Hi everyone, Do you think it is possible to roast a sous vide cooked duck from frozen to achieve crispy skin with pink soft meat? Best, Youkang
After reading this blogpost on the Nordic Food Lab blog, I've become more interested in cooking with blood. Seeing as I'm probably not alone in the Chefsteps community who is interested in cooking with blood, I'd like to ask you for some of your favourite recipes containing blood. I'm looking for your favourite black…
...a Steak better with blowtorch or in the pan if one doesn’t need a sauce?
Hey Community - I'm going camping for a couple nights with some extended family. There will be 8 adults, 4 kiddos, fun times. The idea of cooking and eating well while out camping sounds like quite the opportunity, so I wanted to solicit feedback/ideas for preparing for camping. I would be eager to think of ways I can…
A friend of mine has a PhD in toxicology and highly advises against ingesting anything "warm" that has touched plastic. For instance, she refuses to drink coffee if a plastic stir stick has been put in it. What are some ideas for removing plastic from the sous vide process? The best I can come up with is covering the food…
After finishing the ChefSteps recipe "Cracklin´Crème Brûlée", closing the lid after cooling, how long can I store the crème for later use? Should I apply the sugar/blowtortch finishing before closing the lid or shall I do it right before serving? Sugar is by nature hydrophil, so I fear the torched surface may dissolve
Just having received a couple new Darto skillets, it's time to cure those bad boys. I watched the video Darto has (in Spanish) and took the time to translate the the instructions. It's fairly straightforward now that I have the translation. But in having translated, their instructions say to repeat the process 10 (yes, 10)…
Hola! I was thinking about conserving this plums from this season in some alcohol (19%) for christmas and making it into a sort of jam/chutney. As I want to boil down/reducing the jam in christmas, and then add some fresh alcohol (both to give it some alcohol flavour after reducing it, and also to make it easier to control…
Copper River Salmon season is quickly coming to a close so I ordered one more CR king from CityFish and Andrew was efficient per usual. I had to laugh (and curse a little) at @Grant Lee Crilly I think he should have mentioned in the video to get a big-a$$ sink or put up cardboard walls around the sink 'cuz them fish scales…
You show in your video https://www.chefsteps.com/activities/sous-vide-steak at minute 02.10 a recipe for NewYork steak - I cannot find this recipe within your App.
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