In our most recent This Week At ChefSteps newsletter, the kitchen crew discussed the phrase "season to taste" and how they like to think about what it means, both in recipe writing and in their own cooking. Do you have thoughts for how we use the phrase at ChefSteps? How other recipe publications use it? Do you think it's…
I was going to make a can of condensed milk caramel, but the recipe calls for a temperature of 203F and my Joule Turbo won't let me punch in a value higher than 197.6F. (My firmware is up to date.) Is Breville planning on fixing this? Regardless, can we get an official note on the "So Simple Sous Vide Dulce De Leche"…
This recipe looks incredibly simple, and I'd love to try it. Has anyone made it using homemade sweetened condensed milk instead of the canned version? I'm wondering if the texture and caramelization turn out the same, or if the cooking time needs to be adjusted. I'd appreciate any tips from someone who's tested both…
I'm going spot prawn fishing with some friends next month (yay for me!) and am looking for ideas. Typically I keep things simple: a quick cure of lime zest/salt/juice over raw tails on the boat, some soy/egg yolk cured tails, deep fry some heads, and make some buttery/garlicky stir fry with them. But any other ideas would…
After reading through a few different chicken breast and thigh recipes, I noticed that some call for a sear before bagging, while others call for searing after cooking in the sous vide. Is there a reason or benefit to doing one versus the other? To note, I would be using this method for meal prepping. Please let me know…
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…
Hey All, I was wondering if any one had tried or had any guidance on transferring the rub and method of the Sou Vide Brisket recipe https://www.chefsteps.com/activities/smokerless-smoked-brisket to the 24hr Sou Vide Turkey recipe or even for pulled chicken? I've tried both recipes separately but I'm thinking of trying to…
Hi guys, for the sous vide fried chicken (Can’t F it up) can I follow a closer version to the chicken tenders with the potato starch and ever crisp?
Hi chefs, Would like to ask a quick question please, regarding a recipe. For the tonkatsu recipe, the porck neck sous vide is 60c for 16h. My question is, is there a way of achieving the same result and lower the cooking time? Less time and higher temperature? Really appreciate your help, Thank you all Best wishes
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