Not every housewife knows what kind of water to put the meat in - cold or boiling.
Perhaps you are doing it wrong if you put the meat in a pot, pour cold water over it, and then turn on the fire.
It all depends on the purpose for which you cook the meat.
It turns out that there is a difference between how to cook meat for broth and how to cook meat, for example, for a second course or salad.
If you are making broth, the main task is to make the broth rich.
And in order for the meat to give more juice and flavor to the water, you need to fill it with cold water, and then put the pan on the fire.
If the meat needs to be boiled for snacks or salads, then you need to throw a piece into boiling water.
Once in boiling water, the meat juices will instantly be sealed inside the meat piece, and will not end up in the water.
So, the meat will be cooked tasty and juicy, that's the whole trick.
