Guys, How are you all? I'm in this community. I just want to learn different tips and tricks about cooking. I hope this will be a great place to start with. Thanks for your time!
I received my address confirmation 5 minutes ago. I ordered on January 7th. Edit: 10-25 Shipping confirmation received today.
The new meat cuts section is fantastic! I've always relied on my old ass butcher book for visuals but what CS has is out of sight. I can certainly say this was worth the $30 I just paid. Hat off! Nice work guys!
Thermoworks had an IR thermometer on sale for $35, didn’t really feel the need to have it but it was cheap so I bit the bullet. No big loss if I don’t use it. What do people think of them and find them useful for? Maybe check the temperature of your Joule as it’s cooking a ribeye at 124.5degrees? ;)
I was pretty excited when I first saw the searzall, I thought it was a great alternative to pan searing after cooking your meat sous vide. I just looked at a few videos on YouTube of people searing steaks, and I was pretty disappointed. It took them about 3 mins on each side to sear a steak. I thought it would take way…
Beef Filet SV 2 hr at 56.5° C, Pan seared, speckled with smoked salt crumbs - Yellow sweet pepper puree. (25 g Butter/ 2 Charlottes - Potato puree in egg yolk jacked (nutmeg/ S/P) - Butter sautéed Brussel sprouts- Black chanterelles and a slice of butter fried Porcini. - Demi-glace *** This was by far, by taste, the most…
I'm doing some canning and i'm thinking about trying to make some shelf stable tomato sauce. Can i make the sauce, then bag it and cook it at a high enough temperature for a certain amount of time to make it shelf stable? Any help here would be great.
Hi, my name is Susan. I’ve been cooking since I was 10 years old. I got a Joule back when they first came out and I’ve been cooking sous vide ever since. I want to share my cooking experiences and get input from others on what they are making. Every year I do a big Christmas Eve celebration for my family with mugs of soup…
What happened to this company, were is all the cool chefs and videos creators, were is the spirit. I would like to see back the company that inspired us all to get in the kitchen and start cooking.
Hi - I'm trying to figure out if I can do a lower than boiling temperature canning of my fresh apple cider with joule. It seems from lots of web sources that you can pasteurize by getting the cider to 70C (and max 85C). my question is - will canning jar lids seal at those temperatures and be safe? I know it's safe for…
It looks like you're new here. Sign in or register to get started.