Serious Eats say bones have no flavor. True or not?

[torolover]

What about Korean Ox Bone Soup? Surely there is some flavor from the extraordinarily long cooking process of those bones.

[paulraphael]

 

This is why I was wondering, if bones don't have flavor, why even add bones?

 

Chicken breast is expensive you say?  If broth made with 1 pound of chicken breast can taste better then broth made with 5 pounds of chicken bones, you are saving money by buying chicken breast.

 

I'm not so concerned about cost.  I'm more interested about the thought process on how to make the best tasting and richest chicken or pork stock for Ramen broth.

 

I'm really curious about adding gelatin powder to broth to give it body.  Does gelatin powder have any flavor?

[takadi]

Dcarch posted about this in another thread. It had really changed my view on something that I thought was an irrefutable fact of cuisine - that bones simply made things taste better. After much experimenting, I'd have to say that bones *do* have flavor, but little on its own, and when over-extracted, does not taste very pleasant.  The delicious flavor we associate with bones has mostly to do with the marrow and fat inside of it (particularly from the "spongy" bone areas associated with joints and knuckle bones), and the connective tissue and meat surrounding it

Edited January 12, 2015 by takadi (log)

[Martin Fisher]

.....and when over-extracted, does not taste very pleasant.  

[takadi]

It's definitely something that's easy to overdo with a pressure cooker, way easier than I thought it would be. Gives off a "cardboard" taste or makes it over-minerally 

[torolover]

Wow great more info about bones!  Hmm, maybe pressure cooker is not best way to extract the best flavor for broth?

[Martin Fisher]

Pressure cookers are okay, just don't overdo it.

[patrickamory]

Yup, strike a balance.

[gfweb]

I believe Modernist Cuisine likes the PC for stocks. 

 

Very efficient it is.

 

When I roast a bird, making stock is part of the clean-up. Just bung the carcass into the PC with your veg of choice and go for 45 min or so.

 

I do miss the zen of a burbling stock pot....

[Paul Bacino]

Done it all...stove top.. PC..but really like the oven..once you now your temp..for me I can't see making sugo...without a bit of marrow

Edited January 13, 2015 by Paul Bacino (log)