After having been patient for now 2 years, an since then heard about an EU comming - but nothing else for 2 years, I'm start loosing my cool. I want to have a Joule! :) I don't want old technology - I like the newest - and I keep asking everybody else to be patient, that a Joule is worth the wait ... but some on, any news…
“Snowday” ramen. We were supposed to have 4 inches, but we got nothing. Shoyu chicken and Benton’s bacon dashi broth. 63C egg. Sous vide chashu.
Hey there! Trying to come up with whip able do dairy cream recipe from scratch. There are some products available, but most of them are not the needed quality. I like this Alpro product [https://www.alpro.com/befr/produits/alternative-vegetale-a-la-creme/soya-a-fouetter] , but unfortunately it's not available in country I…
I tried the CS Croissant recipe several times and I’m still not satisfied with the flakiness - it’s close to perfection but that’s not good enough for me compared to the professional made below. Any hint?
please post recipe
From a few nights ago. SV 59°C/24hr then under the broiler to crisp the skin. On a bed of sauteed cabbage, potato and a Bock/Maple sauce. The potato (Yukon Gold) was to be half and half dumplings as per @Manfred recipe. I need more practice as the dough looked good, felt good, but the cooked potato dissolved soon after it…
The last couple of batches that I have made the sugar crystals seem to be either not dissolving completely or recrystallizing. I am pretty sure I have mixed it well enough to dissolve the sugar (erythritol). Any thoughts?
Looking for recommendations on a solid variable speed immersion blender to give the smoothest blend (for pureeing, etc., not to make smoothies). I keep seeing the Breville get recommended (due to the 15 speed settings) but the motor seems pretty light on power (200w or less). I like the Kitchenaid 5 speed since it comes…
Hi, I saw a video where they made a pie crust in a bakery with eggs, butter, sugar and rice flour. Is there a recipe or way to do it to get the perfect pie crust ?
over the years we have all heard the dangers of non-stick pans to one extent or another and my main question is what types of pans does ChefSteps use and why? Despite having a background in science I have always struggled with figuring out who to believe and thusly I almost exclusively use stainless steel and cast iron…
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