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.
So, I have been working through Modern Cooking at Home with mostly good results. Today, I tried the Lobster Rolls. The recipe called for cooking the tails in a 122F bath for ~15 min to a core temp of 120F, which I did (confirmed core temp with my handy-dandy thermocouple). The problem is the lobster seemed underdone--not…
Love to explore new recipes, content and read through the exiting ideas shared.
Hi! My name is Martin!UK based and loving ChefSteps !!
Hey there, I was gifted a gorgeous hand-crafted Japanese chef's knife last year.I have never used it -- nor do I foresee myself ever using it -- so I wish to sell it. The ChefSteps Forum seems to be teeming professional chefs who would be able to appreciate both the craftsmanship and performance of this knife. Quick…
Hi there, My name is Pierre-Hugues and I wandered if any of you have ever tried a rack of veal with Joule ?If so, what are your recommandations concerning the temperature and the time of cooking (I’d like my meat being medium-rare if possible). Thanks in advance ! Pierre-Hugues
It looks like you're new here. Sign in or register to get started.