we have a Pacojet for sale purchased less than 1 year ago. We are taking a different direction in our food service and won’t require it any more. Please reach out if interested. We are I. Southern Oregon.Mark
Hi I do not understand why certain recipes do not appear on the official site, such as these https://www.chefsteps.com/activities/buffalo-cauliflower
Hi.is Software for Joule out or updated to work like its showing on video?thanks
Sorry if this is not the appropriate place for this but these would make a fantastic Midnight Snack! My husband and I went to Tavern Law recently (twice) and were talked into these cracklins. They were described like vegan pork rinds and are made from corn and tapioca. Not sure if they were deep fried, they were very cagey…
Hi guys, I could really use some help to how produce chocolate syrup with preservative. Currently I produce fruit syrup using food acid (330) and sodium benzoate, but with chocolate its don't work. After a few days the chocolate syrup starts to ferment and the bottle is full of gas. Somebody have any idea how I resolve…
Anyone have this issue? I'm trying to make yogurt on my CFH but when setting the timer for more than 12 hours, it doesn't let me adjust the timer options (keep warm, stop cooking, keep cooking). The message displayed seems to indicate I should be able to do so - any thoughts?
Now that you have one in the mail (hopefully), what are you going to cook? I think I'll try a plain ol' steak. I usually bagless sous vide steaks in my Anova combi oven, but the recent video is encouraging me to try a skillet again (and compare the CFH probe to my Combustion probe at the same time).
Hi all! I have beef cheeks from a local wagyu grass-fed cow. I haven't cooked them before. Does anyone have any favorite preps? It looks like most people braise them, and some people long-smoke them. So I'll probably treat them like a short rib, but was just curious if others actually have experience cooking them (because…
I think I was on the road 35 weeks this year, I spend a lot of time eating out or looking for good places to eat.I'm usually gone Mon-Wed, so I still have plenty of time at home or quite frequently a week off.(Life of a consultant) - What I haven't managed to find is a decent food guide anywhere. I usually when I read the…
Hi Chefsteps Team Im from Portugal , and I tried to pay anual subcription with my credit card but it doesn't work ? The card is MASTERCARD I don't know if there's a problem with it !Hope you can fix this for me ! Cheers
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