Recipes for both Roasted and poached chicken do not indicate a blanching step. Is there a reason not to? For the Roasted (especially) is there a reason for this? Generally I blanch for both the roasted and poached (as well as dry in the fridge) . FYIW, I have tested Chris' suggestion of placing in the freezer before…
Why are all the parametric guides not listed in the same place?
Hi All. I just watched Tim Chin's Butterball Rotisserie-Style Chicken video (https://www.chefsteps.com/activities/butterball-rotisserie-style-chicken) and I want to use his STPP + shio koji technique for my Thanksgiving turkey. Has anybody used this technique using shio koji, and if so, can you comment on how much to add…
Hello, Does anyone have any idea how to shape a cillinder made of fish meat? I think it’s made with transglutaminase but I’m not sure.If so, how is it cut? And how do you roll it and in what? Thanks
I am getting a 16lb fresh (not frozen) heritage turkey. I am a sucker for the classic whole bird, but want to avoid viciously overcooked meat. Would y'all think cooking it in the same fashion as the CS 'Ultimate Roast Chicken' would work out well? (injection brine, hang in fridge, low temp oven cook).
I've been a member of Studio Pass for years and a consumer of all things Chefsteps for almost as long as you've been around. And yet, every time I navigate to your site I have to sign in. No other recurring site I visit requires this as long as I am on my own registered Mac. What gives? To be honest, I am so sick of seeing…
In the chicken demi recipe, there's a photo at the bottom that doesn't look like any chefsteps recipe that I remember. Anyone recognize what it is?
Hey everyone. I'm trying to marinate some firm tofu in the same marinade I use for Ramen marinated eggs. My first few tests have varying results, even with the same quantity of marinade to Tofu. My guess is that each piece has a different water content each time and therefore is leaking out into the marinade and diluting…
Hi all! I grabbed some foie gras cubes from D'artagnan when they were on sale. I was figuring that if I can 'smoosh' the cubes together when at room temp, and then roll/poach, I could pull off a torchon. Do you think this would work?
So I cook a bunch of stuff sous vide.It is nicely vacuum packed so I bung it in the freezer.Now - how do I deal with it on a per serving basis from frozen?Defrost and then sear?Sous Vide again ?Neither? / both?If I can get this sorted out then the whole process becomes much more useful.
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