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Bone marrow

post #1 of 5
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http://www.google.com/imgres?q=restaurant+bone+marrow&hl=en&safe=active&client=firefox-a&sa=G&rls=org.mozilla:en-US:official&biw=1680&bih=822&gbv=2&tbm=isch&tbnid=SOoWWz02cSMTpM:&imgrefurl=http://www.laweekly.com/slideshow/good-to-the-bone-at-spice-table-33440314/&docid=_STvLRu-EPkYTM&w=565&h=848&ei=Ygh5Tvf2Oono0QGm1tT1Cw&zoom=1&iact=hc&vpx=1050&vpy=433&dur=1029&hovh=275&hovw=183&tx=107&ty=198&page=5&tbnh=147&tbnw=109&start=115&ndsp=31&ved=1t:429,r:20,s:115

 

 

 

Hello All, I have a question I hope someone can help with / have the answer. what is this cut of bone marrow called specifically? I have sent this photo along to my salesman in hopes he can send it to the packing plant they purchase from. I also wanted to get some insight here.

 

 

 

thanks in advance!

anything worth doing, is worth doing right.
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anything worth doing, is worth doing right.
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post #2 of 5

No idea if there is actually a name for it....at my old butcher, it's just bone marrow. If I wanted it the way the picture shows it, I just asked for it cut lengthwise....

post #3 of 5

I have had this in Europe. Usually served as a garnish with the roast . The shin bone  or most leg bones can be used . They are split on a bandsaw,then seasoned, braised quickly and finished in oven. Extremely high in saturated fats (cholesterole high) Hardly used anymore. Don't recall a set name other then   Roti  Garni A La Maison. whichI heard once or twice.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 5

I know this dish as  L'os à Moëlle "  here

 

There are many ways to serve it up , its great with course salt.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 5

looking at that picture....

 

 Isn't this bone the inner-most part of the femur bone  ?\\

 

Petals.

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
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