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RECIPE GALLERY
Recipe Gallery | ChefSteps. Dear ChefSteps, I am and my email is . I want to join 1,444,765 others to learn to be a better cook! I understand that by creating an account, I will receive emails from ChefSteps regarding recipes, surveys, ChefSteps promotions, tips, tricks, and other news. I understand that I have the right to unsubscribe at any time. SOUS VIDE | CHEFSTEPS With sous vide, you can turn flavorful, inexpensive cuts into dinner-party feasts. Start with this mojo-marinated pork shoulder, and you’re off to the races. When it comes to cooking in water, meat and fish are just the beginning. Read this for 17 of our favorite unexpected uses for sous vide. DESIGN YOUR OWN FOAM! Design Your Own Foam! With some of the same techniques we used to modify whipped cream, we can also make yummy foams of all different colors, flavors, and textures with a whipping siphon. An easy way to make foam and control its stability is to use gelatin, as we do with Skinny Whip. Gelatin is a colorless and flavorless thickening agent SOUS VIDE: A SIMPLE AND STRESS-FREE WAY TO REHEAT ALMOST All that said, reheating times depend on the size and shape of the meat. Here are our suggested times for reheating frozen food sous vide: A slab of meat—like a steak: 0.5 in ( 10 mm) thick: 30 min reheat time. 1 in ( 25 mm) thick: 1¾ hr reheat time. 2 in ( 50 mm)thick:
TIPS & TRICKS: TOASTING BUNS ON THE GRILL Fear not, all ye meat folk. We've got a method for toasting buns that delivers not only a crazy-crisp exterior, but also a soft, supple interior. And to achieve this winning combo, all you need is your trusty grill, a wet rag, a lid or bowl, and a little science. Break out this hack at your next barbecue, and your guests will beg you toreveal
WHAT CONTAINERS SHOULD YOU USE TO COOK SOUS VIDE? Conveniently enough, you can cook sous vide in a pot on any surface—no need to use precious stovetop space. Remember, however, that when you are cooking with Joule, the water in your pot will get hot enough to heat your food —so treat your work surface accordingly. Because countertops vary widely, we suggest you protect your work surface by placing a trivet underneath the pot every time BEAUTIFUL, AROMATIC BEETS FOR ANY OCCASION Preheat Joule to 185 °F / 85 °C. For tender and sweet beets—great in a salad with goat cheese—we recommend cooking at 185 °F / 85 °C for about 3 hours. To find your own perfect time and temperature, use the Joule App. 2. Peel beets, then slice in half. Peeling beets gives them a sweeter, brighter flavor. PRESEARING FOR SOUS VIDE Presearing for Sous Vide. There are several advantages to presearing some foods—like the steaks shown above—before cooking sous vide. One advantage is that presearing rapidly kills bacteria where they are most likely to be found: on the surface of your food. Another reason to consider presearing meaty foods is that it can enhance the so YOU CAN COOK FROZEN FOOD SOUS VIDE WITHOUT DEFROSTING Like sous vide, cooking from frozen is all about convenience. Freezing your favorite meats and seafood makes meal planning easier, keeps healthy food in your home for longer, and can be a huge cost savings —allowing you to stock up when your favorite stuff goes on sale, even if you don’t have an immediate use for it. When you’re cooking sous vide, there is no need to worry about thawing SOUS VIDE | CHEFSTEPS With sous vide, you can turn flavorful, inexpensive cuts into dinner-party feasts. Start with this mojo-marinated pork shoulder, and you’re off to the races. When it comes to cooking in water, meat and fish are just the beginning. Read this for 17 of our favorite unexpected uses for sous vide. JOULE-APP | CHEFSTEPS Available now on iOS and Android. The best cooking software. Period. This is the Joule app. It includes groundbreaking features like Visual Doneness™, precise sous vide control, and a robust collection of recipes created by the ChefSteps team. Joule and its app were built and designed from scratch to work together, and we’re just as 17 FOODS YOU DIDN’T KNOW YOU COULD COOK SOUS VIDE 1. Yogurt & butter. It’s always great to have a bunch of healthy yogurt on hand. You can gulp some down with berries and granola for breakfast, mix with mango purée for lassis to serve guests on a warm summer afternoon, or pour over your favorite lamb or chicken THE ULTIMATE GUIDE TO CHOCOLATE CHIP COOKIES If you have made chocolate chip cookies before, you probably know the ingredients by heart. Butter, white sugar, brown sugar, eggs, vanilla, flour, salt, baking soda, and chocolate chips. But why do we use eggs in a chocolate chip cookie? Does vanilla matter? What happens if you make a cookie without flour? Or sugar? Do you still have a chocolatechip cookie?
