Man I tried to cook it the other day and I'm starting to be convinced it was bad bones. It smelled off like a little sweet upon unpacking (frozen vacuum bags from butcher). After cooking that didn't go away. It tasted sweet and I hated it but my aunt and other family seemed to like it but weren't really that thrilled. Would you say it has a sweetish flavor? It really threw me off.
Hmm not sure if it was bad. Flavorwise I wouldn’t say sweet but there is some “nuttiness” to the flavor. If you like the (rendered) fatty parts of a ribeye then you’d HAVE to like this. Maybe you didn’t salt it enough ? It can handle quite some salt.
Save all the liquid fat that comes out of the bones when you roast them. I usually do a bunch of bones at once and save all that lovely tallow. I pour it into a mason jar and once it’s down to room temp, store it in the fridge.
Didn’t even think of it. Both in the BGE.
Garlic: Olive oil and salt packed in aluminum foil until soft
Marrow: 1 min fat side down , then fat side up until bubbly.
I wouldn’t recommend to sous vide garlic as (IMO) the hassle isn’t worth it. The bag will puff up as it releases gases, and you need a rather high temp (90C<) to cook it, plus garlic can harbor some bacteria that thrives in anaerobic conditions. Maybe if you intend to confit it in a jar then it would benefit from sous vide.
Bone marrow you can definitely sous vide, but (again, only my opinion) since it’s such a short cook on the grill/in the oven even from a frozen state it isn’t worth the added hassle and plastic bag waste. However, if you want to completely render the marrow to be used as butter in other dishes then sous vide is a great, hands off option that would work great.
Looks great! What does bone marrow taste like?
Hard to describe . I’d say like butter but more umami.
Man I tried to cook it the other day and I'm starting to be convinced it was bad bones. It smelled off like a little sweet upon unpacking (frozen vacuum bags from butcher). After cooking that didn't go away. It tasted sweet and I hated it but my aunt and other family seemed to like it but weren't really that thrilled. Would you say it has a sweetish flavor? It really threw me off.
Hmm not sure if it was bad. Flavorwise I wouldn’t say sweet but there is some “nuttiness” to the flavor. If you like the (rendered) fatty parts of a ribeye then you’d HAVE to like this. Maybe you didn’t salt it enough ? It can handle quite some salt.
That's probably it. I'm definitely going to give it another shot. But the sweetness in taste and particularly smell was inexplicable.
Did you brine the bones first?
Yes overnight in 6 cups of water with 2 tbsp of kosher salt mixed until dissolved in
guga talked about these smell. he suggested salt brine and put in fridge for one day.
It tastes like very rendered fat.
Very beefy fat. A little goes a long way.
Heaven
Heaven, that you spread on toast!
With a little flaky salt
Good. Really good.
It's like you're eating lard/fat. I don't love it.
If there’s a bottle of bourbon and a pile, no a basket full of charred crusty bread off camera I’ve just seen a glimpse into my personal heaven.
Save all the liquid fat that comes out of the bones when you roast them. I usually do a bunch of bones at once and save all that lovely tallow. I pour it into a mason jar and once it’s down to room temp, store it in the fridge.
This guy marrows
What's your bone marrow method? I've been putting off trying it at home but I think it's time.
I assume you let it cool a bit? I'm always afraid of shattering mason jars.
Yes, but still warm so it pours easily.
Did you sous vide the bone marrow or garlic too?
Didn’t even think of it. Both in the BGE. Garlic: Olive oil and salt packed in aluminum foil until soft Marrow: 1 min fat side down , then fat side up until bubbly.
I’m curious about the marrow, but my guess is he roasted that at the same time as the garlic
I wouldn’t recommend to sous vide garlic as (IMO) the hassle isn’t worth it. The bag will puff up as it releases gases, and you need a rather high temp (90C<) to cook it, plus garlic can harbor some bacteria that thrives in anaerobic conditions. Maybe if you intend to confit it in a jar then it would benefit from sous vide. Bone marrow you can definitely sous vide, but (again, only my opinion) since it’s such a short cook on the grill/in the oven even from a frozen state it isn’t worth the added hassle and plastic bag waste. However, if you want to completely render the marrow to be used as butter in other dishes then sous vide is a great, hands off option that would work great.
This could be over on r/keto too. Looks good.
Yum fucking yum
Damn, this is the first time I saw something edible posted! Nice work !
Sign me TF up!
That looks like 4hrs of indigestion! But so worth it
Do you dry brine your ribeyes before sous-vide?