Will we ever see a 220 volts version for Europe?
I'm gonna make David kinch's gumbo but made with okra, shrimp, sausage, and chicken and was wondering if anyone could help me figure out how much I should add of each Thanks for the help
After reading through a few different chicken breast and thigh recipes, I noticed that some call for a sear before bagging, while others call for searing after cooking in the sous vide. Is there a reason or benefit to doing one versus the other? To note, I would be using this method for meal prepping. Please let me know…
Hi guys, for the sous vide fried chicken (Can’t F it up) can I follow a closer version to the chicken tenders with the potato starch and ever crisp?
In the interest of providing a glimpse into the development process at ChefSteps, I thought I'd share some of the planning and context that supports our work. This week I'm starting up a new project: Shio Pan. For those unfamiliar, shio pan (salt bread) is a popular Japanese bakery item (also popular in Korea) often…
There have been a few comments (on the forum and on the course site) regarding use of nonstick pans and health concerns. WIth recent reports in the media about Teflon surfacing, I want to provide some info regarding this subject. * Most nonstick coatings are based on Teflon, which is the brand name for…
Hi! I have been using a regular food saver style sealer but am looking into upgrading to a chamber sealer. Any recommendations? The 3 models I am looking into are:…
Hi Making a brine seems to me a bit laborious, what whith boiling a salt and sugar solution and then cooling it. I have made many a brine dissolving sugar and salt with a stick blender with perfect results. I assume you might say the stick blender could be contaminated to which I would reply: just run it in boiling water…
I'm of the opinion that any food item that requires a high level of dexterity - Dumplings, hand pulled noodles, masa tortillas - im going out to eat. Had one of those "why didnt i think of this" moments with the viral dumpling 'lasagna' i've been seeing (we have been seeing?) online. TLDR: Copy this filling:…
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