I'm 16 and I've been here from like the start of your channel. I've never actually made anything but I love to watch them and take in all this knowledge of cooking and things. Also all the puppy jokes are the best
I am addicted to your videos now. I watch them and think..."man think I can make that". That's really powerful. I'm going to this with the roman gnocchi for my starch.
never seen anyone show this idea, but if you do get your tomato paste in the can and can't use it all... place it in some plastic wrap and the roll it into a log to freeze... then you can slice off the paste as you need it and return the rest to the freezer... that being said, I prefer the tube over the can as well, but sometimes members of the family buy the can
Tomato paste freezes up well! And the tube is no guarantee that the paste won't rot/go rancid on you. I just spoon out the remainder into a little freezable container, then I chop off the frozen portion I need with a knife.
I like how Chef John doesn't care about reuploading a similar recipe to something he did before. It almost makes it seem like he just films everything he makes for dinner.
In case anybody cared.. the parsley-lemon topping is called "gremolada" in the Milan dialect (ossobuco is from there). And yes, as trhe chef said, its mandatory.
Chef John, I remember you were in Vietnam with me. Both of us preparing delicious cuisine for the boys in the neighborhood, then they ambushed us during the night. I heard screaming, and I reached for my pan of well prepared Frosted Flakes cereal; but it was too late. I took put three of them before I saw you being dragged away by the feet. Thought you were dead all these years, but it turns out you're making food videos. I voted for Nixon you know, and now I've finally found you. Come back home and let's cook together again. Will make Frosted Flakes and war ration quick meals like all those years ago.
I usually finish this in my pressure cooker, I don't know why more ppl don't use them, some of the newer electric ones are amazing. I also add chick peas like is traditional in Spain.
Definitely not. He doesn't in his early videos. I've noticed more than a few youtubers that have developed odd speaking patterns over time. Chef John's really annoyed me at first but I've started to enjoy it.
Great recipe. I usually make this in a clay Ducth oven pot which I close and leave in the oven at Very low temperature until the meat is tender. Is it ok?
This looks amazing, as always. Chef, while the shank is the traditional cut used for osso buco, I was wondering what your thoughts might be on using oxtail to make this dish. The meat will end up being a fairly similar size and shape, plus you will still end up with all of that amazing marrow in the end, but I tend to think the tail ends up having a better flavor than the shank overall.
Great vid. I'd love to try this. I'll probably end up following your recipe but I was wondering if you had a veg in mind to replace celery. (I'm not keen)
There was this one Restaurant Week in my state where so many restaurants had Osso Buco on their menu. Not sure if there was a competition but it was weird.
Chef, You always make such tempting delicacies! Any chance of you doing a video on Spice Cake (with a little cayenne) with or without chopped nuts? Thank you.
I know this might be weird, but you should cover some of the food made in the anime Food Wars. There are a bunch of recipes on this site done, but Id love to see your take and explanation on cooking them.
Find the cheapest bottle of dry white wine you can. There is really no sense in buying anything expensive because you are cooking off all the alcohol anyway.
Tuestresfat yes, you are cooking off the alcohol but not the flavor. If the wine tastes bad, your food will taste bad. You're looking for that sweet spot between cheap and shit, and expensive and tastes good. 😁
Chef John does it again!!! Last week I made Sopa De Ajo on a rainy day. My god it was a hit. I don't have fresh bay leaves handy how many dried bay leaves should I use?
that would work as well you just have to increase the cooking time a bit and probably leave out the flour because beef has a bit more collagen and connective tissue.
Butter has milk solids that brown and add a nutty flavor. Olive oil has a flavor of its own. The two go well together without overpowering the flavor of that which is cooked in it.
the butter has the necessary flavor, but can burn easily. olive oil doesn't have much flavor, unless it's " cold pressed," but it has a high smoke point(burns only at really high temps). the combination provides flavor and stops the butter from burning.
bonehead0816 It's a myth that higher smoke point oils raise the smoke point of un-clarified butter, as it's the milk proteins that are smoking, regardless of the smoke point of the oil they are in. www.seriouseats.com/2014/09/does-mixing-oil-and-butter-really-alter-the-smoke-point.html
I'm sorry, but veal is the only way to go for Ossi Buchi (that's plural) for me. I reduce the sauce a lot more, and my stock is not "beef or chicken" but "beef and chichek"... Also can you show you versions of tail alla vaccinara and pork's tongue?
