How can beef be stewed? The Internet’s Most Popular Pork Stew Techniques Revealed
In the past 10 days, the topic of "how to stew rotten beef" has soared in popularity on major social platforms and food forums. Many netizens have shared their experiences and techniques. The following is a comparison of popular stew methods and data across the Internet.
| method | support rate | Main principles |
|---|---|---|
| Simmer in cold water | 68% | Maintain a constant temperature to fully transform collagen |
| Add acid (vinegar/tomato) | 45% | Acidic environment accelerates meat softening |
| pressure cooker quick stew | 72% | High temperature and high pressure to quickly decompose fibers |
| Marinate in advance (baking soda/papain) | 38% | Chemical damage to muscle fibers |
1. Material selection is key
According to actual measurement data from food bloggers, the stew effects of different parts of beef vary significantly:
| parts | Stew time | Taste score |
|---|---|---|
| Beef brisket | 2-3 hours | 9.2/10 |
| beef shank | 3-4 hours | 8.7/10 |
| beef ribs | 1.5-2 hours | 9.0/10 |
| Beef shoulder | 2.5 hours | 8.5/10 |
2. The 5 most popular meat stew techniques on the Internet
1."Three hot and three cold" method: Blanch the beef in boiling water for 1 minute and immediately immerse it in ice water, repeat 3 times. Netizens have actually measured that it can shorten the stewing time by 30%.
2.Tea auxiliary method: Add 1 small bag of black tea leaves. Tea polyphenols can effectively break down meat fiber. Be careful with dosage to avoid bitterness.
3.Beer stew: Use beer instead of part of the water. Alcohol and enzymes can soften the meat. Pale Ale is recommended.
4.Slow cooking method: Slowly stewed in a water bath at 85°C for 8 hours. It has recently become a hot topic in the food circle and is suitable for cooking enthusiasts who pursue the ultimate taste.
5.Pressure cooker + natural pressure reduction method: The pressure cooker does not deflate immediately after stewing. Leave it for 30 minutes to allow the pressure to drop naturally, making the meat more even and tender.
3. Analysis of common misunderstandings
| Misunderstanding | scientific explanation | Correct approach |
|---|---|---|
| Adding salt too early | Salt can cause proteins to coagulate prematurely | Add salt after 1 hour of simmering |
| Fire all the way | Overcooked on the outside but still hard on the inside | simmer over low heat |
| Frequent uncovering | Temperature fluctuations affect the stew effect | Reduce the number of openings |
4. The best formula tested by netizens
According to the recipes with the most collections in the last 7 days on Xiachian APP:
Material:1kg beef brisket, 1 onion, 2 carrots, 150ml red wine, 3 tablespoons tomato paste, 2 bay leaves
Steps:
1. Cut beef into pieces and soak in cold water for 1 hour to remove blood.
2. Boil the water in a pot under cold water and skim off the foam.
3. Sauté the onions until fragrant, add the beef and stir-fry
4. Add red wine and boil alcohol
5. Transfer to casserole, add other ingredients and hot water
6. Simmer on low heat for 2.5 hours
7. Add salt to taste for the last 30 minutes
The key to this recipe is that the tannins in red wine and the fruit acids in tomatoes work together to significantly increase the tenderness of the beef. Many netizens reported that the beef stewed according to this method melts in the mouth and the soup is rich.
5. Summary of scientific principles
The main reason why beef stew is not tender is that the collagen in the connective tissue is not fully converted into gelatin. The following factors affect conversion efficiency:
| Influencing factors | best parameters |
|---|---|
| temperature | 85-95℃ |
| time | 2-4 hours |
| pH value | 4.5-5.5 |
| Moisture | fully immersed |
By mastering these points, you can easily stew tender and delicious beef. It is recommended to adjust the specific parameters according to different cooking tools and beef parts, and try a few times to find the method that suits you best.
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