Bones: Difference between revisions

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[[Image:Meat bones.jpg|300px|thumb|right|Meat bones]]
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Bones are the major ingredient of [[stocks]] (except water, of course). Most of the flavour and body of [[stocks]] are derived from the bones of [[beef]], [[veal]], [[chicken]], [[fish]], and, occasionally, [[lamb]], [[pork]], [[ham]], and [[game]]. ([[Vegetable]] [[stocks]], an exception, draw their flavour entirely from [[vegetables]].) The kinds of bones used determine the kind of [[stock]].
Bones are the major ingredient of [[stocks]] (except water, of course). Most of the flavour and body of [[stocks]] are derived from the bones of [[beef]], [[veal]], [[chicken]], [[fish]], and, occasionally, [[lamb]], [[pork]], [[ham]], and [[game]]. ([[Vegetable]] [[stocks]], an exception, draw their flavour entirely from [[vegetables]].) The kinds of bones used determine the kind of [[stock]].
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*Cartilage is the best source of [[gelatin]] in bones. Younger animals have lots of cartilage in their skeletons. As they become older, this hardens into solid bone, which is harder to dissolve into [[stocks]]. Knuckle bones, on the joints of major bones, have a lot of cartilage and are valued in [[stock]]-making. Neck bones and [[shank]] bones are also used a great deal.
*Cartilage is the best source of [[gelatin]] in bones. Younger animals have lots of cartilage in their skeletons. As they become older, this hardens into solid bone, which is harder to dissolve into [[stocks]]. Knuckle bones, on the joints of major bones, have a lot of cartilage and are valued in [[stock]]-making. Neck bones and [[shank]] bones are also used a great deal.


Cut large bones into pieces about 3 inches (8 cm) long. This exposes more surface area and aids extraction. Also, the bones are easier to handle.
Cut large bones into pieces about 8cm long. This exposes more surface area and aids extraction. Also, the bones are easier to handle.
 




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