+
Home Cooking

Veal Stock-Cleaning the bones

razini | Feb 12, 201606:23 PM     3

Can anyone help clarify exactly what one is supposed to clean when rinsing veal bones after blanching them for white veal stock? Some recipes make it sound like you just wanna rinse the gunk off them...while others make it sound like you are supposed to scrub them ENTIRELY clean of all the excess meat, fat, tendons etc until they are simply the bones and nothing else. Are we supposed to clean even the marrow out?

I get the difference between a broth flavored with meat and the flavor you get simply from a bone broth...but I'm just trying to understand in a very classical way, whether the layer of rough stuff attached to bones or the marrow inside them is part of what makes a classic stock, or if that leads to 'impurities'. I have been removing it all and I am worried that I'm idiotically killing all my flavor.

Thanks!!!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

The Unassuming Ingredient That Stands Between You and Perfect Salsa 
Food Trends

The Unassuming Ingredient That Stands Between You and Perfect Salsa 

by David Watsky | Making fresh salsa at home is easy and the result is a versatile snack perfect to eat plain with chips...

These Easy One Pot Meals Minimize Kitchen Messes
Food Trends

These Easy One Pot Meals Minimize Kitchen Messes

by Greg Stegeman | When it comes to an easy dinner, it's hard to beat one pot meals—below, an ode to the one pot dinner...

The Ultimate Guide to Cleaning & Decluttering Your Space
Home

The Ultimate Guide to Cleaning & Decluttering Your Space

by Chowhound Editors | Whether you get super excited about spring cleaning or the very thought makes you want to go back...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.