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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…
it looks to me like the cocktail recipes at the bottom of the mushroom whiskey recipe don’t specify whiskey quantities, just the other ingredients. Am I missing something or is this a mistake?
Hello! Just FYI that your 'crisp sous vide pickle' recipe is currently broken…the ingredient quantities are all blank in the recipe.
Cooking one of our recipes and something's not going to plan? Nailed it and want to show off a tweak? This is the room for it. Post the recipe you're working on, what happened, and where you're stuck—our chefs and fellow cooks jump in here. Want a chef to weigh in? Post it as a question, and we'll make sure it gets seen.
I follow a lot of AI on Twitter (get used to it, the future will be all AI), and this thread by @juanbuis popped up on my feed about an online tool to automate creating a more efficient format for written recipes (first developed by Michael Chu in 2004, but largely ignored by the world). Although I usually enjoy the…
This recipe looks incredibly simple, and I'd love to try it. Has anyone made it using homemade sweetened condensed milk instead of the canned version? I'm wondering if the texture and caramelization turn out the same, or if the cooking time needs to be adjusted. I'd appreciate any tips from someone who's tested both…
I was attempting to make a gluten free rhubarb crumble last night and tried to use my Yupik Tapioca starch as the thickener instead of regular flour. What I ended up with was a filling closer to mucus than anything you would want to put in your mouth. I have seen tapioca starch referenced in a few recipes but can never…
I'm going spot prawn fishing with some friends next month (yay for me!) and am looking for ideas. Typically I keep things simple: a quick cure of lime zest/salt/juice over raw tails on the boat, some soy/egg yolk cured tails, deep fry some heads, and make some buttery/garlicky stir fry with them. But any other ideas would…
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…
Hey All, I was wondering if any one had tried or had any guidance on transferring the rub and method of the Sou Vide Brisket recipe https://www.chefsteps.com/activities/smokerless-smoked-brisket to the 24hr Sou Vide Turkey recipe or even for pulled chicken? I've tried both recipes separately but I'm thinking of trying to…
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