Everything I've read.... boiling proteins, like beef, shrimp, pork etc. toughens the protein.... unlike simmering at 180ish deg.F. seems to tenderize and break down the proteins...
I think something similar is shown on the outside layer of meat when cooked, salted etc ... The outer layer, gets somewhat "leathery" from the heat/salt and they denature....
[h2]Denaturation[/h2]
Biochemistry
Denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), radiation or heat.
As far as drying out the meat, I think that is true... Considering stuff expands at higher temperatures, the cellular structures will expand and rupture... expelling any "liquids" and toughening the meat...
Have you notice when you put 2" square hunks of meat into a stew and cook them ?? They will soon be 1" square hunks of meat and somewhat tougher than when first put in the pot...
Or something like that....
To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1 to 3 minutes or until the shrimp turns pink. Watch closely to avoid overcooking.
