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?
Any Air Fryer recommendations? Have a colleague interested, I guess their cap is under $700?? Haven't considered them personally so tips for background appreciated as well.
One of my favorite part time things I do is cooking. I love spending time in the kitchen preparing all sorts of things; cookies, cakes, and chicken among others. During this pandemic period I can say I learnt several new recipes talk about making my first Risotto, preparing my sour and sweet Pork, preparing Olive beefs and…
Not sure how often the chefsteps team looks at the forums; but one thing I would love to see them work on is a summer sausage recipe and maybe just more sausage techniques in general.
HI... I remember a few year ago, there was like an ULTIMATE ICE CREAM GUIDE, where Chefsteps had a list and graphic of ice cream ingredients percentage depending of the type of ice cream and country stle... Does that guide still exist?
Hi all, I tried out my Joule for the second time today. The first was trying to make "Ramen Eggs". They turned out fine, but were a tad too runny in my opinion. Tonight though, I figured I'd try cooking a steak. I got a 1" thick NY strip, put it in a gallon zip lock and heat the water with the app setting (129 degrees…
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