What do I have to do to get CS to print a normal recipe?

I get that weighing is more accurate. But 20 g vanilla? 1.3 g of salt? A pound a pie dough? Seriously? Can we just recognize that it’s highly impractical and unnecessary to weigh every freaking ingredient? I got excited when I saw a post about multiple chocolate chip cookie recipes.... until I saw them. I’m not a masochist. I don’t have room for 20 different scales, or the interest/ energy in washing a scale 50 times to make one batch of cookies. Weigh Vanilla? Get real, chef steps. The studio pass is equally crappy. You cannot make a subscription model profitable if you don’t have a product that add value to people’s lives. Your insistence on making these impractical recipes only makes you elitist jerks. I’m confident in my ability to make a Great Sous vide pork chop without weighing the salt to 1/1000th of a gram. If you’re such great cooks, Why aren’t you? I literally did LOL at the email suggesting I actually give a studio pass subscription as a gift. I want my friends to like me after Xmas, and I’m not a sadist. I’ve seen multiple comments in multiple recipes asking/ begging , for some remotely normal measurements. If you can’t please the masses, you’re subscription model is doomed for failure. I may have bought a joule, but I go to Anovas site for recipes. Or chef google. What’s the value proposition you offer? I pay you for recipes I can’t use, vs find user friendly recipes via google for free? It’s a no brainer. When you said in your email the lifetime premium model was an amateur mistake, ignoring the needs of your customers is an even bigger one.

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brian_martin2001

There have been a few videos made indication why they choose to use the weight method for measuring ingredients. Over the course of my membership, I've seen maybe 10 individuals who insist on getting volumetric measurements. To date, ChefSteps had declined too change their model. and why should they? Their subscription service notwithstanding, they have a recipe model that works quite well for 99.9% of their customers, why should they change this for a disgruntled few? As you indicate, the are many other website out that cater to your sensibilities, just get your recipes elsewhere. Problem solved.

Helen_1052265

Many websites and cookbooks weigh ingredients the vast majority of times but don’t weigh items like vanilla where an exact weighted measurement isn’t needed. The insistence that everything needs to be weighed is silly and off putting. It’s simply not true or practical. Why do it? My cookies are going to be fine if there is one drop of vanilla extract extra.

On the other hand, the text included in these newer recipes has become strange and vague. It’s like the person writing up the recipes doesn’t know what they are talking about (that truffle post before they re-edited it was word salad and inaccurate) and is making stuff up or badly copying from other sources. It seems like the person is given the notes and ingredients from the experts but isn’t experienced enough to write them up in a way that makes sense.

The contrast between the overly precise ingredients and the sloppy, vague, typo-ridden and often inaccurate text is almost laughable. I don’t understand what is going on. The ingredients have to be super precise but the directions don’t? It makes no sense.

I also don’t think it’s too much to expect better from a site you already pay for. “Go somewhere else” is a pat and condescending suggestion.

montebello1964

Speaking of word salads.

Helen_1052265

Word salad means text that is nonsensical. Perhaps you’re confusing that with valid criticism?

seattlejo_69596

There's a difference between weighing everything and weighing everything to a tenth of a gram. ChefSteps is positioning itself for a narrower and narrower audience. It'll be interesting to see if they're able to sell enough things with a higher margin to keep them afloat. A sousvide and scale are normal in most home chef kitchen these days. A gram scale that goes down to tenths? Less common. A freeze dryer? even less common. A fridge with metal grates that you can hang a chicken from? A combi oven? Not something you see a lot of home chefs having.

brian_martin2001

You need to watch the video outlining the purpose of ChefSteps. According to ChefSteps, it's not so the everyday home cook can recreate everything they see on this site. There are a few recipes here and there that say much to that effect.

seattlejo_69596

No thanks, I've been here since 2013 and understand the purpose of the site. I don't think it's unreasonable to ask for volume measures when you hit a tenth of a gram. I'm not suggesting the site become food52 or allrecipes.

FrankM_3301

I support the continued use of the scale and recipes that make use of mass. It is infinitely easier, not to mention more accurate, to put a bowl on a scale. To those complaining, yet also realizing that it is not critical to weigh some ingredients to the 1/10 gram...or whatever...if you realize this, then it really isn't a problem. There are applications that require this accuracy, however, there are often ingredients I don't weigh because I either have a preference or realize that it doesn't matter all that much. I applaud the accuracy and appreciate that I don't have to mess with spoons and cups. I've been here from the beginning. CS has always had videos and recipes that are cutting edge...or even just silly for the home cook to employ. I find it keeps things interesting, and there are often elements of larger, more complicated tasks that I can make use of.

naithaddi

Guys, If you have a bit of experience (and Chefsteps is kinda the kinda site for people with a bit of experience), you don't need to measure those 10th of a gram ingredients, unless they are Hydrocolloids, just eyeball the vanilla extract for cryng out loud. you and ellen are saying that your baked goods would not be affected by a 10th of a gram difference, so what's the big deal? If you can't be bothered to break out the scale, eyeball it. The weight in the recipe is giving you an idea of the quantity needed.

katie_ruelas_669556

This is exactly what I told ChefSteps over 3 years ago. They would have soooo many more customers if they just gave the option to have the recipes with standard cup/tablespoons/teaspoon measurements. I don't understand why they can't include it other than they want to be cooking snobs and not embrace the masses or the business!

brian_martin2001

If you can't understand why they do not have volumetric, perhaps it would behoove you to watch the few videos they made explaining why they opt not to:

https://www.chefsteps.com/activities/weight-vs-volume-accuracy

https://www.chefsteps.com/activities/weight-vs-volume-speed

https://www.chefsteps.com/activities/what-you-ll-need-scale

If this really bothers you so much, there are plenty of other websites out there that would appeal better to your seemingly delicate sensibilities.

BrettGrady_1638575

I empathize with your concerns. ChefSteps emphasizes precision, but it's important to offer options for all cooking styles. Exploring other sources for recipes may better suit your needs.

RodgerStark_1657820

Thanks for the advice, I will keep it in my mind.

rentersi_1623229

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