Meryl wrote:
> I would like to make a recipe for Osso Bucco which is "authentic". I've
> looked through a lot of cookbooks and I saw at least three cooking
> styles:
>
> 1. in one heavy pan (or dutch oven), saute veggies then brown the
> meat;
> 2. in one heavy pan, brown the meat then saute the veggies;
> 3. in two pans, separately brown the meat, saute the veggies, and then
>
> add the meat to the veggies.
>
> What method do you use? Do you think one method more authentic than the
> others?
>
> In a general way, this opens up the question of what exactly is
> authentic?
> Is it defined by adherance to similar ingredients? Too cooking style
> also?
> As a starter for debate, French Onion soup is often cooked with water
> or
> chicken stock in France, but in America it's almost always chicken or
> beef (or veal) stock.
>
> Meryl
>
Most stews and braises start by browning the meat, removing it, and then
browning the veggies in the meat fat (with additional oil added or
meat fat drained off if necessary). Then you add water or stock to the
pot, and add the meat back.

This way you get more of the meat flavor into the veggies.

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877