Hi Making a brine seems to me a bit laborious, what whith boiling a salt and sugar solution and then cooling it. I have made many a brine dissolving sugar and salt with a stick blender with perfect results. I assume you might say the stick blender could be contaminated to which I would reply: just run it in boiling water…
I'm of the opinion that any food item that requires a high level of dexterity - Dumplings, hand pulled noodles, masa tortillas - im going out to eat. Had one of those "why didnt i think of this" moments with the viral dumpling 'lasagna' i've been seeing (we have been seeing?) online. TLDR: Copy this filling:…
Hi chefs, Would like to ask a quick question please, regarding a recipe. For the tonkatsu recipe, the porck neck sous vide is 60c for 16h. My question is, is there a way of achieving the same result and lower the cooking time? Less time and higher temperature? Really appreciate your help, Thank you all Best wishes
Continuing with CS's renewed interest in French cuisine, I think we need a recipe for this insane classic! The Belle Aurore Pillow (L’Oreiller de la Belle Aurore) Made with a fragrant pork stuffing, sweetbreads, and black truffle. Adorned with inserts of mallard duck, poultry, foie gras, and pigeon. The Belle Aurore Pillow…
As someone who thinks about extraction soluble material with water all day long, I can't help but think about vegetables and stock. Unlike coffee it seems like there is nothing in the vegetables we don't want (in terms of solubles that taste good), so the ideal would seem to be to get as much as possible, as quickly as…
You can make your own sodium citrate if you can't find it or run out and need some. Here is the recipe (formula) that makes 11 grams, mix 8 (7.96) grams of citric acid and 9.5 (9.48) grams of sodium bicarbonate (baking soda) then add to your liquid. It will foam and after the foam subsides the liquid will contain about 11…
Nick or someone at CS, can you have a look at my comment and picture in the new Japanese Cheesecake recipe? https://www.chefsteps.com/activities/cloud-cake
You can now pair your Joule Sous Vide with the Breville+ app(US and Canada only). On top of all your favorite recipes and guides from the Joule app, Breville+ offers: Better connectivity New recipes from ChefSteps and the Breville Test Kitchen Classes and instructional videos to level up your cooking The ability to save…
In case you haven't seen the multiple emails from Grant, the old Joule app is going bye-bye early in March, so you need to sync your Joules with the newer Breville+ app before then or apparently bad things will happen. Pretty easy to do. My museum-quality collection of every Joule model updated fine (and I gave them a new…
Hi all, I’m stuck on proofing donuts consistently. I don’t know how to tell when my 1st proof and 2nd proof are actually done. I do a long 1st proof overnight (bulk fermentation) and then shape and do a final proof, but I’m unclear what “ready” looks like for each stage. Do you use the poke test during bulk, or only after…
It looks like you're new here. Sign in or register to get started.