Boiled meat tastes bad because you’re not adding oil/butter. You’re also not applying enough direct heat (plus keeping it too moist) to create the maillard reaction that is needed for a crust to form

The water doesn’t make a difference. What’s killing the bacteria is the heat. The water just changes the method of heat transfer. But as others have already said, killing the bacteria may not necessarily make it safe

deleted by creator

That’s because it’s loss

That sounds delicious, do you deliver?

Wubby7