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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 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. 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 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. 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 agentCHEFSTEPS 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 THE ULTIMATE UMAMI SEASONING POWDER Cremini mushrooms, loaded with glutamic acid, are the heroes of this powdery blend. Combined with aromatics, the mushrooms are lightly roasted and dehydrated to concentrate the umami and then finely ground to create an easy-to-use seasoning powder that you SCRATCH ENGLISH MUFFINS, SLOW AND CLASSIC This is a straightforward, classic English muffin recipe. The goal here is maximum nooks and crannies. In order to get them, we take the slow approach to resting the dough, resting the muffins before cooking, and using a fork (never a knife) to split them open. The best result comes from lots of THE BEST BROWNIES OUT THERE: A PARAMETRIC RECIPE After baking, the brownie is flipped out of the pan so the crunchy top becomes the bottom. This provides a wonderful textural contrast to the smooth icing on top. In true boxed mix fashion, these brownies are a simple mix of wet and dry ingredients. A touch of water helps to CARNE ASADA TACOS WITH TENDER FLANK STEAK Asada experts rightly tout the importance of allowing steak to sit for hours in an acidic marinade to amp up flavor and tenderize the beef. This recipe is different because we slow cook the meat sous vide before finishing it on the grill, resulting in crazy-tender, flavorful, juicy steak.Because the meat comes out tender on its own, the chili-forward, worcestershire-laced marinade has just one 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 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
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:
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. 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 agentCHEFSTEPS 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 THE ULTIMATE UMAMI SEASONING POWDER Cremini mushrooms, loaded with glutamic acid, are the heroes of this powdery blend. Combined with aromatics, the mushrooms are lightly roasted and dehydrated to concentrate the umami and then finely ground to create an easy-to-use seasoning powder that you SCRATCH ENGLISH MUFFINS, SLOW AND CLASSIC This is a straightforward, classic English muffin recipe. The goal here is maximum nooks and crannies. In order to get them, we take the slow approach to resting the dough, resting the muffins before cooking, and using a fork (never a knife) to split them open. The best result comes from lots of THE BEST BROWNIES OUT THERE: A PARAMETRIC RECIPE After baking, the brownie is flipped out of the pan so the crunchy top becomes the bottom. This provides a wonderful textural contrast to the smooth icing on top. In true boxed mix fashion, these brownies are a simple mix of wet and dry ingredients. A touch of water helps to CARNE ASADA TACOS WITH TENDER FLANK STEAK Asada experts rightly tout the importance of allowing steak to sit for hours in an acidic marinade to amp up flavor and tenderize the beef. This recipe is different because we slow cook the meat sous vide before finishing it on the grill, resulting in crazy-tender, flavorful, juicy steak.Because the meat comes out tender on its own, the chili-forward, worcestershire-laced marinade has just one 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 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
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:
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?
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 forSOUS VIDE RISOTTO
Sous Vide Risotto. Sous Vide Risotto. When you want the creamy, comforting payoff of perfectly cooked risotto but don’t want to stand at the stove vigilantly stirring, let sous vide stir instead. Traditionally, getting the most out of your risotto is all about lovingly tending to the mixture as it simmers, slowly adding stock andstirring
MASTER CROISSANTS IN AN “INSTANT” These “instant” croissants are about the best return-on-pastry-investment we know of. That’s because they taste about 80 percent as good as our ultimate croissant rolls, but with only 20 percent of the work. Don’t get us wrong, we still love and stand by our guide to mastering handmade croissants at home, but this recipe is perfect in NO FUSS, NO MUSS OVERNIGHT OVEN-BAKED CARNITAS No Fuss, No Muss Overnight Oven-Baked Carnitas. Bathe a pork shoulder in a delicious marinade, tuck it into a Dutch oven, and put it to bed in a low temperature oven overnight. In the morning, you’ll be greeted with the most delicious fuss-free meat that’s ready to be 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
HOLIDAY PANETTONE AKA THE BREAD THAT’S BETTER UPSIDE DOWN Holiday Panettone aka the Bread That’s Better Upside Down. Light and luxurious, panettone is like a fruitcake and a brioche had a baby. A sweet, rich, citrus-scented dough is studded with booze-soaked cherries and candied orange zest, this Italian holiday classic can’t be beat. Traditional panettone takes days to bake—made with a wild CRUNCHY GRAHAM CRACKER STREUSEL Combine graham cracker crumbs, sugar, and melted butter in a bowl. Stir the mixture until it’s just combined. Do not overmix—the goal here is for small, separated pieces of streusel. 5. Bake for 18 minutes. Spread the streusel mixture out evenly on a parchment-lined sheet tray. Bake the mixture for 18 minutes, rotating the pan every 5minutes.
