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…
The last couple of batches that I have made the sugar crystals seem to be either not dissolving completely or recrystallizing. I am pretty sure I have mixed it well enough to dissolve the sugar (erythritol). Any thoughts?
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
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