Robuta

https://community.chefsteps.com/discussion/2330/waring-blender Waring Blender - ChefSteps Community Aloha CS Team, I had a question about the blender you use. I am used to the Variable speed on the Vitamix for shearing in MG ingredients. On the Waring link to... waringblenderchefstepscommunity https://community.chefsteps.com/discussion/6918/mid-range-cuts-of-beef Mid-range cuts of beef - ChefSteps Community Since being introduced to pressure cooking and sous vide a few years ago, I've noticed something funny about my beef purchasing (and cooking) practices. My... cuts of beefmid rangechefstepscommunity https://community.chefsteps.com/discussion/303/chamber-vacuum-vs-ziploc-bags-for-higher-temp Chamber Vacuum vs. Ziploc Bags for higher temp - ChefSteps Community I don't have a chamber vacuum sealer, but there are recipes that suggest a higher temperature. Are there any rules of thumb regarding how high you would go... ziploc bagschambervacuumhighertemp https://community.chefsteps.com/discussion/10117/ultimate-chocolate-cake Ultimate Chocolate Cake - ChefSteps Community I've followed the ChefSteps recipe and the cake turned out great. The only change I've done was to reduce the sugar by 40% (in general CS recipes have too much... chocolate cakeultimatechefstepscommunity https://community.chefsteps.com/discussion/7434/potato-salad-risotto-and-smoked-ribs Potato Salad Risotto and smoked ribs - ChefSteps Community Familiar flavors, just a different delivery. Potato salad risotto, Smoked short rib and triple cooked chips (which is a tip as to what I did with the peels for... potato saladrisottosmokedribschefsteps https://community.chefsteps.com/discussion/90065/article-grilling-geekery Article: Grilling Geekery - ChefSteps Community Go to the Article: Grilling Geekery articlegrillinggeekerychefstepscommunity https://community.chefsteps.com/discussion/2480/help-with-lamb-leg Help with lamb leg - ChefSteps Community I have a 1kg (piece of?) boneless leg of lamb which I'd like to cook this week. It's from a local (Massachusetts, USA) farm, organic-ish, grass fed, etc. I've... lamb leghelpchefstepscommunity https://community.chefsteps.com/discussion/5481/clear-my-doubts clear my doubts - ChefSteps Community Helooo......y dont u provide me some suggestions????I have some doubts regarding recipes Like instead of gelatin bloom 140 can I use gelatin powderwhat is the... cleardoubtschefstepscommunity https://community.chefsteps.com/discussion/8811/temperature-variance Temperature variance - ChefSteps Community My Joule App is set to 95 degrees and also indicates the actual temperature to be at 95 degrees, but my Thermoworks instant read thermometer registers the... temperaturevariancechefstepscommunity https://video.kpbs.org/video/chefsteps-david-kinchs-killer-gumbo/ ChefSteps | David Kinch's Killer Gumbo | Season 2016 | Episode 8 | KPBS Learn the four fundamentals of gumbo, then put your own spin on this savory stew. david kinchchefstepskillergumboseason https://community.chefsteps.com/discussion/9081/recipe-development Recipe development - ChefSteps Community Hey all, I try to not be too serious and am enjoying the cooking and such but have a question on how everyone out there deals with recipe decelopment. As some... recipe developmentchefstepscommunity https://community.chefsteps.com/discussion/91578/recipe-classic-steak-tartare Recipe: Classic Steak Tartare - ChefSteps Community Go to the Recipe: Classic Steak Tartare steak tartarerecipeclassicchefstepscommunity https://community.chefsteps.com/discussion/9180/aug-9 Aug 9 - ChefSteps Community Just got my shipping address confirmation email for my Aug 9 order. Finally :) augchefstepscommunity https://www.chefsteps.com/guides-tools/the-ultimate-guide-to-fried-chicken The Ultimate Guide to Fried Chicken | ChefSteps the ultimate guidefried chickenchefsteps https://community.chefsteps.com/discussion/12805/maillard-in-a-pressure-cooker Maillard in a pressure cooker - ChefSteps Community I think this may interest you. I use the pressure cooker to achieve the same results as the "Disfrutar" chefs (Oriol Castro – ex el bulli – nro. 18 in 50 best)... in apressure cookermaillardchefstepscommunity https://community.chefsteps.com/discussion/90361/recipe-tangy-soy-vinegar-sauce-for-baby-bok-choy-and-other-vegetables Recipe: Tangy Soy-Vinegar Sauce for Baby Bok Choy and Other Vegetables - ChefSteps Community Go to the Recipe: Tangy Soy-Vinegar Sauce for Baby Bok Choy and Other Vegetables baby bok choyrecipetangysoyvinegar https://community.chefsteps.com/discussion/9186/address-confirmed Address confirmed - ChefSteps Community Ordered: June 14Confirmed: November 4 addressconfirmedchefstepscommunity https://video.azpbs.org/video/chefsteps-pork-belly-three-ways/ ChefSteps | Pork Belly Three Ways | Season 2016 | Episode 9 | Arizona PBS Three paths to crispy, flavorful pork: the easy way, the fast way, and the best way. pork bellythree waysarizona pbschefstepsseason https://community.chefsteps.com/discussion/13499/classes-under-premium-studio-pass Classes under Premium/Studio Pass - ChefSteps Community Am I correct in thinking the Espresso class was originally a Premium product? If so, now it’s been relaunched as a Studio Pass product, does that mean I’ll no... premium studioclassespasschefstepscommunity https://community.chefsteps.com/discussion/2229/someone-has-been-watching-cs-videos Someone has been watching CS videos - ChefSteps Community https://www.youtube.com/watch?v=jgCiRqjf9Go Quite the setup there. has beensomeonewatchingvideoschefsteps https://community.chefsteps.com/discussion/2481/braised-turkey-leg-without-tendons Braised Turkey Leg without tendons - ChefSteps Community One time I ate a smoked turkey leg that was so succulent the meat was falling off the bone and when we were done all that was left was one clean bone. How did... braisedturkeylegwithouttendons https://www.chefsteps.com/guides-tools/shucking-oysters-four-ways How to Shuck Oysters Four Ways | ChefSteps how tofour waysshuckoysterschefsteps https://community.chefsteps.com/discussion/884/modernist-pastry modernist pastry?? - ChefSteps Community hey guys any good sites or refrences or cookbooks for modern pastry. really love modernist cuisine really hate the lack of dessert. modernistpastrychefstepscommunity https://community.chefsteps.com/discussion/6047/cornbread Cornbread - ChefSteps Community Maybe I'm out of my mind, but I feel like I remember two cornbread recipes here on CS. One was the "rich and moist" cornbread that I can still find here... cornbreadchefstepscommunity https://community.chefsteps.com/discussion/8576/10-minute-mojo-marinade 10 Minute Mojo Marinade - ChefSteps Community Not sure if someone already posted about this recipe. The flavors are bright and wonderful, and goes great with homemade pico. Just don't leave the meat in the... minutemojomarinadechefstepscommunity https://community.chefsteps.com/discussion/8075/sous-vide-beef-ending-up-nasty-smelling Sous vide beef ending up nasty smelling - ChefSteps Community hi folks, So I just tried a 16-hour long, 185 F, sous vide cook for beef short ribs. The beef texture turned our amazing, but the smell was horrible. I had to... sous videending upbeefnastysmelling https://community.chefsteps.com/discussion/8504/dry-ice-and-syphon Dry ice and syphon - ChefSteps Community Hey there I've got a question Does anyone know if it's possible to put dry ice in a whipping syphon to carbonate a foam or anything else? Or will the syphon... dry icesyphonchefstepscommunity https://video.scetv.org/video/chefsteps-smooth-creamy-american-pistachio-butter/ ChefSteps | Smooth & Creamy American Pistachio Butter | Season 2016 | Episode 10 | SCETV A smooth, creamy, pistachio-flavored riff on Nutella. american pistachiochefstepssmoothcreamybutter https://community.chefsteps.com/discussion/9371/leg-of-lamb-help Leg of Lamb Help - ChefSteps Community I plan on cooking the Leg of Lamb recipe this Saturday afternoon for Sunday afternoon. I was wondering how to transport this to another location without... leg of lambhelpchefstepscommunity https://community.chefsteps.com/discussion/12850/joule-ready-sauces Joule Ready Sauces - ChefSteps Community I know they were divisive, but I