Hi. I’m trying to recreate the BFG from the Fat Duck. I’ve got the recipe but I’m having issues getting the ice cream to roche perfectly and not melt too quickly. I’m following the recipe exactly and tried both the Sage ice cream machine and the ninja cremi (cheaper version of a pacojet), but I think the alcohol content is…
Hi, I'm a ChefSteps studio pass member. I recently ate a cauliflower burger at my local natural foods store. It was absolutely delicious and the ingredients are - well, veggies and spices, nothing else (see list below). Ingredients List (In order as written on the label) -CauliflowerFiltered WaterSunflower…
Hi, I'm trying to make an Italian meringue that lasts longer so it can be used for service all week. I keep it in piping bags and lightly torch it on the plate. Here's my recipe:100% egg whites200% sugar2% tartaric acid (corresponds to 1/8 tsp per white, which is the most common recommendation I've seen)120C/248F I use…
Just got my thermometer from combustion, inc. Really digging the predictive times, but surprised by how much 'surface level' cooking is a game changer. Cooked a turkey leg roulade WAY faster than I expected to, continually lowering oven temp as it went along, and got excellent edge to edge temps. Very impressed. Anyone…
I love the sous vide creme brûlée and have successfully made them before. I want to add pumpkin puree for Thanksgiving. Can you give me ingredient proportions for egg yolks, cream, puree, for 10 people. Also how long at what temperature to cook?
https://www.chefsteps.com/activities/aerated-peanut-butter-brittle.Hi all, what are the best vegan substitutes for butter in this recipe to achieve the same texture? Thanks!
For anyone that might be interested Thermoworks is having a 15% off sale on their ThermaQ thermolcouple, they have a thermocouple probe specifically designed to use with sous vide. They are not cheap but they are certified thermometers. There are additional thermocouple probes available for other uses than sous vide, BBQ,…
Looking for recommendations for non-stick pans for induction cooking. My friend is new to is and doesn’t want anything that is too heavy/weighty. She likes her Scan pans. Thanks for any leads.
I could really use some help here lol. I am a novice and hoped I could ask questions to Chef steps directly when it comes to their recipes but I am not sure how to do that. I will post all of my questions here and just hope someone is kind enough to respond quickly because my doughs wrapped in plastic wrap in the fridge…
What happened to the chocolate croissants recipe? It disappeared.
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