RIB RUB | RECIPE | CHEFSTEPS A great rib rub isn’t easy to create, but we’re pretty confident about this one. A skilled pitmaster anticipates how a rub will react with the meat and smoke over hours of low-and-slow cooking in order to achieve a balance of salty, sweet, savory, and spicy flavors. Our dry-style rib rub blends the trinity of brown sugar, salt, and paprika with traditional aromatic spices. 75 °C EGG | CHEFSTEPS We cook a 64 g egg (extra large) at a high temperature (167 °F / 75 C) for a short amount of time (13 minutes), rather than at equilibrium temp for longer, to create a firm egg white that’s very similar to that of a traditionally poached egg.We find that cooking the eggs at a lower temp for longer leaves us with overly runny whites—not our preferred texture. WOOD SELECTION GUIDE Why does hickory impart bold flavor and rich, brown coloring to red meat, while the light smokiness of alder makes it a go-to for salmon? The same fundamental components make up all kinds of wood: cellulose, a long-chain molecule; hemicellulose, made of different carbohydrates and sugars; and lignin, another complex polymer from the cell walls. Lignin, a tough compound that accounts for IT’S NOT DELIVERY—IT’S YOUR OWN HIGH-PERFORMING WOOD-FIRED A Neapolitan pizza crust is so good because it’s cooked quickly (no more than 90 seconds) in a very, very hot oven (typically around 750, and as high as 1,000, degrees Fahrenheit). Most non-pizza ovens can’t achieve anywhere near those temperatures, which means pizzas need to bake longer. The results are good, but they’re not nearly A BETTER WAY TO TURKEY—COOK THAT BIRD SOUS VIDE FOR THE A Better Way to Turkey—Cook That Bird Sous Vide for the Best Feast Ever. When it comes to holidays, tradition often trumps tastiness. Cranberry sauce simply must appear on the table in the shape of a can, for instance, and it ain’t Grandma’s stuffing unless there’s spongy bits of Wonder Bread soaking up all that Swanson’s broth and 5 COMMON MISCONCEPTIONS ABOUT SOUS VIDE COOKING In the past few years, sous vide cooking—already ubiquitous in fine-dining restaurants—has gained a foothold in home kitchens as well. That’s thanks to newly affordable equipment and cameos on TV shows like The Simpsons and Adventure Time, along with the publication of groundbreaking works such as the Modernist Cuisine series and Thomas Keller’s Under Pressure. RECIPES, VIDEOS, AND TOOLS FOR THE CURIOUS HOME COOKSHOPSEARCH RECIPES RECIPESSTUDIO PASSPREMIUMCUTSJOULE Explore the whys and hows of cooking techniques like sous vide, grilling, baking and more. Plus get Joule, the smallest, most powerfulsous vide tool.
RECIPE GALLERY
Explore recipes from ChefSteps.com. We use cookies to enhance your browsing experience including personalized content and social media features, for our marketing and advertising purposes, and to analyze traffic on this website. SOUS VIDE | CHEFSTEPS Hundreds of recipes, plus how-to videos, FAQs, testimonials, and helpful guides: Everything you want to know about sous vide, and more. DESIGN YOUR OWN FOAM! With some of the same techniques we used to modify whipped cream, we can also make yummy foams of all different colors, flavors, and textures with a whipping siphon. An easy way to make foam and control its stability is to use gelatin, as we do with Skinny Whip . Gelatin is a colorless and flavorless thickening agent derived from animalcollagen.
SOUS VIDE: A SIMPLE AND STRESS-FREE WAY TO REHEAT ALMOST As discussed ad nauseam all over this here site, sous vide means bringing food to the optimal temperature at which you want to cook it—never hotter.So when you reheat it to around that same temperature, you’re not overcooking it and drying it out. Oh no. What you are doing is returning that food to its best self so it can live its truth inside your belly. TIPS & TRICKS: TOASTING BUNS ON THE GRILL Toasting buns: a controversial topic. On one hand, toasting imparts that nice crispness—plus the sexy grill marks—that discerning guests will expect when you have them over for a backyard meat party. YOU CAN COOK FROZEN FOOD SOUS VIDE WITHOUT DEFROSTING Like sous vide, cooking from frozen is all about convenience. Freezing your favorite meats and seafood makes meal planning easier, keeps healthy food in your home for longer, and can be a huge cost savings —allowing you to stock up when your favorite stuff goes on sale, even if you don’t have an immediate use for it. When you’re cooking sous vide, there is no need to worry about thawing WHAT CONTAINERS SHOULD YOU USE TO COOK SOUS VIDE? Conveniently enough, you can cook sous vide in a pot on any surface—no need to use precious stovetop space. Remember, however, that when you are cooking with Joule, the water in your pot will get hot enough to heat your food —so treat your work surface accordingly. Because countertops vary widely, we suggest you protect your work surface by placing a trivet underneath the pot every time PRESEARING FOR SOUS VIDE There are several advantages to presearing some foods—like the steaks shown above—before cooking sous vide. One advantage is that presearing rapidly kills bacteria where they are most likely to be found: on the surface of your food. BEAUTIFUL, AROMATIC BEETS FOR ANY OCCASION Joule cooks beets perfectly every time—tender, savory, and sweet. Use these sous vide beets in salads, side dishes, and with hearty winter meat braises. RECIPES, VIDEOS, AND TOOLS FOR THE CURIOUS HOME COOKSHOPSEARCH RECIPES RECIPESSTUDIO PASSPREMIUMCUTSJOULE Explore the whys and hows of cooking techniques like sous vide, grilling, baking and more. Plus get Joule, the smallest, most powerfulsous vide tool.
