Difference between revisions of "Bones"

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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.
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===Blanching bones===
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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:
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*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.
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*Place the bones in a stockpot and cover with cold water. Impurities dissolve more readily in cold water. Hot water retards extraction.
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*Bring the water to a [[boil]]. As the water heats, impurities solidify (coagulate) and rise to the surface as scum.
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*Drain the bones and rinse them well. The bones are now ready for the stockpot.
  
  

Revision as of 02:13, 13 January 2017

Meat bones

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.

Some of the proteins known as connective tissue are dissolved when cooked with slow, moist heat.

  • When certain connective tissues (called collagen) break down, they form gelatin. This gives body to a stock, an important feature of its quality. A well-made stock thickens or even solidifies when chilled.
  • 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 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.