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|risha, on 4/2/2006 11:05am|
4/2/2006 08:30am deboning
what is deboning process?
advantages, disadvantages and what uses of deboning?
|Mamta, on 4/2/2006 11:16am|
I have started a new thread for your question, hoping to generate more answers for you. Perhaps one of the professional cooks on these boards will be able to suggest a good book that describes all methods.
De-boning is 'removing the bones' from meat, chicken, fish etc. Each part of meat has a different method. You need to specify what you want to debone. If you need this information for a course, visit to internet or a library will be a good idea. If you are looking for industrial deboning process, again, you need to search the internet or library.
I used to have a Reader.s Digest encyclopaedia of food, that also had good diagrammatic descriptions.
|AskCy, on 4/2/2006 12:40pm|
Taking the bones out means you can carve right through a joint of meat or bird..
Sometimes its done to help spread a piece of meat out for cooking on fire/bbq so the meat is the same thickness and cooks evenly
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