LogFAQs > #962491770

Straughan posted...

Japan boils some meats in water for prep for certain dishes. It must kill half the flavor, but they infuse the product by adding stuff to it as a part of another dish usually.

Lots of Asian countries have boiled meat, but of course it's boiled in broth or seasoned water where the extracted meat juices are incorporated into the soup. That's kinda nice. Kinda like beef stew.

Speaking of stew, that's probably our most compatible nomenclature. To stew a meat. We just don't have many varieties of stewing that I've seen served here commonly. Usually all foreign stuff. Vietnamese are great at it.

I consider that more braising.

https://en.wikipedia.org/wiki/Braising

Yea, you "boil" a pot roast or stew beef, but you brown it first and use cooking liquids to enhance the flavor. That is essentially the opposite of what you are doing with corned beef and salt pork where you are boiling it to remove flavor (specifically the salt) and use it to flavor other things.