This is one of the worst osso buco i have ever seen , this guy is so unprepared and also not a profesional . There's no problem with that but if u are not even interesting dont go live on youtube.com for nothing , just waisting time .
to all you people criticizing him for the way he made osso buco why are you here? If you know how to make it so well then why are you looking it up on youtube?
@WaCCo80 there is always some room for new ideas. We chef know the techniques, but we enrich our knowledge from ideas exchange, that is why we look at these videos.
@osoplus I understand no how matter how talented we are in the culinary field there is always room for improvement and much to be learned. As an executive chef myself I am passionate to the point of obsession about food, for people to be so harsh in their criticism about the way he was cooking this was uncalled for. I had nothing against your feedback it was not rude and was simply giving a couple tips to an amateur cook.
This is not really the way you make osso buco! First: it's red wine, not the white one you were using! Then, there was not enough tomato. For 4 pieces like those, you should have had at least two cans. Finally, you do not eat it with Pasta or rice! You might eat it with "polenta" or with some piece of bread.
I have lived in Italy for many years and there are many regional variations of this dish. It is most famous in the North. Most people I have observed flour the meat to assist with thickening the liquid. Plus much more tomato
@highlandertalix dusting the meat with flour is another option, and you have the advantage that it will be simmering for a long time, so the flour will get completely cooked.
We are cutting up a beef in a couple of days. I like this idea of using the shanks instead of making burger or stew meat. I intend to use every part of the animal, including making stock from the bones. Good video. Thank you.
Obviously, this man is not a professional cook, however, he is very close to what this recipe is all about. Italian food is more regional than national, however there is a classical way to cook this plate and this is a pretty good attempt. What I would have done different is not start cooking in a cold pan, or cover it while heating oil.This is the reason why it never got the brown color from channelization of the veal shank and later from the mirepoix since not use of brown roux is needed
Obviously, this man is not a professional cook, however, he is very close to what this recipe is all about. Italian food is more regional than national, however there is a classical way to cook this plate and this is a pretty good attempt. What I would have done different is not start cooking in a cold pan, or cover it while heating oil.This is the reason why it never got the brown color from channelization of the veal shank and later from the mirepoix (onions, carrots & celery)
@osoplus - Good feedback, thanks. Ideally the veal shanks should be browned in the same pot as the mirepoix, as the caramelization from the meat would help flavor the veggies. However, at the time I made this recipe, I didn't have a large enough pot.
@cookinginhd Keep trying my friend. That's the best way to master it. I understand exactly what you say in refernce to the challenge of an equipment poses. We all learn better with hands on the stuff we are trying to learn. Good try!
@NomenLog I mean that you need a hot pan to start cooking anything. Put the pot (or pan) on stove, let it get real hot, add oil (or any fat you're using) and then your meat previously dried with a paper towel. Of course, once the pan and oil are hot, adjust the heat or you'll end up with a burned meat.
what's this shit???and gremolada????..my god!!!!!if you don't know italian cousine, please don't make it....please call it as you want but no OSSOBUCO!!!
@alexavisarion I've been to Italy. Every town has a distinctive way of making traditional dishes. If you ask people, even in the same area, how to make pasta sauce, they will all have different answers.
The modern version of Osso Buco includes elements common in Italian cooking: tomatoes, carrots, celery and onions and herbs like rosemary and thyme.
where can i buy veal shanks?
TheMrpalid 2 weeks ago
@TheMrpalid - I buy veal shanks at a local butcher. You won't likely find them at a grocery store.
cookinginhd 2 weeks ago
Nice kitchen!
moonsafari200 2 weeks ago
No knife skills ..
tribefunk1 3 weeks ago
you forgot the taters
1fanger 4 weeks ago
good looking beef stew.
1fanger 4 weeks ago
I envy that kitchen
zer0dahero 1 month ago
This is one of the worst osso buco i have ever seen , this guy is so unprepared and also not a profesional . There's no problem with that but if u are not even interesting dont go live on youtube.com for nothing , just waisting time .
MultiHenter 1 month ago
to all you people criticizing him for the way he made osso buco why are you here? If you know how to make it so well then why are you looking it up on youtube?
WaCCo80 3 months ago
@WaCCo80 there is always some room for new ideas. We chef know the techniques, but we enrich our knowledge from ideas exchange, that is why we look at these videos.
osoplus 2 months ago
@osoplus I understand no how matter how talented we are in the culinary field there is always room for improvement and much to be learned. As an executive chef myself I am passionate to the point of obsession about food, for people to be so harsh in their criticism about the way he was cooking this was uncalled for. I had nothing against your feedback it was not rude and was simply giving a couple tips to an amateur cook.
