One
Use a heavy-based pot large enough to submerse the meat in the water. Start with cold water.
Two
When meat starts to cook some of its proteins are drawn out into the liquid; use a spoon or ladle to skim this off the surface.
Three
Once the scum has been removed, add the aromatics, which will give depth and fl avour to both the meat and the cooking liquid.
Four
Keep the heat at simmering point; small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.