I was wondering if you could use a vacuum sealer to make fizzy fruits faster? A s small amount of powdered dry ice, your fruit in a bag… and the vacuum woul force the gas into the fruit rather than duct taping an esky/cooler up… Interested to know if it would be faster, more effective… or safe…
Hello guys, I’ve been trying to activate my joule when i am away from home but i can’t figure it out.bathI want to leave a sous vide bag with food in a cold bath when i leave home (the joule still plugged in of course, unless there is another possibility?) , and acitvate it when i am on my way home in order to have warm…
Black garlic risotto balls with black garlic aioli! So yummy. I want more :)
Hello, I am getting a bit frustrated trying to explain Joule Turbo to someone who has no sous vide experience. In the new app. I cannot see anything from Chefsteps for Turbo sous vide. It may be coming with recipe updates.I then use the Beville settings which shows 131.F for medium rare vs Chefsteps 129.0 F, what is the…
Hi there, I have lately been taking a lot of heat from my girlfriend since I can’t afford an engagement ring since I spend all my money on cooking equipment. I tried to convince her that a 50 L liquid nitrogen dewar was an engagement gift but on this matter she refuses to listen to reason. She won’t even be Rational enough…
Hello guys, I am looking for a free template to make recipes. A template that automatically adapts the quantities/yields when you change the the number of person/yield you are making. It has to be metrical and also an option to calculate the foodcost eventually. Could you advise a program/app?Thank you,Best regards,Cédric
The answer to this question depends on the exact services offered and the chef's experience. Generally speaking, hourly rates for a personal chef can range anywhere from $20-$50. In some cases, chefs may offer packages at specific costs or charge more based on added services such as custom meal planning or cooking for…
One Plain PineappleOne with star anise rubbed with brown sugar176 F for 8 Hours Place in ice bath Vanilla ice creamPineapple with what was left in the bag as a sauce
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