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Bones: Difference between revisions
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Cut large bones into pieces about 8cm 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. | ||
===Blanching bones=== | |||
The purpose of [[blanching]] bones is to rid them of some of the impurities that cause cloudiness. The bones of young animals, especially [[veal]] and [[chicken]], are highest in blood and other impurities that cloud and discolour [[stocks]]. Some disagree on the importance of [[blanching]] because they feel [[blanching]] causes valuable flavours to be lost. However, many feel it is needed to produce clear white [[stocks]]. [[Fish]] bones are not [[blanched]] because of their short cooking time. If you decide that you would like to [[blanch]] your bones, this is how you do it: | |||
*Rinse the bones in cold water. This washes off blood and other impurities from the surface. It is especially important if the bones are not strictly fresh. | |||
*Place the bones in a stockpot and cover with cold water. Impurities dissolve more readily in cold water. Hot water retards extraction. | |||
*Bring the water to a [[boil]]. As the water heats, impurities solidify (coagulate) and rise to the surface as scum. | |||
*Drain the bones and rinse them well. The bones are now ready for the stockpot. | |||