I was hoping Breville/ChefSteps would come out with a Joule Combi Oven, but Anova has beaten them to the punch. But Joule has always been Apple to Anova's Samsung. So let's learn from Anova and come out with superior oven ChefSteps!
Whats the brand n type of knive in the picture up there. I only know its a Damascus but dunno the brand for that
At 3:40, Fjmigoya shows off his spice rack.https://www.instagram.com/tv/B-Kel5_hZaR/?igshid=50atwg5b6von Does anybody have an idea where he got these containers or if anybody has some advice for containers they use to store their spices at home?
you could tell de people how to fo his oen machine. For example a non expensive sousvidehttp://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/ O a centrifuge. Anotaré think you shold talk is sublimation. I'm sorry four my english
Riffing on the sexy Hazelnut Ragout Pappardelle that the ChefSteps team has shown us all, I ventured to find a quick 20 minute pasta fix that uses a 75C to full potential. I came up with a 5 ingredient sex-on-a-plate wonder that I can't get enough of, and I'd love to see your variations of it. Ingredients - Pasta (I have…
orange linguini.
65mins 55c ,truffle demi, crudites,smoked thousands islands,pickled onions
Has anyone tried using the FoodSaver QuickMarinator accessory for techniques like vacuum compressing plant foods, removing air from a liquid or gel, or flash pickling? Does a regular foodsaver with this accessory create a strong enough vacuum for these effects or are they something that can only really be achieved with a…
I just finished pizza oven. Here on the east coast it cost me around 200 dollars. The most expensive thing was the 2 inch thick blue stone slab which was 140 dollars after having piece cut. During initial fire, after around 25 minutes the slab started exploding and fracturing apart. What did I do wrong, can I still cook on…
I recently obtained a #140 Stainless Test Sieve. What advantage does this size mesh have over a good quality piece of muslin? I’m not very experienced in making fluid gels...is it possible to squeeze one through muslin rather than sieving? Much appreciated.
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