RECIPE GALLERY
Explore recipes from ChefSteps.com. We use cookies to enhance your browsing experience including personalized content and social media features, for our marketing and advertising purposes, and to analyze traffic on this website. SOUS VIDE | CHEFSTEPS Hundreds of recipes, plus how-to videos, FAQs, testimonials, and helpful guides: Everything you want to know about sous vide, and more. DESIGN YOUR OWN FOAM! With some of the same techniques we used to modify whipped cream, we can also make yummy foams of all different colors, flavors, and textures with a whipping siphon. An easy way to make foam and control its stability is to use gelatin, as we do with Skinny Whip . Gelatin is a colorless and flavorless thickening agent derived from animalcollagen.
SOUS VIDE: A SIMPLE AND STRESS-FREE WAY TO REHEAT ALMOST As discussed ad nauseam all over this here site, sous vide means bringing food to the optimal temperature at which you want to cook it—never hotter.So when you reheat it to around that same temperature, you’re not overcooking it and drying it out. Oh no. What you are doing is returning that food to its best self so it can live its truth inside your belly. TIPS & TRICKS: TOASTING BUNS ON THE GRILL Toasting buns: a controversial topic. On one hand, toasting imparts that nice crispness—plus the sexy grill marks—that discerning guests will expect when you have them over for a backyard meat party. YOU CAN COOK FROZEN FOOD SOUS VIDE WITHOUT DEFROSTING Like sous vide, cooking from frozen is all about convenience. Freezing your favorite meats and seafood makes meal planning easier, keeps healthy food in your home for longer, and can be a huge cost savings —allowing you to stock up when your favorite stuff goes on sale, even if you don’t have an immediate use for it. When you’re cooking sous vide, there is no need to worry about thawing WHAT CONTAINERS SHOULD YOU USE TO COOK SOUS VIDE? Conveniently enough, you can cook sous vide in a pot on any surface—no need to use precious stovetop space. Remember, however, that when you are cooking with Joule, the water in your pot will get hot enough to heat your food —so treat your work surface accordingly. Because countertops vary widely, we suggest you protect your work surface by placing a trivet underneath the pot every time PRESEARING FOR SOUS VIDE There are several advantages to presearing some foods—like the steaks shown above—before cooking sous vide. One advantage is that presearing rapidly kills bacteria where they are most likely to be found: on the surface of your food. BEAUTIFUL, AROMATIC BEETS FOR ANY OCCASION Joule cooks beets perfectly every time—tender, savory, and sweet. Use these sous vide beets in salads, side dishes, and with hearty winter meat braises. SOUS VIDE | CHEFSTEPS Hundreds of recipes, plus how-to videos, FAQs, testimonials, and helpful guides: Everything you want to know about sous vide, and more. JOULE-APP | CHEFSTEPS This is the Joule app. It includes groundbreaking features like Visual Doneness™, precise sous vide control, and a robust collection of recipes created by the ChefSteps team. 17 FOODS YOU DIDN’T KNOW YOU COULD COOK SOUS VIDE Thinking about investing in some sous vide equipment for your kitchen? Good idea! Here at ChefSteps, we’re unabashed fans of sous vide cooking —we love the way it requires little micromanagement and helps us create food we couldn’t make any other way. We’re such fans, in fact, that we built our own sous vide tool to create an even more amazing experience for you at home. THE ULTIMATE GUIDE TO CHOCOLATE CHIP COOKIES If you have made chocolate chip cookies before, you probably know the ingredients by heart. Butter, white sugar, brown sugar, eggs, vanilla, flour, salt, baking soda, and chocolate chips. But why do we use eggs in a chocolate chip cookie? Does vanilla matter? What happens if you make a cookie without flour? Or sugar? Do you still have a chocolatechip cookie?
75 °C EGG | CHEFSTEPS We cook a 64 g egg (extra large) at a high temperature (167 °F / 75 C) for a short amount of time (13 minutes), rather than at equilibrium temp for longer, to create a firm egg white that’s very similar to that of a traditionally poached egg.We find that cooking the eggs at a lower temp for longer leaves us with overly runny whites—not our preferred texture. RIB RUB | RECIPE | CHEFSTEPS A great rib rub isn’t easy to create, but we’re pretty confident about this one. A skilled pitmaster anticipates how a rub will react with the meat and smoke over hours of low-and-slow cooking in order to achieve a balance of salty, sweet, savory, and spicy flavors. Our dry-style rib rub blends the trinity of brown sugar, salt, and paprika with traditional aromatic spices. WOOD SELECTION GUIDE Why does hickory impart bold flavor and rich, brown coloring to red meat, while the light smokiness of alder makes it a go-to for salmon? The same fundamental components make up all kinds of wood: cellulose, a long-chain molecule; hemicellulose, made of different carbohydrates and sugars; and lignin, another complex polymer from the cell walls. Lignin, a tough compound that accounts for IT’S NOT DELIVERY—IT’S YOUR OWN HIGH-PERFORMING WOOD-FIRED Translation: you need a really great pizza oven to make really great pizza. A Neapolitan pizza crust is so good because it’s cooked quickly (no more than 90 seconds) in a very, very hot oven (typically around 750, and as high as 1,000, degrees Fahrenheit). 5 COMMON MISCONCEPTIONS ABOUT SOUS VIDE COOKING In the past few years, sous vide cooking—already ubiquitous in fine-dining restaurants—has gained a foothold in home kitchens as well. That’s thanks to newly affordable equipment and cameos on TV shows like The Simpsons and Adventure Time, along with the publication of groundbreaking works such as the Modernist Cuisine series and Thomas Keller’s Under Pressure. A BETTER WAY TO TURKEY—COOK THAT BIRD SOUS VIDE FOR THE When it comes to holidays, tradition often trumps tastiness. Cranberry sauce simply must appear on the table in the shape of a can, for instance, and it ain’t Grandma’s stuffing unless there’s spongy bits of Wonder Bread soaking up all that Swanson’s broth and poultryseasoning.