Check out the recipe: www.allrecipes.com/Recipe/256102/Pork-Osso-Buco/
I'm 16 and I've been here from like the start of your channel. I've never actually made anything but I love to watch them and take in all this knowledge of cooking and things.
Also all the puppy jokes are the best
I am addicted to your videos now. I watch them and think..."man think I can make that". That's really powerful. I'm going to this with the roman gnocchi for my starch.
never seen anyone show this idea, but if you do get your tomato paste in the can and can't use it all... place it in some plastic wrap and the roll it into a log to freeze... then you can slice off the paste as you need it and return the rest to the freezer... that being said, I prefer the tube over the can as well, but sometimes members of the family buy the can
Chef John, I adore your humor. I watch every single episode, because without doubt I get an awesome recipe & many laughs.
Chef John, your humor is pure gold.
I about fell out of my chair at "bone hole!"
I went through four online translators before I got the translation: osso buco = bone hole. :)
Tomato paste freezes up well! And the tube is no guarantee that the paste won't rot/go rancid on you. I just spoon out the remainder into a little freezable container, then I chop off the frozen portion I need with a knife.
I feel like this would be good with the roman style gnocchi you recently posted!
Kianna F Good call
Chef John, I can watch ALL the salt and peppering, never gets old.
been waiting FOREVER for someone to make this...thank you chef John!!!
Yes first comment! I do not eat pork but love Chef John!
Sandra Michaels You wish rofl, 2 mins before the video is posted is wayyy too late to be first. xD
Some people just have so little going for them in life that making the very first comment on a youtube video IS a major accomplishment for them. =)
Wow, only uploaded four minutes ago! I'm never this timely! ❤️
No, no, no. You're supposed to say "FIRST"
WingDing Dmetrius 😂😂😂😂😂
I just love you.
Thank you for all of the amazing recipes and for making cooking so simple for me.
I like how Chef John doesn't care about reuploading a similar recipe to something he did before. It almost makes it seem like he just films everything he makes for dinner.
Chef John does have a very very rare thing among us humans: a sense of humor.
Welcome back chef John. As always, enjoy.
You are a true chef, Chef John. This looks and sounds amazing. I would love to try it. Tyfs, God bless you
I'm so happy right now, I've always wanted a Chef John version of this.
why am i always watching chef join in the middle of the night? sooooo hungry >.
The Osso Buco recipe I've been waiting for! Thanks Chef John!
In case anybody cared.. the parsley-lemon topping is called "gremolada" in the Milan dialect (ossobuco is from there).
And yes, as trhe chef said, its mandatory.
Traditionally you eat this with "riso alla milanese" risotto with saffron in which you add the bone marrow from the osso buchi.
Yes this is my kind of dinner. Looks wonderful. Very inviten . Have ti make this soon. Thanks again Chef John
thank you for coining the term "bone hole". i will forever be in debted to you sir.
I think he stole it from Beavis and Butthead. :)
Chef John, you are magnificent.
Chef John, I remember you were in Vietnam with me. Both of us preparing delicious cuisine for the boys in the neighborhood, then they ambushed us during the night. I heard screaming, and I reached for my pan of well prepared Frosted Flakes cereal; but it was too late. I took put three of them before I saw you being dragged away by the feet. Thought you were dead all these years, but it turns out you're making food videos.
I voted for Nixon you know, and now I've finally found you. Come back home and let's cook together again. Will make Frosted Flakes and war ration quick meals like all those years ago.
Pigs are cute, and they taste good. I will try this recipe, Thank you Chef!
That looks so good! Great job!
