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…
I'm not sure I'd do this any other way in the future.1) Sous-vide pork large (app 2/lb) shoulder "steak" at 140'F for 12 hrs. (Chill)2) From cold, season/sear on both sides to brown.3) Put out in smoker for 2 hrs at low temp just to warm through and get smoke.4) Consume - PHENOMENAL!…
Hello! Anyone to know how these buns looks like this? Its seems that they are brushed with something similiar to lye but they are not. They brush them just tiny bit with egg wash (as you see on the top) which is 50/50 mixed whole egg and milk. I have recipe for dough but its not something special just regular brioche bun…
Hello @Chris Young,I recently read your answer to a post in which you detailed a sample mix for soft serve. I tried to adapt it to my soy milk based recipe, and the result - I believebased on the amount of emulsifier and stabilizer - was so thick that I didn't even try to put it in my machine. Our machine is gravity fed,…
I would love to be able to control Joule via my desktop PC at work. Anyway to connect to the cloud via web browser?
I've recently purchased a commercial table-top soft serve machine to make my own soft serve from scratch and here is my recipe: 2500g whole milk 500g cream 480g sugar ~17g xanthan gum (0.5%) I blended everything in a commercial blender at room temperature and pour the mixture into the machine. I've been adding different…
I kindly ask @ChefSteps to cover autolysis and tangzhong for dough, also when baking chroissant and baguette :Autolysis and/or tangzhong yes/no, how long, is it beneficial or a myth, and if yes for which dough is it separately or combined applicable and beneficial to the outcome and how does it work from a scientific point…
stir fried noodles with spring onions in a wok , toss with white pepper
It worked this time - after many failed trials. 180º C convection 19 minutes. The solution was to look VERY carefully at the video (many times over) as it shows several tricks when layering. Especially first press the ends of the dough with the roller and only then roll the dough out from the middle to preserve the sharp…
It looks like you're new here. Sign in or register to get started.