Glossary O
Osh is another name of Plov, the Uzbekistan's version of Pilav. Osh is the flagship of Uzbek cookery. It consists mainly of fried and boiled meat, onions, carrots and rice; with raisins, barberries, chickpeas, or fruit added for variation. Uzbek men pride themselves on their ability to prepare the most unique and sumptuous Osh. The Oshpaz, or master chef, often cooks Osh over an open flame, sometimes serving up to thousands of people from a single cauldron on holidays or occasions such as weddings. It certainly takes years of practice with no room for failure to prepare Osh, at times, containing up to 100 kilograms of rice.
It is very hard to cook just a cup of rice and to cook 100 kilos of rice is much, much harder. It really takes a "Master" to cook Osh.
Deutsch: Osmose, Español: Ósmosis, Português: Osmose, Français: Osmose, Italiano: Osmosi
Osmosis in the food context is not an edible food item but refers to a natural, physical process involving the movement of water (or another solvent) across a semipermeable membrane from an area of lower solute concentration (e.g., pure water) to an area of higher solute concentration (e.g., salt water or sugar solution). This process aims to equalize the concentration on both sides of the membrane.