Watched 10 videos before yours looking for a recipe that Sous vide shanks. Your video is the best of all. No talking, excellent written description and knife skills! Thank you very much!
i couldn't afford the meat much less all that fancy high dollar equipment to cook it on. did look delicious though. Can you prepare spam that same way?
[Pokes chicken bones into a block of spam] Ah, rack of Spam...c'est magnifique! The sous vide method allows you to do things you normally couldn't, and yeah, I'd love to have that kind of equipment. You could probably do a confit (slow cooked in fat) for the shanks. Just put them in a pot snugly so you don't have to fill up much fat. Set the oven at ~180 F, cover it with foil/lid and let it go for 12 hrs and see how it is.
Hi Vladislav! Despite being smaller, our chef recommends you to leave your ossobuco in the bath for the same time as in the video. In this way you will get a soft and delicate texture. On the other hand, he recommends you to regenerate it at the same temperature as cooking and for a long period of time (enough so that the meat reaches its ideal serving temperature). Thank you!
Dove l'hai trovata questa ricetta? Non parlo dell'esecuzione ma degli ingredienti. Solo cipolla,no aglio no carote i porri poi! Vino bianco e non rosso,da ultimo nella gremolada acciuga e non aglio. Boh
Hi Ravi, It is prepared using sous-vide technique. If you are interested in sous-vide cooking, here you have a temperature guide for different type of foods: www.sous-vide.cooking/sous-vide-cooking/process/temperature-guide/ . Thank you!
Seriously, wtf, this is about the worst cooking video ever. I like that there is no talking or look at me chefs, but a fast chiller, a vacuum machine and sous vide for twenty hours. I'm on it dude.
Recipe is totally wrong starting from the way Ossobuco is written ......... you do not need blast chillers, vacuum machines and smart sous vide cooker to prepare a recipe that is over 100 years old. To promote your equipment start to be smarter and do not destroy traditional Italian cuisine.
Seems like everyone is too stupid to actually cook these days. But sure, let's waste some plastic because a wannabe chef never finished cooking school, and at the same time ban plastic drinking straws! That will save the planet!
Dear Olaf, The bags used in the video are designed for vacuum packing and sous-vide cooking. They are prepared to preserve and cook up to 120º. Thank you for your comment.
Thank you for your comment. Our recipes are made using commercial equipment as Sammic appliances are intended for commercial users. Anyway, it is always a good idea to adapt the recipes to domestic use as many do. You can use an ice bath instead of the blast chiller. Have a nice day!
