bone marrow vs soup bone
so i’m planning on making a brown beef stock, but the bones i have are soup bones and don’t seem to have as much marrow. is there a big difference in terms of flavor if i didn’t use marrow bones?
so i’m planning on making a brown beef stock, but the bones i have are soup bones and don’t seem to have as much marrow. is there a big difference in terms of flavor if i didn’t use marrow bones?