Was wondering about what you could tell me about marrow bones. I have been wanting to try cooking them for years, but never got around to it.
Questions I have include:
Which bone(s) are best to use, and does the age of the cow (large, small cow) make a difference
How large a diameter is best,
What length is best,
Methods of cooking, bake, simmer, etc.,
Suggestions on how to use the marrow,
Anything else I might want to know, though it's obvious I know nothing about them, so I don't really know the questions to ask.
I have access to plenty of bones.
Thanks if you can help, this is really something I want to do before I'm told I can't eat it.