In our weekly newsletter, we wrote up Tim's attempts to make a "cryo" pickle work—vegetables soaked in a frozen ice brine. Here's the write up, in case you missed it. If you give the technique a try, we'd love to hear what you think of it! *** The idea was to leverage two techniques simultaneously: the freeze-thaw process…
I am going to delete my profile after this whether this message shows or not. You guys essentially did wrong by merging with breville. App and digital side generated more problems for your use base. There are now thousands of different sous wide compact options to purchase. Joule gone complete plastic. Most of the time we…
All of ya'll would be invited. All ya'll. You know who you are. Thanks to ChefSteps and to the community here on the forum. We were in on the House Rub. We copped that Waring blender and that Polyscience circulator. We threw down on some stones from Epic Edge. We sharpened our knives and our selves -- together through the…
I live in Brazil and the new app is not available. This is not an improvement if I will not be able to use my joule anymore. No app available means I cannot use my joule anymore. What are you guys going to do about this? My joule just became trash?
I thought I had sous vide pretty dialed in chicken has been consistent for me but pork chops keep throwing curveballs. Last weekend I ran a thick, bone-in chop at 140°F for about 2 hours. It came out safe, nicely pink, but the texture was… off. Not dry just slightly mealy instead of tender. On a second try, I dropped to…
In the interest of providing a glimpse into the development process at ChefSteps, I thought I'd share some of the planning and context that supports our work. This week I'm starting up a new project: Shio Pan. For those unfamiliar, shio pan (salt bread) is a popular Japanese bakery item (also popular in Korea) often…
We just got an M7 and I'm blown away by its capabilities. I'm particularly interested in translating some of ChefSteps' techniques (sous vide, precise temperature control, etc.) into Thermomix workflows. Has anyone here done this successfully? I'm wondering about: How you handle the recipe conversion process Whether you've…
Hi everyone, I remember view a video to learn how to cook with a wood fire argentina adjustable grill. Can I still see it and have guidance to cook with that type of grill?thank you
Hi everyone, I am new here and absolutely thrilled to be part of the ChefSteps community.As someone who loves exploring new cooking techniques and gadgets, I have always admired the creativity and science behind the dishes shared here. I am especially curious about sous vide cooking, kitchen tech, and mastering the small…
Hey there. I'm now thinking my new kitchen ideas over and need a piece of advice :) I agree that plastic is by no means a good idea for the outdoor kitchen. What did you use? wood? and company of kitchen faucets?
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