RECIPES, VIDEOS, AND TOOLS FOR THE CURIOUS HOME COOKSHOPSEARCH RECIPES RECIPESSTUDIO PASSPREMIUMCUTSJOULE For only $7 a month (or $69) a year you have access to the chefs, exclusive infographics, scientific insights, and recipes. Be part of the action. ChefSteps Studio Pass. ChefSteps has classes Whipping siphons. Spherification.RECIPE GALLERY
Recipe Gallery | ChefSteps. Dear ChefSteps, I am and my email is . I want to join 1,444,765 others to learn to be a better cook! I understand that by creating an account, I will receive emails from ChefSteps regarding recipes, surveys, ChefSteps promotions, tips, tricks, and other news. I understand that I have the right to unsubscribe at any time. DESIGN YOUR OWN FOAM! Design Your Own Foam! With some of the same techniques we used to modify whipped cream, we can also make yummy foams of all different colors, flavors, and textures with a whipping siphon. An easy way to make foam and control its stability is to use gelatin, as we do with Skinny Whip. Gelatin is a colorless and flavorless thickening agent 17 FOODS YOU DIDN’T KNOW YOU COULD COOK SOUS VIDE 1. Yogurt & butter. It’s always great to have a bunch of healthy yogurt on hand. You can gulp some down with berries and granola for breakfast, mix with mango purée for lassis to serve guests on a warm summer afternoon, or pour over your favorite lamb or chickenCHEFSTEPS CUTS
Description. Cap-off top sirloin steaks are cut from a boneless top sirloin roast. A top sirloin is composed of two main parts, the sirloin cap (biceps femoris) and the center sirloin (gluteus profundus, gluteus accessorius, and gluteus medius). The gluteus profundus and the gluteus accessorius are small muscles and can be considered accessory SOUS VIDE: A SIMPLE AND STRESS-FREE WAY TO REHEAT ALMOST All that said, reheating times depend on the size and shape of the meat. Here are our suggested times for reheating frozen food sous vide: A slab of meat—like a steak: 0.5 in ( 10 mm) thick: 30 min reheat time. 1 in ( 25 mm) thick: 1¾ hr reheat time. 2 in ( 50 mm)thick:
TIPS & TRICKS: TOASTING BUNS ON THE GRILL Fear not, all ye meat folk. We've got a method for toasting buns that delivers not only a crazy-crisp exterior, but also a soft, supple interior. And to achieve this winning combo, all you need is your trusty grill, a wet rag, a lid or bowl, and a little science. Break out this hack at your next barbecue, and your guests will beg you toreveal
BEAUTIFUL, AROMATIC BEETS FOR ANY OCCASION Preheat Joule to 185 °F / 85 °C. For tender and sweet beets—great in a salad with goat cheese—we recommend cooking at 185 °F / 85 °C for about 3 hours. To find your own perfect time and temperature, use the Joule App. 2. Peel beets, then slice in half. Peeling beets gives them a sweeter, brighter flavor. PRESEARING FOR SOUS VIDE Presearing for Sous Vide. There are several advantages to presearing some foods—like the steaks shown above—before cooking sous vide. One advantage is that presearing rapidly kills bacteria where they are most likely to be found: on the surface of your food. Another reason to consider presearing meaty foods is that it can enhance the so YOU CAN COOK FROZEN FOOD SOUS VIDE WITHOUT DEFROSTING Like sous vide, cooking from frozen is all about convenience. Freezing your favorite meats and seafood makes meal planning easier, keeps healthy food in your home for longer, and can be a huge cost savings —allowing you to stock up when your favorite stuff goes on sale, even if you don’t have an immediate use for it. When you’re cooking sous vide, there is no need to worry about thawing RECIPES, VIDEOS, AND TOOLS FOR THE CURIOUS HOME COOKSHOPSEARCH RECIPES RECIPESSTUDIO PASSPREMIUMCUTSJOULE For only $7 a month (or $69) a year you have access to the chefs, exclusive infographics, scientific insights, and recipes. Be part of the action. ChefSteps Studio Pass. ChefSteps has classes Whipping siphons. Spherification.RECIPE GALLERY
