Having become concerned about my privacy as relates to my Joule usage, I signed out of the Joule app and intend to control my Joule exclusively over bluetooth. Why do I need to sign in to the app to control my Joule? This is an appliance that I purchased, and I expect to be able to use it without asking for permission from…
I have a ChefSteps subscription but didn't see the promo for the Control Freak Home. Is it too late to get it? I hope not!Thank you.Phyllis
So I know the science is clear that Prague Powder is harmless if used correctly, but I have a request for some added Nitrate free bacon, jerky, liverwurst and a few more goodies. In my research I'm coming across multiple different ratios that vary from .0003-.25 of celery powder to the weight of meat being "cured". Does…
I have my Home Freak. Just looked at the helpful chart with suggested cooking temperatures. I want to print to have ready in the kitchen and it's so annoying that text is so difficult to read except on my laptop or other device due to the font size and colors. Is there a way to fix this? Next issue: I own Tri-ply All Clad…
I’m loving my control freak Home, but although I have a whole lot of cookware, I don’t have a lot I can use with it aside from my Staub cast iron most of my pans are Mauviel stainless and stainless-lined copper, which were a huge investment and a joy to cook with, so I would obviously like to use these. I know the quality…
What is the recommended storage time for lamb meat before cooking and after it has been cooked, especially when using a vacuum sealer? I'm looking for guidelines on how long fresh lamb meat can be refrigerated or frozen, and the safe duration for storing vacuum-sealed cooked lamb in the fridge or freezer.
I’ve made the nacho cheese recipe dozens of times, and it came out perfect. The last two times I made it, the sauce seemed broken. Like the milk and cheese didn’t blend together completely. The first time this happened, I didn’t have milk so I subbed 150g. heavy cream, and 150g. water. I thought the substitution could’ve…
A lot of references I see call for veal sweetbreads when it comes to the cow variety. Does anyone know if there's any reason it can't be from a fully mature/grown cow rather than veal? Is there an issue or danger I should be concerned about?
Hi, I'm trying to make fudge using the raw sugar known as Panela, Jaggery, Piloncillo (depending on what country you're from). It's that hard brown cake you see in many “bodegas”. I highly recommend it in cooking as it has a great taste (better than regular brown sugar) and is as nutritious as honey. But the problem is…
pepperoni hand cut, spicy soppressata hand cut, thyme mushroom, fresh mozzarella, basil, evoo and finished with fennel pollen.
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