I've seen tons of dishes using it, leaves and/or flowers but the internet is confusing at defining it. Is it a member of the nasturtium watercress family? Or is it indian cress/monk's cress that gives beautiful orange and yellow tinted edible flowers? I have indian cress growing in my backyard but I'm not sure it's the…
Here's a course ChefSteps readers could use. I have produced an online course for home cooks to learn how to cook with cannabis. My partner, Cannabis Cheri, is a long time food and cookbook writer and we developed it together. As it turns out, many of our students are working chefs looking to expand their skills. In states…
My name is Kaily. It is my pleasure to be part of this group. Cheers
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…
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