Recipe Gallery | ChefSteps. Dear ChefSteps, I am and my email is . I want to join 1,444,765 others to learn to be a better cook! I understand that by creating an account, I will receive emails from ChefSteps regarding recipes, surveys, ChefSteps promotions, tips, tricks, and other news. I understand that I have the right to unsubscribe at any time. DESIGN YOUR OWN FOAM! Design Your Own Foam! With some of the same techniques we used to modify whipped cream, we can also make yummy foams of all different colors, flavors, and textures with a whipping siphon. An easy way to make foam and control its stability is to use gelatin, as we do with Skinny Whip. Gelatin is a colorless and flavorless thickening agent 17 FOODS YOU DIDN’T KNOW YOU COULD COOK SOUS VIDE 1. Yogurt & butter. It’s always great to have a bunch of healthy yogurt on hand. You can gulp some down with berries and granola for breakfast, mix with mango purée for lassis to serve guests on a warm summer afternoon, or pour over your favorite lamb or chickenCHEFSTEPS CUTS
Description. Cap-off top sirloin steaks are cut from a boneless top sirloin roast. A top sirloin is composed of two main parts, the sirloin cap (biceps femoris) and the center sirloin (gluteus profundus, gluteus accessorius, and gluteus medius). The gluteus profundus and the gluteus accessorius are small muscles and can be considered accessory SOUS VIDE: A SIMPLE AND STRESS-FREE WAY TO REHEAT ALMOST All that said, reheating times depend on the size and shape of the meat. Here are our suggested times for reheating frozen food sous vide: A slab of meat—like a steak: 0.5 in ( 10 mm) thick: 30 min reheat time. 1 in ( 25 mm) thick: 1¾ hr reheat time. 2 in ( 50 mm)thick:
TIPS & TRICKS: TOASTING BUNS ON THE GRILL Fear not, all ye meat folk. We've got a method for toasting buns that delivers not only a crazy-crisp exterior, but also a soft, supple interior. And to achieve this winning combo, all you need is your trusty grill, a wet rag, a lid or bowl, and a little science. Break out this hack at your next barbecue, and your guests will beg you toreveal
BEAUTIFUL, AROMATIC BEETS FOR ANY OCCASION Preheat Joule to 185 °F / 85 °C. For tender and sweet beets—great in a salad with goat cheese—we recommend cooking at 185 °F / 85 °C for about 3 hours. To find your own perfect time and temperature, use the Joule App. 2. Peel beets, then slice in half. Peeling beets gives them a sweeter, brighter flavor. PRESEARING FOR SOUS VIDE Presearing for Sous Vide. There are several advantages to presearing some foods—like the steaks shown above—before cooking sous vide. One advantage is that presearing rapidly kills bacteria where they are most likely to be found: on the surface of your food. Another reason to consider presearing meaty foods is that it can enhance the so YOU CAN COOK FROZEN FOOD SOUS VIDE WITHOUT DEFROSTING Like sous vide, cooking from frozen is all about convenience. Freezing your favorite meats and seafood makes meal planning easier, keeps healthy food in your home for longer, and can be a huge cost savings —allowing you to stock up when your favorite stuff goes on sale, even if you don’t have an immediate use for it. When you’re cooking sous vide, there is no need to worry about thawingGET PREMIUM
Get ChefSteps Premium. Your recent Breville purchase unlocks unlimited access to ChefSteps Premium, our classroom of in-depth cooking guides. Here you’ll find the culinary information you need to go deeper on a multitude of subjects and master different cooking tools, techniques, and skills—from sous vide, coffee, and countertop ovens to 17 FOODS YOU DIDN’T KNOW YOU COULD COOK SOUS VIDE 1. Yogurt & butter. It’s always great to have a bunch of healthy yogurt on hand. You can gulp some down with berries and granola for breakfast, mix with mango purée for lassis to serve guests on a warm summer afternoon, or pour over your favorite lamb or chicken THE ULTIMATE GUIDE TO CHOCOLATE CHIP COOKIES If you have made chocolate chip cookies before, you probably know the ingredients by heart. Butter, white sugar, brown sugar, eggs, vanilla, flour, salt, baking soda, and chocolate chips. But why do we use eggs in a chocolate chip cookie? Does vanilla matter? What happens if you make a cookie without flour? Or sugar? Do you still have a chocolatechip cookie?
