I built a pizza oven but a few minutes in the bottom paver exploded (Were were not that close to it so no one was harmed) Any tips on how I could avoid this? What is the best paver material to use?
Has anyone tried using Glycerol monostearate in a microwave cake recipe?
Hi everyone, There is a traditional dish of serving tofu with a soy sauce vinaigrette (a reversed ratio vinaigrette 2 soy: 3 vin: 1 sesame oil). Im trying to turn the vinaigrette into small spheres to serve on cold spoons as a canape. However, I think the PH is too low in the vinaigrette or there's something wrong with my…
We have a LOT of lamb that needs to be eaten but I'm tired of the 'herb crusted' type stuff. Any thoughts on what sauces would be tasty with lamb chops? https://www.chefsteps.com/activities/sauces-engineered-for-sous-vide-curated-for-you
Received some new spices in the mail today, so what better way to try than a midnight snack… a simple steak and egg ;) @Todd_Shewman_38102 .. thanks again for that Masienda reco. It keeps giving and giving. Their collaboration with https://www.burlapandbarrel.com/ has enlightened me to say the least 👍Steak (tenderloin)…
……with a Murroc pork filet, potato, leech gratin and asparagus creme puree. Pork filet SV 57.5° C, 30 min, pan seared in clarified butter S//P. Potato gratin; new season potatoes, leek, shitake mushrooms, parmesan cheese (2 egg yolk, 20 ml milk) S/ P, nutmeg.Asparagus creme puree: asparagus peeled, cut, and simmered,…
Hello all great chefs! I am from Canada and thinking of opening a sous vide concept restaurant in China. Does any of you have any helpful tips or advise to share? Or even better, is there any experienced sous vide chef who is willing to be a consultant for us? I am happy to fly to wherever you are based at. Compensation…
Hello Gang, I have a 1.5 lb top sirloin cap w/fat cap that I was wondering if I could cook it sous vide to a braisy smoked brisket texture. If I follow their modernist smokerless BBQ recipe would I necessarily get a similar result? Would I need to tweak the brine and sous vide times being that this is just a small cut?Or…
140º for 30 days.
Hey, I know that when you buy a Joule you get a special code for an item in the game Team Fortress 2. I really would like this item, but I have no need for a Joule. If anyone has a code with no need for it, name your price.Thank you so much to anyone who takes the time to respond!
It looks like you're new here. Sign in or register to get started.