Home Cooking

Rules for par-boiling meat

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Home Cooking 17

Rules for par-boiling meat

Sarah | Apr 23, 2007 05:18 PM

Do you start with cold water or plunk the meat into already-boiling water? Salt or not? After skimming the froth & foam, cover or not? I know to simmer, not hard-boil, but that's all I'm sure of...

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