Bone Cooking Recipe Cookbook | Meet Chefs And Cookbook Authors

Oct 28, 2008

Bone Cooking Expert – Meet Jennifer McLagan

My guest today is Jennifer McLagan. Jennifer is one of Canada’s most sought after food stylists. After years of styling other people’s recipes, in 2005, Jennifer penned her first cookbook - Bones: Recipes, History And Lore. In this book, she writes about the bold flavors of cooking with bones. Jennifer also has a blog which she updates regularly.

On your blog you say – “you are on a culinary mission to bring back the bold flavours of cooking using bones and fat”. What fascinates you about these ingredients and how did you get interested in them?

I’ve always cooked with them, after all, bones and fat are where the flavour is. The expression “the near the bone, the sweeter the meat” is true and when you cook on the bone you have more flavour, plus you have that wonderful unctuous texture you get from the collagen in the bones. As for fat it also adds flavour and texture. Those big fat molecules feel wonderful in your mouth and many aromas and flavours are only soluble in fat. If you start with fat and bones you can’t but help but have a great dish.

In a world were boneless, skinless and fat-free are the mantras, I want people to reassess why they are cooking that way. Are they healthier? Is their food tastier? Are they happier?

When at home, what do you like to eat?

I eat pretty much everything, as long as it is fresh and in season. I always prepare my food from scratch.

bones-cooking Most evenings I have main course with vegetables and fruit for dessert. Despite writing books about meat and fats I do not restrict my menu to them – I often eat pasta, omelette, risotto with a salad for dinner. And I do use olive oil.

In your opinion, what is the most underrated ingredient?

Fat of course. I think people don’t realise how much flavour it adds to their food. You can also layer flavour with fat, by cooking your poultry in poultry fat, beef in beef fat and so on. Fat can also turn something simple into something special. For example – after sautéing a piece of meat, deglaze the pan with stock, wine or water and reduce the liquid to make a sauce,
then just before serving whisk in a a spoonful or two of cold butter.

You will have a fabulous sauce to serve with your meat. Also fat makes a great salad dressing, you might be familiar with hot bacon dressing but duck fat and butter are also good choices.

What is your best cooking tip for a novice?

Cooking is just making something to eat, it’s not a competitive sport. Just do it. Making mistakes is good, that’s how you understand the process. Perfect some basic skills, roasting and braising for example and practise, practise, practise it’s the only way you learn.
That’s how all cooks and chefs have gained their skills.

Jennifer McLagan’s Books