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Go to the Recipe: Ultimate Beef Bouillon Cubes
I'd like to make a half batch using my new dough sheeter, which has a 12" x 28" sheeter board. Could you please recommend the dimensions for both the dough and butter blocks, as well as the lamination steps? This is my first time using a sheeter. Thank you!
Hi! I’ve made this recipe a few times and I’m having an issue with my electric convection oven. The brand is ANVIL The fan runs continuously and cannot be turned off, and the brownies come out gummy/chewy in the center even though the outside looks fully baked. Has anyone made this recipe in a commercial-style convection…
Go to the Recipe: Barbecue Pork Belly Burnt Ends
We hope you’re enjoying the redesigned ChefSteps website! As with any launch, there are going to be some bugs. And we’d love your help in identifying them so we can bash ’em all. If you notice a bug or something working in a way that doesn’t seem intended—missing ingredients in a recipe, say, a button that doesn’t link to…
Go to the Recipe: Clarified Milk-Washed Punch
I made the yeasted waffles and they came out absolutely disgusting. The bottom side was crispy, the top was completely underbaked, and the inside was gummy. I am using a brand new, if basic, cuisinart Belgian waffle maker. I split the batter in half and had some in the evening after a quick rise and more the next morning…
Go to the Recipe: Shokupan (Japanese Milk Bread)
Go to the Recipe: Crispy Yeasted Waffles
Hello! Purchases a gift studio pass but the recipient never got a link/email about how to redeem/access. Submitted a ticket and followed up to no avail. The recipient started receiving the newsletter after I bought the pass, so I can only assume I input the email address correctly.
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