The bones tag has no wiki summary.
3
votes
1answer
324 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
396 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
99 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
255 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
974 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?
6
votes
1answer
164 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
651 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.
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5
votes
1answer
556 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
140 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
231 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
633 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?
3
votes
4answers
2k 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
247 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
480 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
538 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
4answers
6k 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
1k 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
717 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
709 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.
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11
votes
5answers
804 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 ...
