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
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 m
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, s
I am interested in knowing how I can increase the solubility of gelatin, marrow, and minerals in my stock. Thanks.
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 t
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 Mir
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
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
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 th
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?
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 bone
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 ty
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 t
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 an
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 r
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 befo
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
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 enoug
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. H
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 b