Why does the meat taste different when stewing meat with a lid or when it is open?

A few days ago, while we were stewing pork ribs at home, my mom and I argued a bit over whether to cover the pot. She always says the braised meat smells good, and I complain it wastes gas and is slow.

Later, the two each stew a pot, and after tasting it, they realized it really wasn't the case—who was right or wrong? The two methods were just different approaches.

Let me first talk about the stewing process with the lid on. When we stew pork belly or beef, don't we usually like to cover it with a lid and simmer it slowly over low heat?

Once the lid is closed, the steam inside the pot can't escape, and the temperature can rise above 100°C, making it easier for collagen and fat in the meat to "simmer" away.

Just like last time I stewed beef brisket—covering and stewing for an hour and a half, then poking it with chopsticks and it was so tender that even the tendons melted in my mouth.

Moreover, the lid locks in the meat's natural aroma inside the pot, preventing amino acids and nucleotides from the juices from drifting away with the steam.

Finally, the broth is rich and the meat is fragrant, just like the braised beef sold outside. Pouring the soup over the rice can make you eat half a bowl.

But there are also tips when to cover—use medium-low heat. If you use too much heat, the soup will spill out, the meat will become tough on the surface, and the flavors won't soak in.

Now let's look at the pot lid open to stewing. My mom loves braising ribs this way, saying the meat doesn't get greasy. At first, I didn't believe it, but after tasting her clear stewed pork ribs, I understood.

When the lid is open, the temperature in the pot doesn't rise above 100°C, moisture evaporates quickly, and some of the fat in the meat escapes with the steam, so it really doesn't feel greasy.

Moreover, when simmering openly, impurities in the soup float out with the foam, so you can skim them off at any time, making the soup clearer and clearer. When my mom stews, she also throws in two scallion segments and a piece of ginger. Leaving the lid open allows the aroma of the scallions and ginger to slowly seep into the meat.

It's not too strong, the meat tastes very fresh and has a hint of fresh aroma, unlike when stewed with a lid on top. But you have to watch the stew carefully—don't let the soup dry out, and stir it occasionally to prevent the meat from sticking to the bottom of the pot.

Later, I concluded that if you want soup and meat flavor, you just stew with the lid on; If you want the meat not greasy and the soup light and refreshing, just open the lid. There's no good or bad way to make them; it depends on what you want to eat.

Nowadays, when I stew meat at home, I choose the method based on the ingredients. For example, when braising pig trotters, I always cover them with a lid because I want that sticky, gelatinous texture; Stew ribs with the lid open, and the soup is comfortable.