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Reward: Marrow is the secret to the creamy, wealthy broth. When boiled for very long intervals, the Unwanted fat and nutrients from the marrow emulsify in the liquid, creating the opaque, white visual appeal (paitan) desired in Tonkotsu ramen and also other high quality stocks. It provides a depth of taste that meat by itself are not able to obtain.
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Cleaning: Comprehensively trimmed of extra meat and fat, while some connective tissue is remaining to help in gelatin production.
Whether or not tests new ingredients or perfecting family favorites, Emily finds joy in cooking dishes from around the world.
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