[Sca-cooks] RE: Marrow Fat

[Diamond Randall]

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What I meant was in recipes where I would use butter as the cooking/
flavouring agent, I would substitute 1/2 of the volume with marrow fat.
When you are roasting marrow bones, I find the best taste is right after
all the blood has cooked completely and maybe another minute.  Longer
and you get very little cooked marrow to eat (but lots of oil); shorter and
it has enough fat content to cause immediate coronary blockage.
Though sopping up hot marrow fat on freshly baked crusty french bread
is fabulous IMO.

Akim

--- Diamond Randall
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