Cooking marrow fat
Sear one steak in it. You'll understand the fuss.
When roasted marrow fat hits a hot pan, you can smell what it will bring to the steak. I use it for roast vegetables and mushrooms, too, especially when the pan juices are going into a sauce.
Clean and easy to cook with
“I've been using ghee for a long time, but I've never quite gotten along with the smell. Your fat has none of that at all — it's so clean and easy to cook with!”
Fat with a point of view
I want a cooking fat I can taste. Try a steak in it and pay attention to the drippings left in the pan. That is where I usually decide what to do next.
I collect the pure marrow fat as it renders from our Portuguese beef marrow bones in the oven. Then I purify it for cooking. It is the same fat I fold into Bò Powerballs.
If you usually cook with ghee and prefer the smell of roasted marrow, try this fat the next time you roast mushrooms or vegetables.
In your kitchen
Sear: steaks and cuts that deserve a properly hot pan.
Roast: vegetables or meat, for a savoury finish.
Finish: a pan sauce, where the cooking fat can become part of the flavour rather than mere lubrication.
