Hi,If I'm using an older recipe formulated for regular sous vide, do I need to adjust time with Joule Turbo? I'm cooking Chashu pork belly at 146F. My recipe calls for 36-40 hours.
Chef steps automatically renewed my subscription for studio pass and I was not on auto renewal. There is no number to call to cancel and when I did in on my online account it said my subscription would in next year, 12/13/2025. I want to cancel this year since I never used it in the first place. Anyone have a phone number?
One of my favorite part time things I do is cooking. I love spending time in the kitchen preparing all sorts of things; cookies, cakes, and chicken among others. During this pandemic period I can say I learnt several new recipes talk about making my first Risotto, preparing my sour and sweet Pork, preparing Olive beefs and…
Hi my name is Lucas I’m from Brazil 🇧🇷! I would like to know if anyone has any experience with the cuisiniart ice-100 ice cream maker or another model! thank you very much and big hug for everyone
Any update on doing another run of the aprons?
Not sure how often the chefsteps team looks at the forums; but one thing I would love to see them work on is a summer sausage recipe and maybe just more sausage techniques in general.
HI... I remember a few year ago, there was like an ULTIMATE ICE CREAM GUIDE, where Chefsteps had a list and graphic of ice cream ingredients percentage depending of the type of ice cream and country stle... Does that guide still exist?
Breville’s big bet against the fully automated kitchenAutomation was supposed to be the next big thing in the kitchen, but Breville is making the opposite wager with its new Breville+ app. Fast Company, 17 Oct 2023
Whipped up a couple of pies for dinner. The one you can just see still in the oven has a stuffed cheese crust. Cooked in an outdoor pizza oven at 600 F, thus the reason for the scorched parchment.
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…
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