorphic blood and various bacteria in the foam of Zhuoshui, so it's recommended to pour them out.