On 5/14/2015 4:48 AM, Brooklyn1 wrote:
> "W. Lohman" wrote:
>>
>> Par-boiling isn't my favorite to do either brats or ribs, but those who
>> cook quick for large groups do it.
>
> Those who boil sausages and ribs are those who have no clue how to
> cook.

Restaurants do it, even some reputable ones, trust me.

> Actually no meat should ever be boiled, boiling causes the
> protein to sieze and will never become tender no matter how long
> cooked.

Agreed.

> Always add meats to cold water and bring to no higher
> temperature than barely asimmmer... those in a hurry don't belong in
> kitchens or bedrooms. Those who cook for large groups hold hot foods
> with steam tables or chafing dishes.

Preferably, yes.