TdeV

So, I don't have a band saw. One of the packages of oxtail was properly cut. For the second, I did successfully separate one piece containing most of the small parts of the tail. Unbeknownst to me, that was my last successful cut. Spice mixture from Bruce Aidells: onions, rehydrated mushrooms, lotta salt, some pepper, dried thyme and sage. Spice mixture shaken over oxtail. Oxtail broiled about 10 minutes per side (2) at 450ºF in regular oven. I was able to jimmy the big part of the connected tail so it sorta fit into a 7 quart pot, along with the smaller part, and all the individual parts of the second tail. More from Bruce Aidells: 2 cups each red wine/commercial beef stock, Brought to a boil, then turned low. I then moved the pot to the Anova steam combi oven and set the temp to 265ºF for 30 minutes and turned down to 240ºF, then after 60 more minutes, down to 225ºF. I'm going to pull it out 'round the 3 hour mark (total). Plan to refrigerate then, in a couple days, scoop off the fat.

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.