Looking for recommendations on a solid variable speed immersion blender to give the smoothest blend (for pureeing, etc., not to make smoothies). I keep seeing the Breville get recommended (due to the 15 speed settings) but the motor seems pretty light on power (200w or less). I like the Kitchenaid 5 speed since it comes…
Hi, I saw a video where they made a pie crust in a bakery with eggs, butter, sugar and rice flour. Is there a recipe or way to do it to get the perfect pie crust ?
over the years we have all heard the dangers of non-stick pans to one extent or another and my main question is what types of pans does ChefSteps use and why? Despite having a background in science I have always struggled with figuring out who to believe and thusly I almost exclusively use stainless steel and cast iron…
One reason I purchased a Joule was to gain access to the premium receipts data base. Now it appears that unless I subscribe to Studio Pass the vast majority of new receipts are not accessible. So if I subscribe to Studio Pass will ChefSteps introduce a Studio Pass Premium and cut off access to new recipes again. Great…
We are looking to get a good grill pan for searing after doing sous vide with the joule (on order). I have heard that cast iron is the best for thi..but wanted opinions. We also are cooking on an induction cooktop, so it has to be compatible with that. What do you guys think? Also, if it is cast iron, does anyone have any…
First time using it, brand new out the box and I’ve tried different levels of water and gone through all the troubleshooting possible and still get the same result
I absolutely love this website and believe the content you create is top tier. I'm curious to how your company makes money - how are you able to give away your content for free and continue to "keep food on the table"? :) Thanks,B.
Does anyone know if it's safe to put the food in the water bath before it hits the target temperature? It's just that I can be so busy at times and I need to be on the go, so I don't really have time to wait for the water to preheat and I thought that maybe, before leaving, I could have the SV setup (bagged food, water…
Okay everyone- Discuss!https://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html
Chicken and rice soup. With methocel-clarified consommé and 64C yolk. Blanched carrots, celery, and napa cabbage stems. SV chicken breast. Shiitake and hen-of-the-woods mushrooms roasted in chicken fat. 16-grain donabe rice.
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