You can make your own sodium citrate if you can't find it or run out and need some. Here is the recipe (formula) that makes 11 grams, mix 8 (7.96) grams of citric acid and 9.5 (9.48) grams of sodium bicarbonate (baking soda) then add to your liquid. It will foam and after the foam subsides the liquid will contain about 11…
Nick or someone at CS, can you have a look at my comment and picture in the new Japanese Cheesecake recipe? https://www.chefsteps.com/activities/cloud-cake
You can now pair your Joule Sous Vide with the Breville+ app(US and Canada only). On top of all your favorite recipes and guides from the Joule app, Breville+ offers: Better connectivity New recipes from ChefSteps and the Breville Test Kitchen Classes and instructional videos to level up your cooking The ability to save…
In case you haven't seen the multiple emails from Grant, the old Joule app is going bye-bye early in March, so you need to sync your Joules with the newer Breville+ app before then or apparently bad things will happen. Pretty easy to do. My museum-quality collection of every Joule model updated fine (and I gave them a new…
Hi all, I’m stuck on proofing donuts consistently. I don’t know how to tell when my 1st proof and 2nd proof are actually done. I do a long 1st proof overnight (bulk fermentation) and then shape and do a final proof, but I’m unclear what “ready” looks like for each stage. Do you use the poke test during bulk, or only after…
If you have arthritis, have you found any tools that make life easier when working in the Kitchen? Tasks such as opening jars, using knives, etc. Not just "tools", but tips and tricks for living with it! In particular, arthritis in the thumb-to-hand joint.
Hey all, I’m looking for some assistance or ideas on how to hold or store bread for later use. I have a sandwich pop-up on a Monday and am working with a local bakery to supply the bread. Unfortunately, the bakery doesn't bake on Saturdays or Sundays. Do you all have any recommendations on how to store and/or refresh the…
In our most recent This Week at ChefSteps weekly newsletter, we included a dispatch from me about grabbing some dim sum at Jing Fong in Manhattan, with an emphasis on the crispy turnip cake. And since we've got Tim working on cheung fun (rice rolls) at the moment, we've been in a dim sum state of mind. We thought we'd…
A traditional „sausage „ recipe, originated in the Friaul/ Venetien Region of northern Italy. Locally long been kept as a “poor man’s” salami. An almost forgotten recipe, it has been revived and gained attention for some time now, as a rediscovered delicacy of northern Italy. The original base ingredients are rather…
Hello all, I'm looking to bring some modern techniques into my cooking to add dimensions and refinement to my dishes, but not go wild. I'm thinking about a sous vide and I already have a lab sieve for making my purees better. Are there any chemicals that are more or less the basis for a variety of components? I'm not…
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