Quail, pumpkin and hemp seed mix + hay butter, goose liver mousse, smoked beetroot, deepfried quail egg, mushroom glaze, wild garlic powder
Apparently there's a new Joule "Turbo" circulator on the horizon. Someone on Reddit ran across some images on Breville's website, but they are now password protected. https://www.reddit.com/r/sousvide/comments/12xq8g5/new_joule_turbo_was_browsing_the_breville_site/ It's been several years since we beta tested the "Turbo"…
Just got my turbo in the mail, and it took me a good 15 mins to figure out why I couldn’t add the joule in my app. I was using the original joule app. Then I tried adding my original joule to the breville joule app and that can’t connect to that app. Will they eventually be compatible within one app? Because currently it…
I've been on hold with Breville for over 45 minutes. Last week, I left an email and got a case number but never heard back. I am trying to purchase the new Joule Turbo. Breville is offering $75 off the list price if you have an old unit. Only problem is, none of the online ordering process functions and support is…
I think @Mason and @Brendan and several others touched on this, I'd like to see just as much as I want people to sous-vide a movement towards better ingredients. They aren't necessarily more expensive if you calculate total cost. I made mine really simple - I butcher myself, so I go to costco or a butcher and ask for the…
Small pieces of brisket in sealed bag. I followed the CS recipe. This is after 24 hours at 154 degrees. Is it normal to have this much liquid in the bag? It has to come from the meat itself...
I loved the updated foolproof sous vide fried chicken write up due to saying what was changed. EDITORS’ NOTE: We’ve updated this recipe with an improved flour dredge formula and breading process that we developed for our Extra Crispy KFC-Style Fried Turkey recipe. We’re always looking for ways to level up our work! I do…
A creation i made in my high school culinary class this past year with potato wedges and a cheese sauce. I can wait to get into Culinary Arts in college this year!
When you go to a recipe web page e.g.https://www.chefsteps.com/activities/sous-vide-a-simple-and-stress-free-way-to-reheat-almost-anything You can't access the recipe (tried other pages) because the pass promotion won't let you continue pastt the faded text, making access to the recipe impossible. Using Samsung Galaxy Tab…
I just got a food saver vacuum sealer (I primarily use an oliso) the food saver has an attachment to vacuum seal Mason jars, is there a benefit to vacuum seal the jar instead of the finger tighten method? I tried googling but couldn't find an answer, so please excuse if this has been asked before.
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