Along with my culinary love I'm a fitness Warrior. I love to be able to set my SV up workout and then finish dinner. Tonight was a simple Filet Mignon and Asparagus. SV cooking makes the steak so tender you just cut it with a fork!
A pork brine from Gray Kunz’s Elements of Taste calls for a cup of whiskey, then differing amounts of mustard, honey, salt, and paprika. No water. Combine all of that and then pour over pork tenderloin medallions and allow to brine in the refrigerator overnight. My understanding has always been that raw alcohol will cook…
my name isHarry, can anyone tell me how to \speak with a person. The chat bot is useless. thank
Can someone explain how to cook under a vaccuum and all the cryo freezing or just what that technique is? https://www.youtube.com/watch?v=6bcI3c7ddMs
any thoughts on this? Any experience with fast ripening at 38 degrees?
Thighs. Preseared to brown the skin and cold smoked with oak wood for four hours. Here they are, ready to be bagged up: And here they are after 18 hours at 62C: It’s amazing how much color develops in the bath.
High heated grills? Check this out: https://www.youtube.com/watch?v=JB1x0O-bhrw Especially the chimney method is so simple and so obvious ...
Hi folks at ChefSteps! Thanks for the recipe for you pain d'épices(by mail) ! Reading it I can almost taste the result. So I definitely would like to bake it! Question: my dear girlfriend is allergic to all sorts of dairy AND nuts (still lovely though) so I wonder, what would you advise me to change:a. 150 whole milk:…
I have been having issues with stuck motor since March. I have gone through at least 4 joule replacements. I do the whole vinegar treatment etc but nothing seems to solve my issue.Anyone else having the same issue? Just seems weird that all my replacements end up with the seem issue.
If I wanted to make the apartment ribs, with the awesome bark from that dry rub, but hold it, can anyone recommend a stage at which I should ice down? For example, should I ice down from the water bath, chill, and when I'm ready to eat use the molasses and spice rub? Should I take it all the way to the end, create the…
It looks like you're new here. Sign in or register to get started.