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?
The Prize My entry (recipe previously posted) The remnants.... AND the WINNER, yep yours truly by unanimous vote... The best picture of the evening never got taken...imagine 6 women at the bar drinking wine an 6 guys on the couch watching.........YES Chef Step videos, I swear.
Check out this new bad boy (see hand for reference) for the 3season room at the cottage. Going to sit above a Big Green Egg and Wheel Crank Style log burning grill. I'll posts pics once hung and complete.
Grant's recipe came out better than any panettone I have ever had. I departed from his recipe in only one way - using a metal mold rather than paper. There was no need to invert and suspend after baking.
Hello everyone! My name is Jasper and i work in the recreational Cannabis sector as Director of infused products. Currently i am working on building an approx 3500 sqft confection/bakery production kitchen and solidifying recipes & formulations that will be made in large scale batches. Look forward to what this forum has…
hi everyone ! im wishing you guys well :) my name is kameel currently work in kitchen and im getting a difficulty in a brownies as in tend to dry and hard which im confuse if im having a poor recipe, wishing anyone can help me out from this thanks !!
hello, I have a problem with these potatoes. whenever I try to fry the potatoes they become soft and oily. what's the solution besides starch?
Cold smoked pork loin with some salad, tai basil, and a horseradish / Dijon mustard crème. The texture of the loin is more comparable to smoked salmon than to pork meat. Butter soft. 24 h cold smoked over beech wood powder. I completely forgot about the sauce/ crème even through it was a good match to it, it clearly would…
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