13 courses tasting menu for 12 guests. Fun night! Sous vide chicken breast, crispy chicken skin, Frank’s sauce fluid gel. Blue cheese cream and celery leaf. A play on buffalo chicken wings. Umeboshi (Japanese salted plum) cured in oliver oil and kombu, grated frozen feta. Lightly smoked tuna chu toro (medium fatty tuna) on…
Does anyone have a toll free phone number for this company? I need to speak to someone (not email) as I have questions that need answering via phone rather than email. Email is not sufficient. Had I known it was going to be so difficult to speak to an actual person or to even find a toll free phone number, I may not have…
How long can I leave rainbow trout in the sous vide bath?
Perfect Mac & Cheese – Creamy & Extra Stretchy My Mac & Cheese recipe uses sous-vide technique to achieve the perfect balance of creaminess, stability, and long, stretchy cheese pulls. Here’s how I do it: 1. Cooking Pasta Sous-Vide•Seal pasta in a vacuum bag with a small amount of water and salt•Cook at 85–90°C (185–194°F)…
Hi, I am new on this platform and want to know that which gelato flavors should try if it’s first time?
I have some Dall Sheep, and Caribou that I would like to cook Sous Vide this weekend. The game meet is delicious but is VERY lean and tends to dry out in the cooking process. Would you recommend I use the time and temperature chart for beef, pork or something else? Thanks in advance for your advice!
Hello,Does anyone have any suggestion on indoor barbecues? I would like a barbecue that doesn’t produce too much smoke, one that burn efficiently,with easy regulators. And one that’s not too expensive.
Will joule/breville ever release an APO style home combi oven?
Have stumbled across some of the prep for the upcoming Chefsteps tasting menu. Unfortunately, I was unable to swing it, but IMHO you have to see some of the cool things their doing with eggs (homage to the L'Arpège Egg), freezing, then freeze drying fresh marshmallows.......The tools needed to do these things and the…
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