Recently each weekend I’ve been learning to make pizza using the ChefSteps recipe. It’s tasting great and although the pizza doesn’t look great in the photo, it still had plenty of crunch - just gotta get the grill hotter (tried it on the Weber master touch for the first time). Big question for me though is how I get a…
New member... Asked a question a few weeks ago...no response. I find no way to contact or communicate Why do u have the Q and A of non responsive.
Making the bagels. Love this recipe, usually I start them in the morning to finish the next day. Can I make the sponge at night and hold in fridge til morning, then proceed with recipe. Thanks
Hey guys! I recently made cold brew coffee. I used 250ml cold water, 12g of dark roasted coffee beans(woody dark chocolate profile) and brewed for almost 24 hours. Afterwards I strained it twice with a strainer and cheesecloth and tasted it afterwards. It tasted great(the usual - mildly sweet and a hint of dark chocolate).…
Hey, i wanted to try making some macarons, and i did a terrible mistake by asking my fiance which flavor she would rather before checking which recipes i have on chefsteps...So she chose lemon. And i couldn't find any good looking lemon filling recipe. Does any one have anything maybe?
I fear this will be a newbie question, so sorry in advance... I often sous vide a basic pork chop with a slice of shallot, some butter and a sprig of thyme. When I assemble, seal and cook immediately, its lovely. Last week I assembled, sealed, put two in the fridge and 2 in the freezer. I cooked the refrigerated ones the…
Will ChefSteps do anything in response to the COVID-19 outbreak to help first responders and health care providers that were hurt by Grant's initial plea to keep going out to restaurants in the middle of a pandemic? I think it's only fair. Maybe provide some meals for the hard working docs at Harborview or Evergreen?
Are you still standing by your appeal for all of us to go to restaurants in the middle of a pandemic, stating that, "This is why I am going out to eat more often now, to support my friends’ restaurants."? I wonder how many people in Seattle and NYC took your advice? I'm guessing you'll delete this comment like you have my…
Hello: I have very hard water, so I get pretty nasty water scale on all surfaces that come into contact with water when I cook over 150 or so. As a preventative measure, I add a splash of white vinegar to the water bath, which perfectly prevents the scale from forming. I'm curious if Joule can cope with this or If I'll…
It looks like you're new here. Sign in or register to get started.