Sauces!

Just to put this back on top, @Kyl_Haselbauer_worked_at_chefsteps_1040170 just posted this comment re: joule ready sauces.

“just found out we still have all the rights to the joule ready sauces, we are pulling the formulas to reformulate them to be made at home and I will be bringing them back in the next few months.”

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dancurren

Kudos Chefsteps @Kyl_Haselbauer_worked_at_chefsteps_1040170 et al. You guys took a lot of flack over the Studio Pass. But here you are working to make your recipies available to your fans. Yes the business is now defunct but you could just sit on the IP to keep your options open but I am for one thrilled to get a chance to try these sauces when you publish the home recipies as I would have bought them had they been available in Canada (really looking forward to the truffle and neuter blanc sauces).

Brandon_Byrd_40557

Sweet! I was an advocate for a Premium class on sauces (in addition to the ready-made sauces), so having this information covered with the Studio Pass will be great.

mike.minasian

This is great!

montebello1964

That will be awesome! My favorite was the truffle one (obviously lol).

Kyl_Haselbauer_worked_at_chefsteps_1040170

Hi all, just to check, are you more interested in the sauces being used to cook proteins sous vide...like the joule ready sauces were, or just some delicious sauces for you to make and cook/plate with? These two options will vary slightly. Obviously I will be able to leave out a bunch of the thickeners and stabilizers that were used to help make those sauces shelf stable since you are making them at home. Let me know.

brian_martin2001

Honestly, for me, both. I would absolutely like to get a closer look at the joules ready sauces, but sauces in general are great.

Brandon_Byrd_40557

Also both, but I'm mainly more interested in general saucemaking than replicating Joule ready sauces. However, I'm curious what sorts of adjustments/techniques/ingredients/considerations went into making sauces "bag ready" -- how the Joule Ready sauces differ from their more traditional counterparts. Obviously there is some dilution that occurs in the bag as the proteins cook and release moisture, so I'm sure the Joule Ready sauces were more concentrated than a normal sauce you'd apply when plating at the end of cooking. But what other differences were there?

whenric

I’m also interested in both. I’m excited to be able to make some joule ready sauces for home use, but also to understand sauce families and offshoots more. I have the James Patterson book, and it is great, but it is often gathering dust in the corner.

Kinda like what you did with buerre blanc sauce, but more!

What do others feel about this?

Kyl_Haselbauer_worked_at_chefsteps_1040170

Teaser... They are coming sooner than expected.. keep your eyes out studio pass members.

whenric

yesss

ipreferale

Thanks, just saw that the sauces are posted and I cannot wait to try them.

whenric

Thank you so much, chef Kyl! These are amazing!