Search results
Results from the WOW.Com Content Network
Bone marrow. In Hungary, tibia is a main ingredient of beef soup; the bone is chopped into 10–15 cm pieces, and the ends are covered with salt to prevent the marrow from leaking from the bone while cooking. Upon serving the soup, the marrow is usually spread on toast. [citation needed]
It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has been melted into the clear broth. Traditionally, the soup is served with tender slices of beef and flavorful bone marrow, giving it a rich and mouth-watering flavor.
The other dishes have a stock base, made by using bone marrow and collagen-rich cuts of beef and pork (like beef shank and ham hocks). [8] [9] "Nilaga" (which means "boiled" in Tagalog) is also used for other unrelated dishes like boiled peanuts, corn on the cob, or saba bananas. [10]
The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones.
These bags of taureaux (lit. "bulls"), when mixed with fat from the udder, were known as taureaux fins, when mixed with bone marrow, as taureaux grand, and when mixed with berries, as taureaux à grains. [18] [self-published source?] It generally took the meat of one bison to fill a taureau. [19]
Within Indonesian cuisine traditions, the Minangkabau cuisine (popularly known as "Padang food") are known for their fondness of offal, mostly are made into gulai (a type of curry) such as gulai otak (brain), gulai babat (tripes), gulai usus (intestine), gulai sumsum (bone marrow), also fried hati (liver) and limpa (spleen).
Image credits: Michael Buckner / Getty #3 Scott Disick. Boxes of Mounjaro, which is known for its weight loss effects, were found stacked in Scott Disick’s fridge on a past episode of The ...
The name 'marrowfat' is believed to have been coined around 1730 as a portmanteau of marrow and fat, [6] [7] although some claim the peas were named because people wanted plump (fat) peas of the Maro variety, a Japanese variety introduced to the UK in the early 20th century. [8] [9]