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HomePastaOssobuco Sous Vide Time and Temperature Experiment – Stefan's Gourmand Weblog

Ossobuco Sous Vide Time and Temperature Experiment – Stefan’s Gourmand Weblog

Ossobuco is a basic Italian dish from Milan: braised veal shank, typically served with a saffron risotto on the facet (which is the exception to the Italian rule that pasta or rice (primo piatto) is just not served along with meat or fish (secondo piatto)). I’ve been making ossobuco sous vide utilizing the advice by Modernist Delicacies of 62C/144F for 3 days, and that’s the recipe printed on this weblog. Nonetheless some Italians talked about they use 68C/155F, and I at all times thought that it was a bit dry at 62C/144F. So I made a decision it was time for one more side-by-side experiment to see for myself what works greatest. The age of the calf may very well be an element to take into consideration. For these experiments I used ‘pink’ veal from calfs that aren’t greater than 8 months outdated.


Serves 2

  • 2 veal shanks
  • 1 bay leaf, 2 contemporary sage leaves, 1 sprig of contemporary rosemary
  • 1 carrot, 1 onion, 1 stick celery, all finely chopped
  • flour for dusting
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • salt and freshly floor black pepper
  • 60 ml (1/4 cup) dry white wine
  • 120 ml (1/2 cup) sieved tomatoes (passata di pomodoro)
  • 50 grams (2 oz) diced pancetta, elective

For the gremolata

  • 2 Tbsp minced contemporary flat leaf parsley
  • 1 minced garlic clove
  • grated zest of 1 untreated lemon


Place the veal shanks on a plate and season them with salt on either side.

Enable the salt to penetrate the meat for at the least just a few hours, however ideally in a single day, lined within the fridge.

Make incisions within the powerful membrane, slicing by way of the membrane however attempting to chop the meat beneath as little as attainable, to stop the shanks from curling up from browning them.

Pat the meat dry with paper towels, and dirt with flour on either side. Warmth 2 tablespoons olive oil in a frying pan, and brown the shanks over medium-high warmth.

Brown them till they’re golden brown, about 1 minute per facet. The within ought to stay uncooked.

Enable the browned shanks to chill off on a plate.

Add a tablespoon of butter to the pan wherein you browned the meat, with out cleansing the pan first.

Sauté the carrot, celery, pancetta (if utilizing), sage, bay leaf, and rosemary within the butter.

When the greens are beginning to turn out to be golden brown, deglaze with the white wine.

Enable the wine to scale back to about half.

Then add the sieved tomatoes.

Enable the sauce to scale back till it’s good and thick. In the course of the sous vide cooking the meat will launch fairly a little bit of juices, whereas the sauce can’t scale back whereas it’s vacuum sealed.

There are three choices for bagging the meat with the sauce for sous vide cooking:

  • With a chamber vacuum machine: enable the meat and sauce to chill fully within the fridge, after which bag up and vacuum seal collectively.
  • With a ziploc bag and the water displacement technique: may be performed whereas meat and sauce are nonetheless heat.
  • With an exterior vacuum sealer: freeze the sauce first, then vacuum seal the chilled (not frozen) meat along with the froze sauce.

The primary experiment I did was 72 hours at 62C/144F (like I’ve been doing earlier than) versus 24 hours at 68C/155F (as beneficial by some Italians).

72 hours at 62C/144F was rather more tender and flaky than 24 hours at 68C/155F, and fewer dry as nicely.

My subsequent strive was 48 hours at 62C/144F verus 48 hours at 68C/155F.

At 68C/155F the meat now was tender sufficient, however nonetheless fairly dry. At 62C/144F the meat was much less tender after 48 hours moderately than 72 hours, as could possibly be anticipated.

The ultimate experiment was 72 hours at 57C/135F versus 72 hours at 62C/144F. I attempted the decrease temperature to see if I might get the meat to be much less dry however nonetheless tender.

After sous vide cooking I decreased the sauce from the bag a bit to thicken it, and warmth it as much as serve on prime of the meat to stop it from cooling off too rapidly (which is required if the meat is cooked at solely 57C/135F or 62C/144F with out searing afterwards).

The end result was that 72 hours at 57C/135F is any longer my favourite time and temperature mixture for ossobuco sous vide. It’s about as tender and flaky as 72 hours at 62C/144F, however clearly much less dry.

Ossobuco is garnished with gremolata, a mix of minced contemporary flat leaf parsley, garlic, and grated lemon zest.


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