Jump to content

Bones, Bones, Bones


Recommended Posts

So I had this recipe which specified veal neck bones for a stock sauce. I couldn't find veal neck bones, and I couldn't figure out the difference. So, I got some standard veal bones and made the dish. Does anyone know what the difference the type of bone would make in the sauce?

Link to comment
Share on other sites

There would be a little more gelatin with neck bones, but I can't imagine it makes much difference. I think the main distinction would be price. Scraps, like neck bones, should be available for a song. And a lousy song at that-- 99 bottles of beer, or happy birthday....

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...