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Recipes

Brian_257009

please...please....please

I have been a subscriber for a few years now. I also pre-orderd joule 7 months ago. I work in the technology sector for manufacturing organizations and can totally understand some the challenges you may be experiencing. However, can you please put out suggested recipes that does not require a joule until it's released. Yes, I can go buy another one and at this point am getting tempted. But I want the joule, I also appreciate the skill set and knowledge of your chefs and not everything needs a joule. Sprinkle some for marketing purposes. Ok... But not almost all of them...

Thanks for listening. Subscribing member

Brian

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Comments

tshewman

Can you be more specific as to what you might be looking for? There are many recipes that do not require sv, many techniques that do not require sv. Are you looking for animal proteins, eggs, veg, pirees??? That might be a good place to start so we can all point you in the right direction.

Brandon_Byrd_40557

More pressure cooker recipes!

nathans1

Can you please make a pirees recipe. Its been a long time since I have eaten a good piree so the ability to make them at home would be super awesome!!!!

fisher23

@Ellen_212162 were looking for some more recipes please!

pgcath

Again, the problem here is that Chefsteps has been doing sous vide forever and ever. It's pretty much their core thing. It's one of the techniques, if not THE technique they are known for and are passionate about. Of COURSE they want to use their own circulator in their own videos. This is pretty much eating your own dogfood, and it's standard in the industry. It's how we get better products...

The good thing about sous vide is you can improvise using a bunch of techniques. Hot water is vendor agnostic. For short cooks, the stovetop and cooler methods work great. I did them for months and months when I was starting out.

I feel your pain, but I think if you looked at it from their point of view, from a design and test perspective, it's important that Joule gets as many hours of active use and test as possible. They have incorporated it into their workflow. It is their sous vide unit, so you see it everywhere. Walk into their place at any time and one of their development chefs always has three or ten going.

You're really asking a dancer not to dance when you're asking sous vide enthusiasts not to show off their sous vide. They, and I, feel it is head and shoulders above everything else on the market... And I currently own four different sous vide units.

Ellen_212162

Hi Brian! I wanted to thank you so much for taking the time to write and give us this feedback! We definitely hear you on this and are working to strike the best balance we can - but we know exactly where you're coming from! We also truly appreciate your patience as you wait for Joule! Thanks again and please don't hesitate to let me know if there is anything specific you'd like to see from us by emailing ellenk@chefsteps.com. Thanks!

Matthew_Snyder_68770

There is not a single recipe on this site that requires a Joule.

tshewman

Hi Brandon, Anything in particular you're looking for?

Brandon_Byrd_40557

I just remember Grant saying at one point that if he could only have one piece of gear in his kitchen, it would be a pressure cooker. There was buzz of a pressure cooker course a while back, but the buzz has died down in anticipation of Joule. I use mine all the time for stock, softening vegetables for soups or purees, cooking beans, and getting chuck roasts cooked super fast. Occasionally for wet rendering fat. Pretty much the standard things. Maybe there's a great use I'm overlooking (haven't tried risotto yet), but really I'd just like anything at all. Even new recipes using familiar techniques... I find all of the ChefSteps recipes inspiring even if I know the "tricks" before hand.

Brandon_Byrd_40557

If ChefSteps made their own dogfood, I'd eat it. I've already drank the ChefSteps Kool Aid...

tshewman

Thanks this is helpful and FWIW I basically do the same things (although I do risottos, oats and such on ocassion as well). Cooking IN the stock is something I find helpful. So for the bolognese for the pulled beef or pork portion, I make whatever stock I want to make and wrap the meat/bones in cheese cloth and let come to room temp naturally (to retain juiciness). Also, to merge flavors quickly (like the bolognese) but that takes abit of babysitting. I haven't done allot of fruit, but making lemon skin purees and such generally turn out nice. While we're waiting let's try to keep brainstorming. :-)

bkeene12

Make the yeasted waffles- they are delicious!