RIB RUB | RECIPE | CHEFSTEPS A great rib rub isn’t easy to create, but we’re pretty confident about this one. A skilled pitmaster anticipates how a rub will react with the meat and smoke over hours of low-and-slow cooking in order to achieve a balance of salty, sweet, savory, and spicy flavors. Our dry-style rib rub blends the trinity of brown sugar, salt, and paprika with traditional aromatic spices. WOOD SELECTION GUIDE Why does hickory impart bold flavor and rich, brown coloring to red meat, while the light smokiness of alder makes it a go-to for salmon? The same fundamental components make up all kinds of wood: cellulose, a long-chain molecule; hemicellulose, made of different carbohydrates and sugars; and lignin, another complex polymer from the cell walls. Lignin, a tough compound that accounts for 75 °C EGG | CHEFSTEPS We cook a 64 g egg (extra large) at a high temperature (167 °F / 75 C) for a short amount of time (13 minutes), rather than at equilibrium temp for longer, to create a firm egg white that’s very similar to that of a traditionally poached egg.We find that cooking the eggs at a lower temp for longer leaves us with overly runny whites—not our preferred texture. IT’S NOT DELIVERY—IT’S YOUR OWN HIGH-PERFORMING WOOD-FIRED A Neapolitan pizza crust is so good because it’s cooked quickly (no more than 90 seconds) in a very, very hot oven (typically around 750, and as high as 1,000, degrees Fahrenheit). Most non-pizza ovens can’t achieve anywhere near those temperatures, which means pizzas need to bake longer. The results are good, but they’re not nearly WHAT CONTAINERS SHOULD YOU USE TO COOK SOUS VIDE? Conveniently enough, you can cook sous vide in a pot on any surface—no need to use precious stovetop space. Remember, however, that when you are cooking with Joule, the water in your pot will get hot enough to heat your food —so treat your work surface accordingly. Because countertops vary widely, we suggest you protect your work surface by placing a trivet underneath the pot every time A BETTER WAY TO TURKEY—COOK THAT BIRD SOUS VIDE FOR THE A Better Way to Turkey—Cook That Bird Sous Vide for the Best Feast Ever. When it comes to holidays, tradition often trumps tastiness. Cranberry sauce simply must appear on the table in the shape of a can, for instance, and it ain’t Grandma’s stuffing unless there’s spongy bits of Wonder Bread soaking up all that Swanson’s broth and 5 COMMON MISCONCEPTIONS ABOUT SOUS VIDE COOKING In the past few years, sous vide cooking—already ubiquitous in fine-dining restaurants—has gained a foothold in home kitchens as well. That’s thanks to newly affordable equipment and cameos on TV shows like The Simpsons and Adventure Time, along with the publication of groundbreaking works such as the Modernist Cuisine series and Thomas Keller’s Under Pressure. RECIPES, VIDEOS, AND TOOLS FOR THE CURIOUS HOME COOKSHOPSEARCH RECIPES RECIPESSTUDIO PASSPREMIUMCUTSJOULE For only $7 a month (or $69) a year you have access to the chefs, exclusive infographics, scientific insights, and recipes. Be part of the action. ChefSteps Studio Pass. ChefSteps has classes Whipping siphons. Spherification.RECIPE GALLERY
Recipe Gallery | ChefSteps. Dear ChefSteps, I am and my email is . I want to join 1,444,765 others to learn to be a better cook! I understand that by creating an account, I will receive emails from ChefSteps regarding recipes, surveys, ChefSteps promotions, tips, tricks, and other news. I understand that I have the right to unsubscribe at any time.PREMIUM | CHEFSTEPS
Annual subscription—$69/yr. Access to all ChefSteps in-depth Premium cooking classes, and Studio Pass recipes. Exclusive ChefSteps Studio Pass email newsletter. Comments and questions on classes and all recipes answered by the ChefSteps kitchen team. Access to members-only offers and discounts on hardware and ingredients. JOULE-APP | CHEFSTEPS Available now on iOS and Android. The best cooking software. Period. This is the Joule app. It includes groundbreaking features like Visual Doneness™, precise sous vide control, and a robust collection of recipes created by the ChefSteps team. Joule and its app were built and designed from scratch to work together, and we’re just as DESIGN YOUR OWN FOAM! Design Your Own Foam! With some of the same techniques we used to modify whipped cream, we can also make yummy foams of all different colors, flavors, and textures with a whipping siphon. An easy way to make foam and control its stability is to use gelatin, as we do with Skinny Whip. Gelatin is a colorless and flavorless thickening agent 17 FOODS YOU DIDN’T KNOW YOU COULD COOK SOUS VIDE 1. Yogurt & butter. It’s always great to have a bunch of healthy yogurt on hand. You can gulp some down with berries and granola for breakfast, mix with mango purée for lassis to serve guests on a warm summer afternoon, or pour over your favorite lamb or chicken TIPS & TRICKS: TOASTING BUNS ON THE GRILL Fear not, all ye meat folk. We've got a method for toasting buns that delivers not only a crazy-crisp exterior, but also a soft, supple interior. And to achieve this winning combo, all you need is your trusty grill, a wet rag, a lid or bowl, and a little science. Break out this hack at your next barbecue, and your guests will beg you toreveal
