Why Add a Shot Glass to the Pot When Boiling Meat 0 1243

Meat becomes juicy and melts in your mouth, while the broth is rich and clear.

It’s hard to believe that such results can be achieved with a simple shot glass added to the pot when boiling pork or chicken.

Of course, there are no nutrients or flavor enhancers in a glass vessel. The secret lies in the temperature.

It is known that the water in which the meat is boiled should not be heated above 95 degrees.

Experienced chefs claim that the liquid should not be boiling, as vigorous boiling spoils the taste of the product.

Many years ago, when modern cooking thermometers were not yet available, housewives used various tricks.

They would lower a small vessel made of durable glass into the water and listen: if the shot glass made tapping sounds and rattled from contact with the bottom of the pot, it meant that the temperature was too high for boiling a tasty meat broth, and the flame should be reduced.