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Braised Osso Bucco, do I flip it half way through?

post #1 of 7
3/19/10 at 1:46pm
Thread Starter 
Braised Osso Bucco, do I flip it half way through?

Or do I cook it without flipping?

Which way is typical of braising?

TIA
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post #2 of 7
3/20/10 at 7:38am
     Osso Bucco is one of those dishes that I won't order when I'm out.  It's better made at home and served when ready.  I wish you would have gotten an answer to your question yesterday, I know I wasn't on the computer all night.

      When I cook braised meats flipping or not isn't that noteworthy to me.  If it seems like there's a large difference in doneness between the two sides of the meat then I'll flip.  If they seem to be cooking near the same I'll leave it as is and just splash a little liquid on the top.  

    I can't tell you if this is "correct" or not.  But it has worked just fine in many a braised dishes 

   hope yours turned out well,
  dan

Edited by gonefishin - 3/20/10 at 8:00am
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post #3 of 7
3/20/10 at 7:46am
If your braising technique is correct there shouldn't be any reason to flip the meat---whatever it happens to be.
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post #4 of 7
3/20/10 at 8:04am
I flip, but more to even out surface color than doneness.
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post #5 of 7
3/20/10 at 7:03pm
If that's what you prefer, Phil, why not just use more liquid and keep the meat covered?

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post #6 of 7
3/20/10 at 7:14pm
Because I like the liquid's solids collecting and cooking on the surface above the water in  most cases. Osso Bucco, I probably wouldn't really flip as it's not tall like a braised roast.
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post #7 of 7
3/21/10 at 5:35am


Quote:
Originally Posted by abefroman View Post

Braised Osso Bucco, do I flip it half way through?
 

No. There is no reason to flip Osso Bucco. Ideally you should be be searing your protein for texture and color before your stock and other ingredients are added. 
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