2 Cooks in the Kitchen - Bone Marrow Butter
Bone Marrow Butter is a sensational ingredient that can elevate your plate and it is easy to make.
Full printable recipe is available on our website: 2cooksinthekitchen.net/bone-m...
Ingredients
Marrow Bones
Salt
Pepper
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About the 2 Cooks
Matthew and Kelly Cook live amongst the Redwoods next to the Pacific Ocean in Northern California. They have a passion for food and wine that they get great pleasure from sharing with others. They have created these videos on their own, at home, to show how easy it is to make delicious and beautiful food in your own home kitchen.
A recent diagnosis of Celiac disease has prompted an emphasis on gluten free recipes. Many of our recipes are naturally gluten free and others are made gluten free with simple substitutions.
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Full recipe coming soon to 2cooksinthekitchen.net
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You can use the bone marrow oil as a treatment on your scalp to make follicles strong and your hair grow . It's amazing how fast your hair will grow and it's strong and shiny😊.
That looks delicious
Put the blended marrow butter in the fridge to let it completely solidify (in the mixing bowl) then whip it again when it’s cold. It’ll be a bit weird to start with but it will get fluffy and big and become more with a much lighter texture. Just like whipped body butter. You are welcome 🙌🏻😎😋💖
thank you for sharing, a great idea
How can you control yourself not to eat it all right after it came out of the oven?
Una delicia🤤🤤🤤 El tuétano Saludos de Monterrey México
Gotta soak them in cold clean water for a few days first to get the blood out of them... Otherwise they're a bit bitter
I'll have to try that next time. Haven't had a problem with bitterness but it makes sense.
Bruce is correct. Soak them in cold water with a 3:1 ratio of Salt to Sugar. Put them in a bowl in the fridge for 3-5 days, even 7 days if needed. The longer, the better as you’ll allow the soaking to remove most if not all of the blood.
No way blood adds flavor , would u brine a steak ? Of course not!
I also get that meat off the outside of the bones after soaking as it imparts a not so good flavor.
Oh good tip IL do that
so what do you use the bone marrow on ? have you thought about mixing it with butter, and some garlic ? or remove the blood off the bones prior to cooking them (with putting the bones in water and salt for 3 -4 days)
We put it on steaks, potatoes, lamb chops - anything that butter is good on. Someone else suggested soaking them first to remove the blood.
@@MatthewCookMusic yea it makes the taste a bit better also to mix it with butter and freeze it would make it more managble
Exactly!
Hello, butcher apprentice here! There is no blood left on the bones or meat. It's not blood at that point because all the blood is drained from the body. You are seeing left over meat and pretty much water on the remains. This is on every single piece of meat you will ever eat. When your beef is cut up and packaged it has the same red on it. There are juices in the meat that is taken to be made into burger, sausage, links, etc. It's silly to soak the bones before you cook them, as you are ingesting the exact same thing all the time without knowing it. It will be this way with any slaughter, halal, kosher, every one.
@@therainydaysouldiers3247it's hemoglobin and it affects the taste. Some choose to remove it
For how long total did you roast them?
I put them back in for 10 more minutes - so 25 minutes altogether.
I would put the hem in on he oven for 30 minutes.
It’s always so weird hearing Americans using salt from my little town 😅
Has anyone preserved a bulk amount of just bone marrow
We haven't tried keeping it very long. We use it up too fast.
Just 3 ingredients?! No!!