Let's kick this thing off!

Hey everyone! Thanks so much for joining us today. We’ve been really excited to see all these questions come in. As you may have anticipated though, we may not be able to get to all of these! So, we’ll be starting with the most liked ones. However, if you see any questions you know the answer to, help us out and throw your thoughts in the mix.

Chef Nick is ready to go!

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Comments

fisher23

Are you going to answer the questions here or on the individual post?

Meagan_3284

Yay!

wolfiegirl

Yes please...how does this work?

Meagan_3284

That is a good question. I was wondering if we need to scroll and click on questions to find the answers.

Wascar_259863

I am also wondering how this will work? Will you reply to individual posts or is this the master thread?

Andrea_326793

This is my first ChefSteps forum. Can you explain how it works for us newbies?

Ellen_212162

Hi there! Feel free to post a cooking question by creating a new post (button in the top right of your screen!) and Chef Nick will do his best to answer as many questions as he can!

Ellen_212162

Great question, John! On the individual post!

Ellen_212162

Hi Andrea! Feel free to post a cooking question by creating a new post (button in the top right of your screen!) and Chef Nick will do his best to answer as many questions as he can!

Jean_Samuel_299528

My first chat as well, looking forward to learning more today

Tom_88488

What temp. do you like to sous vide salmon?

wolfiegirl

Since the subject has already been established, can we talk ramen?

Ellen_212162

Hi Wascar! We'll be replying on the individual post so that the "question asker" sees the response below their question.

Ellen_212162

Hi Byrdie! If you'd like to see a particular question that has already been asked, answered, feel free to hit the "like" button as we'll be asking most-liked questions first.

wolfiegirl

Already been there, done that! Thanks!

Ellen_212162

Hi Tom! Check out our Sous Vide Time & Temperature Guide!

themaroon

Is there a video component to this?

ginger9764

Any suggestions for sous vide baby octopus? I tried it at school a couple weeks ago with OK results but could've been better. After searching all over the Web for guidance I settled on 83C for 2hrs. Still a bit chewy but beautiful color!

Ellen_212162

Hi Matt! We're just answering via written answers today! Thanks for checking.

Ellen_212162

Hi Ginger! I'm going to post this in the main thread for you!

Ellen_212162

Thanks for joining us, Jean!

Andrea_326793

Thanks @Ellen Is there a way to see Nick's answers rather than clicking on the comments for each post?

Ellen_212162

Currently yes, that's the only way. Please know that we're working on a more streamlined process for this in the future!

Cynthia__66332

This is rather difficult to follow and find out what questions have been answered.

Ellen_212162

Hi Cynthia, thanks so much for the feedback. Please know that we're working on a more streamlined process for this in the future and we appreciate your patience!