why roast marrow bones at 450F?
Many of the recipes for roast marrow bones suggest a short (20min), high temp roast. Are there any reasons to cook them at such a high temperature instead of, say one hour at 350°F?
Best Answer
Bone marrow is made up of a large portion of fat. If you roast it low and slow, you render out a good portion of that fat and are left with a liquidy mess. Also the high heat will start to carmelize the bone marrow, providing much flavor.
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What temperature should bone marrow be cooked to?
Roast for 15 to 25 minutes, until the marrow has puffed slightly and has an internal temperature of 145\xb0F (63\xb0C) in the center when measured with an instant-read thermometer.Why do you roast bones before making broth?
Stock and/or Bone Broth Benefits Roasting your bones helps to create a deeper, fuller, and richer flavor from the caramelizing of the meat and marrow. Gelatin. The naturally existing collagen and connective tissue in the bones helps make your stock thick and gelatinous.Is it safe to eat raw bone marrow?
Raw Bone Marrow has become extremely popular amongst the Carnivore and Ancestral eating communities. Raw Bone Marrow is surprisingly palatable, clean tasting, easily digested and pairs well with a sprinkle of Kosher salt.Should bones be roasted for bone broth?
The bones must be blanched and roasted before boiling. This is very important as blanching removes the parts of the bones you don't want, resulting in a rich clear broth and roasting the bones will turn them brown caramelised for added flavour.Roasted Bone Marrow - PoorMansGourmet
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Answer 2
I don't see why you can't cook your bones as low as 350F. I've seen roasting temperatures all over the place in recipes for making stock, between 350 and 450. However, roasting the bones for longer doesn't really buy you anything -- it's not like you're roasting a meat, where you want connective tissue to break down over a long period of time. So the question I would pose is: why do you want to do it this way?
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