ChefSteps and builders of the "hot rod" pizza oven might want to give this a listen. It's certainly got me second guessing the tool...don't think I'll be using it any more. The podcast, and the two hosts are respected. It's not a deep dive, but they make several valid points. Curious about your thoughts.
If the water starts colder than the desired temperature (ice cold perse), what is the lowest temp that Joule can be set to? If the temp rises above the desired temperature programmed, will Joule continue to circulate the water without heating it further? Could Joule be used to maintain a water bath below 40 degrees while…
I liked seeing the email notification about Joule now also European version with non UK plug. So went to the new amazon selections. Because i'm Dutch, thinking amazon DE will be closest, hummm no delivery of this item to the Netherlands, Ok then amazon FR, hummm again same kind of message, This seller can not ship the…
A bit late in the morning, but today's QOTD takes us back in time a bit: What was it that got you into cooking in the first place? Was a stand-and-stir show? A close relative that always had the secret sauce working and let you in the kitchen? Inquiring cooks want to know.
I happened to run into this website and thought it was pretty interesting: http://archive.constantcontact.com/fs057/1109042461108/archive/1109140588824.html I thought it was interesting how that mentioned about using Sous vide as their way of infusing cannibis into clarified butter (which makes sense, since I've found Sous…
My husband and I love our new Joule Sous Vide. But we need some help. What do you do if you want to cook 2 or more steaks at different temperatures. (Other than buy a second sous vide machine). We like our steaks cooked slightly differently. We also want to invite friends who like theirs cooked differently from both of…
I think the integration with Alexa for Echo/Dot users is great...does anyone know if CS has plans for similar offerings for Apple HomeKit/Siri?
Being busy developing the ultimate Leberwurst (Liver sausage) a true Bavarian/ German classic. Usually filled in pork guts I opted for jars, as a jar gives a shell live of max. 6 months compared to the rather short preservation period of the gut version and provided me with a better control of the full process. But I will…
Hey guys, tenderloin was SUPER EXPENSIVE this year, so I meat glued together a couple tri tip roasts. CS lists time as 16hrs @ 55c. That seems long, but maybe not? Do yall have thoughts?
For my Valentine’s Day meal this year, one course I would like to be a savory petite four. I’ve already settled on a potato focaccia for my “cake” layers, and a fig-bacon jam for my “fruit” layer. I would love to make a “frosting/icing” for the outside so as to give the illusion of a sweet cake, but as I understand it…
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