Seattle is currently on track to surpass 25,000 cases of COVID-19 by early April. WE DO NOT HAVE ENOUGH HOSPITAL BEDS for the number people who would need treatment at the same time in that scenario. Doctors in Italy are spending this week having to choose who lives and who dies in the emergency room (or the parking lot…
Heyo! Does anyone here have a preference on blenders? I’m staring down the barrel of an online shopping cart with a few different models and I can’t decide. Should I be grabbing a Waring, Vitamix, or Blendtec?
Want to try powdering some fats (I mean, who doesn’t), and thought I’d start with olive oil and bacon fat. I’m not super great at thinking of use cases, and was hoping the ChefStep community could help! What are some good meals/recipes to use with olive oil and bacon fat powder (though not together 😀)? Thanks!
Can someone recommend a great digital scale for a beginners with pastry and baking that has the ability to measure halves? Such as 2.5 grams. I know nothing about calibration and hope that whatever that is I can avoid it lol? I just want a great digital scale capable of measuring half’s? MANY THANKS! Katrina
Had a country pate in mind when I started out but keeping on refining the robust country factor dropped for this for a finer result, so it turned out as “urban” pate. All in all, 1000g 500g Pork shoulder150 g green Speck minced at ᴓ 3mm 150g pork shoulder200g chicken liver Bended to a fine farce Salt, curing salt, citric…
So I lost a $500 bet. The deal was whoever lost had to take the other couple to dinner and spend the whole $500 BUT it couldn't include alcohol (he knows me well). I lost BUT, now he has changed his mind and I have to cook dinner for the 4 of us AND show him food receipts for the whole $500. gotta have kobe?duckfois…
For the "Croque-Monsieur" there are different schools. Some use mayo other butter for the outside, others put only butter in the pan. Some put a lid on, others not. Whats the ideal way for a ideal French "Croque-Monsieur" or Spezialtoast" (In the pan) as the Germans say?
Our local fish guy just got some sturgeon in, and it is apparently a high quality batch. I'm embarrassed to say (as a native of the PNW) that I've never actually had or cooked it. There are a couple of old posts on it, and they mention treating it like a pork loin. But does anyone else have any experience with it?
Lunch was light. Inspired by Daniel Humm and Heston Blumenthal - citrus poached spicey shrimp cocktail served in an avocado roulade with pickled carrots and zuchinni squash. For dinner, smoked BBQ glazed pulled short rib burger with celeriac and corned beef tongue remoulade with with a caraway/rye crisp, onion rings and…
Are food saver rolls as good as Sous vide bags?
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