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
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…
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