Is this related to their biology? Primarily cultural (like the kinds of dishes)? Something else?
In: 3
I can maybe answer this but if you can give some examples it might help clarify the question.
With goat, meat yield can be minimal, so to give the diner the most of it you’d leave it bone in. So something like a goat leg roast. You could debone it but it might just be better to leave it in, especially if you’re doing an open flame roast; gives you a handle essentially.
With duck, I think it depends on dish. Some chefs like the bone in breast because it gets a slightly higher yield on a costly protein. It is also fun for presentation. If you’re doing a confit, you want to disturb the meat as little as possible, so don’t debone.
I hope this helps answer, but I think your question might be a bit broader and deserving a deeper explanation.
I can maybe answer this but if you can give some examples it might help clarify the question.
With goat, meat yield can be minimal, so to give the diner the most of it you’d leave it bone in. So something like a goat leg roast. You could debone it but it might just be better to leave it in, especially if you’re doing an open flame roast; gives you a handle essentially.
With duck, I think it depends on dish. Some chefs like the bone in breast because it gets a slightly higher yield on a costly protein. It is also fun for presentation. If you’re doing a confit, you want to disturb the meat as little as possible, so don’t debone.
I hope this helps answer, but I think your question might be a bit broader and deserving a deeper explanation.
I can maybe answer this but if you can give some examples it might help clarify the question.
With goat, meat yield can be minimal, so to give the diner the most of it you’d leave it bone in. So something like a goat leg roast. You could debone it but it might just be better to leave it in, especially if you’re doing an open flame roast; gives you a handle essentially.
With duck, I think it depends on dish. Some chefs like the bone in breast because it gets a slightly higher yield on a costly protein. It is also fun for presentation. If you’re doing a confit, you want to disturb the meat as little as possible, so don’t debone.
I hope this helps answer, but I think your question might be a bit broader and deserving a deeper explanation.
I do not agree with the initial premise.
There are plenty of dishes in Asia that have goat or duck but deboned.
For example, shredded duck fried rice or goat biryani or stew and soup made from both.
Similarily, there are plenty of dishes that are not goat or duck that include bones. Fried Chicken. T-bone or ribeye steak. Barbecue Pork ribs. Soups all typically leave bones in for flavour. Some fish can be eaten with bones, like eel or certain small sweetfish as the bones are too soft to cause harm.
So perhaps it is just that your exposure to dishes with duck and goat are just the ones that happen to have the bones in.
I do not agree with the initial premise.
There are plenty of dishes in Asia that have goat or duck but deboned.
For example, shredded duck fried rice or goat biryani or stew and soup made from both.
Similarily, there are plenty of dishes that are not goat or duck that include bones. Fried Chicken. T-bone or ribeye steak. Barbecue Pork ribs. Soups all typically leave bones in for flavour. Some fish can be eaten with bones, like eel or certain small sweetfish as the bones are too soft to cause harm.
So perhaps it is just that your exposure to dishes with duck and goat are just the ones that happen to have the bones in.
I do not agree with the initial premise.
There are plenty of dishes in Asia that have goat or duck but deboned.
For example, shredded duck fried rice or goat biryani or stew and soup made from both.
Similarily, there are plenty of dishes that are not goat or duck that include bones. Fried Chicken. T-bone or ribeye steak. Barbecue Pork ribs. Soups all typically leave bones in for flavour. Some fish can be eaten with bones, like eel or certain small sweetfish as the bones are too soft to cause harm.
So perhaps it is just that your exposure to dishes with duck and goat are just the ones that happen to have the bones in.
You might want to clarify your premise.
I regularly eat dishes with duck and occasionally goat.
Never had any of those dishes bones in them.
So it seems more like a regional thing you’re describing.
You might want to clarify your premise.
I regularly eat dishes with duck and occasionally goat.
Never had any of those dishes bones in them.
So it seems more like a regional thing you’re describing.
You might want to clarify your premise.
I regularly eat dishes with duck and occasionally goat.
Never had any of those dishes bones in them.
So it seems more like a regional thing you’re describing.
It’s a cultural thing involving flavor. Non-vegetarian Indian food often includes goat curry or goat biriyani, called Mutton Curry or Mutton Biriyani, that usually includes some of the bones. Cooking the food with the bones releases flavor and some fat from the bones into the surrounding food. People throw away the bones before serving or eating because the flavor has already released. Restaurants may serve the bones to prove the food includes the flavor from them.
It’s similar to how Tonkotsu ramen broth, which is rich and fatty, is made by boiling pig bones for a long time. The flavor and fat gets released into the soup while cooking, and then they’re discarded.
Latest Answers