WaCCo80 2 months ago
This is not really the way you make osso buco! First: it's red wine, not the white one you were using! Then, there was not enough tomato. For 4 pieces like those, you should have had at least two cans. Finally, you do not eat it with Pasta or rice! You might eat it with "polenta" or with some piece of bread.
lucast17 3 months ago
I have lived in Italy for many years and there are many regional variations of this dish. It is most famous in the North. Most people I have observed flour the meat to assist with thickening the liquid. Plus much more tomato
highlandertalix 3 months ago
@highlandertalix dusting the meat with flour is another option, and you have the advantage that it will be simmering for a long time, so the flour will get completely cooked.
osoplus 2 months ago
Only made it a quarter of the way through. I can't take advice from a guy that doesn't even know how to hold a knife properly...
Quillons1 3 months ago
Thanks mate, I used your recipe for some prominant guests and it worked out perfect.Thanks for sharing.
teasemeagain 3 months ago
where is the final presentation? plating?? (^_^)
tzientzien 5 months ago
did you ever put in the olives?
jasonyore 7 months ago 2
@jasonyore - Yes, I did add the kalamata olives, but it didn't make the final cut of the video.
cookinginhd 7 months ago
@jasonyore olives?
osoplus 2 months ago
the sauce is far too brown....should have more tomato
cookamidgera 9 months ago
We are cutting up a beef in a couple of days. I like this idea of using the shanks instead of making burger or stew meat. I intend to use every part of the animal, including making stock from the bones. Good video. Thank you.
ConnerPlainLiving 10 months ago
Obviously, this man is not a professional cook, however, he is very close to what this recipe is all about. Italian food is more regional than national, however there is a classical way to cook this plate and this is a pretty good attempt. What I would have done different is not start cooking in a cold pan, or cover it while heating oil.This is the reason why it never got the brown color from channelization of the veal shank and later from the mirepoix since not use of brown roux is needed
osoplus 11 months ago
@osoplus fe de errates: Caramelization, not channelization
osoplus 2 months ago
Obviously, this man is not a professional cook, however, he is very close to what this recipe is all about. Italian food is more regional than national, however there is a classical way to cook this plate and this is a pretty good attempt. What I would have done different is not start cooking in a cold pan, or cover it while heating oil.This is the reason why it never got the brown color from channelization of the veal shank and later from the mirepoix (onions, carrots & celery)
osoplus 11 months ago
@osoplus - Good feedback, thanks. Ideally the veal shanks should be browned in the same pot as the mirepoix, as the caramelization from the meat would help flavor the veggies. However, at the time I made this recipe, I didn't have a large enough pot.
cookinginhd 11 months ago
@cookinginhd Keep trying my friend. That's the best way to master it. I understand exactly what you say in refernce to the challenge of an equipment poses. We all learn better with hands on the stuff we are trying to learn. Good try!
osoplus 8 months ago
@osoplus What do you mean when you say "start cooking in a cold pan"? I'm Spanish that's why i don't know the expression. Thank you.
NomenLog 3 months ago
@NomenLog I mean that you need a hot pan to start cooking anything. Put the pot (or pan) on stove, let it get real hot, add oil (or any fat you're using) and then your meat previously dried with a paper towel. Of course, once the pan and oil are hot, adjust the heat or you'll end up with a burned meat.
osoplus 2 months ago
Nice vid, dont pay any attention to the trolls and haters around here. I love to cook Osso bucco in my own way. Great vid
cprobosteuribe 11 months ago
you talk too much, no one cares. just fucking cook shit >.<
seanlm76 11 months ago
@seanlm76 You're an idiot. It's a how to video. He's explaining. If you just want to watch people cook, find another video.
ayreface1 11 months ago
Nice one,i made it last night for dinner,not sure about the other moron comments on here , but very hard to keep everyone happy XD
xxxdids 1 year ago
I'm going to put in pineapple.. Take that you food nazi retards! PINEAPPLE!
icedwind 1 year ago 15
@icedwind Hehehehe!, yes!, yes! and potatoes too!! :)
NomenLog 3 months ago
@icedwind Don't forget the cherries, lemon zest, and coconut =)
DevyGordy 3 weeks ago
I can't believe how stupid people can be on this bloody website.
If you feel ''offended'' by a recipe that can be prepared in hundreds of variations then YOU NEED HELP. Grow up morons and learn how to spell.
49mercury 1 year ago 12
@49mercury butt i r'z gewd spllerz....stop being buyest with pplz sp3llingz
:P
y35n00b5 6 months ago
cloves? F***ING CLOVES IN OSSO BUCCO? no, just no.
bachboy111 1 year ago
what's this shit???and gremolada????..my god!!!!!if you don't know italian cousine, please don't make it....please call it as you want but no OSSOBUCO!!!
mikha1978 1 year ago
@mikha1978 --you don't know how to spell...
alsatian73 1 year ago
are you serious?cloves,rosemary,tomatoes? have you ever been to lombardy.this is a very personal dish,certainly not ossobucco
alexavisarion 1 year ago
@alexavisarion I've been to Italy. Every town has a distinctive way of making traditional dishes. If you ask people, even in the same area, how to make pasta sauce, they will all have different answers.
The modern version of Osso Buco includes elements common in Italian cooking: tomatoes, carrots, celery and onions and herbs like rosemary and thyme.
cookinginhd 1 year ago 9