Hi, I purchased a few classes that I no longer have in my account. Can anyone help please?
Hey all, I just bought a plastic brine injector from my local kitchen store. The thing is total junk and will likely end up in the trash. I'm looking for a sturdier/more reliable option and am thinking I could use my isi whip for this purpose. I know they sell injector tips and was wondering if anyone here has tried…
The recipe calls for Four pounds of chicken stock. What is a pound of stock?
Hi! I'm researching sous vide and I'm interested in purchasing a Joule Turbo. I understand that, so far, the only available models are US only. So, to use them outside the US (e.g. the UK or Australia) I'd have to use a transformer. However, the main issue I've found so far is that I'm not able to install the Breville+ app…
All of ya'll would be invited. All ya'll. You know who you are. Thanks to ChefSteps and to the community here on the forum. We were in on the House Rub. We copped that Waring blender and that Polyscience circulator. We threw down on some stones from Epic Edge. We sharpened our knives and our selves -- together through the…
Breville lit-pac says DON'T heat an empty pan! But in the guided recipes from CS, Kyle is preheating the stainless steel pans. What are your pre-heating parameters that will be safe for avoiding pan warpage? Thanks!
I saw a post from about a year ago with suggestions as to where to eat but I will be there in about a week and was wondering what the recommendations are now?
Does your Control Freak bring water to a rolling boil? Mine doesn't seem to be able to. This is the highest it gets (was here for 8 minutes) - the water was at 210° but definitely not the rolling boil that I'm used to. Anyone else?
I'd like to hear how others have learned how to use this amazing tool. It would have been nice to have it built in and be 240v when I remodeled my kitchen. Is there a source or guide for temperature setting for various types of foods and sauces? I do have the generic temp chart but I would like something more specific.…
So I noticed the recipe on YouTube called for Sodium Citriate but not SMHP - what gives? Was this about the accessability of ingredients? Consumer fears of strange-sounding ingredients? Or does CS now believe a better product can be made with just Sodium Citrate then when they posted the original melting cheese recipe?…
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