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Food vacuum sealers are one of the best ways to store your leftovers for an extended period. Many devices also assist with sous vide cooking by helping you prepare the food for your immersion calculator.

Vesta vacuum sealer is a trending device for improving food shelf-life. You may have observed this tool in posts such as Vacuum Sealer Reviews – The Best and Worst Tested and standard reviews.

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Does anybody know if stuffer tubes are universal for all 5lb vertical stuffers? I have northern tool Kitchener and the plastic tubes have cracked. I’d like to replace them with stainless ones. Also, any drawbacks to stainless tubes? Thanks.

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Jacob (or anyone, for that matter), what would you conisder to be the best source to find out how to do "bread art" or "bread sculpting" (designs, animals, etc.) that would create an edible product?  I see quite a few things on the Internet, but am hoping someone here could help narrow things down and help me to find a good tutorial, book, or even a course (although I can't afford much right now).

Any ideas?  Thanks!

 

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Good evening,

I am in need of advice. A large batch of chicken breast was sous vide for 4 hrs @ 60C. Then due to life's unexpected surprises I was not available to chill the chicken at the end of the cooking cycle, and thus the sous vide turned off and the water bath sat unheated but covered for 4 hours.

At this point the water bath was 40C, and upon returning home I brought it back up to 60C for an hour to re-pasteurize.

This chicken is currently waiting in the freezer for me to decide whether to eat it or throw it out. Is this a high or low risk predicament?

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Hi All, 

My name is Tiankhy (Tee for Short) and I recently found Chef Jacob's youtube series and decided to purchase the boot camp curriculum to begin my journey in culinary.  I don't have any aspirations of becoming a professional chef at this moment, but I am really interested in understanding the fundamental methods of cooking.  I don't have much more to add other than to say Hi and introduce myself. 

Regards, 

Tiankhy

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The wheather has been cool and briisk as of late. Fall has us bouncing from hot to cool.

Well decided since it is in the cool mphase now to make some comfort food.

Chicken and dumplings.

Pictured is chicken thigh and a dumpling with some of its own gravy, and a thia chili pepper from on plant.

Working on presentation getting closer I hope.

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Has any body heard from Chef lately?

I have sent messages  but so far no reply.

Hope it is because he is busy and not something else.

Anyy how keep cooking, posting.

Kit

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Today I threw out 4424 grams of some fresh made breakfast sausage.

Not only do I hate to just chuck things, but also so disappointed in my self.

I am pretty sure it was the dried Parsely. Even though it looked good and I really didn't smell any odor as I added it, but I do think it must have been a little moldy. It is about the only thing I added that could have been.Sage is only other thing and well I have used it in other things and it seemed ok to me.

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Yesterday was to hot to cook inside so grilled up some chicken with a twist.

Breaded chicken like one would do for frying. and layed it aeound my vortex full of coals. Tried to maintain tep around 375f. Threww a chunk of pecon wood over coals at the 20 min.mark.

Side of grean beans sauteed in evoo fresh garlic dusting of thyme, and kosher salt.

Salad sliced tomato, sprinkled with Porto Rico coconut rum and a little kosher salt.

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I bake all of my muffins in oversized muffin tins that are not "Texas sized," but just a taller version of the regular size. With just a few adjustments to baking time, all of my muffins turn out beautifully - except one. One recipe for banana muffins always winds up with a wet spot in the middle even though the "toothpick test" right into the very area seems to be okay.

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