Which of the following is a basic procedure for simmering meats?
A) Cover the meat completely with water.
B) Start fresh meats in cold water and cured meats in boiling water.
C) Boil the meat for at least 20 minutes to tenderize it before you begin to simmer it.
D) Discard the cooking liquid immediately after the product is done so that it does not become waterlogged and tasteless.
Correct Answer:
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