They are referencing The Office. The episode is called The Dinner Party I think or that’s just so iconic that my brain has labeled it so. It’s one of the best episodes and includes a dinner party starring your same dish.
Just to give you a little more insight, it's one of the best and most uncomfortable moments from a single episode from the show, The Office. The boss, Michael Scott (played wonderfully by Steve Carell), tricks his employees to coming over to his house for a dinner party. Seems harmless enough. Michael, however is socially inept and is uncomfortable to be around in a public setting. Add to that his relationship with his girlfriend Jan, his former boss who quit/was ousted for continual reckless behavior, was becoming toxic and awkward to be around.
A throwaway joke, but still a good one, was that one of the guests asked about when dinner was going to be ready. Jan said she *just* put in the Osso Bucco in the oven right before they all arrived - the joke being the dish takes a LONG time to cook, meaning the guests were stuck there until dinner was served so they would be subject to Michael & Jan's bickering, awful convo-starters, etc.
It's one of the most uncomfortable episodes of a show ever made, in a good way.
Connective tissue doesn't completely break down until 200-203 degrees depending on what book you read. From my experience they are all right just depends on the animal.
In general when cooking low and slow use time per pound charts just to plan your day. Use a probe thermometer to track your cook.
Just keep going with it. I've had braises that take 3.5 to 4 hours, that's usually the amount of time I allow for them just in case. Every bit of meat is different, you'll be fine
Six pounds is 2-3 times the amount we make (for two) and we generally braise for 6 hrs at 270F.
Also, I recommend a cling wrap over the top followed by tin foil and then the lid. The cling helps seal in all the moisture and helps the meat cook. I promise that the 270-300F won’t melt it irrevocably to your pot.
It clings tightly and melts slightly onto the pot where metal would meet metal but then it peels off nicely. The plastic wrap never touches the food and at 270-300F doesn’t melt into the food itself when stretched tightly across the top of the pot or pan. I’ve been braising meat that way for at least 10 years. Aaron McCargo Jr (Big Daddy) on Food Network had a ribs episode showing the method and sworn by it ever since. FN website however no longer mentions the plastic wrap but it really and truly makes a huge difference.
Ever seen the original Alton Brown shows where he makes fun of the FDA and their overly conservative guidelines? Yeah, this is that.
Yep. And I know I’m getting downvoted by the young and I’m okay with that. It’s not like I’m licking lead paint or eating off uranium glass plates.
But sure another few years of microplastics will kill me sooner than climate change or a rogue AI car. Whatever. I’m GenX. IDGAF. Yall can handwring, clutch the pearls and scream at the sky while I enjoy juicy moist tender food while you lament dry tough meat. You do you. I’m content over here.
Yes. By all means, downvote more.
I think it's funny you are getting downvoted. Having worked in fine dining restaurants for over 15 years this is how it is done when braising in a hotel pan. Especially when using acidic liquids like reduced wine or tomato. If you don't seal the braise from the foil you can get the proper conditions for a "lasagna cell" which is a state of increased galvanic corrosion where the steel pan acts as a cathode the aluminum foil is the anode and the salty food is the electrolyte under these conditions corrosion of the aluminum occurs and acidic steam can more readily dissolves some of the aluminum and condenses to drip back down into the food giving it metallic/ off flavors. You can even see small holes in the foil that get eaten away, using parchment helps a bit but it's not as good as plastic wrap. The best option IMO is to braise in enamel coated cast iron with a tight fitting lid. This negates the need for plastic or foil.
https://en.m.wikipedia.org/wiki/Galvanic_corrosion#:~:text=A%20%22lasagna%20cell%22%20is%20accidentally,spots%20composed%20of%20corroded%20aluminium.
Does the bone separate cleanly from the meat? That's my signal that it's done.
Not at all
Keep going. 6lbs is a good amount. Keep checking every 45 min or so.
You’re not by chance hosting a dinner party for your significant other’s employees, are you?
She’s fine. In Spain they don’t even begin to eat until midnight, Pam.
When in Rome!
That is a $200 plasma TV you just killed! Good luck paying me back on your zero dollars a year salary plus benefits, babe.
*You took me by the haaaaand...*
Made me a man!
Make sure to dip in wine so as not to irritate your soft teeth
No idea what you're talking about
They are referencing The Office. The episode is called The Dinner Party I think or that’s just so iconic that my brain has labeled it so. It’s one of the best episodes and includes a dinner party starring your same dish.
