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?
I really enjoy my joule and all of the information on chefsteps. I was curious though if you will be releasing any more videos anytime soon? I find it easier sometimes to watch how the techniques are performed rather than reading the recipes. Thank you.
Absolutely, love Grant's new video series, The Road to Cooking. It is open, honest and reminds me of the older videos from ChefSteps. Studio Pass members get it a week early, everyone ChefSteps YouTube channel.
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