Hey everyone. I'm trying to marinate some firm tofu in the same marinade I use for Ramen marinated eggs. My first few tests have varying results, even with the same quantity of marinade to Tofu. My guess is that each piece has a different water content each time and therefore is leaking out into the marinade and diluting…
Hi all! I grabbed some foie gras cubes from D'artagnan when they were on sale. I was figuring that if I can 'smoosh' the cubes together when at room temp, and then roll/poach, I could pull off a torchon. Do you think this would work?
So I cook a bunch of stuff sous vide.It is nicely vacuum packed so I bung it in the freezer.Now - how do I deal with it on a per serving basis from frozen?Defrost and then sear?Sous Vide again ?Neither? / both?If I can get this sorted out then the whole process becomes much more useful.
Hi all, I tried out my Joule for the second time today. The first was trying to make "Ramen Eggs". They turned out fine, but were a tad too runny in my opinion. Tonight though, I figured I'd try cooking a steak. I got a 1" thick NY strip, put it in a gallon zip lock and heat the water with the app setting (129 degrees…
Hello! I got a good deal ($50/lb) recently on a frozen Wagyu A5 BMS 12 ribeye cap steak. It is 'just' the cap, so it is a 2lb plate that looks like the one pictured here. https://osmeatshop.com/products/japanese-wagyu-a5-rib-cap-1-kg I obviously don't want to thaw and cook the whole thing at once (too much fat!) so will…
I plan to start a new cafe business in the British style. It's gonna be for VIP. With British kitchen and some Mediterrane. My menu is not too wide.Maybe I could get some advice here on what kitchen tools are the best? And what is must-have?
Haven't posted in awhile but I think I started a macarons business. Crazy busy...
It's great to see the new Breville+ app including tested recipes from America’s Test Kitchen, Serious Eats, and NYT Cooking, all for free if you own an Breville appliance. But hopefully it doesn't eventually go the subscription route that Anova announced this week for their Anova sous vide app. They are getting pilloried…
I signed up for the Studio Pass to get the $300 discount offer. The code didn't come with the sign up email and I have emailed support twice for help but didn't get a reply. The offer expires on Sept. 2. Can I. get help here?
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
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