I’ve become a bit more interested in cooking lately, I suppose because of its similarity to performing an experiment. You have reagents (ingredients), follow a protocol (recipe), and have have both positive and negative outcomes (hopefully delicious!). The recent discovery of Cooking for Engineers has also peaked my interest since it often frames cooking in chemical or mechanistic terms, replete with how-to and pictures for the visually-inclined.
This week I’ve gone out on a limb and made a couple of my favorite, yet kinda weird, dishes. These include Tom Yum soup (Thai coconut lemongrass soup) and Chile Relleno (cheese-stuffed poblano peppers). I’m particularly intrigued by Cooking for Engineers recipe for Ossobucco which is one of my all-time favorite dishes. I think I’m going to tackle this recipe next, although I’m a bit hesitant due to the time-intensive nature of the dish (but what a payoff!).
Ossobucco literally means “bone with a hole” or “hollow bone,” which is pretty apt. Ossobucco is braised veal shank with a marrow-bone in the middle, and is a traditional northern Italian dish. The bone marrow in the middle of the bone is edible (and yummy!), and imparts a distintive flavor to the dish. The bone that is ideally used in ossobucco is a young cow’s femur, specifically where it fits into the acetabulum. The trick might actually be procuring such a cut (shown below), ie finding a high-quality butcher.
Does anyone else love ossobucco, and if so, got any cooking tips or a recipe? I’d rather go all out and make it awesome and delicious!