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Meat on the bone : ウィキペディア英語版 | Meat on the bone
Meat on the bone, also called bone-in meat〔(''The Complete Meat Cookbook'', Bruce Aidells, Denis Kelly, 2001 ) pp206〕 is meat that is sold with some or all of the bones included in the cut or portion, i.e. meat that has not been filleted. The phrase "on the bone" can also be applied to specific types of meat, most commonly ham on the bone,〔( ''The larder chef: food preparation and presentation'', Mario Jack Leto, Willi Karl Heinrich Bode, 2006 ) pp182〕 and to fish.〔(''Food preparation and cooking'', Rowland Foote, Malcolm John Ware, 1996 ) pp411〕 Meat or fish on the bone may be cooked and served with the bones still included or the bones may be removed at some stage in the preparation.〔Delia Smith: (Lamb )〕 Examples of meat on the bone include T-bone steaks, chops, spare ribs, chicken leg portions and whole chicken. Examples of fish on the bone include unfilleted plaice and some cuts of salmon. Meat on the bone is used in many traditional recipes.〔The Independent: (Chop chop: Star recipes from Mark Hix's new restaurant )〕 == Effect on flavor and texture == The principal effect of cooking meat on the bone is that it alters the flavour and texture. Albumen and collagen in the bones release gelatin when boiled which adds substance to stews, stocks, soups and sauces.〔The Sydney Morning Herald: ( Savour the flavour )〕 The bone also conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking.〔〔LBC: (Cooking in the credit crunch )〕
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