Go to the Article: Behind the Scenes: Deep-Fryer Frenzy
Hi! I want to recommend one of my favourite recipe - Baked Cauliflower Buffalo Bites
https://greenann.com/recipe/cauliflower-buffalo-bites/
Try!))
Really tasty!
How'd the crispy ramen with basil turn out?
Hey, what temperature and for how long did you guys cook the egg yolk?
Finished a ribeye after the Sous vide cook in the deep fryer for my grandson. He nearly passed out after the first bite, it was sooo good!!! Better than every expensive steak House in Denver.
Aw, crap.... I just finally watched this. Things need fryin'.
Thanks, Roya!
Hi Grégory, we actually recommend using our Beer Batter recipe!
Hi Allan, thanks so much for your feedback here. We wish we could respond to each and every question quickly and really appreciate the patience that our community has for us when we can't respond right away - especially recently with our Joule launch effort! If you ever have an urgent question, please don't hesitate to email us at info@chefsteps.com and we'll respond ASAP.
I just don't understand how you guys get away without answering questions asked by your community. Crowd Sourcing is meaningless when the Crowd is made up of novices! Why can't you have an intern answer questions that go unanswered for 24 hours or so? This site would be so much more valuable if you did! Otherwise, what a great site! ;
you people are awesome.
Nice to see an Aussie over there!
Hahaha that looked insanely delicious... I love your frenzy videos!! Anyone tried mac'n'cheese balls, Or something with Nutella and bananas?!
"cupcake futurist" is one of the funniest supers I've seen yet! heehheh
Deep fried cauli is outstanding. There's a Lebanese place in Bellevue that serves it with a garlic tahini sauce. Bomb dot com. Good work CS crew! Thanks for the fun!
Please could you give recipes of the batters. It seams that you use several ones.
Best
They're using induction burners. Once you set an induction burner to a specific temp, it stays at that temperature
How can you possibly end this video with bacon bits on cinnamon rolls, with no result? You're killin' me!
How are you maintaining consistent oil temperature?
