Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [bones]

61 questions
19
votes
7 answers

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 and cooked? Or does it exist a reason for why it…
Svintoo
  • 193
  • 1
  • 1
  • 6
15
votes
7 answers

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 been lost to us. I would like to find something…
Matthew
  • 3,372
  • 8
  • 36
  • 55
13
votes
4 answers

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 any advantage - in flavour/texture/ease of cooking-…
canardgras
  • 2,414
  • 1
  • 10
  • 31
12
votes
5 answers

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 suffer damages but may be it's just that I haven't done…
huynhjl
  • 319
  • 3
  • 7
11
votes
3 answers

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 myself ordering a barbecue chicken leg…
Ray
  • 6,164
  • 12
  • 48
  • 86
11
votes
4 answers

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 the water. However, my question is this: do I…
ist_lion
  • 883
  • 2
  • 8
  • 15
10
votes
6 answers

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 but specifically how many times can I reuse the…
aug
  • 965
  • 6
  • 14
  • 29
9
votes
3 answers

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, cohesive) bone walls as thick as possible. It should…
Mołot
  • 1,612
  • 14
  • 19
8
votes
7 answers

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 rather messy techniques. Is there any good method…
March Ho
  • 253
  • 1
  • 2
  • 8
8
votes
1 answer

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 resulted, but want to push it further. However, I…
mfg
  • 11,709
  • 11
  • 61
  • 110
8
votes
8 answers

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 if I continuously eat sardines that might contain…
Second Person Shooter
  • 213
  • 1
  • 2
  • 5
7
votes
1 answer

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, or can they be roasted straight from the…
Whisk
  • 173
  • 1
  • 1
  • 5
7
votes
1 answer

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 however isn't my one considered a success? What things…
Roberto Baggio
  • 71
  • 2
6
votes
7 answers

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.
David LeBauer
  • 1,101
  • 3
  • 15
  • 27
6
votes
2 answers

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?
David LeBauer
  • 1,101
  • 3
  • 15
  • 27
1
2 3 4 5