75 °C EGG | CHEFSTEPS We cook a 64 g egg (extra large) at a high temperature (167 °F / 75 C) for a short amount of time (13 minutes), rather than at equilibrium temp for longer, to create a firm egg white that’s very similar to that of a traditionally poached egg.We find that cooking the eggs at a lower temp for longer leaves us with overly runny whites—not our preferred texture. BEAUTIFUL, AROMATIC BEETS FOR ANY OCCASION Preheat Joule to 185 °F / 85 °C. For tender and sweet beets—great in a salad with goat cheese—we recommend cooking at 185 °F / 85 °C for about 3 hours. To find your own perfect time and temperature, use the Joule App. 2. Peel beets, then slice in half. Peeling beets gives them a sweeter, brighter flavor. YOU CAN COOK FROZEN FOOD SOUS VIDE WITHOUT DEFROSTING Like sous vide, cooking from frozen is all about convenience. Freezing your favorite meats and seafood makes meal planning easier, keeps healthy food in your home for longer, and can be a huge cost savings —allowing you to stock up when your favorite stuff goes on sale, even if you don’t have an immediate use for it. When you’re cooking sous vide, there is no need to worry about thawing RECIPES, VIDEOS, AND TOOLS FOR THE CURIOUS HOME COOKSHOPSEARCH RECIPES RECIPESSTUDIO PASSPREMIUMCUTSJOULE For only $7 a month (or $69) a year you have access to the chefs, exclusive infographics, scientific insights, and recipes. Be part of the action. ChefSteps Studio Pass. ChefSteps has classes Whipping siphons. Spherification.RECIPE GALLERY
Recipe Gallery | ChefSteps. Dear ChefSteps, I am and my email is . I want to join 1,444,765 others to learn to be a better cook! I understand that by creating an account, I will receive emails from ChefSteps regarding recipes, surveys, ChefSteps promotions, tips, tricks, and other news. I understand that I have the right to unsubscribe at any time.PREMIUM | CHEFSTEPS
Annual subscription—$69/yr. Access to all ChefSteps in-depth Premium cooking classes, and Studio Pass recipes. Exclusive ChefSteps Studio Pass email newsletter. Comments and questions on classes and all recipes answered by the ChefSteps kitchen team. Access to members-only offers and discounts on hardware and ingredients. JOULE-APP | CHEFSTEPS Available now on iOS and Android. The best cooking software. Period. This is the Joule app. It includes groundbreaking features like Visual Doneness™, precise sous vide control, and a robust collection of recipes created by the ChefSteps team. Joule and its app were built and designed from scratch to work together, and we’re just as DESIGN YOUR OWN FOAM! Design Your Own Foam! With some of the same techniques we used to modify whipped cream, we can also make yummy foams of all different colors, flavors, and textures with a whipping siphon. An easy way to make foam and control its stability is to use gelatin, as we do with Skinny Whip. Gelatin is a colorless and flavorless thickening agent 17 FOODS YOU DIDN’T KNOW YOU COULD COOK SOUS VIDE 1. Yogurt & butter. It’s always great to have a bunch of healthy yogurt on hand. You can gulp some down with berries and granola for breakfast, mix with mango purée for lassis to serve guests on a warm summer afternoon, or pour over your favorite lamb or chicken TIPS & TRICKS: TOASTING BUNS ON THE GRILL Fear not, all ye meat folk. We've got a method for toasting buns that delivers not only a crazy-crisp exterior, but also a soft, supple interior. And to achieve this winning combo, all you need is your trusty grill, a wet rag, a lid or bowl, and a little science. Break out this hack at your next barbecue, and your guests will beg you toreveal
75 °C EGG | CHEFSTEPS We cook a 64 g egg (extra large) at a high temperature (167 °F / 75 C) for a short amount of time (13 minutes), rather than at equilibrium temp for longer, to create a firm egg white that’s very similar to that of a traditionally poached egg.We find that cooking the eggs at a lower temp for longer leaves us with overly runny whites—not our preferred texture. BEAUTIFUL, AROMATIC BEETS FOR ANY OCCASION Preheat Joule to 185 °F / 85 °C. For tender and sweet beets—great in a salad with goat cheese—we recommend cooking at 185 °F / 85 °C for about 3 hours. To find your own perfect time and temperature, use the Joule App. 2. Peel beets, then slice in half. Peeling beets gives them a sweeter, brighter flavor. YOU CAN COOK FROZEN FOOD SOUS VIDE WITHOUT DEFROSTING Like sous vide, cooking from frozen is all about convenience. Freezing your favorite meats and seafood makes meal planning easier, keeps healthy food in your home for longer, and can be a huge cost savings —allowing you to stock up when your favorite stuff goes on sale, even if you don’t have an immediate use for it. When you’re cooking sous vide, there is no need to worry about thawing SOUS VIDE | CHEFSTEPS With sous vide, you can turn flavorful, inexpensive cuts into dinner-party feasts. Start with this mojo-marinated pork shoulder, and you’re off to the races. When it comes to cooking in water, meat and fish are just the beginning. Read this for 17 of our favorite unexpected uses for sous vide.STUDIO PASS
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17 FOODS YOU DIDN’T KNOW YOU COULD COOK SOUS VIDE 1. Yogurt & butter. It’s always great to have a bunch of healthy yogurt on hand. You can gulp some down with berries and granola for breakfast, mix with mango purée for lassis to serve guests on a warm summer afternoon, or pour over your favorite lamb or chicken THE ULTIMATE GUIDE TO CHOCOLATE CHIP COOKIES If you have made chocolate chip cookies before, you probably know the ingredients by heart. Butter, white sugar, brown sugar, eggs, vanilla, flour, salt, baking soda, and chocolate chips. But why do we use eggs in a chocolate chip cookie? Does vanilla matter? What happens if you make a cookie without flour? Or sugar? Do you still have a chocolatechip cookie?
