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…
Update from my first pizza oven post.... I'd say it's dialed in. Love this thing!
I recently got a new tablet that I use in the kitchen and now that it isn’t installed, realized how much I used the old ChefSteps app. I was curious if there were plans bring it back with all the Studio Pass content that continues to come out. I find the interface of the app much better than using a browser on the tablet.
Hey guys! So general rule of thumb for salting beef for cooking seems to start at 1% by weight and finishes around 2# for serving. I also hear a lot that potatoes can take a lot of salt so I’m curious if anyone has a rough % of how much salt per weight of potatoes would make it well seasoned.
Hey Joule team, I came back from an 8 day cruise and started using my Joule again today, in the past, it would let me select a low temp, like 40F. Today it stated I must choose a temp higher than 68F I use the low temp mode to use the Joule for circulation, cooling drinks, soups, creme brulee, removing the ability to go…
Im going to start doing pop-up dinners at home and am in need of some sleek dinnerware/ serving dishes. Aside from JB prince, what are your favorite sources for cool and classy plates/bowls/sauce dishes etc etc etc a great example are the very plates that CS uses for a lot of their…
Looking to use this as an alternative to Methocel as a project, does anyone have experience with using it, and which grades work best as a substitute for A4M ?
Got home last night and felt like having a gimlet. When i set to making it i got bored and wanted to try random ingredients. It came out gimlet ish, but definitely unique. Will be repeating the recipe. I dint know if this is a previously existing cocktail, but it's a nice change. As follows is what ended up in the glass.…
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