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 effec
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 c
Taste and appearance aside, is there anything wrong with leaving bones in a soup indefinitely, ie all throughout cooking, cool, refrigeration, freezing, reheati
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 an
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 ma
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
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 fin
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
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
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 refrige
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
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. Con
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 "gr
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 c
I have chicken bones after being boiled down to mush. Can they be crushed? Then what can I use them for?
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 c
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 o
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 b
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 ho
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 understo