TdeV

In the Midwest, it's beef farmers . . .

Would it be easier to cut if the oxtail were already cooked?

Tails are about 28" long, @rotuts, so not a large animal.

I miss oxtail. The stores around here have taken to selling one "knuckle" surrounded by ~2 inches of fat for some extraordinary price per pound. If one cut off all the fat, the meat would weigh half as much. Makes me so mad I refused to buy any. Last Saturday was the farmers' market and a farmer listed oxtail on their offerings. I picked up the oxtail and peeled off a little of the covering paper so I could see the meat, i.e. how much fat was on the meat. The farmer was offended that I was tearing the paper covering, and the bones looked primarily covered in meat (not fat) so I bought two of them wieghing about 2.4 lbs each. It was frozen, so it's been sitting in the fridge. I just went to put the pieces in a sous vide bag, but the "knuckles" are not cut apart. I've spent 20 minutes at it with only ONE successful cut. How do I find where to separate all the pieces of tail bone? P.S. If I can't figure out how to separate the "knuckle" bones, can I sous vide cook 12" parts of the tail in a large plastic bag, then separate them when they're cooked?

Got one.

Hello, @Sweet-Tempered. I'm not a chocolatière, I just like reading about all those great confections. EGullet members get together every year to make bonbons . . . Welcome!

I grew up with fried bread (British relations). Especially good from a camp stove. Best wishes @Kerala for a speedy resolution to your sojourn at the hosp.

Could you please re-state this?

Me too! @liamsaunt, thank you.

@Dr. Teeth, My oven gloves have big fat LONG fingers, so I'm always sticking them in food; it would be good to find tighter gloves. Do your chemical clean up gloves protect your hands from hot surfaces? Edited to add that I have arthritis so my knuckles are too large for the gloves I wore when younger, part of the reason I have excess length. Chemical clean up gloves might be a bit stretchy, which would help.

I did as you suggested and dry brined my last chicken thighs. Was a very tasteful bird!

@Smithy, I usually experiment on my dinner guests too! (I would like to have been invited to that dinner 😋 )

At the time I thought I noticed which ingredient made the consultant choose one way or the other, but I don't remember. My guesses are: yes to bread machine if the flour was bread flour yes to bread machine if the leavening agent was yeast.

@Duvel I'm also interested in a recipe for simple flatbread. In my case, I use a bread machine to knead dough because my hands don't work well enough. I have conferred with a consultant on King Arthur Flour's Bakers Hotline who searched through their published recipes to identify which recipes can be done with the bread machine. They are: Quick and Easy Flatbreads Naan Soft Wrap Bread Sourdough Naan Can't say much about these recipes as I haven't actually made any of them yet. 🙄 Edited to add that I don't know how the KAF consultant chose bread-machine or no-bread-machine for the flatbread recipe, i.e. what the selection criteria was.

Shel, this is Opinel. I'm not seeing any part numbers on the knives. P.S. I started this investigation because you wrote about Knife 112.