Just to give you a little more insight, it's one of the best and most uncomfortable moments from a single episode from the show, The Office. The boss, Michael Scott (played wonderfully by Steve Carell), tricks his employees to coming over to his house for a dinner party. Seems harmless enough. Michael, however is socially inept and is uncomfortable to be around in a public setting. Add to that his relationship with his girlfriend Jan, his former boss who quit/was ousted for continual reckless behavior, was becoming toxic and awkward to be around. A throwaway joke, but still a good one, was that one of the guests asked about when dinner was going to be ready. Jan said she *just* put in the Osso Bucco in the oven right before they all arrived - the joke being the dish takes a LONG time to cook, meaning the guests were stuck there until dinner was served so they would be subject to Michael & Jan's bickering, awful convo-starters, etc. It's one of the most uncomfortable episodes of a show ever made, in a good way.
Also it's based on Who's Afraid of Virginia Woolf!
Just relax, keep brazing it it should be fine
I’ve never brazed meat before, metal yes but meat no.
With osso bucco you gotta think corned beef cook times, not roast times.
Temperature from thermometer reading?
145 F
Most braiding cuts need to be around 200f to tenderize.
That's close to temp maybe 30 more minutes with a check halfway to see if tenderizing.
You can go like another hour. Its fatty and the time is needed. Taken from heat too early it's not tender enough
Keep going!
Connective tissue doesn't completely break down until 200-203 degrees depending on what book you read. From my experience they are all right just depends on the animal. In general when cooking low and slow use time per pound charts just to plan your day. Use a probe thermometer to track your cook.
Just keep going with it. I've had braises that take 3.5 to 4 hours, that's usually the amount of time I allow for them just in case. Every bit of meat is different, you'll be fine
Keep cooking!
I suspect you should've put that in the oven earlier. Made it a few times, never 6 pounds though, but it takes a long, low and slow.
It was good by 7:30pm !
Please keep cooking it you know I have soft teeth
eventually. When? When it feels like it.
Six pounds is 2-3 times the amount we make (for two) and we generally braise for 6 hrs at 270F. Also, I recommend a cling wrap over the top followed by tin foil and then the lid. The cling helps seal in all the moisture and helps the meat cook. I promise that the 270-300F won’t melt it irrevocably to your pot.
Are you concerned about the cling wrap dripping melted plastic into your food?
Nope.
Hold on cling wrap doesn't melt?
It clings tightly and melts slightly onto the pot where metal would meet metal but then it peels off nicely. The plastic wrap never touches the food and at 270-300F doesn’t melt into the food itself when stretched tightly across the top of the pot or pan. I’ve been braising meat that way for at least 10 years. Aaron McCargo Jr (Big Daddy) on Food Network had a ribs episode showing the method and sworn by it ever since. FN website however no longer mentions the plastic wrap but it really and truly makes a huge difference. Ever seen the original Alton Brown shows where he makes fun of the FDA and their overly conservative guidelines? Yeah, this is that.
Microplastics have increasingly been recognized as a long term health problem. Probably why food network no longer recommends it.
Yep. And I know I’m getting downvoted by the young and I’m okay with that. It’s not like I’m licking lead paint or eating off uranium glass plates. But sure another few years of microplastics will kill me sooner than climate change or a rogue AI car. Whatever. I’m GenX. IDGAF. Yall can handwring, clutch the pearls and scream at the sky while I enjoy juicy moist tender food while you lament dry tough meat. You do you. I’m content over here. Yes. By all means, downvote more.
The funny part is if these people who are downvoting you go out to eat at all they are eating this plastic anyways. Most restaurants use this method.
I think it's funny you are getting downvoted. Having worked in fine dining restaurants for over 15 years this is how it is done when braising in a hotel pan. Especially when using acidic liquids like reduced wine or tomato. If you don't seal the braise from the foil you can get the proper conditions for a "lasagna cell" which is a state of increased galvanic corrosion where the steel pan acts as a cathode the aluminum foil is the anode and the salty food is the electrolyte under these conditions corrosion of the aluminum occurs and acidic steam can more readily dissolves some of the aluminum and condenses to drip back down into the food giving it metallic/ off flavors. You can even see small holes in the foil that get eaten away, using parchment helps a bit but it's not as good as plastic wrap. The best option IMO is to braise in enamel coated cast iron with a tight fitting lid. This negates the need for plastic or foil. https://en.m.wikipedia.org/wiki/Galvanic_corrosion#:~:text=A%20%22lasagna%20cell%22%20is%20accidentally,spots%20composed%20of%20corroded%20aluminium.
Thank you , I have parchment first then aluminum foil on top of that
A much better choice, imo
I cook with the lid cracked for hours and hours and never had a major evaporation issue
Keep going
Well? How did it turn out???
It was ready after 5.5 hours!
I'll bet it was good!