Masterchef - The Professionals.

Interesting. I didn't know that beef marrow, or any marrow for that matter (not the vegetable), can be made as a separate dish.
Maybe in West End.

I would expect it to melt and prety much disintegrate. It's largely fat. Very tasty, though, of course.

West End of where????

That dish does sound delicious though.

The restaurant I worked at years back had bone marrow on the menu. We made brioche and filled it with it.

*3.... West End of London. Hilton, Dorchester etc.

'Masterchef - The Professionals' is the only current TV food programme worth watching, imo, bb. But your Utterly vile looking - resembling vomit comment surprises me. Did you see how Roux's sous chef cooked and served the marrow?

Which leads nicely to Vinny's point that he'd expect it to melt and prety much disintegrate.

This test was one of technical skill - the chef (of five) who least demonstrated this would be eliminated. What they were after was to cook it without it disintegrating (the demo, which the chefs do not see, presenting the marrow as wee, and very much intact, medallions.) The trick: it must be cooked at a moderate and even temperature, else it will disintegrate.

Interesting, tony. Thanks.

That sounds great, mockchoc. I imagine some of the marrow would have melted into the brioche dough, not a bad thing, of course. Sort of like the butter in a deep-fried butter stick.

Thanks to shilgia for bringingdeep-fried butter on a stick to my attention. Or, on second thought, no.

They were each given crusty bread, garlic, herbs, ceps and marrow, Vinny. Most opted to toast the bread, at least one using the marrow as a pate.

But the first chef through to next round surprised the judges by deep-frying the marrow briefly. He did not toast the bread but turned it into bread crumbs, coating the deep-fried marrow in them, after deep-frying it. Then, he put the scampi-like marrow in a hot oven for a few minutes.

He served the marrow 'scampi', in a line, with the garlic ceps underneath and finished the dish with a few herbs atop the lot.

The judges said he had let his chef's intuition shine through.

Oh - you saw it as well.
I thought it looked decidedly and utterly vile.
That lady sous chef was a bit scary - huh?