What You Need to Know
Involves careful periosteum removal using a boning knife to expose 2-3cm of clean bone, typically applied to rib bones in primal cuts. The technique prevents collagen shrinkage during cooking that can cause uneven exposure.
Creates restaurant-quality plating with exposed 'handles' for elegant serving, while allowing more even cooking of adjacent meat.
Key Parameters
Temperature
5°C
4°C - 7°C
Time
2 minutes per bone
90 seconds per bone - 3 minutes per bone
Equipment
flexible boning knife (6-inch)butcher's twinechilled work surface
Steps
- 1.
Carré d'Agneau (Parisian bistros): exposes rib bones for dramatic plating
- 2.
Côte de Boeuf (Lyonnaise butchers): prevents connective tissue shrinkage
The Science
Primary Reaction
mechanical tissue separation