Since the beginning of the month I've gotten 7 emails from ChefSteps. Thats a new email almost every 2 days. I'm a studio pass subscriber, and one of the named benefits is exclusive email. (According to the perks) One of those perks is also that I'm not able to unsubscribe from anything that is marketing content.…
If I remember correctly the first time we got the Control Freak offer, the warranty excluded home use. Some of us were asking about that in the forum but we never got an answer, so I let it go. This year, the site does confirm it has a 2 year limited warranty for commercial AND home use. So, it's no longer ruled out for…
This was my latest sourdough bread. It took most of 48 hours, but it was well worth the effort. Great ears and a nice crumb.
Is it alright to salt filet Mignon overnight before sous vide? Or does that mess with the texture?Thanks!
Veal cheeks is a Bavarian classic for this time of year. Veal cheeks SV 58, 4 hrs. Quick seared in clarified butter. Placed to the beef stock I made a day ahead, (part of it [clarified] served as a great consommé on the menu as strter) added some roasted vegetables (Carrot/ Parsnip, Sweet Pepper, S/P Rosemary) put it all…
Hi, I’ve had great success with your egg-free vanilla ice cream and love how it can bring out the subtleties of vanilla without being overwhelmed by custard notes. However I’m looking to try out a vanilla ice-cream with a Gellan F base to try a version of Heston Blumenthal’s flaming sorbet (Big Fat Duck Cookbook) where he…
Hi Guys,I'm looking at all the Sous Vide times and temps and wanted to ask about pre-cooking / reheating.For large events I would like pre-cook all my proteins a day ahead and then chill in ice water but just wondering about re-heating times & temps and of course hygiene?Thanks guysM
I got my two joules two weeks ago, and in my last two cooks, the bags have melted. Last night, I think that it was from the hot bottom of the pot (145F). It looked like it didn't open until I pulled it out. It was vacuum-packed. Tonight, in a ziploc to reheat it, it melted open in just 10 minutes -- I think it was from…
Hi Guys,Just wondering what are the best brands and most consistent food powder companies for items such as :-Agar PowderSodium ThiosulphateXanthan Gumetc.....???Plus all the usual's.I'm based in the UK if that helps.Appreciate Stay safe guysM
Hi, My name is Less, can I just set my temperature and cook time in the app?
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