CAN’T-F***-IT-UP EGGS BENEDICT As for the technique, we use sous vide for the eggs and sauce, eliminating the risk of overcooking the first and “breaking” the second. (A broken sauce is one that fails to emulsify and instead becomes runny and oily. Put away the Xanax; with sous vide, this won’t be a problem.) With those once-tricky ingredients on lock, wecan home in
SOUS VIDE: A SIMPLE AND STRESS-FREE WAY TO REHEAT ALMOST All that said, reheating times depend on the size and shape of the meat. Here are our suggested times for reheating frozen food sous vide: A slab of meat—like a steak: 0.5 in ( 10 mm) thick: 30 min reheat time. 1 in ( 25 mm) thick: 1¾ hr reheat time. 2 in ( 50 mm)thick:
BUTCHERY • HALIBUT Spoon. 1. Remove fins. Make sure your halibut is well cleaned before beginning. Snip off the fins using a pair of heavy duty shears. Cutting into the flesh slightly will help remove the filets with greater ease in the following steps. 2. Remove the head. Begin slicing from gills towards the top of the head.FIRMING OYSTERS
Preheat Joule to 140 °F / 60 °C. Set a large ice bath next to the water bath. Place as many oysters in the water bath as you like, as long as the temperature doesn't drop more than 1.8 °F / 1 °C. Cook small to medium-sized oysters for 5.5 minutes. Large oysters, or those with very thick shells need 7.5 minutes. WHAT CONTAINERS SHOULD YOU USE TO COOK SOUS VIDE? Conveniently enough, you can cook sous vide in a pot on any surface—no need to use precious stovetop space. Remember, however, that when you are cooking with Joule, the water in your pot will get hot enough to heat your food —so treat your work surface accordingly. Because countertops vary widely, we suggest you protect your work surface by placing a trivet underneath the pot every time A BETTER WAY TO TURKEY—COOK THAT BIRD SOUS VIDE FOR THE A Better Way to Turkey—Cook That Bird Sous Vide for the Best Feast Ever. When it comes to holidays, tradition often trumps tastiness. Cranberry sauce simply must appear on the table in the shape of a can, for instance, and it ain’t Grandma’s stuffing unless there’s spongy bits of Wonder Bread soaking up all that Swanson’s broth andSign In
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The latest from the kitchen studio. Recipes, videos, and articles tokeep you cooking.
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McSalmon Fishwich DeluxeRecipe
The catch o’ the day is in, and it’s slammin’! For epic fishwiches and salmon burgers, we turned to our recipe for the World’s Best Fish Sticks to inspire this salmon patty that’smoist, tender…
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Memorial Day may be the official start of summer in the US, but we think grilling is the true herald of our favorite season—and that starts now! Hello shorts weather, barbecues, bonfires, and…69
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Okay, so you’ve got your grilled proteins on lock. But what aboutthat sauce, boss…
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Mother Clucker! Let’s Cook Some ChickenRecipe
The humble chicken offers a little something for everyone: crispy skin, lean white meat, succulent dark meat. It can be prepared as an elegant entrée or casual finger food. From family meals and… Cooking is science. Good cooks should know something about the Maillard reaction, electromagnetic waves, and the way that proline-rich proteins bond with polyphenols. Don’t worry. This isn’t that dream where you walk into the chemistry final and realize you have never attended a day of class. It's cooking. Let us make iteasy for you.
Chef Nicholas Gavin takes a look at the three ways eggs can be used to transform the textures of our food. Cracking the EggSee More
Electromagnetic Waves Essentially, microwaves cook by producing electromagnetic waves that force polarized water molecules within the food to oscillate.See More
Understanding PectinRecipe
When a hot fruit purée containing enough dissolved pectin is cooled and the right conditions are met, the long pectin molecules will begin to link together to form a three-dimensional mesh.See More
Sous Vide Time and Temperature Guide Our development kitchen has tested these times and temps to a T and put together all of our favorite options. There’s more where those came from. More food science Become a ChefSteps Studio Pass Member. For only $7 a month (or $69) a year you have access to the chefs, exclusive infographics, scientific insights, and recipes. Be part of the action. ChefSteps Studio Pass ChefSteps has classes Whipping siphons. Spherification. Microgreens. ChefSteps has the culinary information you need to master your cookingtools.
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Spherification
The technique was pioneered by Ferran Adrià at el Bulli in 2003, who spherified melon juice to give it the appearance and texture ofcaviar.
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Chewy Candy
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Prepare to fall hard for this intricately textured homemade candy—exactly like the stuff you savored as a kid, only super-fresh and imbued with all the tender care you put into making it.See More
Knife Sharpening
In this class, learn how to maintain one of your kitchen’s mostessential tools.
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