How to Roast Marrow Bones Recipe Video

How to Roast Marrow Bones

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How to Roast Marrow Bones Recipe -

Learn how to Roast Marrow Bones New , as shown in this food video by Chef John of Foodwishes.

How to Roast Marrow Bones Recipe -

Learn how to Roast Marrow Bones New , as shown in this food video by Chef John of Foodwishes.

Added: 11/15/09

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How to Roast Marrow Bones Recipe bone marrow recipe how to roast marrow bones bone marrow bones chef john cooking lessons cooking tips foodwishes roasted bone marrow

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By: Guest 1 month ago

These are very beneficial for the bones and help to lubricate the joints. A real tonic in the cold Canadian winters and very inexpensive-even the organic ones are very affordable. I eat them like this or sometimes make a very rich stock for use in soups and stews. For anyone who has a tendency to be dry with brittle bones, this is a real help and should be eaten often. Chef John is right to have it only occasionally for himself :) Thanks for all your wonderful vids CJ!

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By: Guest 9 months ago

mmmmmmmm marrow.......just goes to show you. We throw away so much of what turns out to be sooooo good. If you are going to kill something, use it all or as much as possible.

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By: Guest 9 months ago

It's actually not bad for you. just do a quick google search and you'll see it's beneficial and doesn't need to be eaten as rarely as you make it seem.

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How to Roast Marrow Bones

Hello, this is Chef John for Foodwishes.com. And look what I won, a digital video recorder from cookshow.com. I won some kind of recipe contest there mercicookshow.com. It’s a French site. Go check it out. Whenever I’m online, I always check out cookshow.com. That was like a commercial. Anyway, I’m going to test this new camera which I’m going to use to spy on restaurants because it’s handheld. I could sneak it in there and you know catch—for the plane chatter and stuff like that. And I’m going to roast some marrow bones here. And if you’ve never had roasted marrow bones, well you should probably not start eating them because they’re almost all fat. But anyway, what you do is you roast them. I have the recipe on this site by the way if you’re not already there. I’m going to serve it with this green salsa verde which is just parsley, capers, shallots, lemon, olive oil, salt and pepper. There are some blurry sea salt and some slightly less blurry toasted bread. Don’t butter the bread if you’re going to have bone marrow because bone marrow is basically that’s enough for a bread—can we get off the bread? Alright cut, okay. Bone marrow is basically like a 100% fat so you can tell by the bubbling and moil on the top. It’s a couple of percentages of protein. There’s iron in there. And the rest is fat, grease, oil, and fat. So, what you want to do is only this maybe once every five years but it is incredibly delicate and delicious. And once they’re roasted, you throw them on a plate. In fact I don’t really have to say that part of that. You put them on a plate. And you’re going to need some kind of little bone marrow extracting tool. So, I’m going to use this little cocktail fork here and you dig it out and you smear it on some toasted bread with some salsa verde and some sea salt and there you go. That is our bone marrow on toast. By the way, that fat in there is the monounsaturated variety, have been shown to lower cholesterol levels—but anyway, all I know is it’s delicious, grab your dog, head down to the butcher, throw on some—get on the iPod and give this a try. Enjoy.

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Hello, this is Chef John for Foodwishes.com. And look what I won, a digital video recorder from cookshow.com. I won some kind of recipe contest there mercicookshow.com. It’s a French site. Go check it out. Whenever I’m online, I always check out cookshow.com. That was like a commercial.

Anyway, I’m going to test this new camera which I’m going to use to spy on restaurants because it’s handheld. I could sneak it in there and you know catch—for the plane chatter and stuff like that. And I’m going to roast some marrow bones here. And if you’ve never had roasted marrow bones, well you should probably not start eating them because they’re almost all fat.

But anyway, what you do is you roast them. I have the recipe on this site by the way if you’re not already there. I’m going to serve it with this green salsa verde which is just parsley, capers, shallots, lemon, olive oil, salt and pepper. There are some blurry sea salt and some slightly less blurry toasted bread. Don’t butter the bread if you’re going to have bone marrow because bone marrow is basically that’s enough for a bread—can we get off the bread? Alright cut, okay.

Bone marrow is basically like a 100% fat so you can tell by the bubbling and moil on the top. It’s a couple of percentages of protein. There’s iron in there. And the rest is fat, grease, oil, and fat. So, what you want to do is only this maybe once every five years but it is incredibly delicate and delicious. And once they’re roasted, you throw them on a plate. In fact I don’t really have to say that part of that. You put them on a plate. And you’re going to need some kind of little bone marrow extracting tool. So, I’m going to use this little cocktail fork here and you dig it out and you smear it on some toasted bread with some salsa verde and some sea salt and there you go. That is our bone marrow on toast. By the way, that fat in there is the monounsaturated variety, have been shown to lower cholesterol levels—but anyway, all I know is it’s delicious, grab your dog, head down to the butcher, throw on some—get on the iPod and give this a try. Enjoy.

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