THIS IS WHAT HAPPENS WHEN YOU FREEZE DRY EVERYTHING Freeze drying removes water through two phases of water: freezing and sublimation. First, the water in the food needs to change to a solid—this is freezing. (You may have heard of it.) Water expands about 9% when it freezes. Even that small an expansion will damage the cell walls in some foods. 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. 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. 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 agentCHEFSTEPS 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 THE ULTIMATE UMAMI SEASONING POWDER Cremini mushrooms, loaded with glutamic acid, are the heroes of this powdery blend. Combined with aromatics, the mushrooms are lightly roasted and dehydrated to concentrate the umami and then finely ground to create an easy-to-use seasoning powder that you SCRATCH ENGLISH MUFFINS, SLOW AND CLASSIC This is a straightforward, classic English muffin recipe. The goal here is maximum nooks and crannies. In order to get them, we take the slow approach to resting the dough, resting the muffins before cooking, and using a fork (never a knife) to split them open. The best result comes from lots of THE BEST BROWNIES OUT THERE: A PARAMETRIC RECIPE After baking, the brownie is flipped out of the pan so the crunchy top becomes the bottom. This provides a wonderful textural contrast to the smooth icing on top. In true boxed mix fashion, these brownies are a simple mix of wet and dry ingredients. A touch of water helps to CARNE ASADA TACOS WITH TENDER FLANK STEAK Asada experts rightly tout the importance of allowing steak to sit for hours in an acidic marinade to amp up flavor and tenderize the beef. This recipe is different because we slow cook the meat sous vide before finishing it on the grill, resulting in crazy-tender, flavorful, juicy steak.Because the meat comes out tender on its own, the chili-forward, worcestershire-laced marinade has just one 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 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
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:
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. 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 agentCHEFSTEPS 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 THE ULTIMATE UMAMI SEASONING POWDER Cremini mushrooms, loaded with glutamic acid, are the heroes of this powdery blend. Combined with aromatics, the mushrooms are lightly roasted and dehydrated to concentrate the umami and then finely ground to create an easy-to-use seasoning powder that you SCRATCH ENGLISH MUFFINS, SLOW AND CLASSIC This is a straightforward, classic English muffin recipe. The goal here is maximum nooks and crannies. In order to get them, we take the slow approach to resting the dough, resting the muffins before cooking, and using a fork (never a knife) to split them open. The best result comes from lots of THE BEST BROWNIES OUT THERE: A PARAMETRIC RECIPE After baking, the brownie is flipped out of the pan so the crunchy top becomes the bottom. This provides a wonderful textural contrast to the smooth icing on top. In true boxed mix fashion, these brownies are a simple mix of wet and dry ingredients. A touch of water helps to CARNE ASADA TACOS WITH TENDER FLANK STEAK Asada experts rightly tout the importance of allowing steak to sit for hours in an acidic marinade to amp up flavor and tenderize the beef. This recipe is different because we slow cook the meat sous vide before finishing it on the grill, resulting in crazy-tender, flavorful, juicy steak.Because the meat comes out tender on its own, the chili-forward, worcestershire-laced marinade has just one 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 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
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:
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?
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 forSOUS VIDE RISOTTO
Sous Vide Risotto. Sous Vide Risotto. When you want the creamy, comforting payoff of perfectly cooked risotto but don’t want to stand at the stove vigilantly stirring, let sous vide stir instead. Traditionally, getting the most out of your risotto is all about lovingly tending to the mixture as it simmers, slowly adding stock andstirring
MASTER CROISSANTS IN AN “INSTANT” These “instant” croissants are about the best return-on-pastry-investment we know of. That’s because they taste about 80 percent as good as our ultimate croissant rolls, but with only 20 percent of the work. Don’t get us wrong, we still love and stand by our guide to mastering handmade croissants at home, but this recipe is perfect in NO FUSS, NO MUSS OVERNIGHT OVEN-BAKED CARNITAS No Fuss, No Muss Overnight Oven-Baked Carnitas. Bathe a pork shoulder in a delicious marinade, tuck it into a Dutch oven, and put it to bed in a low temperature oven overnight. In the morning, you’ll be greeted with the most delicious fuss-free meat that’s ready to be 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
HOLIDAY PANETTONE AKA THE BREAD THAT’S BETTER UPSIDE DOWN Holiday Panettone aka the Bread That’s Better Upside Down. Light and luxurious, panettone is like a fruitcake and a brioche had a baby. A sweet, rich, citrus-scented dough is studded with booze-soaked cherries and candied orange zest, this Italian holiday classic can’t be beat. Traditional panettone takes days to bake—made with a wild CRUNCHY GRAHAM CRACKER STREUSEL Combine graham cracker crumbs, sugar, and melted butter in a bowl. Stir the mixture until it’s just combined. Do not overmix—the goal here is for small, separated pieces of streusel. 5. Bake for 18 minutes. Spread the streusel mixture out evenly on a parchment-lined sheet tray. Bake the mixture for 18 minutes, rotating the pan every 5minutes.
THIS IS WHAT HAPPENS WHEN YOU FREEZE DRY EVERYTHING Freeze drying removes water through two phases of water: freezing and sublimation. First, the water in the food needs to change to a solid—this is freezing. (You may have heard of it.) Water expands about 9% when it freezes. Even that small an expansion will damage the cell walls in some foods. 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. 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 and_ _
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THE LATEST FROM THE KITCHEN STUDIO. RECIPES, VIDEOS, AND ARTICLES TO KEEP YOU COOKING.See More
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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 IT EASY FOR YOU._ _
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ELECTROMAGNETIC WAVES Essentially, microwaves cook by producing electromagnetic waves that force polarized water molecules within the food to oscillate._ _
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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
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ChefSteps Studio Pass _ _ CHEFSTEPS HAS CLASSES WHIPPING SIPHONS. SPHERIFICATION. MICROGREENS. CHEFSTEPS HAS THE CULINARY INFORMATION YOU NEED TO MASTER YOUR COOKING TOOLS.See More
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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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In this class, learn how to maintain one of your kitchen’s mostessential tools.
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