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Sous Vide Recipe of the Week

Caroline1 Jan 11, 2012 06:40 PM


Enjoy! '-)

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  1. j
    jameshig RE: Caroline1 Jan 12, 2012 06:32 PM

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

    1. cowboyardee RE: Caroline1 Jan 12, 2012 08:13 PM

      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
        Caroline1 RE: cowboyardee Jan 12, 2012 10:53 PM

        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. re: cowboyardee
          opinionatedchef RE: cowboyardee Mar 8, 2012 12:28 AM

          cowboy, this was hySTERical. Thnk you!

        2. twyst RE: Caroline1 Jan 12, 2012 08:23 PM

          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. s
            soupkitten RE: Caroline1 Jan 12, 2012 08:35 PM

            how perfectly lovely!

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

            1 Reply
            1. re: soupkitten
              The Dairy Queen RE: soupkitten Jan 12, 2012 08:37 PM

              I was thinking the exact same thing.


            2. Caroline1 RE: Caroline1 Jan 12, 2012 10:43 PM

              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!

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