Marrow Bones

Marrow Bones

Marrow Bones Questions

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by 787 · about 4 hours ago

I made a broth out of my first knuckle bone yesterday, best tasting broth by far, defintely going to request knuckles from now on, so much marrowy fatty goodness, the only concern I have is that the marrow/fat that settled on top was really... (more)

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by 529 · about 4 hours ago

'Doh! I feel very, very silly. I've been wanting to make general stock/bone broth for bones/teeth/health very much, (apple cider vinegar/spices/vegetables, 24+ hrs, beef marrow bones) but never really found any high-quality or grass-fed beef... (more)

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Maria_8 0 · May 01, 2013 at 1:38 PM

Honestly, I'd throw them out - I used to work in foodservice and our rule was that if it was at room temp for more than 2 hours, it was dangerous. If they were at fridge temperature (around 40F) to begin with, leaving them out overnight would put... (more)

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by 396 · about 4 hours ago

I have about 4 lbs of grass-fed beef marrow bones. I'm going to roast them, eat the marrow (refrigerate any left over), and throw them in my slow cooker to make broth. My understanding is that roasting the bones first makes the resulting broth... (more)

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Tamandu 0 · August 23, 2012 at 2:47 PM

Roasting is a culinary enhancement. It will provide flavor and color to the stock but won't really effect the nutritional profile. Since you are already roasting the marrow bones, throw the knuckle and tail in w/ them. If you really want flavor... (more)

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by 226 · October 23, 2014 at 4:26 AM

Is it best to scoop out the marrow before adding this to the slow cooker when making bone broth?My concern was that during a 24-48 hour simmer, the fat will become oxidized, and I might be better off saving the marrow for use in cooking and using... (more)

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Janknitz 0 · August 01, 2014 at 2:29 AM

I use a pressure cooker for broth so oxidation is not such an issue. And I LOVE marrow, so I scoop it out and eat it first, as soon as it's cooked.

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