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'Blanch' the bone in a pork chop?

I just found a recipe for grilling bone in pork chops and it says to blanch the bone by wrapping it in foil. I can't find out any information on this so turned to the Eggers. What is the reason? Thanks!

Comments

  • GA_DawgsGA_Dawgs Posts: 273
    Sounds like they are recommending to do that to keep the bone white while it cooks. If that is what they are trying to explain it is purely cosmetic and another step that wastes time unless you are trying to impress or make a pretty presentation. Not needed in an every day cook IMO
  • newbynewby Posts: 12
    Thanks, that make sense.
  • EggcelsiorEggcelsior Posts: 12,630
    I've heard of blanching bones to ensure clear stock. Can you post the recipe? Wrapping the bone in foil will just prevent burning as far as I'm aware. Otherwise it's just cosmetic as was mentioned.
  • ChubbyChubby Posts: 2,956
    edited May 2013

     

    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • Little StevenLittle Steven Posts: 28,169

    The terminology isn't right but it is probably to keep the bone from burning. That can create an ugly smelling soot and doesn't look very good. I do it with lamb racks

    Steve 

    Caledon, ON

     

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