modthinglet Posted May 10, 2006 Share Posted May 10, 2006 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 More sharing options...
zoramargolis Posted May 10, 2006 Share Posted May 10, 2006 More cartilage and connective tissue than in round bones, perhaps? To provide more gelatine to the stock? Just a guess. Link to comment Share on other sites More sharing options...
Sthitch Posted May 10, 2006 Share Posted May 10, 2006 You can also use feet. They will provide quite a bit of gelatin. Link to comment Share on other sites More sharing options...
modthinglet Posted May 10, 2006 Author Share Posted May 10, 2006 There was plenty of gelatin using standard round bones. So I guess the answer is substitute freely. Link to comment Share on other sites More sharing options...
Al Dente Posted May 10, 2006 Share Posted May 10, 2006 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 More sharing options...
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