Pork Bone Hole and Grits! I'm digging it :D
I usually finish this in my pressure cooker, I don't know why more ppl don't use them, some of the newer electric ones are amazing. I also add chick peas like is traditional in Spain.
Well, this is certainly one that I want to make soon!... looks delicious!
i made a version of this a few weeks ago, i love osso buco. great on cold days.
I wonder if I could use a pressure cooker to cut down some of these 3 hours cooking time.
I always do it in the Pressure cooker 35 to 40 minutes, and it's fantastic!
love the recipe !! looks amazing... if we did this same process in a pressure cooker ( including the searing ) do you think it would lose any flavor ?
Chef John - just curious - do you speak with that inflection during natural, casual conversation?
God I hope so. That would be fantastic. :D (Think about it. Do you really think the guy on TV reading the news talks like that all the time?)
Definitely not. He doesn't in his early videos. I've noticed more than a few youtubers that have developed odd speaking patterns over time. Chef John's really annoyed me at first but I've started to enjoy it.
Tim MacDonald I agree with you ! I recently tried to speak like Chef John at the dinner table and my family thought I drank too much wine ! 😅
Looks amazing chef, what do you think about ox tail?
That looks like it go great with the Roman-Style Gnocchi Chef made, Im gonna try it.
Great recipe. I usually make this in a clay Ducth oven pot which I close and leave in the oven at Very low temperature until the meat is tender. Is it ok?
Looks delicious. I will have to try this dish.
Omg, I have to try this! And as always thank you Chef
"I am the great Boneholio!!!"
"Shut up, Beavis!"
Hi chef John, could you show us a Pozole recipe?? It's my favorite stew to eat when the weather gets colder... thank you!
Oh yeah. Gotta try this one. I love Osso Buco.
This looks wayyy too good! Thanks Chef John
Living for these frequent vids 😃😄😊
I think that Billy Blanks pun might have been your strongest yet. That was genuinely impressive.
This looks amazing, as always. Chef, while the shank is the traditional cut used for osso buco, I was wondering what your thoughts might be on using oxtail to make this dish. The meat will end up being a fairly similar size and shape, plus you will still end up with all of that amazing marrow in the end, but I tend to think the tail ends up having a better flavor than the shank overall.
That looks delicious!!! A fresh grating of hard cheese would go amiss.
Chef... those pork shanks are off the charts... or Pork bone hole... :)
You upload this on the day that I rewatched that episode of Gilmore Girls where Max Medina made Lorelai osso buco. Crazy
Pork Bone Hole would make a great name for a band.
This looks amazing! I'll definitely give this one a try.
Just out of curiosity? Would lamb shanks work for this as well?
Vanguard-01 most definitely, this dish lends itself to lamb extremely well. :)
Nicholas Wilson Sweet! I think I'll try it both ways, then! :)
Man it looks absolutely delicious.
I love your videos because you don't dumb it down too much, while giving cautionary tales of fuckery.
Great vid. I'd love to try this. I'll probably end up following your recipe but I was wondering if you had a veg in mind to replace celery. (I'm not keen)
looks delicious thanks always wanted to know about this dish
i literally put these videos on when im having a panic attack. they calm me down.
#DRchefJOHN !
I have the same set of pots and pans! How do you keep them so spotless?
Looks yummy. I will definitely try this one out. :)
The Billy Blanks Tae Bo line got me.
Making this for Saturday dinner! 😊
I watch your ads all the way through Chef John.
Definitely making this. Thanks mate!
Could I use this recipe with veal? Besides the flour part, would you suggest any changes?
So nice, reminds me of my mum's osso bucco, except for the rosemary ~
There was this one Restaurant Week in my state where so many restaurants had Osso Buco on their menu. Not sure if there was a competition but it was weird.
Chef, teach us to use a pressure cooker. Here in Brazil it's very commom to do this type of dishes on them, to make the recipe faster.
I love how Chef John went dark in this video. #tastysmartpigs
Chef, You always make such tempting delicacies! Any chance of you doing a video on Spice Cake (with a little cayenne) with or without chopped nuts? Thank you.
