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Old 03-06-2007, 09:53 PM   #1
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Roasting Beef Bones

Hey,
I'm just wondering if anyone has ever had a large amount of fat in the bottom of the roasting pan while roasting beef bones for stock. If so should that fat be drained off or allowed to go into the stock. Lastly should I just continue to roast the bones till the fat is gone?

Wolf

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Old 03-06-2007, 10:17 PM   #2
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The layer of fat is from the marrow. For a stock, I would let it cool, and then remove the chiiled fat. Save it though, you can recycle it.
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Old 03-07-2007, 08:28 AM   #3
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Wolf, best if you roast the bones without burning or charring them. Otherwise you might end up with off-tasting stock. Good luck!
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Old 03-07-2007, 08:35 AM   #4
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I`m with TATTRAT 100% here also, keep that fat and use it for Roast potatoes and such :)

I wouldn`t add it to the stock though, you`ll end up having to remove it anyway and it won`t impart anything of value either.

so.... When`s my Invite to dinner?
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Old 03-07-2007, 08:48 AM   #5
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Quote:
Originally Posted by ManedWolf
Hey,
I'm just wondering if anyone has ever had a large amount of fat in the bottom of the roasting pan while roasting beef bones for stock. If so should that fat be drained off or allowed to go into the stock. Lastly should I just continue to roast the bones till the fat is gone?

Wolf
I'm not answering because I claim to be the expert but because I didn't understand the other anwers and maybe you or the others will explain my misunderstanding.
Quote:
I'm just wondering if anyone has ever had a large amount of fat in the bottom of the roasting pan while roasting beef bones for stock. If so should that fat be drained off or allowed to go into the stock.
Yeah, a fair bit. And I remove it after chilling.
Quote:
Lastly should I just continue to roast the bones till the fat is gone?
No!
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Old 03-07-2007, 08:57 AM   #6
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Quote:
Originally Posted by skilletlicker
I'm not answering because I claim to be the expert but because I didn't understand the other anwers and maybe you or the others will explain my misunderstanding.
I can`t explain what you misunderstood (that would qualify me as a Mind Reader). however since we Both (Tattrat and I) explained what we did after this occurs, it would be evident that we have Both done this in the past
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Old 03-07-2007, 09:07 AM   #7
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Do not add the fat to the stock. I don't know what your bones looked like, but the marrow usually just solidifies inside the bone. Eat and enjoy!!
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Old 03-07-2007, 09:11 AM   #8
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Quote:
Originally Posted by YT2095
I can`t explain what you misunderstood (that would qualify me as a Mind Reader). however since we Both (Tattrat and I) explained what we did after this occurs, it would be evident that we have Both done this in the past
Thanks for putting in my place YT. Maybe betwixt you, me and the others ManedWolf got his answer.

As always,
Pleasure talking to you.
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Old 03-07-2007, 10:40 AM   #9
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I think the fat can be used later as an ingredient for Yorkshire Pudding.

I usually just dump everything into the stock pot, fat and all, the whole kit & kaboodle. I think that the fat and veggies help flavor the stock.

After the stock is drained and cooled, I then remove the fat. Yes, if you can afford the extra room in the fridge, pour the cooled stock into a big bowl, let it chill, preferably overnight. The fat will then solidify and colagulate, making it much easier to get off.

If you don't have room in the fridge, the arctic cold snap we're presently having will get it cool even faster. Just sit the stock pot with the completed stock in it out on the porch.
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Old 03-08-2007, 03:05 AM   #10
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Quote:
Originally Posted by TATTRAT
The layer of fat is from the marrow. For a stock, I would let it cool, and then remove the chiiled fat. Save it though, you can recycle it.
Not so sure about that. I thought most of the of the fat was from the fat.

Does anyone know what the nutritional components of bone marrow actually is, or where that information can be obtained online. I have looked, both for marrow and collagen, without success.
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