Go to the Recipe: Ancho Chile Adobo Sous Vide Sauce
Wow!
Gosh, just made this yesterday with smoked then sous vide chicken, end result great, but when I saw how MUCH salt is called for I thought "MUST be a decimal place problem". I used literally 1/10 (by weight), and then salted at the end so final volume probably 1/8 and it was plenty salty. I love your blog, your inventiveness and your positive comic energy, but there seem to be a bunch of editing slips ... Maybe you're big enough to hire a proof-reader now. I have had so many fabulous successes with your recipes, but it's a good thing I know how to cook because I catch these before they ruin an otherwise great concept (and some hard-to-get ingredients). If that's how much salt you actually wanted, somebody's blood pressure must be very very high. BTW, why not salt to taste at the end anyway? Bold move. (also replaced 2/3 of the Ancho with fresh blacken-roasted red pepper because we were serving kids and it was too hot for that) put the dynamite next to the chicken for those in the mood.
Hi Niconelko, I think you might have had a scaling issue here. the salt is at 2.4% of the total weight of ingredients. And this is meant to also have the juices from the chicken to dilute the sauce as it Cooks sous vide. Hope you give it a try again. The substitute of the roasted red peppers sounds tasty as well.
Thanks for the thoughtful and quick reply... I do use the scale for everything (yeah, I converted and thanks for that too!), I think for this recipe the truth will be somewhere in the middle for those thinking about making it. The end result by the way is indeed delicious.
Very tasty. Served with deboned chicken thigh sous vide (bagged) in Anova Precision Oven.
ChefSteps notoriously over-salts everything. EVERYTHING. I always add half the recommended amount and then adjust as necessary.
