Any recommendation on a white sandwich bread recipe? Anything similar to that found at Turkey and the Wolf in New Orleans??
I have been experimenting with baking potatoes so I can eat the skins. My current procedure is to scrub them vigorously then rub them with oil. I've tried olive oil and canola oil. I think I like the results with olive oil better.Is there a way to get them oiled without using my hands? Then I have to wash them before I can…
I made the Can’t-F***-It-Up Fried Chicken tonight. Overall it turned out good. I dried the chicken pieces very thoroughly after they came out of the sous vide and before they were coated for frying (I did flour, butter milk, flour). The breading stayed on nicely during frying. But when I bit into or cut into the piece of…
So one of the tools we used a lot at Modernist Cuisine and also in the early days of ChefSteps was the PacoJet. It's an amazing and unique machine that mills frozen canisters of ice cream and sorbet in minutes. And it can also be used for everything from silky, smooth purees, powdering frozen herbs, and even mincing beef…
Got tired of cracking jars while making desserts or egg bites. Tried several options including silicone seals etc. This option has worked 100% so far and even submerged, I did the majority with the tips above the water, they did not incorporate any water, cannot guarantee the same results, but so far they work with not…
My name is Errol from Sydney Australia. Which end of the beef ribs is best for Prime Rib and why. My recollection is that it is the rear/Chuck/larger/fattier end - but why ?
Hi there - I'm looking to get back into Studio Pass and wondering if there's any discount/coupon codes or if there are sales that happen from time to time? Not sure if I should wait a bit or just go ahead and bite the bullet. Thanks!
So I’m doing an open fire dinner for my sister and dad (so the whole family) and my sister is a chief but wary, uhmmm macarons and such kinda food, while I only know how to make open fire food cause that’s what my dad taught his son.So I’m thinking I need a good big juicy piece of meat with a great taste tho I don’t know…
I couldn't find a list of ingredients that would be a good starter set, rather than trying to find unusual ingredients as I come across them in a recipe. If my local Kroger had Xanthan gum or Sodium Citrate, this would be so much easier. Anyone have a good list of the five or six most common things you'd stock in a…
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