Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Yakitori

torakris

By torakris
in Japan: Cooking & Baking

 Share

Recommended Posts

SheenaGreena

SheenaGreena

Posted
Posted

I never thought of using breast cartilage....I always throw that part away. Im assuming that the knee cartilage is at the end of the drumstick bone, right? Thats the best part of the drumstick and is unbelievably crunchy. I bet its more crunchy than the breast cartilage - which is more floppy.

BEARS, BEETS, BATTLESTAR GALACTICA
Link to comment
Share on other sites
Joon

Joon

Posted
Posted
I never thought of using breast cartilage....I always throw that part away.  Im assuming that the knee cartilage is at the end of the drumstick bone, right? Thats the best part of the drumstick and is unbelievably crunchy.  I bet its more crunchy than the breast cartilage - which is more floppy.

Yeah, the knee cartilage is definitely has the right bite. I'm definitely going to try this the next time I get chicken leg/thighs.. anyone have any tips on separating the cartilage from the bones?

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...