Got my Control Freak Home yesterday and used it to make a whole steak dinner: blanched broccolini, caramelized onions + potatoes, steak, and a bordelaise sauce. Some things that stood out to me:- I really see the vision now. I don’t have to think about the heat going into the pan, I just think about how hot I want the pan…
The lower part of the foam clip is coming loose from the clip. I would like to glue it back, but need to know what is safe for food, high heat and foam. Any help would be greatly appreciated as I hate to get rid of one that works well otherwise. I know I can use the magnet, but traditionally, I use it in a Lipavi plastic…
It's been a while since I've visited and many of the CS recommendations from 2015 are no longer around. Any recommendations??Mostly dinner locations.
Putting together a menu for a rum house kitchen. They're doing social food with a pizza oven being the main attraction. Trying to put together a couple of bbq base pizzas with toppings that are a bit more interesting than the conventional chicken/bacon/onion toppings you'd usually see on a bbq base. The bbq sauce for the…
(Or Original Joule Sous Vide) Do I have to make adjustments in the recipes if I’m using the original Joule?
Lloyd Edward Collins... I am the author of the book; Recipe Book for Kids: Master Chef Jr Worthy.... www.recipebookforkids.comI would like to speak to someone in Chef Steps to see if we could form a relationship.Please contact me....lcollins@simplyrighton.com
We have a recipe for English toffee where on uses 3 sticks of butter, 2 cups of sugar and 1 cup of water. Slowly warm the mixture until 275F and then add some chopped pecans. At 300F, poor out onto a marble slab. We are having trouble with the separation of the fat as the mixture progresses from 275F to 300F. It didn't…
I'm so excited about my joule. I can't believe they should be shipping soon! To tide myself over, I installed the app. I like its layout quite a bit, but it feels extremely sluggish. There is ~1 second between pressing buttons and the requested page opening. My phone is a Nexus 6, so not latest tech, but still pretty…
In this video the cook fries tofu then places it in an alkaline bath to turn the inside liquid. Think spherification but with a 300 year old technique. Has anyone tried this, or know a starting pH to work from? I will use Cal Mexicana to make the alkaline bath.
Next month I'm thinking of stocking up on bones & cheap parts of beef, pork & chicken to make a batch of stock for each so I have it in hand all the time for braising, stewing, jus and things like that. How long do stocks usually last in the fridge/freezer and what is the best way to store them? How do you guys make your…
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