Just thought of this while writing a thread for fitness x chef steps. I spend more money that i want to be spending, on sub par (tasting) supplement powders. Mainly Protein and Pre-Workout powders. And recently ran into a website that allows you to mix and match flavors and add different compounds. I think it would be…
It's been forever since ChefSteps released a new Premium course. If you had your say, what new course would you like to see them make? Speaking for myself, I would love to see is a course on yakitori. There is precious little information available on the subject in English, and I can only learn so much from the photos in…
Hi, is it possible to buy Joule in China ? Without having the transformer ... i've checked in TaoBao there is but the power supply will be ok ?
Any resources on the science behind cooking bananas such as unripe plantains? Assuming them to be a starchy ingredient I attempted to produce oven-baked "tostones" or "patacones" but to no avail. Even with recipes requiring pre-cooking or blanching, they always come out extremely hard and leathery instead of being crunchy…
Smoked Butter Mackrel slightly spiced with Tellicherry Pepper. House made Pappardelle. Durum wheat semolina dough + mortar grounded Malabar pepper, rested for 24h. Sauce: ¼ reduced vegetable stock + 20 ml Green Vetliner white wine + ¾ sauce hollandaise. Remarkable…, the thinner you roll out the noodle dough, the better…
I have a 12-yr old who wants to do her science class presentation using food science. We cook together often (yay - Dad time!) and she is super-excited about what we learn together here on Chefsteps. We have a few ideas of our own on what to do - but I thought I'd ask for others suggestions? I have suggested to her that…
I built the pizza oven recently and have been working on perfecting my technique. First of all, thanks for the ridiculously simple, inexpensive idea for a backyard pizza oven! I had a bunch of paver bricks laying around so that didn't cost me anything. The two 2' square pavers and the crushed stone for the base cost me…
Hi, I found some marinaded thin sliced pork belly (@1/4") at my local Asian Market. Thought it may be good to try and sous vide them before stir frying to make them nice and tender first. I cannot find a recipe for time and temp for thin slice pork belly. Any recommendations for how to best handle this? Thanks!
This has been my charcoal grilling setup. @Grant_Lee_Crilly_63791 did a great Facebook Live video of this "put a bunch of charcoal in a hotel pan" grill hack about a year ago. It's a fun and cheap way to go about it. But it was time for an upgrade. That's the Pok Pok brand Thaan binchotan. I've got some Aramaru bincho…
It looks like you're new here. Sign in or register to get started.