The method of cooking floor meat in a liquid medium, sometimes water or broth, entails submerging the meat and heating it till it reaches a protected inner temperature and desired texture. An instance is simmering floor beef in water to pre-cook it earlier than including it to a sauce. This methodology is usually employed as a preliminary step in making ready dishes.
This method could be useful for lowering fats content material, as fats renders into the liquid and could be discarded. Traditionally, it has been used as a technique of making ready meat for storage or additional processing. It is a easy means to make sure the meat is absolutely cooked and protected for consumption, notably when coping with bigger portions.
