When making stock, when you think about it, shouldn't you NOT include marrow?
This question really only applies to beef and veal stock, since chicken bones are too small for you to be able to scoop out the marrow.
I've been thinking, shouldn't you scoop out the marrow before you make stock with bones? Won't the marrow just make the stock cloudy and/or add weird little chunks to it? And most of the gelatin and flavor comes from the meat and bone - it seems to me, as tasty as marrow is, it would be an "off" flavor in stock, which is just supposed to taste meaty. And marrow will just add more to the fat that needs to be scooped out later. Does the flavor of the marrow even go into the stock? Wouldn't it not since oil and water don't mix (and marrow is mostly oil/fat)?
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