Sentences with phrase «of meat off the bone»

With greasy fingers we would pull chunks of meat off the bone tucking them in warm corn tortillas and slathering on a smooth salsa.

Not exact matches

I have always thought that the devil was coming to Jesus at his weakest moment: Jesus gaunt, raw - boned, wild - eyed, ready to scavenge any moldy crust of bread or scrape any meat shreds off a lamb's bone.

I like to throw a couple of chicken thighs (with bone and skin) into my stock to give it that real chicken flavor, and after several hours of gently simmering, the succulent, tender meat is falling off the bone.

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.

Taking one short rib at a time, use two forks to shred the meat off of the bone and excess fat.

After boiling, to ensure that as much of the goodness from the bones had been leached out, the little bits of meat still adhering to the carcase would be picked off and added to the stock.

I enjoy biting the tender but not mushy meat off of the bone.

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.

When cooking a whole brisket, the flat is done before the point usually is, so a lot of people pull the brisket when the flat is done and cube the point and put it back into the smoker until the meat is fall off the bone tender.

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.

Cut meat off bones, following curve of ribs, and thinly slice.

The ribs were so tender that the meat just about fell off the bone and the glaze had just the right mixture of sweet and spice to make it irresistible.

Nothing sounds better on a chilly winter night than a hulking plate of braised beef short ribs, luxuriating in each bite of meat that slides off the bone.

In the end, you'll be able to pull the meat right off of the bone and enjoy as is, with your favorite salsa or smothered with spicy BBQ sauce.

I picked all the meat off the bones and also had «left over» fresh cuttings of veggies which went into the pot with the backs.

She said that the meat was slow cooked for so long that the meat just fell off the bone and it's supposed to be her favourite rib recipe of all time.

By the end of the cooking time, they're falling off the bone and super tender — Meaning that you can serve the meats for dinner that night and save the «succo» (or sauce) for a pasta dinner the next, or serve the meats as a second course alongside your pasta.

Regardless of how appropriate you're trying to be, at the end of the day you're still sucking meat off a bone with sauce all over your face and fingers.

I have made it a couple times now and both times my family has devoured every last shred of meat — Juliette was even sucking the meat off all the bones (she is a true carnivore).

When duck is finished pull the leg out of fat; the meat should fall off the bone.

Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until an instant - read thermometer inserted into the thickest part of pork registers 145 ° (meat will be very tender but not quite falling off the bone), 6 — 7 hours.

Braise meat until meat shrinks off of bones and is fork - tender, 3 — 3 1/2 hours (check periodically to make sure liquid is at a gentle simmer).

The meat literally falls off of the bone and there is no need for a knife.

The meat is fall - off - the - bone tender and full of flavor from the herb blend, wine and beef broth.

Our chicken nuggets are whole pieces of breast meat, not the chopped and formed, scraped off the bone stuff you get at a fast food joint.

It's the best way to bring out the deep, rich flavor of brisket, ribs, and other cuts of meat that simply taste best when they're smoked until the meat melts off the bone.

Our team's discovery of cut - marked bones [the marks were inflicted while carving meat off the bone of a mammal] in Dikika, Ethiopia — dating back to 3.39 Ma [mega-annum, or million years]-- indicated that Homo habilis, «the handy man,» was not the first in our lineage to use tools.

«The traditional view was that hominins started knapping to make sharp - edged flakes so they could cut meat off of animal carcasses, and maybe used the cores, called «choppers», to break open bones to get at the marrow» Lewis says.

When it's warm it doesn't seem to add much thickness or texture to the broth the way fat kind of does and I don't include the fat from chicken for instance when pulling the meat off and adding all the bones and cartilage to the pot to make broth.

A lot depends on the quality of the food the animal ate, the amount of bones / meat / connective tissue used in the stock, the length of cooking time, and the degree to which the stock is reduced by water evaporating off the top.

To start off, eating organ meat and bone marrow nourishes the body from the inside out, and due to America's ignorance of its value, is fairly cheap.

The outside of the meat becomes crispy and it just falls off the bone when cooked to perfection.

I recommend keeping a plain rotisserie chicken (you can get one pre-shredded if the thought of pulling meat off the bone makes you queasy), Primal Kitchen mayos and dressings, and a variety of fruits and veggies in your refrigerator at all times.

According to Fooducate, chicken paste is the result of cleaning every bit of meat off the chicken bones.

I picked all the meat off the bones and also had «left over» fresh cuttings of veggies which went into the pot with the backs.

Once meat - on - bone is slow cooked 6 + hours, I often get enough meat easily coming off the bones to make a good stirfry or a good pile of meat for 2 people, then I put the bones back in the broth and keep it slowly brewing until the broth is done.

But the flavour of the meat and the ease with which it came off the bone — heavenly!

In the case of chicken, it is far more tasty to roast the chicken, let your family pick the meat off the bones, and then make broth from the bones themselves.

According to Fooducate, this chicken paste is the result of cleaning every bit of meat off the chicken bones by passing it through a high pressure sieve.

I don't know about you but I love myself a slab of ribs, there is something really primal about pulling meat off of a bone, not to mention when you use the slow cooker setting on the instant pot to cook your Ribs, the gelatinous bone broth that is made — makes this a sure winner!

Well, since the media promotes eating skinless, boneless meat, we deprive ourselves of getting enough glycine and proline in our diet — which is unfortunate, because if people were a little more willing to knaw the fat and tendon off a bone, they might have a little less fat on their waists.

The «pink slime» of fish In April, scrape tuna — a yellowfin tuna product made by scraping meat off the bones on the back of a fish, and used in sushi, ceviche, and other fish dishes — was linked with a salmonella outbreak.

This Korean braised short ribs recipe is one of the tastiest meat dishes in Korean culture with the perfect fall off the bone flavor.

But also the fact that they're an 18 - inch and not 20 - or 22 - inch diameter leaves a lot of sidewall meat on the proverbial bone to help cushion off - road shock and allow for decent ground clearance if you ever air down for off - road use.

When you've cleared the bones of the juicy meat, think twice before you pass the leftovers off to your favorite pup.

The main benefit of feeding raw meat, particularly raw meaty bones, is that your pet's teeth are designed for cutting meat off bones, so as they chew the meat flosses their teeth and keeps gums healthy.

Just as you might nibble little bits off of a popsicle, the dog will gnaw through meat and bone together, little by little, and work it down to a tiny nubbin.

However, AVDC does not recommend cow hooves, dried natural bones or hard nylon products because they are too hard and do not mimic the effect of a dog tearing meat off a carcass.

Although they no longer hunt for survival, dogs can still eat in the manner of wolves — by grabbing meat with the premolars and ripping it off the bone.

But when you cook the bones and the meat falls off, that's a great first food for a sick pet, and of course, most pets love it.