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Amy
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Post subject: Re: Osso Bucco  Posted: Thu Jan 20, 2011 12:35 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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marygott wrote: The Swiss meet up... now that would be something. Now, there's an interesting thought... Amy
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marygott
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Post subject: Re: Osso Bucco Posted: Thu Jan 20, 2011 12:57 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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If you come I will arrange everything. I know a couple people...
Mary
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easy bake
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Post subject: Re: Osso Bucco Posted: Thu Jan 20, 2011 3:34 pm |
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Joined: Thu Dec 18, 2008 4:38 pm
Posts: 536
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I am looking forward to your report on this SS (never made it and only eaten it once - just the thought of it conjures up good food vibes). Have fun. Pronounce it with that italian twang and it will be even more delicious.
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SilverSage
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Post subject: Re: Osso Bucco Posted: Thu Jan 20, 2011 9:12 pm |
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 410
Location: Florida Gulf Coast
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I have to work on my Irish-Italian accent.
Thanks all for your advice. I guess I'll go with the ATK recipe, but I'm inviting Mary to bring the risotto..
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In our house, dog hair is a condiment.
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marygott
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Post subject: Re: Osso Bucco Posted: Fri Jan 21, 2011 3:04 am |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Hmmm "location Florida Gulf Coast". Let me throw my flip flops and pressure cooker into a bag and I will be there ASAP.
Mary
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SilverSage
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Post subject: Re: Osso Bucco Posted: Wed Feb 02, 2011 3:55 pm |
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 410
Location: Florida Gulf Coast
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I'm hoping someone's online that can help me out. Tonight I'm making the Osso Bucco with the Risotto alla Milanese (I hope I spelled that right).
Coffee panna cotta is chilling, veal is in the oven braising (CI recipe).
One of my friends is coming early because she's never cooked any kind of bivalve before, and she wants me to teach her to cook my favorite mussels (as a first course).
Here's the question. Can I make the risotto and keep it warm while we eat the mussels? Or does it have to be made at the last minute & served immediately? Will it get mucky (technical term) if I let it sit?
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In our house, dog hair is a condiment.
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Amy
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Post subject: Re: Osso Bucco Posted: Wed Feb 02, 2011 4:24 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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The way it's handled in restaurant applications is to par-cook it to an al dente bite, spread it on a sheet pan (on parchment), and cool quickly. When you're ready to serve, finish it off with a little more hot stock. This way, it's not gummy, but you aren't a slave to the stove.
Amy
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SilverSage
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Post subject: Re: Osso Bucco Posted: Wed Feb 02, 2011 4:37 pm |
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 410
Location: Florida Gulf Coast
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thank you.
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In our house, dog hair is a condiment.
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gardnercook
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Post subject: Re: Osso Bucco Posted: Wed Feb 02, 2011 5:14 pm |
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
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Amy
We all thank you for that little tip!
ilene
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Ilene
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SilverSage
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Post subject: Re: Osso Bucco Posted: Wed Feb 02, 2011 7:31 pm |
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 410
Location: Florida Gulf Coast
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Thank you, Amy. I was able to eat the mussels and finish the risotto just before serving. Dinner was a success.
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In our house, dog hair is a condiment.
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