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
hi, I was wondering if it was possible to reduce stock using reverse osmosis instead of heating it up. I work in a place with poor ventilation and really high humidity so I was thinking that it could probably lower the kitchen humidity. I have tried to look it up but it seems that no one is doing it for stock. there is a…
I’m dying to build one of these but can’t seem to locate “firebrick” or Hugh heat slabs in the size you recommend. Can you name what you used? Or where to find ty!!
Hey everyone!Some of the ChefSteps team has written up some notes for some of the things that we've changed in our 61.23 Joule software update and why we have made the changes.https://www.chefsteps.com/joule/software-61-23-release-notes This is a little more in-depth than our basic release notes that show up in the app.…
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