What You Need to Know
Roasting bone marrow at 400°F (200°C) for 20-30 minutes induces the Maillard reaction, forming new flavor compounds and browning. The high fat content of bone marrow requires careful handling due to its tendency to splatter when heated.
Steps
- 1.
Osso Buco Milanese (Italy): Slow-roasted marrow enhances the sauce's richness
- 2.
Paya Nihari (Pakistan): Extended cooking extracts marrow's gelatinous texture
- 3.
Kkori Gomtang (Korea): Simmered marrow forms the base of this medicinal soup
The Science
Primary Reaction
Maillard reaction