Ziggy Becket (ziggybecket) wrote,
Ziggy Becket
ziggybecket

[Cooking] The marrow from the bone

MarrowSo after watching Iron Chef America, they prepared lamb bone marrow and it looked surprisingly good.

I was grocery shopping and found a beef shank cut with a large chunk of marrow. It was cheap too so I couldn't pass up the opportunity to give it a shot.

Sadly the meat portion of the cut very tough. Lots of connective tissue. I might try make a stew out of it or something.

As for the marrow itself, pan cooked it for about 15-20 minutes on medium low until it was cooked all the way through.

Taste wise, it was pretty tasteless. I should add a bit of salt or something if I try making it again. Texture wise, it was very much like eating fat. So it's probably not something everyone would like. :)

One interesting thing about it is that it was very warming. My chest felt nicely warm after eating it and no it wasn't heart burn. ;-)

I was doing a little more research on preparing bone marrow. Apparently some people spread it on toast with a sprinkle of sea salt. Crazy. :)
Tags: cooking
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