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Welcome—pull up a stool. This is where you can introduce yourself and get your bearings. Tell us more about who's cooking: what you love to make, what you're trying to get better at, what's in your kitchen. New to ChefSteps or been here for years, say hi. We read every one.
Hi my name is Lucas I’m from Brazil 🇧🇷! I would like to know if anyone has any experience with the cuisiniart ice-100 ice cream maker or another model! thank you very much and big hug for everyone
How long can I leave rainbow trout in the sous vide bath?
Hi ! My name is Kirtis. Dietary restrictions has moved me to veganism and I love it. I use soy curls for a lot of what I do, but I do not know how to create soy curls other than buying them from butler foods. Can some one give me the steps to recreate soy curls so they are similar to the soy curls from Butler foods? Thank…
Just got my new Turbo Joule, set it up and was looking forward to the new reduced cooking times. I tried my three got to recipes, confit duck legs, confit albacore and octopus. All the cooking times were exactly the same as the old Joule. Isn’t the Turbo supposed to cut the cooking times by up to 50%? That’s the main…
Hi, I purchased a few classes that I no longer have in my account. Can anyone help please?
Hi, My name is Assad Dadan from Mumbai, India. I'm a full-time food photographer working with some of the most reputed name in the hospitality industry like Yauatcha, Hakkasan, Oberoi, Trident and more. I also constantly shoot, edit and publish Food&Travel videos on my YouTube channel. Attaching link to my latest video…
Trying to stay on keto so Glucoman, Zanthum gum and agar agar are ingredients I can use for thickeners. I am trying to make frozen sugar free coffee so which one and how should I use these ingredients, what works best and how do I mix them without making gummy lumps I fiend for frozen coffee so any help with this will give…
Hi, My name is Lori. I am trying to make a strong flavored Parmesan Foam using my ISI whipping siphon. I few recipes on the net let me to a bland tasting cream with a hint of Parm flavor. Question: I want it to be a stronger flavor than just cream w/hint of Parm. If I instant pot parm rinds with water for an hour or two…
I need to correct a gift subscription e-mail address and can not get a hold of anybody. Please let me know of a phone number as I can not get an e-mail response
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