Can we come visit your studio? Or do you have live events in Seattle?
hey guys. Im interested in taking on a study of quicklime, but the I can only find literature on its plant based applications. Are there any protein based ones? if so what are the things I need to know.
Hi All, Tried using Xanthan for the first time. Not quite sure it went as well I hoped, but at the same time, I had zero expectations. I made scallops with an asparagus puree and figured I would use the "asparagus" water that slowly dripped from the puree before I put it through a lab sieve. Here was my process: Measured…
Nothing quite like a perfect poached egg for dinner!
I just got back from holidays and got faaaaaaaaaaaaat. So! Its time to rectify that, and anyone here that's also into fitness and such know that a lot of it happens in the kitchen. As such I decided to go the route of chicken, purple sprouting broccoli, barley risotto (no butter, its creamy enough on its own), butternut…
Very good information in the YouTube videos put up by Dave and Modernist Pantry. https://www.youtube.com/channel/UCx7bBErmY90jRtYXWdrmeOw/videos?shelf_id=0&sort=dd&view=0
Broths cooked for 1,3,6, 10 and 13 hours in a pressure cooker. The recipes of Modernist indicate to cook the broths between ¾ and 3 hours. Those of Heston Blumethal between 15 minutes and 2 hours. The Chefsteps for an hour and a half. the link below to the full article (in Spanish)…
Chatting with Chris Young on Reddit on the subred for his new Combustion thermometer, and he mentioned something about designing the Joule that I've never heard, and I've owned 2 since 2017: The space between the body and the foot of the Joule is a clip to hold the end of the power cord. I just ran over to the kitchen, and…
The picture captioned "Flavor-packed, feast-worthy chuck roast" doesn't look like any part of a chuck clod. Maybe an eye of round. What's going on?
Hi, I have a problem with Joule Creme Brulee recipe. I was cooking it in 83 degrees Celsius for an hour. Recipe exactly from the app. I got a grainy consistency: After stirring it in the jar - it came much more smooth and silky:Why it is so grainy after cooking? What I can do to get silky and creamy consistency in the jar…
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