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…
Hi people ! I am trying to make some pastry using frozen puff pastry. and of course it does not turn out as golden brown as i did not put any egg wash on it before baking. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀My question is..is it possible to egg wash the pre-made pastry before freezing it? or does egg washing…
Hi: Do you have your recipes in US measurements? Especially the Molten Chocolate Souffle and the Crème Anglaise. Thank you.
Hi guys, i have a few questions in regards to sous vide eggs. Hope i could get some great advise here (: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀1) May i know whether a sous vide egg could be classified as already pasteurized ? as i am literally cooking the eggs at a temperature of…
it has been a while since my last post...
What food trend is just about over (or should be!) and why?
I am hoping to get some advice and insight on why my Pasta shells are cracking when cooking. I am making extruded pasta (canestrini shape)with organic AP flour (1.5 kg) water(300g)and sriracha sauce(300g). I use and extruder and dry it out on mesh baskets with fan until dry for about a day or 2. The pasta when dried is…
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