Bone-marrow

[ifrakhaliq]

While making bone soup today, I was wondering if bone-marrow is any good? As the though of eating this soft oily thing isn't an easy task.

 

[SeekinTruth]

I love bone marrow, and it's very healthy / nutritious. But I understand that it can take some time getting used to the texture / taste (like organ meats, actually). :)

 

[Carl]

If you cook the bones for long enough, most of it leaks out into the soup. If theres still some nice red/brown marrow in the bone though, it's absolutely delicious to scoop out and eat!

 

[LQB]

If you cook the bones for long enough, most of it leaks out into the soup. If theres still some nice red/brown marrow in the bone though, it's absolutely delicious to scoop out and eat!

Yes, for me, most of the marrow ends up dissipated in the stock (after 48 hrs on slow simmer). If there are any floating pieces of marrow still there, I'll strain them into a blender, blend into a thick liquid, and return it to the stock before bottling.

 

[dugdeep]

Roasted bone marrow is absolutely heavenly. Sometimes certain bone-in cuts of meat come with some marrow included. Scooping and eating the marrow is the best part of the meal! It's also good spread on top of the meat; almost like a sauce.

 

[EricG]

I'm using a high pressure cooker and most of the marrow disolves into the broth. I never ate marrow but I know my mum and cousins used to eat it. The broke the bones (mostly chicken) and then sucked the marrow out of the bones.

 

[SeekinTruth]

When I was a small child, my father used to give me marrow from meals with bones from beef, lamb, or pork. He used to say this will make you super healthy and strong. In his father's generation (and grandfather's and on back) marrow, organ meats and fat were the most highly valued foods.

 

[mcb]

I have been eyeing the leftover marrow even after making several batches of broth by slow cooking (using the same bones). I guess I should taste it and decide what to do from there.

 

[Eva]

When I was a small child, my father used to give me marrow from meals with bones from beef, lamb, or pork. He used to say this will make you super healthy and strong. In his father's generation (and grandfather's and on back) marrow, organ meats and fat were the most highly valued foods.

Same here.
I grew up on fatty lamb chops and organ meats, while bone marrow was always reserved for the children.
Then I went bananas and became vegan for years before thankfully finding this knowledge base and realising what I was doing to myself.

So, if the thought of eating marrow is unnerving in itself, how about tasting a tiny bit ? imho it's simply delicious!

 

[bngenoh]

Yes, bone marrow is definitely a superfood. I core out as much as I can depending on how the bones come, and I set it aside raw, put the bones in the pressure cooker to make broth and use the marrow when I cook my meat, combining the marrow with various meats creates very interesting flavors, I have tasted nuts, and vanilla to name a few.

 

[ifrakhaliq]

Yes, bone marrow is definitely a superfood. I core out as much as I can depending on how the bones come, and I set it aside raw, put the bones in the pressure cooker to make broth and use the marrow when I cook my meat, combining the marrow with various meats creates very interesting flavors, I have tasted nuts, and vanilla to name a few.

I liked this idea of dealing with bone-marrow.

 

[Voyageur]

When I was a small child, my father used to give me marrow from meals with bones from beef, lamb, or pork. He used to say this will make you super healthy and strong. In his father's generation (and grandfather's and on back) marrow, organ meats and fat were the most highly valued foods.

Exactly the same story with our family going back to our grandparents and more than likely going far back. All the above noted by ST were highly valued and cooked in various ways.

Have a look at the Inuit diets too, concerning these meats/fats/organs/marrows produced from sea & ice animals. Without fruits & vegetables, it was these things that sustained their healthy systems, all in very harsh climates of course.

 

[Alada]

Yes, for me, most of the marrow ends up dissipated in the stock (after 48 hrs on slow simmer). If there are any floating pieces of marrow still there, I'll strain them into a blender, blend into a thick liquid, and return it to the stock before bottling.

Similar process for me, after 24hrs I scoop out any remaining marrow that hasn’t come out into the broth, then remove the bone and blend it in the pot with a hand blender. Then the bones can be popped back in to keep on cooking if needs be. If the texture is unpalatable for some after that, you can always add a generous chunk of butter to each bowlful of broth when you serve it, which makes it far richer tasting and more silky in texture.

 

[Maya]

Yes, for me, most of the marrow ends up dissipated in the stock (after 48 hrs on slow simmer). If there are any floating pieces of marrow still there, I'll strain them into a blender, blend into a thick liquid, and return it to the stock before bottling.

Similar process for me, after 24hrs I scoop out any remaining marrow that hasn’t come out into the broth, then remove the bone and blend it in the pot with a hand blender. Then the bones can be popped back in to keep on cooking if needs be. If the texture is unpalatable for some after that, you can always add a generous chunk of butter to each bowlful of broth when you serve it, which makes it far richer tasting and more silky in texture.

Yeah, my doughter is checking up bone marrow everytime - she said it was yuuuuuck and that she would not eat it.. then I do this ha hah haaa.. and when she finished her cup of broth said to me - see it tastes better without that... yes, yes ofcourse