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?
*left side: ordinary products, right side: sous vide garlic. *sous vide garlic ( sorry about poor photo) Ingredients.Garlic 100g RECIPE.1.Take out the skine of garlic.2. Place garlic into plastic bag and vaccum it (about 80% not to tight) 3.Set water bath at 75℃ then put garlic for 2days (about 48hr)4.Take out the galic…
I love my Joule. I use it all the time (1-2 x per week). I purchased Premier. I am continually reminded of how the "promise" of Premier was replaced by the "opportunity" to subscribe to Studio Pass each time I click on something that ChefSteps sends me in my email. Hey ChefSteps/Breville -- how about just killing the…
Hi! We are remodeling our kitchen and want to move to an all electric setup. Any recommendations for a 36 inch induction range? We cook a lot and would value precision and functionality over style. Thanks!
Our 25 year old oven has lost it's mind. After the last time we ran the self clean cycle, now the temperatures controls only adjust down from the starting temp of 350 degrees. I've got my thermoworks thermometer measuring the air temp in the oven and it seems to be doing what it says (+/- 15 degrees, but that's no surprise…
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