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!
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!
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.
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.
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
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.
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!
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!
Oh, sure, let me just plug in the ol' Blast Chiller...
😂😂😂😂
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!
Thank you mjm!
Ammiro molto l'ordine e la pulizia con cui lavora questo chef. L'ordine e' piu'importante della ricetta
Rubbish!
How beautiful this recipe is, here in Brazil, we make it in a simple and very practical way and it is also wonderful, in the pressure cooker, big hug!
They should rename this video to ”Serious High tech Osso Buco” shit. Whaaat?
Seguí la receta y quedó espectacular 👌
Gracias 🙂
¡Qué bien!
Title of the music clip please. Anyone knows? Please share.
my ossobuco is smaller than yours, probably 250 grams a piece.. how long would you suggest to leave it in the bath? Thanks!
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!
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.
As soon as it hit the blast chiller I was out, that’s not home cooking.
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.
Why sous vide for 20 hours (!) if a good 2 hours in the oven will give you a better results in terms of taste 😳?
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
Ma...ci vuole avere un ristorante con macchinari speciale per cucinare così...😅a casa impossibile!
First thing your recipe page doesn't work, secondly how long did you sous vide it for?
Hi, sorry for the inconvenience. The recipe is programmed to be published today. We sous-vided it for 20 hours. Thanks for your comment!
Why isn't this labelled advertising?
Dimenticavo:cosa c'entra la paprika? E poi NON olio ma BURRO BURRO BURRO , maledizione.
Who doesn't have all this sheet at home?
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.
Tutto bene , ma nella ricetta originale non c'è la paprika
Ne l'aglio ne il porro e manca il sedano... ossobuco alla sua maniera.
Alora no es a la milanesa, 😋
Ossobuco alla milanese con la paprika?????😂😂😂😂😂😂😂😂
Sant Ambrogio si sta rivoltando nella tomba😱😱😱😱😱
Mi pare facilissima, direi ottimo per il Picknick o quando proprio non ti va di cucinare
Song please? Nice clip! Short, all informations, good quality! All you need....
Thank you Stefan!
Its some fake ass The War on Drugs - An Ocean in between the waves... maybe
20 hours of ossobuco cooking!?
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!
Hats off for you gents
big brother small brother? 1:45
Osso buco moderne cooking
So, not something we can make in an average kitchen then...
Qua do mi comprero' la macchina x il sottovuoto seguiro' questa ricetta
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!
QUE BUEN CANAL !!!
Alla milanese e gli ingredienti sono in inglese
Credo che anche e buono, però 20 ore di preparazione e tutte queste macchinarie, non e una ricetta da fare in casa.
The worst piece of meat the beef bones needs a hole day and still are taft
Disapointed
heating plastic foil is !!! very !!! unhealthy,
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.
@@sammic even these bags are poisnen, its stays plastic , check internet
couse we all own a goddamn blast chiller...c`mon man...thiS is fucking BS
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!
meal looking great, but this cooking in plastic bags sooooo disgusting
Sous vide. 👍👌
.
Hahaha this is the stupidest recipe. Just make it the traditionel way, folks
Vai a vendere scarpe va
La gente non ha quelle macchine in casa.