I've tried many variations of Nougat Torrone. Mine comes out more like a soft taffy as opposed to a stiff but yet, dqueezable I soft and slightly grainy version that I used to. If I increase the temperature of my sugar it will certainly get harder, but ultimately to hard. Any suggestions?
I know there are many of you who cook professionally (and as such carry a knife bag), my question to you, what little tools do you use day to day that you find way more useful then they seem. Lately I've been finding small offset spatulas and meat forks (with the long tongs, which I use to plate long pastas) are incredibly…
I was a fan of Chef Steps and so gladly joined for the supposed "lifetime" premium subscription which seems to now be invalidated by the new whatever life time program which of course is better than premium. Now premium is basically worthless. Thanks for the memories Chef Steps:(.
I plan on cooking an 8 pound Porchetta for Christmas dinner. Any guidance on time and temperature?
https://twitter.com/ChefChrisYoung/status/1202428452189675520
Hi all. I've seen all the blender videos@ChefSteps, but I'm still having problems with understanding how to get "everything" smooth. F.i. the pine nut purée recipe says 350g of pine nuts. If I add 350g of pine nuts in my blender (Waring mx1500), the pine is chopped into small pieces, but the pieces is just gathering at the…
I seem to recall hearing, some time ago on Dave Arnold's radio show, that one can keep an avocado from oxidizing by low temp cooking in a water bath. Anyone have any experience with this?If so...time/temp? ...or maybe I am just making this up?
Will there be additional recipes for December?
A Little known fact about the Chefstep Joule but the Chefstep Joule comes with a code to gain a virtual gaming item for the game Team Fortress 2. https://wiki.teamfortress.com/wiki/Boiling_Point Or the TF2 Item name "Boiling Point". If you go here: https://www.chefsteps.com/tf2 you can get the code Since the majority of…
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