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 ...
I am interested in knowing how I can increase the solubility of gelatin, marrow, and minerals in my stock. Thanks.
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?