tag:blogger.com,1999:blog-7076234682472527644.post6180566346939082634..comments2022-02-28T22:00:11.914-08:00Comments on Doing Laundry and other tasty bites: Improvisation - Osso Bucco (Bone with a hole)Sallyhttp://www.blogger.com/profile/08509575810914565014noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7076234682472527644.post-71948613286705546472011-11-25T16:01:21.518-08:002011-11-25T16:01:21.518-08:00oooops, I forgot I already commented on it. Sorry...oooops, I forgot I already commented on it. Sorry! I was the one from above!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7076234682472527644.post-18154907193614266982011-03-06T07:06:31.289-08:002011-03-06T07:06:31.289-08:00Re: Anonymous. Thanks for the informative comment!...Re: Anonymous. Thanks for the informative comment! I made the classic veal stock earlier in the life of the blog. I used the remouillage method from The French Laundry Cookbook. I also made the white veal stock from that cookbook. This time I was trying for something I can actually do on a regular basis, at home, with no kitchen staff. :) I used the recipe in one of Michael Ruhlman's books, and yes, we ate the marrow on toast, with a tiny sprinkle Sel Marin -- oh the joy! Thanks for reading and posting!Sallyhttps://www.blogger.com/profile/08509575810914565014noreply@blogger.comtag:blogger.com,1999:blog-7076234682472527644.post-84366678842653378062011-02-19T20:45:48.619-08:002011-02-19T20:45:48.619-08:00I hate to tell you this but the naked veal bones A...I hate to tell you this but the naked veal bones ARE what pro kitchens use for their veal stock/demi glace. You start with 75# of VERY roasted veal bones and quite a bit of roasted mirpoix (leave the skins on the onions please, it enhances the color of the stock) and allow the stock to cook for at least 12 hours before removing the stock to allow it to cool so that it can be defatted. The classic kitchens then make what is called a remiage (I cannot spell it, it means second wash) and they allow the bones to contine simmering, sometimes for up to 24 hours before discarding the bones. It's also MUCH cheaper than paying for veal shanks (the bones used to be <$1/# and I know that veal shanks are now over $5/# - that makes some EXPENSIVE stock). That being said, the osso bucco looks fantastic but did you use the marrow from the bones? That's why people use that cut, so that they can dig the fatty marrow out. It's usually scooped out with a special spoon and eaten as is or on toast with a bit of good salt on top. Fatty but delicious.....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7076234682472527644.post-17395562667925668112011-02-06T16:57:45.148-08:002011-02-06T16:57:45.148-08:00Nice work. I love veal.Nice work. I love veal.Kruzonhttp://www.cookingschoolsintl.comnoreply@blogger.com