/ck/ - Food & Cooking

>>16337643
Why does constantly thinking about fucking tight trans hole often start with porn?

>>16337643
To get rid of impurities

>>16337668
I get that, but why blanch instead of roasting the bones

>>16337668
what impurities?

>>16337725
its hokey cokey bullshit, blanching cant get rid of 'impurities' same as how chinese medicine doesn't actually do anything except wipe out endangered species

>>16337737
*pokey

>>16337725
Gets rid of that scummy stuff that accumulates at the top and makes the final stock clearer

>>16337737
this is demonstrably false you stupid faggot

its an alternative to skimming the scum mostly

>>16337688
Probably cos historically they dont had ovens, only woks and shit.

>>16337688
It only takes ten minutes to blanch the bones

Has anybody tried putting the bones in a blender first? Do you get the same result more quickly using bone meal?

>>16339616
you made me chuckle you sick cunt

>>16337747
isnt that the same scum that comes out of the meat? and that foamy white stuff is not impurities, it’s just protein

>>16337688
color. roasting makes it brown.
>>16340167
it makes the broth cloudy with visible protein clumps suspended in the liquid. it's really only purely for the visual aspect.

>>16337648
Asian stocks start by blanching the bones because it removes the blood which would otherwise turn the stock grey.

>>16339616

>>16340210
but the blood is just the bone marrow. isnt that where all the flavor is? without bone marrow, the bones are just blocks of unflavored calcium.

>>16340219

>>16340264
>distain

>>16339616
This is bone dust. Don't breathe this.

>>16337747
>>16340195

These are the correct answers
/thread

>>16341174
the impurities/scum thing is chef mythology. those arent impurities, it’s just protein. and the only benefit to that is making the stock clearer, but you achieve the same thing simply by draining your stock through cheese cloth. so no, not quite /thread.