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Questions tagged [bones]

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0
votes
1answer
53 views

Will removing short rib bones after cooking dry the meat?

i'm roasting lots of short rib this weekend in 2 batches and curious to know if removing the bones quickly (for stock) after the 1st batch is cooked and refrigerating the cooked meat while the 2nd ...
0
votes
1answer
48 views

Is it less bad to refeeze bones than meat?

I heard it's bad to refeeze meat. Someone told me it's less bad to refeeze bones. I have the bones from a venison shoulder someone gave me and thought it would make a nice gallon or so of broth but ...
18
votes
5answers
7k views

Can chicken skeleton be made edible?

I like to preserve as much as possible from my cooking and trash as little as possible. With that in mind: can chicken skeleton be made edible? or is there a way for the bone marrow to be extracted ...
9
votes
3answers
5k views

What's the beef cut with solid, thick bone?

I need a cut of beef with very specific requirements. I'm interested in bone first: It should have it medullary cavity approximately in the size of a small finger. It should have compact (dense, ...
3
votes
0answers
258 views

Technique to find and eliminate the needle bone in lamb shanks?

In lamb and in cattle, the fibula and ulna bones are vestigial (http://www.aps.uoguelph.ca/~swatland/ch2_1.htm, "In beef and lamb carcasses there is a single major bone, the tibia or shank bone...") ...
3
votes
1answer
93 views

Browning bones in a skillet

I want to try out some recipes that require a bone stock. Ideally a bone stock should be made with bones that have been roasted for 45 minutes, I just moved and do not posses a oven. Is it possible ...
3
votes
2answers
414 views

Soups: Can I leave bones in indefinitely?

Taste and appearance aside, is there anything wrong with leaving bones in a soup indefinitely, ie all throughout cooking, cool, refrigeration, freezing, reheating and consumption. I'm wondering about ...
4
votes
3answers
745 views

Can I make bone broth with bones without marrow?

I bought some marrow bones from the butcher, roasted them, ate the delicious marrow. I then decided to make broth out of it. I've made broth many times with chicken carcasses, but not beef bones ...
13
votes
4answers
4k views

Is there any advantage to cooking steak on the bone?

My local butcher sells ribeye and sirloin steaks from Basque and Galician dairy cows on the bone. All of their products are fantastic but I question what effect cooking it 'bone-in' has. Is there ...
1
vote
1answer
2k views

Can you pressure cook whole fish and get soft bones without overcooking fish?

I want to cook whole fish in a soup and get the bones soft. According to some answers pressure cooking will soften bones. however by the time this has happened won't the fish meat be overcooked/tear ...
1
vote
1answer
469 views

will a mortar and pestle be sufficient to grind fish bones?

As the question states. I believe a mortar and pestle is more for things like nuts, seeds etc. is that the case or will it easily make fish bones e.g. sprats, sardines into small particles?If there ...
1
vote
1answer
376 views

How to cook fish bones(ideally without oil)?

I'm wanting to eat fish bones. What is the best way to cook them? I imagine it is deep frying if you want quick though it's messy with oil. I had another thought that I could just wrap them in foil ...
0
votes
1answer
314 views

How to store fish bones?

Suppose I was to cook some fish bones and make them soft. If I wanted to use them in the future what would be the best way to store them? Do I freeze it in which case after defrosting wouldn't it ...
0
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0answers
3k views

Are bones from fresh sardines safe to eat?

My question is regarding fresh sardines not canned. I've recently been eating fresh and obviously the bones are not chewable like the canned ones. I notice that i often swallow some of the small ...
1
vote
4answers
1k views

Are there any fish bones which are edible without canning or pressure cooking?

As the question states, are there any. I know things like sardines require pressure cooking or canning but what about thuings like anchovies or other, is the bone edible without having to pressure ...
3
votes
1answer
574 views

Do both large and small fish bones soften with pressure cooking?

I have seen people say pressure cooking and tin canning only softens bones in small fish making them edible, however I also read it works for bigger fish. Do you know which is correct and why?
3
votes
3answers
5k views

Can I use short rib bones alone to make beef stock?

I have almost 2 pounds of uncooked short rib bones (I cut them off short ribs then froze them). There is very little meat, if any, on the bones. Am I able to make beef stock using just these bones? ...
1
vote
2answers
15k views

Do these fish have bones, and are they dangerous?

I'm looking to start eating fish but I have never prepared any and never ate any except for smoked fish. I went to the store and saw that at least where I live, we don't have many fillets. The best ...
1
vote
1answer
110 views

Slow Cooker Beef Bone Broth

I'm trying a beef bone broth recipe that is short on details... it basically says to cover the bones with water and simmer for 48 hours in a slow cooker. Based on Google, other recipes don't say to ...
4
votes
3answers
8k views

How many times can you reuse bones to make broth?

I recently cooked a chicken and made chicken broth from the bones. I also kept a few pieces of meat to add to the broth to give it more flavor. I know you can freeze the broth and use it for later ...
1
vote
1answer
198 views

Food Safety of “Scavenged” Chicken Stock

I happened upon an article entitled "Please Pass the Scavenged Bone Stock" and discovered that there are many different opinions out there about the propriety of saving chicken bones for stock. The ...
0
votes
2answers
2k views

Chicken bone broth, what is the brown stuff at the bottom of the pot?

I often make chicken bone broth using a simple recipe of chicken backs, chicken feet, water, apple cider vinegar, parsley, salt. Ingredients are organic. The resulting broth tastes excellent. My ...
5
votes
4answers
7k views

How does one break long bones for broth?

When attempting to cook bone broths, what is the correct technique of breaking up long bones which do not fit inside the crock pot? I can think of hammering or sawing off hand, but both seem to be ...
3
votes
1answer
3k views

Which tools can be used to safely cut bone?

I need to cut various types of bone for its marrow (ie, leg of lamb, or pork bone). I'm wondering what type of tool would accomplish this safely. I've considered bolt cutters, saws, large cleavers, ...
4
votes
1answer
367 views

What are the chunks of connective tissue on soup bones? (And can I use them?)

I just finished making a beef broth stew with a big ol' soup bone. I left the random scraps of muscle and stuff attached to the bone while it cooked, and now I've fished out the non-muscle bits. They ...
12
votes
5answers
5k views

Is there such a thing as a bone cleaver?

When I was growing up, my mother had a massive, MASSIVE cleaver that she kept in the kitchen. It was immense and heavy. My father had gotten it when he worked in a butchery. This cleaver has since ...
2
votes
2answers
2k 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
659 views

What is the purpose of papillote on lamb bones?

Is it just for decoration, or does it serve a purpose?
1
vote
2answers
1k 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 ...
4
votes
1answer
6k 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
5k 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
727 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? ...
7
votes
1answer
17k 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
22k 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
841 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
5k 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. ...
6
votes
1answer
3k 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
328 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
511 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 ...
4
votes
3answers
2k 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
6k 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 ...
9
votes
3answers
447 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 ...
8
votes
1answer
2k 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 ...
11
votes
4answers
3k 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 ...
4
votes
6answers
51k 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
5k 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.
6
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2answers
2k 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
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3answers
2k 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. I ...
12
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5answers
3k 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 ...