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Bone marrow recipes for cooking never work! Takes at least half an hour.

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  • Bone marrow recipes for cooking never work! Takes at least half an hour.

    Do you thaw them first? I just assumed they'd be cooked straight from frozen. But usually the insides are still very pink and raw by the time the buzzer goes off. Then I put them in a dish to complete the process. Do you thaw them in the fridge first?
    Crohn's, doing SCD

  • #2
    Wow.

    Yes, thaw things before you cook them.
    You lousy kids! Get off my savannah!

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    • #3
      Never have to thaw anything else...
      Crohn's, doing SCD

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      • #4
        Going out on a limb here... college freshman?
        You lousy kids! Get off my savannah!

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        • #5
          I put bones straight from the freezer into the crockpot and let them go for 24 hours. Also, things like shank steaks, let them defrost in the warm pot.
          Wheat is the new tobacco. Spread the word.

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          • #6
            Originally posted by IvyBlue View Post
            I put bones straight from the freezer into the crockpot and let them go for 24 hours.
            Interesting...what do you do with the marrow after preparing the bones this way?
            My food blog ~ http://stuffimakemyhusband.blogspot.com
            My primal success story

            "Boxing seems to contain so complete and so powerful an image of life -- life's beauty, vulnerability, despair, incalculable and often self-destructive courage -- that boxing IS life, and hardly a mere game." --Joyce Carol Oates

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            • #7
              I actually made a meal out of whole bones (granted they were chicken bones) last night. Satisfyingly primal. Other than that I'll puree it into gravy for meat. But I'm usually getting the marrow in conjunction with meat like w/ a shank steak. Plain, I might just put it on a salad.
              Wheat is the new tobacco. Spread the word.

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              • #8
                You want to let them thaw out and store them in water for a day or two, change the water a few times. You'll notice the water gets bloody, that's the blood from the bones leaching out. You can eat without soaking in water but I find that it tastes a bit better without the blood. Salt water helps to leach out the impurities so you can throw in a few pinches of salt.

                Big bones take a bit longer to cook. I find that about 20 to 25 minutes at 400F is best for most bones, perhaps a bit more if larger.

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                • #9
                  Sounds good. I've seen the blood oozing out, but I like cooked blood so I think I'll leave it. When I cook grass-fed beef liver (yes, straight from frozen!) and the blood melts off and cooks into the oil in the pan, turning into a sort of a sweet-metallic brown mulm I pour it off and drink it at the end of eating the liver.

                  College freshman? No. I'm 29, married. Looking to buy a house soon to reproduce responsibly.
                  Crohn's, doing SCD

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                  • #10
                    Originally posted by Knifegill View Post
                    Looking to buy a house soon to reproduce responsibly.
                    Responsibly? Ah, so you're doing all the health tests and going to be taking psych evals and physical conformation tests?
                    Oh wait, that's mostly for dogs - but wouldn't it be awesome if it were for most people too? LoL

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                    • #11
                      I put the bones (frozen or thawed) in the crock pot with stew meat and a little vinegar. Cook for 16-24 hours. The marrow sort of melts into the broth and eat it that way. Great meal in the winter. I haven't figured out a good marrow meal for the summer. Has anyone every grilled marrow bones?
                      Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

                      http://www.krispin.com/lectin.html

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                      • #12
                        Originally posted by Knifegill View Post
                        Sounds good. I've seen the blood oozing out, but I like cooked blood so I think I'll leave it. When I cook grass-fed beef liver (yes, straight from frozen!) and the blood melts off and cooks into the oil in the pan, turning into a sort of a sweet-metallic brown mulm I pour it off and drink it at the end of eating the liver.
                        You can do direct heat stove top cooking with thinly sliced things that are frozen, think bacon, maybe a preformed burger patty or liver if you start at a relatively low temperature but if what you are cooking is larger, then cooking it directly from frozen is not going to work. You'll end up with something burned on the outside and still frozen in the middle.

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