The tag has no wiki summary.

learn more… | top users | synonyms

1
vote
2answers
83 views

Optimum Bone To Water Ratio For Pork and Beef Stocks

I am tinkering with my stock recipes. For pork stock I have been using 8 cups of water over a roasted trotter, a roasted backbone section with about 4 inches of rib attached, and a 1/4 inch slab of ...
1
vote
1answer
108 views

What is the purpose of papillote on lamb bones?

Is it just for decoration, or does it serve a purpose?
1
vote
2answers
220 views

What's the most cost effective way to make chicken bone broth?

I would like to start consuming chicken bone broth for health reasons, but there are some difficulties with this plan I'd like to resolve. Where is the best place to get bulk chicken bones (I live ...
3
votes
1answer
2k views

Sous Vide leg of lamb WITH bone?

I'm a new owner of a Sous Vide circulator, and I'd really like to make a leg of lamb for Easter. Making leg of lamb the "old" way (in the oven) I always get a better result if the leg is with the bone ...
4
votes
2answers
2k views

How to bone lamb breast

I've got a recipe that calls for a boned lamb breast. Unfortunately, the lamb my wife got from the butcher is not boned, so I need to remove the bones myself. However, I can't find any guidance on how ...
2
votes
1answer
185 views

How much bones can be used in an 11 liter stock pot?

I just bought a nice 11 liter stock pot. From your experience, what is the maximum weight of veal bones I can add to one veal stock batch in order to have enough volume left for my veggies and water? ...
6
votes
1answer
1k views

Is it necessary to thaw bones before roasting for stock?

I have some frozen lamb bones that I want to make a lamb stock with. The recipe I'm using roasts the bones in the oven before making the stock - is it necessary to thaw the bones before roasting them, ...
6
votes
2answers
4k views

Chicken: take meat off bone before or after cooking?

When cooking chicken bought in pieces (quarters), what is the best way to achieve a dish that is without the bones? Should you pull the meat off the bones before or after cooking?
7
votes
1answer
197 views

Can you cook bone stock in two hours, if not what are the problems?

I tried to make my first stock, used 1 chicken carcass, brought to boil and simmered all in 2 hours. Regrigerated it and next day everything was gel. I know recipes say it should be 6-24 hours ...
1
vote
3answers
1k views

What is a “boned lamb leg”?

I'm cooking a lamb recipe from Donna Hays' book "Fast, Fresh, Simple" and it calls for a "small boned leg lamb" (1.6kg). I saw "bone" and "lamb" and went out and bought a lamb leg roast on the bone. ...
5
votes
1answer
1k views

What bones for beef stock

I finally may have found a somewhat local source for veal bones and want to start making stock in earnest. I've done chicken and turkey stocks before but for those I use entire carcasses. I've ...
0
votes
1answer
215 views

Is there a table that shows the cooking temperature and the duration for different meat types and its bones?

Just wondering if there is a table (similar to the one below - including a example) that can shows the cooking temperature and the duration to cook different types of meat (and/or its bones) in ...
2
votes
1answer
293 views

Ratio of marrow bones to regular bones to marbled meat?

I didn't see any question particularly addressing this so I thought I'd ask. Today I've attempted my first stock. It is still cooking, using: Beef marrow bones Ox tails Leek and onions Water Some ...
3
votes
3answers
920 views

How should I cook a ham bone for chili?

I want to make chili using a ham bone (with a little meat on it). How should I cook it to make good use of both the meat and the bone?
4
votes
4answers
4k views

How to use Bones in Soups?

I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut them into pieces and throw them into a new ...
7
votes
3answers
308 views

Soft bones in smoked chicken

For lunch today, a coworker and I went to a neighborhood southern-style BBQ joint. I usually wind up with fried catfish and he fried chicken, but today we both sprung for the smoked goods, and I found ...
7
votes
1answer
830 views

How do I cut bones in preparing a fast brown stock (“fond brun rapide”)?

I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor that ...
8
votes
4answers
1k views

Making Beef Stock

I just purchased some nice beef marrow bones. What I'd like to do is make myself some beef stock for soups and whatever else. Now I'm planning on making a Mirepoix and then adding the bones and then ...
2
votes
5answers
12k views

How to cook a fish to make its bone as soft as those in sardines?

When eating fish, accidentally swallowing the bones is a nightmare for me. Currently, eating sardine is the only solution due to its soft bone. I am worried that my health may suffer in the future ...
5
votes
6answers
2k views

How can I increase the extraction of gelatin and minerals from bones into my stock?

I am interested in knowing how I can increase the solubility of gelatin, marrow, and minerals in my stock. Thanks.
5
votes
2answers
1k views

why roast marrow bones at 450F?

Many of the recipes for roast marrow bones suggest a short (20min), high temp roast. Are there any reasons to cook them at such a high temperature instead of, say one hour at 350°F?
4
votes
3answers
867 views

Proper cow bones to prepare holodets

Holodets blues Holodets is a typical Eastern Europe recipe. It is is basically a meat aspic, the gelatin being obtained from long boiling the bones and melting the connective tissue-collagen. ...
11
votes
5answers
1k views

Knife chopping through bone or coconut

Is it ok to use a chef knife to chop through bones (not too big, like chicken or pork ribs) or a coconut or will it ruin the knife permanently? I've done that on occasion and it did not seem to ...