Hi everyone. I've seen people on cookery programmes producing compressed fruit and vegetables, and also compressed AND marinated fruit and vegetables. But I can't find any equipment which does this (at least for domestic use). I assume there is professional catering equipment that can be used for that purpose. Does anyone…
Hi lovely people how can I ensure consistency when boiling grains for salad servings. I want to use a soup kettle warmer, but is that possible? Would be nice to have exact measurements for for a recipe that fits a cooking vessel so consistency is achieved and not having to deal with staff choosing wrong pots and wrong…
I want to watch this course but I am having trouble with the payment is there any way to pay by paypal
Got my Control Freak Home yesterday and used it to make a whole steak dinner: blanched broccolini, caramelized onions + potatoes, steak, and a bordelaise sauce. Some things that stood out to me:- I really see the vision now. I don’t have to think about the heat going into the pan, I just think about how hot I want the pan…
The lower part of the foam clip is coming loose from the clip. I would like to glue it back, but need to know what is safe for food, high heat and foam. Any help would be greatly appreciated as I hate to get rid of one that works well otherwise. I know I can use the magnet, but traditionally, I use it in a Lipavi plastic…
It's been a while since I've visited and many of the CS recommendations from 2015 are no longer around. Any recommendations??Mostly dinner locations.
Putting together a menu for a rum house kitchen. They're doing social food with a pizza oven being the main attraction. Trying to put together a couple of bbq base pizzas with toppings that are a bit more interesting than the conventional chicken/bacon/onion toppings you'd usually see on a bbq base. The bbq sauce for the…
(Or Original Joule Sous Vide) Do I have to make adjustments in the recipes if I’m using the original Joule?
Lloyd Edward Collins... I am the author of the book; Recipe Book for Kids: Master Chef Jr Worthy.... www.recipebookforkids.comI would like to speak to someone in Chef Steps to see if we could form a relationship.Please contact me....lcollins@simplyrighton.com
We have a recipe for English toffee where on uses 3 sticks of butter, 2 cups of sugar and 1 cup of water. Slowly warm the mixture until 275F and then add some chopped pecans. At 300F, poor out onto a marble slab. We are having trouble with the separation of the fat as the mixture progresses from 275F to 300F. It didn't…
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