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FeChef

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Topics posted by FeChef

  1.  

    Is there such a thing as too much oil? ( stir fry/deep fry )

    By FeChef, in Cooking

    • 7 replies
    • 302 views
  2.  

    When did ChefSteps start charging for recipes?

    By FeChef, in Kitchen Consumer

    • 15 replies
    • 2,923 views
  3.  

    Sous vide risotto

    By FeChef, in Cooking

    • 12 replies
    • 1,188 views
  4.  

    Why does every sushi rice recipe call for vinegar? 1 2

    By FeChef, in Cooking

    • 46 replies
    • 4,225 views
  5.  

    Anyone have any experience with bromelain or Pineapple?

    By FeChef, in Cooking

    • 0 replies
    • 280 views
  6.  

    Corned chicken breast (chicken ham) 1 2 3 4

    By FeChef, in Cooking

    • 89 replies
    • 12,218 views
  7.  

    Making a Melty Cheese Sauce Without using Sodium Citrate

    By FeChef, in Cooking

    • 19 replies
    • 5,139 views
  8.  

    Need ideas: Rabbit for Easter

    By FeChef, in Cooking

    • 21 replies
    • 1,400 views
  9.  

    Difference between surimi and imitation seafood flakes/legs

    By FeChef, in Cooking

    • 16 replies
    • 3,625 views
  10.  

    Best way to turn Ramen powder into syrup?

    By FeChef, in Cooking

    • 7 replies
    • 2,106 views
  11.  

    Suggestion on SV time/temp for chuck roast? 1 2

    By FeChef, in Cooking

    • 28 replies
    • 1,903 views
  12.  

    8lb Trussed Turkey Breast.

    By FeChef, in Cooking

    • 1 reply
    • 338 views
  13.  

    PA Dutch Turkey BBQ

    By FeChef, in Cooking

    • 9 replies
    • 2,073 views
  14.  

    Need a strong Asian brown sauce (aka stir fry sauce)

    By FeChef, in Cooking

    • 13 replies
    • 1,600 views
  15.  

    Steam duration for holding meats?

    By FeChef, in Cooking

    • 10 replies
    • 590 views
  16.  

    Pork Jowl Bacon, how would you cook it?

    By FeChef, in Cooking

    • 22 replies
    • 3,532 views
  17.  

    Gator tenders

    By FeChef, in Cooking

    • 9 replies
    • 1,398 views
  18.  

    Dehydrating neck bones

    By FeChef, in Cooking

    • 5 replies
    • 1,737 views
  19.  

    New to me cut of beef for sous vide 1 2

    By FeChef, in Cooking

    • 37 replies
    • 4,633 views
  20.  

    Dehydrator as a warmer?

    By FeChef, in Cooking

    • 13 replies
    • 1,979 views
  21.  

    How long to reheat Turkey Sous Vide?

    By FeChef, in Cooking

    • 3 replies
    • 7,725 views
  22.  

    Sous Vide entire whole inside top round roast?

    By FeChef, in Cooking

    • 15 replies
    • 4,191 views
  23.  

    Pressure cooker meatloaf?

    By FeChef, in Cooking

    • 11 replies
    • 4,887 views
  24.  

    Do you discard the meat on bones (for stock)?

    By FeChef, in Cooking

    • 23 replies
    • 3,898 views
  25.  

    Wet vs Dry Brine Sous vide?

    By FeChef, in Cooking

    • 6 replies
    • 3,198 views
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