I cured my salmon for many years to produce my own Graved Salmon. It took between twelve and seventy-four hours to get the desired result. One part sugar and two part kosher salt.Plus the filet(s) had to be flipped over and drizzled with the salt/sugar/salmon surplus mixture with a spoon all three to four hours.Not very…
Should I remove from this NewYork cut as Shirloin as it is also named in the US the white tough silver skin and fat before SousVide 55 Celsius for 3 hours.? And: Any recommendations regarding time & temperature ?
I prepared a bio-shirloin steak (in europe named Rumpsteak), 4 cm. thick, 54 Celsius for 1 hour according to the joule recipe - revers searing. (before and after the water bath)The meat was edible but still tough. Should I have left the cut for two hours or longer?
Even though we are so far away from Thanksgiving, I had this brainstorm the other day when I thought "hey I bet a sous vide turducken would be rad!" It's the sort of dish that everyone seems to agree is better in idea (a chicken! in a duck! in a turkey!) but in reality is not that great, given the different cooking…
The recipe (cottage cheese as filling) finished in the pan with thyme, leek, porcini and heavy cream turned out in principle impressive - my mistake was, I made the dough 4 mm thick and this turned out to be far to thick and the dough turned out tough. I shall aim tomorrow for 1 mm. That will make the appearing of the…
I'm happy having subscribed to ChefSteps StudioPass for this recipe alone For German/Austrian guys - any W700 flour with 12% protein (that was my setting) will be just fine for this recipe - in France I would use T65 Question: Could I replace yeast with a sourdough starter?
Hi every one,My name is Le and i am looking for the “pillow cracker” recipe like the one in picture below. I have tried pillow cracker from Grant Achatz’s recipe, but it’s not worked. If anyones know about this, can you share it with me. Thanks a lot and have a nice day to you
Does anyone know of a sous vide vegan creme brulee recipe? I have found vegan creme brulee recipes for cooking in the oven, but since the recipes rely on thickeners (like agar agar, locust bean gum, and tapioca starch) I don't know how I would adapt that for a sous vide Recipe. Any thoughts?
For flank steak I understand a temperature between 58C and 60 C as ideal and a time between 45 minutes (from within the Joule App) up to 6 to 8 hours on the ChefSteps recipe site - whats the ideal time thought?
Just noticed that Amazon increased their price on the Joule by approximately $40 to 239.15. The all-white model seems to be disappearing. SurLaTable is up to $250. Could this be in preparation for the holidays or mabye "the Beville Effect"?
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