Sous Vide Recipe of the Week
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.
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.
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!