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After reading through a few different chicken breast and thigh recipes, I noticed that some call for a sear before bagging, while others call for searing after cooking in the sous vide. Is there a reason or benefit to doing one versus the other? To note, I would be using this method for meal prepping. Please let me know…
There have been a few comments (on the forum and on the course site) regarding use of nonstick pans and health concerns. WIth recent reports in the media about Teflon surfacing, I want to provide some info regarding this subject. * Most nonstick coatings are based on Teflon, which is the brand name for…
Hi! I have been using a regular food saver style sealer but am looking into upgrading to a chamber sealer. Any recommendations? The 3 models I am looking into are:…
Hi Making a brine seems to me a bit laborious, what whith boiling a salt and sugar solution and then cooling it. I have made many a brine dissolving sugar and salt with a stick blender with perfect results. I assume you might say the stick blender could be contaminated to which I would reply: just run it in boiling water…
This video with was chef Delfin Jaranilla of Leland Eating and Drinking House was making the rounds a couple weeks ago because of his "hot take" on the phrase "dry brining." ("It's not a thing. It's called a cure.") We chatted about it, and we transcribed a bit of the conversation for our This Week at ChefSteps newsletter.…
Alright ya'll we're starting on a three day development sprint to develop the best Chicken-Fried Steak. This bad boy needs a glow up. I'm looking for opinions, insight, ideas, recipes, links anything you got related to chicken-fried steak. No wrong ideas! Non-negotiables: Has to be with beef (TBD on the cut), can be made…
I'm of the opinion that any food item that requires a high level of dexterity - Dumplings, hand pulled noodles, masa tortillas - im going out to eat. Had one of those "why didnt i think of this" moments with the viral dumpling 'lasagna' i've been seeing (we have been seeing?) online. TLDR: Copy this filling:…
Hi chefs, Would like to ask a quick question please, regarding a recipe. For the tonkatsu recipe, the porck neck sous vide is 60c for 16h. My question is, is there a way of achieving the same result and lower the cooking time? Less time and higher temperature? Really appreciate your help, Thank you all Best wishes
Continuing with CS's renewed interest in French cuisine, I think we need a recipe for this insane classic! The Belle Aurore Pillow (L’Oreiller de la Belle Aurore) Made with a fragrant pork stuffing, sweetbreads, and black truffle. Adorned with inserts of mallard duck, poultry, foie gras, and pigeon. The Belle Aurore Pillow…
