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Jan 11, 2012 06:40 PM

Sous Vide Recipe of the Week

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  1. That was a really awful article. Not helpful at all, why did you post that?

    1. Thanks. Though I probably would have done sous vide oxtail a little differently. Different time, different temperature, no brining, etc.

      I'm liking this '_____ of the Week' idea. So I humbly contribute a link to my nomination for soup of the week:
      I might never eat canned tomato soup and canned split pea soup separately again.

      ETA: Long time no see, Caroline. Welcome back.

      2 Replies
      1. re: cowboyardee

        That is the first and only time I have ever seen canned split pea soup. I hope it is the last. Why would anyone want to put something that looks like that in their mouth??? Well, there's no accounting for taste, said Mrs. O'Leary, as she kissed the cow.

        1. Yeesh. 1 cup of sugar and 1 cup of salt in one liter of water is an extremely concentrated brine.

          next time I would probably skip the brining and go for a traditional marinade and then cook them sous vide for 48 hours at about 60 degrees.

          1. how perfectly lovely!

            erm, to have Caroline back, that is!.... the recipe, not so much :)

            1 Reply
            1. re: soupkitten

              I was thinking the exact same thing.


            2. Thanks, you guys! My cockles are toasty! I thought the blog was funny. First of all, I had to admire her honesty. After that, I thought she might be better armed with a list of phone numbers for take out instead of a sous vide set-up. Poor baby! But there's no denying it's a great brine recipe for dog food. Where did she get that!