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ust diced some up after blanching and worked it in with a crust for a steak. Just incredible, am I wrong in saying that the marrow melts and bastes the steak as it finishes in the oven? Or was it supposed to stay solid?
Any good beer ideas?
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Oerbier Reserve
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Sounds good. What else was in the crust?
Marrow does break down under high temperatures, so it would melt if you worked it into a crust. Marrow is high protein and fat (monounsaturated), so it makes a great basting agent.
I love marrow all on its own. A little sea salt and some toast points. Delicious.
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I love me some marrow....esp in my bordalaise sauce....and just cooked and smeared on some bread....I love marrow
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I sauteed some diced onion with some butter and red wine vinegar, and little garlic. Blended this with some bread crumbs, green onion, dijon mustard, and some blanched marrow. Spread it on the steak when I finished it in the oven.
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I sauteed some diced onion with some butter and red wine vinegar, and little garlic. Blended this with some bread crumbs, green onion, dijon mustard, and some blanched marrow. Spread it on the steak when I finished it in the oven.
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