Bone marrow (food)

The marrow is a soft mass in the interior of hollow bones. In the kitchen is both the yellow marrow of the long bones and the spinal cord - especially of cattle and calves - use.

Bone marrow consists mainly of fat, which can be similarly omitted as with bacon from the small cut marks. Thus, it is not gray because of the contained blood, it should be soaked before cooking a long time. Bone marrow has a typical flavor, the bordelaise it an essential ingredient for risotto alla milanese, sauce and makes other dishes. It is cooked and sliced ​​and served on toast or used as a deposit for clear soups. Bone marrow is also a component of marrow dumplings.

Spinal cord, an extension of the brain in the spine, consists of lecithin- rich nerve tissue and is very versatile in the kitchen. Calf spinal cord is considered a delicacy. To prepare the drawn from the spinal marrow is thoroughly soaked, skinned and cooked in broth root. It is used eg for Mark cookies and the Austrian Markschöberlsuppe.

Since the spinal cord of animals for slaughter is one of the most dangerous risk tissues in the transmission of BSE, the European Union ordered from 1 October 2000 spinal cord from the food and feed chain to remove. Bone marrow, however, is considered safe and may continue to be offered.

Mark is appreciated since time immemorial. Found in paleontological excavations at fireplaces hollow bones of game animals are mostly smashed and scraped.

Other meanings: In the kitchen also called Mark happened fruit pulp as raspberry puree, tomato paste, etc. Regional is called celeriac purée or shopping.

• Meat