[Sca-cooks] Marrow substitute

[Volker Bach]

Am Dienstag, 3. Mai 2005 23:57 schrieb Phil Troy / G. Tacitus Adamantius:
> Also sprach Volker Bach:
> >Salve
> >
> >I haven't got terribly much experience with this, but I found a few
> > recipes that require melted beef marrow. I'm wondering - marrow is kind
> > of hard to come by in these post-BSE days, so what could I use as a
> > substitute? Is there anything?
> >
> >Thanks
> >
> >Giano
>
> Rendered beef suet (don't let it brown) should do the trick, the kind
> of hard fat from around the kidney or inside the loin. In a pinch,
> the fat (rendered) from a rib roast or steak would do it. Marrow is
> almost all fat, but it has a rich, meaty flavor, even when melted.

That's what I suspected. Thanks, I'll try it next WE.

Giano