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Thoughts on Marrow?

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This past weekend I was discussing a birthday party menu (actually not coming up 'til autumn), and suggested an appetiser of roasted veal marrow, toast points, and parsley salad. Discussion turned to preparation. My interlocutor maintained that the bones *had* to be soaked in salted water for 12 hours. I've seen recipes that have called for this, to draw the blood out, but I have to confess that when I've made this in past (the only consumers were me and the SO of the moment), I didn't bother (they have often been an impulse purchase). The marrow looked clear before the roasting, and only occasionally showed any pinkishness in the final product. Perhaps I'm just lucky with my supplier. What are your thoughts on this?

I'd also like to hear of any other methods or recipes that you might have.

Thank you, 'hounds!

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  1. As with sweetbreads, I usually skip the soaking stage. Roast away!

    As for recipes, I think the simpler the better. Nothing is more delicious than a roasted chunk of marrowbone with some toast and fleur de sel. Just scoop, spread, sprinkle, and devour.

    1. Seems like you "hit the nail right on the head". The only reason for soaking bones in salt water is to draw out any blood....however, I have never done this; no need to do so with nice clean, clear bones purchased from the store ! Have nrver seen any blood in marrow.

      I like to make marrow dumplings for my soups from beef bones. I just scrape out the marrow into a mesh sieve and press the marrow through. This is done to make sure that there are no bone fragments or splinters.