Pork butt 57C, 10h with a nod to Joule!
My wife made CS's Sticky Toffee Pudding for a Christmas party. It was a big hit!
Hi folks, i hope someone can help me, but ive been all over net, and it would seem an impossible mission......I live in Doha, and because of aviation security N2O charges cant be shipped by air anymore, and for them to be shipped by road from Dubai, i need business documents. Does anyone know where I can buy charges in…
Hello, my name is Stephan. I'm from Germany. I've been reading this forum for quite a long tome and finally decided to join! Looking forward to chat and make new friends :) Kind regards,Stef
Really enjoying the new Joule. Much easier than my previous two sous vide units. But something disturbing happened tonight. I was doing carrots for an hour. About half way through, the Joule turned itself off and I didn't notice for about 15 minutes. I then saw on my Joule app a message that the Joule had disconnected from…
Hi everyone, I am a Product Design student who's currently doing a project on reducing the risk of carpal tunnel syndrome (CTS) specifically aiming to redesign a wok to make it more ergonomic for chefs. My current goal is to reduce the strain on the wrist when using a heavy wok. Considering factors such as:-handle…
So, I am in the process of redoing my kitchen and am looking at the various wall ovens available. My partner and I are planning on this being our home for a long time, and I am wondering about some of the smart oven functionalities and things like that. It is clear that their are some really amazing new options, with combi…
I've been searching Google looking for an answer to making my own sous vide lid.Not a whole lot of info and some of it is misinformed.I wanted to get a container that I could use specifically for using my Joule and didn't want to pay extra for something that a company put their label on.So I went out and found a 4.75…
Great to be here in ChefSteps. I just signed up and I'm already loving its design. Everything is greatly organized unlike other forums.
I just bought a large rib roast. I planned to cut it into steaks, vacuum sealing each steak, then freezing it (with the idea that I could drop the frozen steak directly into a Sous Vide later). But, I had a major question before I proceed: Can I pre-season the meat (salt, pepper, garlic, herbs, etc) prior to vacuum sealing…
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