Should I use cold water or hot water to blanch the beef

After blanching beef, it is recommended to rinse it with hot water to avoid meat shrinkage and affect taste. Hot water can effectively remove blood foam and impurities while keeping the meat tender and smooth. Blanching is an important step before cooking beef, with the main purpose of removing blood and fishy smell. After blanching, the surface of beef will adhere to foam and impurities, and rinsing with hot water can thoroughly clean the meat. The temperature of the hot water is close to the blanching temperature, which will not cause the beef to suddenly shrink when it is cold, thus maintaining the stretching state of the fibers, making it easier to taste and have a soft texture during subsequent stewing or stir frying. Hot water can also help dissolve some fat and reduce greasiness. It is recommended to use flowing hot water when rinsing, gently scrubbing the surface while rinsing to ensure cleaning effectiveness. If cold water is used for rinsing, the low temperature will cause the protein on the surface of the beef to quickly solidify, resulting in the meat becoming tight and hard. Although cold water can quickly cool down, it may cause residual blood foam to reattach to the meat, affecting the color and flavor of the finished dish. Beef washed with cold water needs a longer time to warm up during subsequent cooking, which may result in overcooked outer layer and incomplete inner layer. In special circumstances where rapid cooling is required for storing semi-finished beef, it can be briefly rinsed with cold water and immediately drained, but it is generally not recommended as a routine treatment method. When processing blanched beef, attention should also be paid to controlling the subsequent cooking heat to avoid prolonged high temperatures that can cause the meat to become dry. Stewing with root vegetables such as radish and potatoes can increase the flavor level, or slicing and stir frying with green peppers and onions can preserve the fresh and tender taste. Adjust the amount of seasoning according to personal taste, but it is recommended to use less heavy salt and oil to highlight the original flavor of beef. Fresh beef is recommended to be consumed on the same day and refrigerated for no more than two days to ensure optimal taste.