- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Osso Bucco pointers
Posted on 12/6/12 at 9:41 pm to Powerman
Posted on 12/6/12 at 9:41 pm to Powerman
Well I like the tomato based. Brown nicely then add whatever you want and cover and cook about 300 slow, about 2.5-3 hours. They should be tender but not falling off the bone. Like a rib they should have just a small amount of chew.
And have a good thin sliced bread to scrape the marrow out and eat.
And have a good thin sliced bread to scrape the marrow out and eat.
1
Posted on 12/7/12 at 9:34 am to Martini
quote:
Well I like the tomato based. Brown nicely then add whatever you want and cover and cook about 300 slow, about 2.5-3 hours. They should be tender but not falling off the bone.
I agree with this. You can definitely overcook them to where they are too tender.
Marrow. mmm
ETA: no cream necessary.
This post was edited on 12/7/12 at 9:36 am
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News