Hi there, I’m planning on doing steak frites next weekend. Anyone got any tips on time and temp to sous vide hanger steak?
Sorrel, Radish, Bright lights, Bulls Blood, Cress, Arugula, Amaranth and Magenta Spreen
Might be good to highlight how sous vide is safer than roasting, toasting, grilling, smoking, or frying foods. High temperature cooking methods make food less healthy by spiking levels of HCAs, PAHs, NPAHs, acrylamide, and AGEs. Some reading selections on these nasty chemicals in food:…
From the Joule page... And with plans for a Joule Software Development Kit and API, the possibilities are endless. Any update on the API ? Mine is going to come tomorrow so I'll get a chance to play with it.
....with veal liver, Bulgur, red lintels, and pan-fried fennel. Red lintels soaked in 85% water/15% sherry vinegar finalized in vegetable broth. Unfortunately, the lintels lost the red in the last step of the process.Bulgur pan-fried with chestnut. Chestnut precooked in water/ salt and peeled. The brown skin can appear to…
Trying to solve a culinary riddle here: ultimately, I am trying to figure out if low temperature actually converts connective tissue (collagen) to the good stuff (gelatin), or if not, what is the effect of doing a long, low cook (e.g. 72-hour short ribs) The venerable team at modernist cuisine says that collagen begins to…
Using Joule since 2019. My last cook was a whole duck, separated between breast and legs. 132 F for the magret and 3 hrs. Not as tender as I wanted. Legs were 24 hrs at 145. Better but not falling of the bone. This needs more work.
I want to make the perfect raspberry sorbet without having to heat the raspberry puree. Plus, every recipe I find contains a lot of refined sugar, which makes it all too flat and sweet. I want a crisp, acidic and fresh sorbet. How do I put together a recipe that works in pacojet? Guess I need some starch that is not too…
Hello! I often see the ChefSteps guys deep frying all sorts of things. While I would absolutely LOVE to try the Can't F*** it up Fried Chicken, let's face it I just don't want to heat up a whole dutch oven's worth of oil just to fry. I just shallow fried up some aracini a couple days ago and it I was not a fan of the…
Im curious to what is your favorite chef knife or your go to knife for every day use.
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