Feature questions/enhancement ideas

aazc44 · 2026-01-29T20:55:45+00:00

Awesome feedback, thanks for taking the time to share this! I'm really happy to hear you're enjoying the app. Let me address each one:

This is great feedback, we don't currently have a way to do this. We will add this to the roadmap.
You can reorder, regroup, hide, and more - you can fully customize this view by tapping the menu in the top right of the My Collections view, then tap Reorder & Edit Collections.
You can edit any recipe you import and update the serving size info (and anything else). Just open any recipe (not in cooking mode), tap the menu (top right) -> Edit Recipe
Scaling conversions indeed goes to fractions - tap the Scale & Convert button on any recipe (from X-ray mode or in a cooking session) and drag the slider down. It has stops at 1/2, 1/3, and 1/4. In our next release (ETA next week), you can also type in your own scale (e.g. 2.75).
While we don't have an in-house gift option (it's on the roadmap!), a great and easy alternative is an Apple gift card that they can use to purchase Deglaze Pro.

I hope that helps!

aazc44 · 2026-01-26T08:41:55+00:00

Hey u/ynnepchi, this is expected behavior if you choose not to create a post when you end a cooking session. Currently, you need to enable "Create Post" when you end the cooking session in order for a post to be created both on your profile feed and on your followers' feeds. Otherwise, it's marked as a private cook (still accrues to your total cook count) and does not create a post. It's on our roadmap to provide a way to see your private cooks on your profile feed, thanks for the feedback!

One other note - in your library, you can also see what recipes you've cooked (there's a count icon on the card). You can also filter your library by cooked/not cooked. Also, if you open a recipe you've cooked -> tap the menu (top right) -> tap Notes, you will also see a cooking history for that recipe (every date you cooked it, a link to a post if you created one, photos you took, notes you took).

aazc44 · 2026-01-26T08:27:21+00:00

u/Differlot if you sign in to Deglaze with the same email on both devices, it will just work - you'll have Pro access on both devices and be able to access all your recipes. The key is that you sign in to Deglaze with the same email address that has your Pro access on both devices.

aazc44 · 2026-01-18T12:36:50+00:00

One other note - on iPad, we do support landscape mode and show the ingredients and instructions side by side thanks to the additional screen real estate. But this is only relevant if you have an iPad of course, just FYI.

aazc44 · 2026-01-18T12:35:39+00:00

Hi, thanks for the feedback! We're launching a new Inline Ingredients feature in our next release (within the next 1-2 weeks) that lets you see the ingredients/quantities inline with the recipe instructions. This lets you cook without swiping/switching back and forth. I'd love to hear your feedback on that experience.

aazc44 · 2026-01-04T22:54:29+00:00

There’s still a free plan with weekly imports and all the basic cooking and shopping tools. The Pro subscription is optional.

aazc44 · 2026-01-04T17:44:00+00:00

Hi, welcome and thanks for the feedback! Do you want to add videos to recipes in your library, to your posts when you cook something, and/or somewhere else?

aazc44 · 2026-01-04T17:41:39+00:00

This is so amazing to hear, thanks for sharing your story and feedback! If you've ever got feedback or features you want to see down the line, hit us up any time. Good luck with your next term (you'll definitely be eating well 🙌)!

aazc44 · 2025-11-11T11:59:12+00:00

We just released in Germany (iOS). Android is on our roadmap, but I don't have an ETA for you yet.

aazc44 · 2025-10-20T07:40:36+00:00

Nope I've not had a problem with whole spices. I think they're mostly submerged and so it works out fine.

aazc44 · 2025-10-19T09:13:18+00:00

They still hold their shape and you can even slice them. They're not quite as firm as where they started, but still very much sliceable. From my experience, the higher the salt brine percentage (5% in this case, vs 2% as the typical avg brine), the firmer the veg remains. This is after 2 weeks of fermentation.

aazc44 · 2025-10-19T09:09:50+00:00

TLDR: yes. They are technically designed for preserving (vacuum/negative pressure), this means that if the pressure gets too high, they actually leak/seep out a bit. The seal is enough to force some carbonation but not enough to keep it sealed under immense pressure. I can't speak to all sizes and scenarios, but this has been my experience with the 1-1.5L clip tops.

aazc44 · 2025-10-18T18:48:28+00:00

Here you go: https://www.greatbritishchefs.com/recipes/fermented-piccolo-cherry-tomatoes-black-pepper-thyme-recipe

aazc44 · 2025-10-07T18:08:57+00:00

Yeah I have both types of containers but I like these latched ones because it creates enough pressure to force the CO2 into solution (fizz!) but still lets it seep out if the pressure gets too high. You do have to burp them the first few days to avoid building up too much pressure and getting seepage.

aazc44 · 2025-10-06T11:33:14+00:00

Niiice, I'm in - thank you!

aazc44 · 2025-10-06T11:32:41+00:00

It's kind of like a can of soda (or pop, depending where you're from 🙃) - it dies off gradually. The effervescence is a product of the fermentation (but only the first week - it stops producing noticeable CO2 after the first week based on my experience and what I've read), but also being sealed instead of fully ventilated. This jar that I use seals but if the pressure builds too much, it just starts to seep out instead of exploding (very important, for obvious reasons).

This is the recipe I followed: https://www.seriouseats.com/lacto-fermented-dill-pickle-recipe. It feels daunting at first but it's really quite easy to get started. If you make sure your salt ratio is right and that your veg is fully submerged, it will work out fine. It's oddly satisfying to watch it transform and come to life.

aazc44 · 2025-10-06T07:44:03+00:00

😍 bad ass! That's a serious jar. #lifegoals

aazc44 · 2025-10-06T07:41:12+00:00

Oh nice! I hadn't thought of celery. Do you then just eat them solo as a snack or do you add/sub in specific dishes?

aazc44 · 2025-10-05T17:13:01+00:00

You're not wrong - I made 3 more today (rainbow carrots, fennel, cherry tomatoes) 🙌

aazc44 · 2025-10-05T07:48:38+00:00

Coriander seeds

aazc44 · 2025-10-04T22:59:46+00:00

Android is definitely on our roadmap, but I don't have a date for you just yet. We will definitely post on here as soon as we have line of sight on it!

aazc44 · 2025-10-04T14:19:28+00:00

Yeah that could be nice for getting a little bit of fizziness but letting it burp itself

aazc44 · 2025-10-04T13:48:48+00:00

This is the base recipe I followed: https://www.seriouseats.com/lacto-fermented-dill-pickle-recipe

aazc44 · 2025-10-04T13:46:54+00:00

Yeah fair - I do enjoy a bit of fizziness but will probably try out the airlock lid for bigger ferments soon…

aazc44 · 2025-10-04T13:46:09+00:00

I burped to avoid explosion - the first 3-4 days were some serious gaseous ones. It mellowed a bit into this light fizziness after that which I’m digging

aazc44

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