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Bone Marrow

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Sunday, 08 January 2012
List of viewable recipes from "Odd Bits" by Jennifer McLagan

Recipe from Odd Bits by Jennifer McLagan (Ten Speed Press, 2011)

ImageThere are various methods to extract raw marrow from the bones. Recently, I learned a new one from my friend chef Albert Ponzo. I now use this method all the time, but the marrow must be accessible at both ends of the bone.

Leave the marrow bones on the counter at room temperature for about 15 minutes; the marrow should just begin to soften slightly. Now run a small, flexible knife between the marrow and bone at each end, to free the marrow from the bone as much as possible. Pick up the bone and, using your thumb, push the marrow from the thin end toward the fat end out of the bone. Don't start at the thick end. The marrow will be soft and will tend to squish under the force of your thumb, but persist and eventually the marrow will emerge from the bone in one piece.

If the bones are cut lengthwise, run a knife along either edge of the cut bone, and let sit at room temperature until slightly softened, then ease the marrow out.

To remove the blood from the marrow, place the marrow bones or extracted marrow in a bowl of ice water with 1 teaspoon of coarse sea salt per cup / 250 ml of water. Refrigerate for 12 to 24 hours, changing the water 4 to 6 times and replacing the salt each time. Drain and refrigerate until you are ready to cook the marrow. Use within 24 hours or freeze the drained marrow bones or marrow for up to 3 months.

To roast marrow bones, drain them, pat the bones dry, and place them standing up or cut side?up in a roasting pan in a preheated 450°F / 230°C oven. Roast them for 15 to 25 minutes, until the marrow has puffed slightly and is warm in the center. To test, insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow's temperature. There should be no resistance when the skewer is inserted, and some of the marrow will have started to leak from the bones. Always serve roasted bone marrow very hot.

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Last Updated ( Sunday, 08 January 2012 )
 
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