Can anyone suggest a traditional Spanish restaurant with nice food that I can book which is not extremely expensive either?
I'm thinking about signing up for the Studio Pass. Is the $300 CFH promo code still available? Does it stack on top of any black friday sale from Breville? Thanks!
My husband and I have tried the Kouign Amann recipe a few times now and have only had access to whole wheat pastry flour, but it never comes out as flaky as it seems that it would if we were to use white pastry flour. We've combed through all of the grocery stores here, but there only seems to be whole wheat pastry flour…
I'm moving to Europe and would like to take my US Joule with me. Will I be able to run it with just a regular power adapter or will I need a transformer?
Hello Sous Vide Forum, There is a promo code for a virtual item in a videogame that comes with the Joule. I am willing to pay $5 for the code. The code can be obtained here: https://www.chefsteps.com/tf2 As I don't want to clog the forum I am keeping this super short. You can email me here: seabassanchez1@gmail.com
Pork tenderloin cooked with thyme and garlic at 60c then rubbed with salt, pepper, and cumin and seared on cast iron. Maple sweet potato puree, sauteed kale with chorizo oil, pickled and charred pearl onions, truffle yogurt.
Hey,I got this beautiful prime rib, and I hoped tocook it sou vide so that the meat would just pull apart like the video that showed thr short rib So i cooked it for 24 h at 80 C/176 F.It turned out dry and tough , I wonder what shoud i have done or where have I gone wrong..I could use some help, as i had this…
Recipes for both Roasted and poached chicken do not indicate a blanching step. Is there a reason not to? For the Roasted (especially) is there a reason for this? Generally I blanch for both the roasted and poached (as well as dry in the fridge) . FYIW, I have tested Chris' suggestion of placing in the freezer before…
Why are all the parametric guides not listed in the same place?
Hi All. I just watched Tim Chin's Butterball Rotisserie-Style Chicken video (https://www.chefsteps.com/activities/butterball-rotisserie-style-chicken) and I want to use his STPP + shio koji technique for my Thanksgiving turkey. Has anybody used this technique using shio koji, and if so, can you comment on how much to add…
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