Can PBA penetrate egg shells if I place them directly into the container or should I use a large ziplock with weight at the bottom? Currently using a an Everie 12qt container with lid and sleeve. Came with sticker that states that it is not bpa free but safe for sous vide as long as food doesn’t come in contact with…
Possibly a stupid question with an obvious answer but I can't think of it:What are the main differences between using a slow cooker like a Crock-Pot on low for 8 hours vs a Joule or another sous vide appliance and cooking for 8 hours at a low temperature?I feel like the results could be very similar. I know a slow cooker…
Hi ChefSteps! I noticed in your more recent videos you are using a Vitamix. Have you guys made the switch from the Waring Xtreme blender? I'm contemplating getting a high powered blender and was wondering what you would recommend. Thanks!Keith
Coming across a product used in the food industry, I thought to give it a try with a second run for a pancetta. after wrapping one before traditionally in cheese cloth.It carries some usable features: better visual control on your goods during curing, after a week the foil shrinks close to the surface of the goods, but…
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…
Just to put this back on top, @Kyl_Haselbauer_worked_at_chefsteps_1040170 just posted this comment re: joule ready sauces. “just found out we still have all the rights to the joule ready sauces, we are pulling the formulas to reformulate them to be made at home and I will be bringing them back in the next few months.”
I'm glad things are progressing nicely with the pre-orders and shipments this fall. I'm not sure how many people this applies to, but I pre-ordered mine way back in January/February when it came out, and have since changed credit cards. You mentioned that cards would be refunded the $50 difference from the previous price…
Testing a new recipe what ask for less yeast in the polish 0,5%, but 48 hr. proofing time on the main dough (Refrigerator at 5° C), the result was fantastic, a fresh yet“ fruity” taste, unmatched by any baguette I made so far, clearly to subscribed to the extended proof time.The lesser amount of yeast sings responsible for…
I started a 24 hour cook on some lamb shanks yesterday. Between 3pm and 3am there was nominal water loss, maybe 1/2" out of a 5 litre crockpot, so hardly any. At 6:30 am I got up and the Joule was running in a 1/2" puddle of water in the bottom of the crock, flashing red and whistling madly. I had to unplug it to turn it…
Both of my Joules have the Big Clamp. I’m tired of my Joules just banging around unprotected. Plus if I take them to a family gathering to cook, I’d like to have them protected. Are there any cases that anyone is aware of that will accommodate the Joule with the Big Clamp attached? Thanks
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