From: Jane E B Harrison (jeb.harrison@auckland.ac.nz)
Date: Wed Oct 29 1997 - 11:12:30 EST
OK flow gurus, Frivilous question for yous all-I am sure there is an obvious answer. Warning-to non meat eaters-this might be a bit graphic. Why does bone marrow from larger bones (eg lamb shank) which is white and fatty, taste sweet, whereas marrow from more honeycombed bones (eg ribs) -red and not so separate from the bone-tastes slatier. The cooking method doesn't seem to matter overly much-even quite salted meat cuts still have very sweet marrow. Ideas? Thanks heaps JAne
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