Subj : Marrow
To : DALE SHIPP
From : JIM WELLER
Date : Fri Sep 09 2022 23:44:00
-=> Quoting Dale Shipp to Jim Weller <=-
DS> Do you crack the chicken bones ... leg bones have some marrow
DS> hence extra flavor in the stock.
Oh yeah, I often break chicken bones for stock. They snap easily.
But pork and lamb leg bones have enough marrow to cut into canoes
for service, if they're saw, just like beef and veal. My parents
used to cut leg nones in half crosswise and then scoop out the marrow
with special long small spoons. Modern restaurants cut them
crosswise into 5-6 inch sections and then split them lengthwise
to make the roasted marrow easy to extract. For that you need a saw.
Hacksaws are fine for small batches but you really need a band saw
to handle large quantities.
DS> If you are going to just use the bones in stock would it be ok to
DS> smash them with a hammer and then strain the result at the end.
Smashing a stout pork femur hard enough to break it is going to
wreck the counter underneath. I'd want to do that outside on a large
rock.
DS> Title: Seasoned Potato Wedges
DS> 1/2 ts Black pepper
DS> 1/2 ts Salt
DS> 1/2 tb Dried parsley
DS> 1/2 ts Red pepper flates
DS> 1/2 ts Onion powder
I often these often. When I do I often use garlic powder instead of
or in additions to onion and either bay leaves or rosemary ground to
a powder in my spice mill instead of parsley.
Cheers
Jim
... Forget pumpkin spice; it's Chili Season!
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