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.
Hi, My name is Lori. I am trying to make a strong flavored Parmesan Foam using my ISI whipping siphon. I few recipes on the net let me to a bland tasting cream with a hint of Parm flavor. Question: I want it to be a stronger flavor than just cream w/hint of Parm. If I instant pot parm rinds with water for an hour or two…
I want to make squid ink pasta but everywhere I've found online sells cuttlefish ink which is fishier and is brown ink instead of blue-black. Does anyone know where to get good quality squid ink?
Hi I was so looking forward to the new Control Freak. Today reading about it, I am so sorry to say you have missed the obvious. With vision loss being the fastest growing disability, with hearing loss next, you missed ensuring it was inclusively designed. I am blind and I will not be able to use it. Neither will millions…
Recipe I am testing/creating for a Dinner Party. Let me know if you want recipe! Chocolate Cremeaux. Raspberry Fluid Gel. Blackberries. Carmel Corn
Hello guys, I would like to buy a new blender.Do you guys have any preference concerning the brand/model? (Thermomix, vitamix, blendtec, omniblend,…)?I know vitamix has a more powerful motor then the Thermomix and a smaller/higher/see-through mixing bowl which is great for smaller amounts.The great advantage on the…
Beef tongue from the black Angus…... ……..with orange-cabbage, smashed Potato dumpling and a horseradish, Dijon mustard sauce. A classic “nose to tail” part of the beef, rarely to never, to be found on a menu card I’d. But still available, cured and cooked at the butcher shop and as “Berlin Tounge-Sausage”, what basically…
WHY can't you also offer the recipes in a printed form??? Watching the videos is useful and entertaining, but I can't take that to the kitchen with me!! Duckjockey
A question for Doug Baldwin came up on the Combustion Thermometer subred on Reddit. If we can cook something up to 50% faster using Turbo, how does that affect the times required to achieve pasteurization listed in Doug Baldwin's book? As far as Baldwin's pasteurization tables, they are based on the time it takes something…
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