I’ve noticed in a few of the videos that the pans being used appear to have a ceramic non-stick coating. I recently bought a ceramic non-stick pan (Green Pan) myself. The first few times that I used it, it was almost magical. I could get it ripping hot and put a superb sear on anything while using just a small amount of…
Does anyone else feel like the CS guys could come up with the ultimate protein shake!! Just feel like they could use their science loaded brains and culinary prowess to come up with awesome variations of protein shakes.
I’m looking for a new set of pans. What are your recommendations for the best frying pans out there ... all clad vs stainless steel vs non-stick vs anything else? Thanks for the time.
…..with two sorts of dumplings.Dough with sweet pepper and saffron, best to let it rest for 24hr. Filling: 1. Fresh Mint, Basil, Parmesan and pine nuts. Basically, a pesto without oil. 2. Small amount of fresh mint, fine minced beef, garlic, charlottes.Rounded with some butter fried black chanterelles.7 hr in the making,…
After having been patient for now 2 years, an since then heard about an EU comming - but nothing else for 2 years, I'm start loosing my cool. I want to have a Joule! :) I don't want old technology - I like the newest - and I keep asking everybody else to be patient, that a Joule is worth the wait ... but some on, any news…
“Snowday” ramen. We were supposed to have 4 inches, but we got nothing. Shoyu chicken and Benton’s bacon dashi broth. 63C egg. Sous vide chashu.
Hey there! Trying to come up with whip able do dairy cream recipe from scratch. There are some products available, but most of them are not the needed quality. I like this Alpro product [https://www.alpro.com/befr/produits/alternative-vegetale-a-la-creme/soya-a-fouetter] , but unfortunately it's not available in country I…
I tried the CS Croissant recipe several times and I’m still not satisfied with the flakiness - it’s close to perfection but that’s not good enough for me compared to the professional made below. Any hint?
please post recipe
From a few nights ago. SV 59°C/24hr then under the broiler to crisp the skin. On a bed of sauteed cabbage, potato and a Bock/Maple sauce. The potato (Yukon Gold) was to be half and half dumplings as per @Manfred recipe. I need more practice as the dough looked good, felt good, but the cooked potato dissolved soon after it…
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