I'm moving to Europe and would like to take my US Joule with me. Will I be able to run it with just a regular power adapter or will I need a transformer?
Hello Sous Vide Forum, There is a promo code for a virtual item in a videogame that comes with the Joule. I am willing to pay $5 for the code. The code can be obtained here: https://www.chefsteps.com/tf2 As I don't want to clog the forum I am keeping this super short. You can email me here: seabassanchez1@gmail.com
Pork tenderloin cooked with thyme and garlic at 60c then rubbed with salt, pepper, and cumin and seared on cast iron. Maple sweet potato puree, sauteed kale with chorizo oil, pickled and charred pearl onions, truffle yogurt.
Hey,I got this beautiful prime rib, and I hoped tocook it sou vide so that the meat would just pull apart like the video that showed thr short rib So i cooked it for 24 h at 80 C/176 F.It turned out dry and tough , I wonder what shoud i have done or where have I gone wrong..I could use some help, as i had this…
Recipes for both Roasted and poached chicken do not indicate a blanching step. Is there a reason not to? For the Roasted (especially) is there a reason for this? Generally I blanch for both the roasted and poached (as well as dry in the fridge) . FYIW, I have tested Chris' suggestion of placing in the freezer before…
Why are all the parametric guides not listed in the same place?
Hi All. I just watched Tim Chin's Butterball Rotisserie-Style Chicken video (https://www.chefsteps.com/activities/butterball-rotisserie-style-chicken) and I want to use his STPP + shio koji technique for my Thanksgiving turkey. Has anybody used this technique using shio koji, and if so, can you comment on how much to add…
Hello, Does anyone have any idea how to shape a cillinder made of fish meat? I think it’s made with transglutaminase but I’m not sure.If so, how is it cut? And how do you roll it and in what? Thanks
I am getting a 16lb fresh (not frozen) heritage turkey. I am a sucker for the classic whole bird, but want to avoid viciously overcooked meat. Would y'all think cooking it in the same fashion as the CS 'Ultimate Roast Chicken' would work out well? (injection brine, hang in fridge, low temp oven cook).
I've been a member of Studio Pass for years and a consumer of all things Chefsteps for almost as long as you've been around. And yet, every time I navigate to your site I have to sign in. No other recurring site I visit requires this as long as I am on my own registered Mac. What gives? To be honest, I am so sick of seeing…
It looks like you're new here. Sign in or register to get started.