Keepin it healthy with a Cucumber & Carrot salad • Tomatoes • White vinaigrette and a balsamic reduction Nasturtiums from my garden
I have plenty of cool plates for starters and special presentation. I also love the chargers I got from my mum a couple of years ago. Unfortunately a set of fine "regular" dining plates have been missing for a long time and I have been using a mix of different very basic plates to present my food. This had to Change. When…
Trying sous vide ribs. 74C for 12 hours. Started during the Cubs game and will be eaten during the Bears game. I've never cooked ribs before so I'm starting with soy sauce, liquid smoke, and a touch of brine @ 5% salinity. Vessel is a cooler. I had to use tongs to prop the lid open otherwise the weight of the lid hits…
Realized this morning that what I was told would be Pork Loin is actually Pork Leg. from what I can tell this should be cooked longer, some suggest 10 - 18 hrs. From when it went in I have roughly 9 hrs until dinner. It's cooking at 62 degrees c What can I expect at the end of the time? I have a pack of Pork Loin chops as…
I am looking for successful tips and recipes for making the ultimate ramen eggs using my joule at 9,200 feet altitude. The Joule will not work using the app because of the high altitude. Thanks
I grabbed two bags of Key Limes and have already made a key lime pie with a graham crust in the past so I want to try something else! Does anyone have any not-too-advanced recipes they could share before Christmas Eve 2022? :) Thanks!
Hey everyone! I'm currently in the midst of designing and choosing appliances for a new kitchen and I have a ton of questions so I apologize for the long post. Though wife is not 100% on board with Induction I've managed to get the okay for it, but she has a few requests: She would love matching appliances if possible and…
Is there an intention to release in Europe and any timeframe? With now being part of Breville I am hoping this makes things much easier in terms of hitting the conformity requirements.
How would I go about making an ice cream with a pure and intense milk flavor? I had something like this at Jungsik. It was sweet, creamy and purely like milk, it was amazing. Definitely no egg yolks. And definitely not mild like a lot of Korean frozen milk pops are. I was thinking I could just reduce about 1000ml milk in…
Hi, I plan to cook these steaks for New Year's Eve, at 129ºF. for 3 hrs. should I trim the fat before sous vide them? Or after the bath and before smearing them? they are 2 in thick. Thanks, Antonio
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