Copper River Salmon season is quickly coming to a close so I ordered one more CR king from CityFish and Andrew was efficient per usual. I had to laugh (and curse a little) at @Grant Lee Crilly I think he should have mentioned in the video to get a big-a$$ sink or put up cardboard walls around the sink 'cuz them fish scales…
You show in your video https://www.chefsteps.com/activities/sous-vide-steak at minute 02.10 a recipe for NewYork steak - I cannot find this recipe within your App.
have a frozen 1/2 roasted chicken need to defrost/reheat, have in sous vide bath now at 140 degrees, for how long do I cook/reheat, how do I know it's done? Is 140 the correct temp?
I thought Francisco Migoya's technique was brilliant! You can make a marzipan out of almost any nut!https://photos.app.goo.gl/Ej2Nk4QrVUMbtEng8 https://youtu.be/4e3Ilna5W-I
Marked fresh Duck breast SV 50min @58.5° C, 3 min. Grilled. Basmati rice, Pak choi, precooked in water at 80° C, filled with (1:1 ) Potato/ egg Mélange 4min. mix moderate speed (salt, pepper, nutmeg. Grilled for 15 mi. moderate heat.Souce reduction was a classic, once again. Fresh vegetable stock, duck carcass simmered for…
1 inch thick - how long under which temperature?
Hey guys, I've only recently started to test out with chicken skins as snacks. I've went through videos/recipes on different methods on how to cook chicken skins and read some really interesting and helpful stuff here however would really appreciate some advise. 1) What is the best method to cook a really crispy chicken…
I got a Breville Pizzaiolo last week. I was a pretty good pizza chef already, with an outdoor wood burning oven and a baking steel inside. The Pizzaiolo is taking my pizza making to a new level. I like my own 72 hour dough better than both the New York style and Neapolitan style dough recipes the Pizzaiolo comes with. Does…
I noticed that there's a new recipe for licorice up on the first page. Fantastic! I'm in the camp of people that loves black licorice and I can't wait to try it out. However, what I love even MORE than black licorice is salty licorice (or, more properly, salmiakki), which is effectively black licorice with ammonium…
And which temperature for a 1 inch steak?
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