This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
To determine the effect of temperature of the water upon the palatability of the meat.
Stews. Use neck, heel of round, or any of the less tender cuts. The meat is cut into cubes of the size desired, using equal quantities from each side of the carcass. Cook in covered utensils. The amount of water added is usually just sufficient to cover the meat. This will have to be determined in connection with the utensils used for the stew. At the start try using 1/2 cup of liquid to each pound of meat. For boiling temperatures this should be doubled. Use 2 grams of salt per pound of meat. For stews the meat is usually prepared in one of three ways, (a) Brown stew. The meat is seasoned and seared in fat before it is added to the boiling liquid. The meat may be floured before it is seared. The flour browns more readily and adds color to the liquid. (b) The meat is added directly without searing to the boiling liquid, (c) The meat, without being seared, is added to the cold liquid and heated slowly to the desired temperature. If vegetables are used with the stew, they are added so that they will just become tender before the stew is served. The broth of the stew may be thickened slightly.
1. Brown stew. Dredge the meat with flour. Add salt. Sear in hot fat. Add the seared meat to the boiling water. Cook one stew at simmering (85°- 90°C, 185° - 194°F.) temperature, the other at boiling. Add boiling water to either as needed, but the amount of water when served should not cover the meat or meat and vegetables when served.
2. Repeat (1) but add the unseared meat to the boiling water.
3. Repeat (1) but add the unseared meat to cold water. Heat slowly to simmering and boiling temperatures.
Compare the meat from the various stews for flavor, juiciness, slicability (if pieces are large enough to slice), stringiness, tenderness, and time of cooking.