what I would like to know is how do you freely set a time and temp with out choosing a pre program ??? I just unboxed a Joule an hour ago,.. and I still cant find that autonomy,... my other large concern is that I have to at least be connected to either internet or must have cell signal.. I travel a lot,.. sometimes Im way…
Just wanted to share some excitement. Was recently backpacking on the PNW coast, and stumbled upon some gooseneck barnacles! Wished I had butter on the trip, but still...
Cold smoked Salmon, with sushi vinegar pickled mustard seeds, some assorted herbs, vegetables and added green pea/ dill puree pesto. 1200 g Salmon 48 hr. vacuumed cured in Rough sea salt, Fresh dill, lemon zest, ginger, black pepper. After the curing period you will receive a beautiful tender and tasty grarved salmon. 2 x…
Love Joule - hate the new classes for $70 buck per year, especially when you can get almost any recipie and technique for free on youtube. I might have been enticed had old school members been offered a better deal. But - good luck to you.
Does anyone have a failsafe recipe please.We have a huge glut of plums, no room in the freezer and don’t eat jam!
So we are making "rocks" at work. The marble potato ones from Mugaritz. What is the lactose doing? I have to say they are not too tasty.
i tried to make some cranberries chips with pure-cote and i noticed a few details: i had 400 grms of cranberries juice and i added 60 grams of pure cote (15%). I blended it for 20 minutes because the guy who introduced me this starch told me that its very important that ammount of time to disolv this starch since the mix…
On a sunny Seattle Friday in early May, we invited a dozen of our biggest supporters to meet Joule for the first time. These are some of the men and women who have been cheering us on since our launch in 2012, and they’re also some of Joule’s most avid fans. We invited them to Seattle so we could meet them in person, thank…
This is a weird question, I know, but my brother and I are working on something for ourselves and having flour absorption rates would be a big help. Most of my searching keeps coming up either with a vague, general range for "all flour everywhere" or information about dough hydration. Neither of those things really help…
Is it just me or has the Egg Calculator stopped working?
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