date:Oct 31, 2012
this technique to chefs and cooks. Quickly rinsing the browned meat only removes excess oil, charred bits and unpleasant blood mixed meat juice, which are on the surface of the meat. You have to do this rinsing process in the proper way. A quick rinse is a very quick operation. After removing the meat from the skillet with your tongs, you submerge the meat quickly into the boiling water and do 'swish-swash' for two seconds or so. If you submerge is any longer, that is when you loose the flavor