My question is, how are you guys funded? Certainly there isn't enough income generated through the memberships and the sales generated through your site, or am I wrong? There seem to be a great number of ChefSteps employees in the films you have made. How can we be assured that you will continue to be there in the coming…
Trying to understand how each ingredient affects the finished product. I followed the recipe. (was slightly over with the yolks) and the finished product came out quite dense. Like the consistency and texture of cream cheese. I was told that it was possibly from the extra yolk.The second batch I decided to make sure the…
A couple of years ago, for a little cooking experiment, I bought a pound of curing salt No. 1. I am entertaining the idea of making some sausages and salami's over the next few months, and noticed that this pink salt has a "best by" April 2016. Given how hardy salt is, my eyebrows raised, but I thought I'd ask the…
Here I listed food I had in my trip:Stinky TofuIt was not that stinky.It was quite good. Apparent this guy changed the recipe. The tofu was crispy outside and very soft inside. Everything was mixed with soup filled with prickled beans and cilantro. Red Tofu clear noodle soupSo the red Tofu is duck blood...The big piece in…
Hi there, A few pics from our trip to Chilean Patagonia, between working with colleagues in the fjords and lakes, and camping and cooking... And yes, before you ask, that is an entire cow, grilled during the Puyuhuapi Country Fair... PS. First pic is not mine, but lunch at Bodega Ver Sacrum (actually in Mendoza, across the…
I see there are some posts on this, but there are several years old and I'm hoping there are some up to date thoughts. I am moving into a rental that has an electric stove (shoot me, but the house is amazing in every other way) and am considering getting some portable induction cooktops (the kitchen has a huge island). The…
This is expensive. I don’t want to drop 4-figures only to learn later it would have been better to get that one than this one. Which one was used in the salmon mi-cuit? Thanks.
Why the trashy 4 letter word insinuations. I didn't pay to hear from a filthy mouth cook. Totally disrespectful.
I looked through the categories and this seemed the best fit,,, I was bitten by the bug many years ago; I made my mother inculcate such as she was willing of the mysteries of cooking, back when boys -- and men -- just didn't do that (outside of the professional arena, anyway). On another front, I've been the geek/engineer…
wondering if a firmware update could enable a simple circulation mode. Helpful for circulating cold water if doing a cold water defrost.
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