WeightLossBanter - View Single Post

**Doug Freyburger** · March 9th, 2012, 03:37 PM posted to rec.food.cooking,alt.support.diet.low-carb

wrote:
Bryan wrote:

Several weeks ago, a meat dept. guy at a grocery store told me that he
could get me chicken wing tips.

Why would you want them??

In addition to being delicious and crunchy, the cartiledge in them is
extremely nutritious. If any age related bone illness runs in your
family wing tips are a god nutritional preventative.

It's taken me
hours of research and phone calls to get this far, and I hope that my
nicely written letter will help persuade the plant manager to sell me
them frozen, by the case--which will probably be ~25-40 pounds.

Recipes form Buffalo where I grew up say to separate the "forearm" from
the drumette and to "reserve the tips for stock". It makes sense that
as the market for wings went from one bar in one city to a popular trend
across an entire continent wholesale suppliers now do the separation
step.

So there you have an additional use for them. Getting a case at a time
you'll need more than one use.

Then I'll thaw them, put them into plastic containers of a few pounds
each, lightly salt and pepper them and immediately refreeze the
containers in a deep freeze. *Once they are at deep freeze
temperature, I plan to top off the containers with 32F water and
return them to the deep freeze. *That's to protect them from freezer
burn.

If you can get your hands on these er, um, ah, 'delicacies' why not
just vacuum seal them in Food Saver bags?? If you don't have one,
this would be a good time to spring for one.

I echo that. With a Tilia Foodsaver you won't need to freeze them in
ice cubes to prevent freezer burn and you might not even need to get a
new chest freezer. You'll end up with a whole roll of freezer bags and
a freezer full of tips but they'll be good to go as long as you like.
Vacuum sealed meat lasts a very long time when kept frozen.