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**ALL THINGS NOMA**
THE CONTEXT This past week, Noma's been in the news because of a report in The New York Times detailing allegations of physical, verbal, and psychological abuse against René Redzepi, the restaurant's very famous chef. Many allegations had been collected online by Jason Ignacio White, who formerly worked at Noma's…
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Drinking booze at restaurants
Last week, The New York Times published an article about how restaurant-goers are drinking less alcohol, which is affecting restaurants' bottom lines and, in some cases, causing them to close. We chatted about this phenomenon and how and whether it tracks with our own dining habits and how they've changed over time. A…
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“Dry brine"
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.…
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"Season to taste"
In our most recent This Week At ChefSteps newsletter, the kitchen crew discussed the phrase "season to taste" and how they like to think about what it means, both in recipe writing and in their own cooking. Do you have thoughts for how we use the phrase at ChefSteps? How other recipe publications use it? Do you think it's…
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Super Bowl—what are you doing?
All right, this one is for all the football fans out there: What are you making for Game Day? Our staff is woefully indifferent to sportsballs of all kinds, and that's a double shame this year since the Seahawks v. Patriots matchup would've been a perfect time for some light-heartedly serious in-office rivalry, since Tim's…
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What do YOU think of Diners?
If you've signed up for our weekly "This Week at ChefSteps" newsletter, this week you would've read about some our thoughts on diners—who likes them, who hates them (yep, we've got a hater). We were wondering what you all think of diners. Are they one of the best places to eat out at, no matter what stage of life you're…
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2025 Thanksgiving Cooking Hotline! Ask Us Anything!
Got Thanksgiving cooking questions? Well, we’re here to help! We want you to have a delicious and stress-free Thanksgiving, whether you're preparing an epic feast or bringing a side to a Friendsgiving potluck. Ask about anything and everything related to Thanksgiving, and we'll answer as quickly as possible. Our chef team…
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I live in India now. How do I continue to use the joule?
I can use the joule just fine with a converter to satisfy its electrical requirements. What is the way forward for me. It is not okay if you are going to brick my joule with a software update.
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Questions about stabilizing cheese when melted without separating but not becoming 'sliceable'
Okay, yeah, I've read what I've read and watched the videos on YouTube and the info on this website. However, the answers I'm seeking elude me. I am a former cooking professional, but some things are still a challenge and mystery to me. I don't want to replicate gruyere, parmesan, or other cheeses to become 'sliceable' or…
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Joule in EU
Hi, I was wondering if the Joule Turbo Sous Vide will come to the EU any time soon? Thanks, Momen
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Joule Turbo for 220 volts
Will we ever see a 220 volts version for Europe?
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Test Kitchen Confidential: Chicken-Fried Steak
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…
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Question about david kinch's gumbo
I'm gonna make David kinch's gumbo but made with okra, shrimp, sausage, and chicken and was wondering if anyone could help me figure out how much I should add of each Thanks for the help
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Sou Vide Chicken Breast / Thighs
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…
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Ultimate crispy chicken
Hi guys, for the sous vide fried chicken (Can’t F it up) can I follow a closer version to the chicken tenders with the potato starch and ever crisp?
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Projects In Progress: Shio Pan
In the interest of providing a glimpse into the development process at ChefSteps, I thought I'd share some of the planning and context that supports our work. This week I'm starting up a new project: Shio Pan. For those unfamiliar, shio pan (salt bread) is a popular Japanese bakery item (also popular in Korea) often…
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Safety of Nonstick Pans
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…