How do you feel about boiling meat?

>roaring boil.
There's your problem.
Turn down heat and simmer. Good luck finding the right spot with gas, induction is master race here.
Ask for what cuts are in the pot. Some are good simmered for hours, some can't be boiled and will be hard as rubber.

Boiling meat for stews is perfectly fine.

Also gulasch

I usually just boil meats for a soup.

You'd have to be retarded or English to do this shit.

Uma delicia

I think the only meat I've ever boiled is meatballs in Italian wedding soup, I usually fry and then add stock on top for soups

I like a nice braisse but that much water is just overkill to me. I mean, they dont even have potatoes and carrots in there. You might as well just make a stew at that point

>How do you feel about boiling meat?
Couldn't make carnitas without it. Quit being a little bitch. You ain't Gordon Ramsay

Yeah, this. No one with any knowledge cooks meat at a roaring boil. Even corned beef which is really the only non-braise style liquid meat cooking I do is at a simmer. I consider my stews more of a braise even though the meat is fully submerged because I always brown it prior to simmering in the liquid. Even my homemade stocks are simmered, not a roaring boil.

>what is stock?