Cooking meat with bones with TM31

[jacanne]

I was told that we should not use any meat with bones in our thermi because it would cause a lot of scratches in the pot.
 My question is if its made with the best quality of stainless steel, why should this be a concern.  For example, you can use a WMF cooking pot and not worry about cooking meat with bones inside this pot as it wont leave much scratches in it.

 Can someone share their experience on this.

Would the TM21 be better to cook meat with bones instead?

[achookwoman]

jacanne,  after we have had roast chicken,  I drop the carcass into the bowl with water and make chicken stock.  What bones are you talking about ?  If it is for soup,  with lots of water,  I can't see a problem.  Other moe experienced  members my have more ideas. 

[judydawn]

Jacanne, in the Meat on the Menu book there is a recipe for Chicken Cacciatore using chicken drumsticks - I'm sure H.O. wouldn't have said we could use that in the TMX if it was going to damage it.

[jacanne]

achookwoman,

 Thank you for sharing about the chicken carcass.  I presume you dont have a single scratch on your pot?

 I was told to use only fillets of meat when I cook curries .  Being Asian, we tend to cook curries using the meat with the bones , ie chicken ribs, lamb/ goat meat with bones. So I was told in the European society, bones are seldom used in their cooking. Looks like thats not true based on your wonderful sharing.

[jacanne]

Judydawn,

  Thank you for your sharing. Have you personally used any drumsticks in your pot and found it to scratch the pots?  Did you have any scratches on them? This would be a good question I would have to pose to HO to get them to verify this information.

[judydawn]

jacanne, I've made my Chicken & Vegie soup using drumsticks, ILB's Honey Soy Stir fry Chicken Winglets and I'm pretty sure I did the Chicken Caccitore as well.  Of course chicken bones are different to the heavier and sharper lamb or goat bones - I haven't used anything other than chicken in mine.  My original TMX bowl is 2.75 years old and yes, it does have fine scratches here and there but it doesn't cause any problems.  I would love to see a bowl that old that has done a lot of work, not have any scratches on it.

[CreamPuff63]

I wouldn't worry too much about the scratching, unless you are talking about gouges. I can't see how bones would be sharp enough to leave deep scratches. Not so worried about normal day to day wear

[Zan]

I've cooked chicken drumettes heaps of times, and goat on bone and not had a problem.
I'm sure my bowl has some minor scratches (and stains, though dh did do a massive lot of chili sauce with vinegar recently and it looked lovely after, lol) but no damage as such.

[Cornish Cream]

MOTM Irish Stew uses lamb neck on the bone and the TWT uses recipes with the "bone in" so they wouldn't print recipes if there was a problem.

[jacanne]

Thank you Judydawn, Creampuff63, Zan and Cornish Cream for your sharing.

Its so wonderful to hear all your experiences. This information about the bones was told to me by a consultant. I presume she didnt want to show her potential clients the scratches on the bowl and she was rather fastidious about her utensils being scratched.

I am so glad that I can still cook my wonderful curries in them and also make my chicken stock using the carcass.

[achookwoman]

jacanne,  made beautiful stock today using a duck carcass.

[CreamPuff63]

I think consultants can be a little fussy. My consultant has a special spatula - presumably because her "home" one is rugged looking like mine. I wouldn't note this myself on a demo, but some other guest at a demo may and I'm not going to judge the consultant that has a special demo one because thats their business and they know best. Bowls get scratched, and  I don't know what sort of scratches the consultant is referring to but most scratches don't rate a mention in the day to day operation of the TM.