I use to get a great gingersnap from Neiman Marcus that really had a ginger kick.Haven't been able recreate the great ginger flavor. Last attempt texture was good but mild flavor. INGREDIENTS 281 grams all-purpose flour10 grams baking soda2 grams table salt6 grams ground ginger2.5 grams cinnamon.25 grams cloves.25 grams…
Hi, On the one hand I do believe recipes should have weight and not measures. But there are times when measures make more sense. This morning I made these:https://www.chefsteps.com/activities/light-fluffy-malted-pancakesI think it would have been more helpful if you listed 4 Tb of melted butter, rather than "60 gram" of…
Hey all, Booker and Dax (Dave Arnold's company' is trying to sell a new product, the Searzall Pro. I want this thing (bigger, faster hotter!) but the indigogo needs to get funded!! So far they're only at 40% of goal, so they NEED YOUR HELP! I pledged to get one, and you should too!!…
Has anyone attempted to introduce alcohol into the starburst style chewy candy recipe? Im thinking about using citrus flavored vodka to bloom the gelatin. I've managed to create high proof gummy bears tweaking the recipe here, but unsure if the chewy candy structure would be altered by the introduction of alcohol, possibly…
My name is Katarina. I am a young chef, based in Germany. I am happy to be part of the community!! I am here to share ideas and also gain some guidance so I can grow as a professional. Chefsteps recipes are the ones I can 100% rely on. I am very grateful for that.
I've seen some interest in setting up a group buy for the large Darto Paella pans: http://www.darto.org/us/products/paella-n34/ now that they are back in stock. Anyone interested? Anyone have a contact with Darto? Anyone interested in being the point person? As some of you know, we're building a house, and will be in a…
James here from the UK, professional chef for 20+ years and been following ChefSteps for as long as I can remember. Love all the recipes and classes and still to this day refer back to them whenever I'm in a bind. New to the forum side of ChefSteps though so hoping to pick up some more tips and tricks from you all. Peace!
I'm remodeling the kitchen and have purchased a Miele combi-steam oven. This is a new concept to me. I have never used a steam/convection oven before. Do you have any suggestions for making adjustments to my cooking? I heard that the convection oven can be used for air frying and the steam oven can be used for sous vide.
yes we can sous vide cocktails! Gin and lemon peel at 130 F for 3 hours. The result is surprisingly good and it gets very close to a good limoncello. Right now is very strong and I will dilute it with some simple syrup
I purchased a smoke gun recently and was thinking of using it to smoke the turkey this year as part of the sous vide turkey process, curious if anyone has experience with trying this on proteins before a long (12hr) sous vide?
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