was one of the people who loved the Joule Ready Sauces. They were super helpful for making quick weeknight meals that were... joulereadysauceschefstepscommunity https://community.chefsteps.com/discussion/1621/sous-vide-tenderizing Sous Vide Tenderizing - ChefSteps Community Modernist Cuisine mentions holding beef at 39 c, then 49 c, before cooking to a final temperature in order to increase enzymatic activity and make the meat... sous videtenderizingchefstepscommunity https://community.chefsteps.com/discussion/12422/soft-chewy-chocolate-brownies soft chewy chocolate brownies - ChefSteps Community hi everyone ! im wishing you guys well :) my name is kameel currently work in kitchen and im getting a difficulty in a brownies as in tend to dry and hard... chocolate browniessoftchewychefstepscommunity https://community.chefsteps.com/discussion/6788/cubano-start-per-request Cubano start per request.. - ChefSteps Community "Deviled Crabs" you split them long ways and fill them with your favorite hot sauce....(not my pics but have made them many times) Croquette dough:3 loaves... cubanostartperrequestchefsteps https://community.chefsteps.com/discussion/6992/duck-burger Duck Burger - ChefSteps Community Sorry to post about a burger from a fast food joint. I saw this on CNN last night and after the CS Peking Duck I have been craving it. I am just glad that... duckburgerchefstepscommunity https://community.chefsteps.com/discussion/91257/recipe-dirty-fried-rice Recipe: Dirty Fried Rice - ChefSteps Community Go to the Recipe: Dirty Fried Rice fried ricerecipedirtychefstepscommunity https://community.chefsteps.com/discussion/90633/recipe-design-your-own-foam Recipe: Design Your Own Foam! - ChefSteps Community Go to the Recipe: Design Your Own Foam! design your ownrecipefoamchefstepscommunity https://community.chefsteps.com/discussion/12665/using-google-assistant-max-temp-is-still-at-85c Using Google Assistant Max Temp is Still at 85C - ChefSteps Community The joule recently got updated to set the max temp to 95C but using the assistant I can still only set it to 85. Thanks for the great product, I've been using... using googleassistantmaxtempstill https://community.chefsteps.com/discussion/5179/my-first-bacon-jam My first Bacon Jam - ChefSteps Community I started with this: It ended as this: In the midst of cooking I had to bring the dog out, my neighbors two floors down were wandering the halls wondering what... my firstbacon jamchefstepscommunity https://community.chefsteps.com/discussion/6012/transglutaminase-and-small-pieces-of-pork Transglutaminase and small pieces of pork - ChefSteps Community I am a competition chili cook and compete in chile verde. I want to use pork butt, but as you know there is quite a bit of fat running through it. I want to... pieces of porktransglutaminasesmallchefstepscommunity https://video.sopbs.org/video/chefsteps-soup-dumplings-andrea-nguyen/ ChefSteps | Soup Dumplings with Andrea Nguyen | Season 2016 | Episode 39 | SOPBS The perfect one-bite dish: porky filling and rich broth wrapped in paper-thin dough. soup dumplingsandrea nguyenchefstepsseasonepisode https://community.chefsteps.com/discussion/7292/spaghetti-bolognese-version-7 Spaghetti Bolognese Version 7 - ChefSteps Community Beef Short ribs and Pork shoulder seared, pressure cooked and pulled. Merged with Tomato compote, sauteed onions and cooked SV for 8 hrs. Fresh Pasta cooked in... spaghetti bologneseversionchefstepscommunity https://community.chefsteps.com/discussion/13370/from-frozen-times-when-putting-food-in-at-the-start From Frozen Times when putting food in at the start - ChefSteps Community When using the joule feature of putting foods in at the very start when the Joule is heating up the water initially before the cook timer starts, how should I... at thefrozentimesputtingfood https://community.chefsteps.com/discussion/696/melting-mozzarella Melting mozzarella - ChefSteps Community I was attempting to make mozzarella a few months back and the end product was great, creamy and delicious. The only problem was the cheese seemed to melt like... meltingmozzarellachefstepscommunity