(I have posted this in various forms a couple of times but it seems to disappear: I will try to make it short with no screenshots to see if that helps) I can't use the Breville joule app. Not because it doesn't work but because all the "basic" recipes are missing. So I have to use the legacy joule app, find out what the…
Hey,Is there any chance to browse through the classes based on release day? scrolling through the main page doesnt allow to do so, maybe someone knows a more convinient way? :)
I desperately need a new oven and have been eying the Breville ones for a while, and then new Joule oven just came out. I do alot of sourdough baking and wanted to see if anyone does with the older generation ovens and if there is any way they can fit a dutch oven or challenger bread pan? On the pictures it looks just a…
Hi. I'm George from Orange County--the good one, California not Florida. I bought my Joule when the product first came out. It was wonderful and I relied on it heavily--4 days a week on average. Finally after years of heavy use, the product simply wore out. Through the prompt and kind assistance Joule's Customer Support in…
Hello GuysI am wondering what is your approach when it comes to blending in a professional environment. I am mostly considering ultrasmooth purees/gels as seen on Fat Duck or Ikoyi.Wondering does any of you have an opinion on this? Asking this question as an european, thus thermomix is far more popular down here :)Best…
Hey guysI am looking for a recipe template for my restaurant's recipes. I would like it to be clean, similar to the one in modernist cuisine maybe? Can anyone share something similar to this? Thank youNick
Love this recipe. Possibly the best turkey leg I’ve ever eaten. How much extra time do I have to add to the 20 minutes if using a frozen turkey leg?
Grant, while I understand your intent in this matter, you recommend actions which are foolhardy at this time. This is in fact the exact time for each of us to be our brothers' and sisters' keeper by not taking chances in exposing anyone, including ourselves to COVID-19. Heading out to eat places everyone, employees,…
Hello guysim wondering how restaurants keep ice cream scoopable throughout the service, without the need to temper it? Like they can pacojet ice cream on demand and after then what? What about soft serves? They have a special -14- -12 shelf dedidacted to storing ice cream? Doesnt it crystalize?
For Dessert, a Heart Shaped Carmelized White Chocolate and Passionfruit Icecream bar dipped in a Strawberry Chocolate shell made using Valhorona's new Strawberry inspirations (this things are really cool.. they are basically cocoa fat and freeze dried fruit or but powders so that the couvetures act like and have the…
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