Description
Uses controlled freezing to brittle bones for clean removal.
Technical
Rapid chilling to −18°C or below induces differential contraction between collagen-rich bone (brittle) and muscle (elastic), allowing fractures along epiphyseal plates. Ice crystal formation weakens periosteum adhesion.
Culinary Significance
Preserves meat integrity for boneless cuts like airline chicken breasts or stuffed thighs.
Science
Primary Reaction
Thermal stress fracturing
Parameters
Temperature
-18°C optimal
-25°C to -12°C range
Time
3h (standard chicken)
2h (cornish hens) – 6h (turkey legs)
Equipment
Blast chillerBoning knifeInsulated gloves