I have been using Joule since the beginning. I pre-ordered mine for the discount they offered.Some time ago ChefSteps "updated" their app to change the timer function, forcing the timer to not start counting until the desired water bath temp is reached.I have been complaining to the support team about this since then. Look…
Check out this brand new recipe for gnudi from Grant Crilly. Lots of great tips to help you get the results you want. Be sure to post photos of your own version when you make it. Ciao! 1. Press the water out of the ricotta.2. Tip: Use cake flour. 3. Don’t overwork the dough to make it pretty. Ugly gnudi is tender,…
Butter, white wine, garlic, s&p, basil, rice, bread, sriracha = happy.
Hi, my name is Justin. I am a baker in Malaysia. Anyone familiar with the use of an industrial deck oven? 1. Can the metal decks be used to bake artisanal loafs on directly? Or can it only be done on the stone decks? 2. Does using the metal pan that it is prooved in to bake together with the bread effect the overall crusty…
Hi folks, Long time lurker/first time poster/sous vide cooker (Doug Baldwin/Grant thank you!). Bought a lab quality poly science rig Many years ago and never looked back. Currently looking to use my multiple sousvide setups to create an pseudo MRE of sorts (within accceptable safety limits) for local first responders.…
Can someone please ID the knife with dimples that Grant uses in the Reuben sandwich cook off video the chefs have. Thank you in advance!!Sam
Anyone here a fan of nose to tail cooking?First, how's everyone!!! Holiday season is busy and I haven't visited for a while. I got my sous vide and have been experimenting since. Anyway, I was just going to get some bacon at the grocery, when I stumbled on that they were selling offal. So I thought, hmmm... this could be…
I was wondering if anyone has any advice on purchasing a prosumer espresso machine. I've been reading tons of reviews on Coffee Geek, but figured I would pose the question out there and see if anyone had advice, warnings, or recommendations....
Wait, so your desperate plea for us all to go out to restaurants doesn't stand now?
Parisienne-style gnocchi (made with pâte à choux dough, not potatoes or ricotta), sage brown butter, deep-fried sage leaves and Parmigiano-Reggiano: https://www.chefsteps.com/activities/foolproof-parisian-gnocchi 2nd time I've made it, and they were delicious (added some Dijon mustard to the recipe). The only tricky part…
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