Recipe Requests for Grant & Friends

montebello1964

In Grant's email yesterday, he requested ideas for recipes we'd like to see ChefSteps work on...

"Do me a favor--what else would you like me or our chefs to develop? We are all cooking at home. Do you want to learn new techniques? New dishes? Let's inspire each other."

Post your suggestions below...

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Comments

montebello1964

I'd love to see some classic French dishes, or maybe new takes on them. One that springs immediately to mind is:

QUENELLES DE POISSON (or Quenelles de Brochet)

My favorite versions are from Bibou in Philly, and Le Coucou in NYC. Both I believe are pike with lobster sauce. Pike isn't that easy to find, so maybe some other fish?

geemcwee

Ramen. Break down each part into the chefsteps style and unlock Easy but flavor packed components. Seems the perfect project for CS stylee

Francois_346702

I sum up to that request

Francois_346702

Back to basics: Quarantine recipes: what to do with reduced availability of ingredients. It seems war-time request, but we may all face the same sooner or later for just a while, and in order to make the tin can a fun, you need some imagination...

brian_martin2001

German Fastnacht Doughnuts and Pączki doughnut recipe

seattlejo_69596

There's been some exploration of doing tofu in sousvide by Anova Would love to see Chefsteps give it a try and see what they come up with. More recipes that use the dehydrate function of the Smart Oven.

A revisit of some of the older stuff ala good eats two. For example "We thought this was the best way to make macaroons, here is what we've learned since."

lockgavin

I'm all in for this one.

And Xiaolongbao.

montebello1964

They already have an XLB recipe: https://www.chefsteps.com/activities/how-to-make-shanghai-soup-dumplings-with-andrea-nguyen

whenric

I really like what Serious Eats did with their recent 'big duck project'. A deep dive with an animal, or ingredient. And also a deep dive with different hydrocolloids (here's what to do with Xanthan at different percentiles). As long as I've been using hydrocolloids, I still don't intuitively reach for them as much as I wish.

krdeleon.peralta

Second on this about hydrocolloids. I appreciate the information ChefSteps already has on hydrocolloids but because they're all different, specific (but sometimes redundant!) and frequently don't scale linearly I think I'd just like to get a better "working" use of hydrocolloids.

I have this question for a lot of hydrocolloids but to continue the specific example of Xanthan, I appreciate ChefSteps precise uses of the ingredient but if I wanted to try and use it independent of those recipes I'm a little stymied. In a recent episode of "Cooking Issues" Dave Arnold answered a question about using Xanthan to thicken (hot sauce, I think) and he mentioned that it doesn't scale linearly so you have to test it so you don't end up with something snotty (either immediately or down the road). Fair enough, but how would you even suggest testing such a thing given the crazy small amounts involved, diminishing returns on trying to get the precise right amount, etc.?

lockgavin

Well isn't that something! They have too much content for me it seems. Well, I guess I know my next project after ramen!

Thanks

husssein.ghandour

A class/recipe about bread and sourdough.

seattlejo_69596

I am plotting my way through the pasta recipes, and finding lots of unanswered questions on them. I'd love to see Chefsteps revisit these recipes and respond to some of the questions.

seattlejo_69596

And i meant plotting. I need to get a hold of the 00 flour and a few other special ingredients.

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