Sentences with phrase «for meat bones»

Not exact matches

Meat byproducts and meat meal are the parts of a carcass (like bones or viscera) deemed unsuitable for humans to Meat byproducts and meat meal are the parts of a carcass (like bones or viscera) deemed unsuitable for humans to meat meal are the parts of a carcass (like bones or viscera) deemed unsuitable for humans to eat.

Some bones in deeper sediments, they said, probably belonged to wild camels that people hunted for their meat.

If you read the linked article (where it says «A scientific report» in this article), it states «Some bones in deeper sediments, they said, probably belonged to wild camels that people hunted for their meat.»

so for you i guess my meat comes with bones.

For my cooker, I clipped the grate probe onto the cooking grate next to the roast and inserted the «meat set point» probe into the roast, being careful not to touch any bone.

To make meat stock, use meaty, bone - in cuts of meat like whole chickens (read how to make a poached chicken for meat stock here), chicken thighs, drumsticks, and wings, whole wild - caught fish, and steaks or roasts.

Than Strained it, put the wonderful marrow and sm amt meat off the bones (set aside for later).

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Chicken is done when a meat thermometer inserted into the deepest part of the breast (but not touching the bone) reaches 165 F or higher for at least 5 seconds.

I drink bone broth regularly, and I choked down liver in the form of pate for a while in my early days of healing, but as soon as I started feeling better organ meat got dropped out of my regular meal plan.

As you can imagine their necks are very thick with lots of yummy lean meat, and just enough gelatinous meat and bone to make this cut perfect for slow cooking and braises.

Now I have plenty of meat, bones and trimmings for stock at less cost and the frozen breasts and thighs for later basically for little or nothing.

Place pot in oven and cook undisturbed for 4 hours or until meat is fork - tender and falling off the bone.

when the meat starts to shrink from the end of the bones and you have the right color or caramelization, THEN wrap them in foil, (this is the best time to cut them if you'd like) reduce heat to 275 - 300ff for 2hours.

Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone).

Bone - in chicken breasts may be used as well, but since white meat cooks faster than dark, check for doneness sooner.

It's tempting to serve it up as soon as the chicken is out of the oven, but waiting allows the juices to seal and makes for more tender fall off the bone meat.

In addition to fat analysis, Eagle FA systems simultaneously measure weight (critical for batch and recipe management) and perform x-ray inspection of meat for a wide range of physical contaminants including metal, glass, stone and calcified bone.

You can ask the farmer or the store to prepare the meat for you, so that it contains only flesh but no bones or skin.

The bones can be found in most freezer meat sections in your local supermarket, or ask for some from behind the meat counter.

After pulling off all the meat, I placed the entire carcass in the pot with the rest of the shrapnel I'd already pulled off, filled the pot with purified water and a splash of apple cider vinegar (helps to leach out the minerals and goodness from the bones), and let it simmer on the stove for the next day.

I have a big stockpot that I put any part that is not meat — the skin, bones, ligaments, tendons, etc., so I can make a large batch of bone broth to use in making a soup for dinner the next day.

For non vegetarian versions of ribollita, it is traditional to add a prosciutto bone with a little meat left.

Return the short ribs to the pot, cover tightly with a lid and braise in the oven for about 2 1/2 hours until meat is tender and falls off the bone.

Bring to a boil, reduce the heat, cover, and simmer for 30 minutes or until the meat starts to fall off the bone.

Always save bones for meat stocks, and fish parts, bones, and trimmings for a seafood stock.

It is particularly appropriate for foods where the density of the product and the potential contamination is similar, for example the bone and meat of a chicken which have almost the same density.

My end product is as good as I would hope for — nice and smoky and the meat comes right off the bone — but there is never a smoke ring.

Be sure to thoroughly look through the vegetable - sauce mixture for any chicken bones that may have separated from the meat during cooking or removal of the chicken.

Highlights include a dedicated salad packing line, a 32 head multihead weigher ideal for mixed product applications, an x-ray system capable of detecting bones in meat fillets and a multihead weigher model for ultra-low target weights.

Take the meat off the bones, reserving the bones and setting the meat aside for another use.

While all Eagle food inspection systems are capable of detecting calcified bone down to 2 mm in food products, below are some of the Eagle x-ray systems which are specifically designed for calcified bone detection in meat and meat products.

Next time I'd definitely use a bone - in piece of meat and either cook it for 6 - 8 hours in the crock pot or try roasting it in the oven.

Its dual energy technology provides highly effective X-ray detection of low - density objects, even in varying thickness or overlapping products, making it particularly appropriate for the detection of small bone pieces in meat and poultry fillets.

Place on baking sheet and bake for 2 to 2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

Let them boil for 45 - 60 minutes or until meat is tender and falling off the bones.

Of particular significance for the meat and poultry sector is the Ishida IX - G2 - 4027 which, through the use of dual energy technology, is capable of detecting even the smallest bones in meat fillets and boneless chicken pieces.

Cook the ribs bone side down, with the grill lid closed, for 3.5 to 4.5 hours, or until the meat just starts to shrink back from the ends of the bones.

Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone.

Place the meat and bones back into the pot and simmer for a further 15 minutes.

You want to cook the pernil in the oven for hours upon hours at low heat, until it is tender and nearly falling off the bone, but not so long that the meat itself is falling apart, a la pulled pork.

Bake in the oven for 30 minutes until crispy and golden and the temperature reaches at least 165 degrees when putting a meat thermometer into the thickest part of the thigh (not touching the bone).

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods The Art of Fermentation: An In - Depth Exploration of Essential Concepts and Processes from around the World The Nourished Kitchen: Farm - to - Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass - Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas

If you ask your butcher for some spare beef bones when you go to pick up stew meat, they will likely be more than happy to help you out.

To do this, I use a meat thermometer that gets inserted into the chicken, and sits along the bone for the most accurate temperature.

The bones of it are: eat as much rice, potatoes and pasta as you like; add to that lean fish and meat; and go crazy on fruit and vegetables (except avocado — this is not for the Deliciously Ella die - hards among us).

Top up with some stock or water if there isn't enough liquid, then bring to the boil and cover to simmer for 1 1/2 hours or until the meat is tender but not retains its structure on the bone.

I finished the trip bypassing the celery and going straight for the meat, leaving inhibitions aside as I devoured the flesh off the little bones, sauce around my face, in my own wing heaven.

Tip: Remove any leftover rib meat from the bone and turn it into a sandwich for lunch the following day!

Go ahead and set the meat aside for another recipe, or just throw it into your bone broth when it has finished cooking.