Hi all, Has anybody tried the CS confied tuna (https://www.chefsteps.com/activities/albacore-confit-to-replace-that-sad-can-o-tuna) with any other fish? I am thinking Salmon or catfish. I am also a bit concerned by the 45°C temperature for only 1h30... That's rather low temperature and certainly not the duration to be out…
Couldnt help myself to make this after i saw my mothers face when she walked in the kitchen😂 g in the kitchen.
Has anyone tried finishing food cooked sous vide in an air fryer? I don't really want a traditional fryer because of the smell, tbh, but am curious how an air fryer would perform. I don't own one, so can't test it out myself. Thanks.
After 50 hours or so, I took one out and put it in low simmering water. The flour at first was ok and then slowly started to “peel” off the ricotta and then all I was left with was a warm ricotta ball. A very wet warm ricotta ball. Why wouldn’t the flour stay on the ricotta? I used the exact ricotta brand specified in the…
I didn't expect this. I thought I'd miss the toothiness of fresh apples in the pie. I thought it would be too sweet. But I had to try it. My only regret now is that I brought it to a potluck and had to share it with other people. I doubled the pie dough recipe because I made some pumpkin pies too and replaced some of the…
I don't have an order number, I have an order ID which is 14 characters mostly letters and one number. I ordered Feb 11. Anyone else have a similar situation? Based on that ID and assuming they ran out of numbers and moved onto letters I should get my joule by mid 2024. So excited!!
The latest pie crust recipe suggests it can be used for a double-layered pie crust, yet doesn't provide any directions on how to bake that. Do you skip the blind bake in that case?
OK people what got me into cooking was my pellet smoker which I use 3-5 time a week! How would I incorporate that with the Sous Vide? Smoke it for a couple hours on very low temp or even cold smoke it then in the Sous Vide?
I bought a premium membership to make experimental and special occasion dishes. Years later, I’m being asked to cook dinner for the family one or two nights a week. Nothing fancy or the kids won’t eat it (my track record is terrible). Plus, I only have about 30 minutes to get something on the table once I get home. I’d…
Grant has his video about the best way to sous vide a turkey and he recommends 12-24 hours each for the white and dark meat at 130F and 150F respectively. But the app says 24 hours for each. Does anyone know why this is the case? Is it a minimum of 12 hours? Why does it not say that in the app? Has anyone tried it for 12…
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