What are your go to temperature for simmer/medium/medium high/high/searing/deep fry
So, upon request, i made the attempt to pressure caramelized some sugar pumpkins. I've done this in the past using baking soda, however, this time i decided to use washing soda as i had that and didn't have baking soda on hand. Long story short, it was way over done. I'm curious if anyone has figured out a happy…
So I was making the salmon chiller appetizer last night and sadly, the seal on one of the salmon bags failed: is the salmon in the open bag safe to eat or simply not worth eating as it may have no flavor? Thanks so much!Lisa
I make a dessert recipe with layers of moist fruit, then whipped cream cheese and cream, separated by layers of graham crackers. The recipe suggests it's even better if refrigerated overnight, but in my opinion the graham cracker layers get soggy and mushy. I'd like to try exchanging the graham cracker layers with…
Hello, does anyone know if there are online Pacojet classes ? Or perhaps autodidactic material like books, videos or tutorials? I don’t think so, but maybe some one can give some advice. For a small Italian restaurant we are buying a PJ II in order to include sorbets in our menu. Thanks in advance,Rafael
I get an email with the title "How to calculate the protein percentage in flour," so I open it. I look for the link to do just that, but none exists. I read the entire f***ing page -- nothing whatsoever about calculating protein, but at the bottom is a button to "Put that flour to work," so I click THAT. NOTHING!!! So now…
So my wife has been trying to get me to cook for a couple of decades now, and funnily enough, it's the Joule which has got me into the kitchen. I'm prone to grilling badly, and never really enjoyed the oven. My chicken would need to be "just nuked for a minute" or the pork chops would be overdone. And now? The kids gobble…
Does anyone know what the non fat milk powder does in the recipe other than flavor?
If you love ChefSteps and are hungry for fish related content, be sure to check out the YouTube page of the Chilean Salmon Marketing Council. I don't know if they licensed ChefSteps's content, contracted them to make videos for them, or are just straight ganking their content, but in any event it's some quality business. I…
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