Actually it's a 8000% hydration bread but still... I made beer using my sourdough starter. It's a pretty good beer slightly sour but not too funky. Perfect for the summer!
Dear ChefSteps, I want to start out by saying I love what you do. I have been a follower for several years, after seeing Chris Young give a presentation at my alma mater, Johnson & Wales University. I want to express my extreme disappointment in your latest email blast "Recipes for Tiger Blood". It's not the normal…
Hey there,I recently started working with a small tofu company in Germany and apart from making the tofu, we make a number of different marinades for them. I’m looking to streamline the process and have a question: If I mix soy sauce with various dried herbs and spices, is there any reason that mixture would be less shelf…
Hello! I have a tricky question for you all. Here in Italy is pretty impossible to find the heavy cream (at least in the shop/store/online), the best choice we have is the "panna da montare" that is a light whipping cream with around 30/32% in fat. Any suggestion about anything that can be used instead of heavy cream or a…
Hi I am going to debone a small turkey and stuff with a sichuan inspired ginger wild rice and chestnuts. I was thinking 72C for 3-4 hours then finish in the pellet grill?
Hi,I've been making ice cream with dry ice for some time, but need a good and fast method of crushing the pallets (I'm using a hammer now). I've tried crushing it in a blender, but the container broke (it was made of glass). The question is: do you have any recommendations or advices for a good blender, that could crush…
Anyone have food processors https://thehomedweller.com/food-processor-and-mixer/ they're particularly fond of? Baroness and I are getting one for the house for Christmas.Leaning heavily towards Cuisinart. Trying to decide between an 11 cup model for $150 or a 14 cup for $200. Or if we should spend less money for a much…
Hi I am very new to the soui vide, i was looking at the recipes and noticed the Edit scale and units...what is that? I understand the oz./g but not sure of the units is it just making more, doubling the recipe? Thank you.
Good Morning. I'm menu planning and would like to add a sous vide thick pork chop to my menu. I'm trying to figure out how to do this, as reheating for 3-4 hours in a bath is not practical prior to the sear. We like our meals out to our customers with-in a 30 minute time frame, maybe a little longer. Is it possible?
Not sure if folks here saw the news on Chris Young's new company. His first products: A eight-sensor thermometer and a kitchen timer. I'll be talking to him today on Clubhouse at 2 Pacific (for those that have Clubhouse access). Mike Wolf
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