Questions tagged [bones]
The bones tag has no usage guidance.
64 questions
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Can I vacuum seal my homemade bone broth in a Ball jar?
It appears you can purchase bone broth in cardboard containers that have a shelf-stable life for three or more months. If this is because of the absence of air in the container, for those broths that ...
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1
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Should skin dissolve completely in bone/skin broth?
I just made my first attempt at bone-and-skin broth in my new Instant Pot pressure cooker. I'm more interested in the broth as a source of amino acids from the collagenous material than as a source of ...
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What's the curved part called on a boning knife, near the heel? And what is it for?
I was watching this instruction on deboning a chicken thigh. If I hear it correctly she says there's a "divot". I think she uses the word "divot" to describe the curve of the knife ...
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3
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How to preserve bone broth?
I will soon receive a few kg of fresh boar bones. From these, I want to make bone broth and preserve them in Weck jars, as I don't have a freezer.
Unfortunately I do not have a pressure cooker of any ...
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Is the red substance leaking out of the ham bone blood or marrow?
We had already eaten the ham and I was boiling the bone for soup. I noticed a red substance oozing out of a hole in the cooking bone. There did not appear to be a large vein near the hole, so I ...
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Is the transparent thin layer on top of my broth gelatin?
I let a bone broth simmer over night and I woke up to a transparent, thin, and almost plastic-looking like layer that creases easily when moved on top of the broth. Is this gelatin? I'm just checking ...
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How to Use Frozen Bones for Bone Broth?
I've watched lots of videos on how to prepare bone broths. However, I haven't found much information about making it directly from frozen bones.
I have understood that I should move frozen bones from ...
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How to get clear bone broth - without canning [duplicate]
I like how canning bone broth causes the broth to go clear.
My recipe for bone broth is to cover bones with water and simmer on low for 4-5 hours. I then strain it several times with the last ...
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Can I freeze beef bones and use them to make a broth later on?
I am interested in making my own beef broth from bones left over from chuck roasts, t-bone steaks, etc. However I currently do not have enough bones to make a batch with.
Can I get a big ziplock "...
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Are there small electric saws that can cut beef marrow bones?
To get bone marrow out of whole beef bones, and for serving bone marrow in a bone piece on the plate nicely, you need to cut the bone into slices. It is a lot of work manually even for one cut, even ...
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Why is the meat closer to the bones tastes better?
I like to bake (roast?) whole chicken and whole ducks. I noticed that the best meat is always the meat the is closest to the bone (whether or not this meat is close or far away from the skin). The ...
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What to do with soft chicken bones after making bone broth?
I have chicken bones after being boiled down to mush.
Can they be crushed? Then what can I use them for?
2
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1
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Overnight cooking: Is sous-vide safer than electrical oven?
I am a fan of bone broths, but always have a problem with the overnight cooking part.
For the overnight cooking part I have the following options:
Interrupt cook, let the pot hot on the stove, ...
- 1,509
3
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how do I remove partially-disintegrated sediment/tiny-bones from stock?
I have just finished my first batch of bone broth, and have removed all of the bones I could find. I noticed that there are some smaller pieces, as well as "grit" from disintegrated bones, which ...
user73707
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Is reusing bones for stock better than once cooking longer with more water?
I've heard about reusing bones for stock (eg. blog post even if the second time is a bit weaker flavor.
My question is, if there is some advantage to this. Consider the following to scenarios:
Fill ...
0
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2
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Animal Stock from Vegetable Stock
I always seem to accumulate vegetable scraps faster than I do bones, so would it be possible to create a vegetable stock in a pressure cooker, to then create a chicken /beef stock at a later date when ...
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1
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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 ...
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1
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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 ...
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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 ...
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3
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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, ...
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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...") ...
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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 ...
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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 ...
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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 ...
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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 ...
- 2,425
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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 ...
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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 ...
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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 ...
- 4,113
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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 ...
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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 ...
- 4,113
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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?
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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? ...
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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 ...
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Beef Bone Broth: How much should I end up with per starting bones?
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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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, ...
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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 ...
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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 ...
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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 ...
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What is the purpose of papillote on lamb bones?
Is it just for decoration, or does it serve a purpose?
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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 ...
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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 ...
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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 ...
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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? ...
- 1,152
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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, ...
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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?
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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 ...