Hi chef john, do you think a slow cooker would work if we can't be at home for the cooking time?
looks delicious! thanks chef John
Chef John, would you like to try some regional italian recipes?
THANK YOU DAD YOURE KILLING THE GAME
I'd like that make this for my grandad who hates onions, can I substitute them with anything?
lovely dish.
Chef, think this would also work with beef oxtail?
Salt and peppering will NEVER GET OLD.
I bet this would go fantastic with the gnocchi romana that was just featured a few days ago.
Greetings and support from Mumbai.
could i do this in a crock-pot
seems possible. you'd just have to make sure you sear it.
my favorite italian dish. Bout damn time you did it. Hahah. great video
I'm thinking I could do this with those big oxtail pieces!
I know this might be weird, but you should cover some of the food made in the anime Food Wars. There are a bunch of recipes on this site done, but Id love to see your take and explanation on cooking them.
This looks so yummy...
Chef, if any white is considered drinkable to the cook then what should we look for with the wine?
Probably one that goes well with pork
i think he said sometime in a previous video, if there's a wine guy or something just ask him for the best $10 bottle of wine they have
Find the cheapest bottle of dry white wine you can. There is really no sense in buying anything expensive because you are cooking off all the alcohol anyway.
Tuestresfat yes, you are cooking off the alcohol but not the flavor. If the wine tastes bad, your food will taste bad. You're looking for that sweet spot between cheap and shit, and expensive and tastes good. 😁
Have you not loaded the recipe to your webpage yet? I can't find it on your page.
Billy Blanks!!!! nice one........
Chef John does it again!!! Last week I made Sopa De Ajo on a rainy day. My god it was a hit.
I don't have fresh bay leaves handy how many dried bay leaves should I use?
Hi. Love your vids. what about using beef for this? I saw some beef at my local market marked as "osso buco" cuts
that would work as well you just have to increase the cooking time a bit and probably leave out the flour because beef has a bit more collagen and connective tissue.
excellent! Thank you
As the chef explained, baby cow shanks are the most traditional. I've even seen cut turkey legs offered as osso buco.
I just called my butcher to order pork shanks, Sunday supper is going to be delish
can you make chawanmushi please?
Oh I will definitely try this very soon.
chef john u should give a video for prime rib dinner with Yorkshire pudding
Go Cubs!!!!!! Tomorrow is either going to be the best day, or worst day of my life (excluding deaths and births)
Mike Hawk don't even lie as bad as the cubs have had it over the years it'll top a few births and deaths
Chef, why do you use a combination of olive oil and butter, rather than one or the other?
Butter has milk solids that brown and add a nutty flavor. Olive oil has a flavor of its own. The two go well together without overpowering the flavor of that which is cooked in it.
Butter adds flavor, while the olive oil has a higher smoke point.
the butter has the necessary flavor, but can burn easily. olive oil doesn't have much flavor, unless it's " cold pressed," but it has a high smoke point(burns only at really high temps). the combination provides flavor and stops the butter from burning.
Adding oil to the butter helps it hold up to higher heats, just butter would burn easily.
bonehead0816 It's a myth that higher smoke point oils raise the smoke point of un-clarified butter, as it's the milk proteins that are smoking, regardless of the smoke point of the oil they are in.
www.seriouseats.com/2014/09/does-mixing-oil-and-butter-really-alter-the-smoke-point.html
"But that's another show."
Isn't that trademarked? heh.
Even if it was, I think Alton would be perfectly okay with it.
+LeviathanStorm38 Alton is a dork's dork
I'm sorry, but veal is the only way to go for Ossi Buchi (that's plural) for me. I reduce the sauce a lot more, and my stock is not "beef or chicken" but "beef and chichek"... Also can you show you versions of tail alla vaccinara and pork's tongue?
Would kosher salt also do the job ? O.o
This would be great served over grits, especially if you can find a rather coarse grind and make them with chicken broth instead of water.