Powdered Roasted Bone Marrow

Hello,

I am thinking about roasting bone marrow, separating the solids from the liquids, and adding tapioca maltodextren to the liquid to make a bone marrow powder.

1) Has anyone done this before?

2) Do you think that it will taste meaty? I don't want it to taste like powdered oil or butter.

Thanks!

-Chris

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Brandon_Byrd_40557

I haven't done it before, but beef tallow has a distinctive "beefy" flavor so I imagine that powdering roasted marrow would taste pretty meaty. I'm not sure how much flavor is imparted to marrow by roasting, since in my experience the marrow seems to render rather than brown significantly. It would be interesting to compare powered marrow to versions of tallow made from rendered suet or leaf lard. I suspect that the flavor profiles won't be significantly different. Of course "powdered beef fat" doesn't sound nearly as cool as "powdered bone marrow" on a menu, but if you're just going for flavor I bet they'll be pretty close.

prince_of_porcelain

I have done exactly this before. It did not taste of marrow or meat, but it was not like a powdered oil or butter either. It didn't have much flavor release at all. I was disappointed, and can't really say much good about it. I like to think it was a good idea, poorly executed. I still have some in my freezer.

If you can get it to work, I'd love to see the technique. I was so far from something delicious that I haven't gone back to try again.