The email with the discount code for the Control Freak Home came at 10:01 this morning. At 10:03 I was ready to check out, and it was sold out. There’s no way this is possible unless there was an extremely small number of units available, far exceeding all of the relentless premarketing and hype to Studio Pass members. If…
I just got the new GE Profile Smart Indoor Smoker, although I haven't even smoked anything yet. Anyone else get one (I got it for $650)? It's getting rave reviews on https://www.reddit.com/r/IndoorBBQSmoking/, and Meathead says he'll do a review in the next month.
I have not gotten the email with discount code for the Comtrol Freak Home yet. Please advise.
I am so disappointed to see that ChefSteps has become a kitchen appliance seller rather than an aid to chefs. It seems that every day I receive a promotion for the Control Freak! If this continues I will be forced to cancel my subscription.
Trying to stay on keto so Glucoman, Zanthum gum and agar agar are ingredients I can use for thickeners. I am trying to make frozen sugar free coffee so which one and how should I use these ingredients, what works best and how do I mix them without making gummy lumps I fiend for frozen coffee so any help with this will give…
Prawns & Clams in a Garlic Mushroom White Wine Sauce 😋
I freaked out after I got the email for Control Freak Home at 7:01am and tried to purchase at 7:45am only to see that it was sold out. I was so bummed out. But now I'm ecstatic that it was a glitch and I've placed my order!
Okay, so I purchased the control freak before the launch of the control freak "home" Is there a "directory " of sorts to help direct us to temperatures and settings on the control freak for cooking different meats, eggs, fluids, et? Is it available in a print or PDF?
https://www.chefsteps.com/activities/cherry-sorbet I don’t understand the yield on this. I couldn’t get cherry puree in time so I did it myself. Hulled 840g of cherries, cooked SV for 1 hour at 148F, then blended and strained. Ended up with 715g of puree, whoops. Should have hulled 900-950g I guess. I adjusted that number…
I had thought holding proteins at less than 129-F for over four hours was potentially hazardous. However, I notice at least one Joule app recipes (Herb-Crusted Rib Roast) which suggests a cook at 122-F for up to 9 hours. Could someone please explain why that would be safe?
It looks like you're new here. Sign in or register to get started.