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Question Of The Day #5

michaelnatkin

What is your favorite ChefSteps recipe so far? What did you learn from it?

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Comments

lukasgarces

Amazing Salmon. Super Versatile. Always a hit.

james.denissen

Favorite recipes that I've never made and possibly never will, the Foie Gras "Rocher". I've probably watched that video 3 dozen times, and I just love it every time. There are some really cool techniques in there and the end results look amazing.

johnbonds

Brioche buns. I finally understand how bread works.

com-chefsteps

Tough question, but I gotta go with the pasta. I already knew how to make pasta just fine, but the gluten ups the quality significantly, and so this recipe has gotten into my regular rotation.

I'm also a big fan of the garnish recipes: pickled onions, purees, crispy proscuitto, cabbage fluid gel - because adding them to a recipe I know ups the awesomeness a lot, and they're usually quick and easy.

ttpoker

Chicken Consummé... what a mind opening experience for me for something so simple. Brioche Burger Bun was pretty amazing, I would like to see more developmental recipes like that. I have looked like a genius a few times thanks to your pecan pie, cornbread, and BBQ guidance... in fact many have told me my ribs are the best they have ever had - and it's just the standard CS dry rub method. But ultimately the egg calculator was the biggest CS home run to date.

ttpoker

Stop ruining perfectly good coffee with milk!

;-p

me0969

Yeah, and mix. The more the better. Next time, try to make a bit more, add some to a cup and add lemon juice and see how it works out for you. (:

robert.c.brown15

Stuff? As in add some lemon juice to it?

me0969

Try to stuff the creme anglaise with lemon juice.

douglas_bd

Unreal Quail Egg, because holy fuck.

Runner up: Caneles. About as perfect as a recipe can be.

tshewman

Gee Michael, what is with the "one" idea. Hope you don't ask "do these jeans make me look fat". Sometimes these a re just no-win questions. ;-) I saw the question this morning and I really struggled with it. However, I will pick the coleslaw recipe. I think it is so flexible and can be done with onions, red or white cabbage, fennel, or almost anything if we marry the flavors together properly. It's my favorite mostly because it's taught me more about pickling and marriage of flavors. It's fun and easy to experiment with (and not expensive which helps). So any reasons.

Brendan_Lee_56950

I put them in any salad prep especially like chicken salads potato salads etc.

Seth_Ratner_91225

The chicken roulade. It's not my favorite thing to eat from CS, but it uses a very modernist ingredient (Activa RM) in a way that is simple and easy to apply to other dishes.

But it was the chocolate souffle that made me a believer in the site.

robert.c.brown15

Weirdly, because I never bake, but the souffle recipe. I've made it three times and all three times have been perfect. I did it with the creme anglaise for a small dinner party and it was a big hit. So I guess that one...for now.

timdebnyc

Cornbread.

For me most of the other recipes are riffs on stuff I was doing or had in other books. Making bread with frozen corn fried in butter, just held together with cake flour, produces something great and unexpected.

Matt_67991

There are a lot of great recipes. I really like the simple ones that are just solid improvements of standards. I've probably made the baked beans the most, and of the recipes I haven't made, I'm probably most looking forward to the cornbread.

So I guess what I'm trying to say is that beans and cornbread had a fight.

coryhansen78

Salmon 104ºF is awesome, but for me it's a tie btwn the Brioche Burger Buns and the Mint Chip Ice Cream. They're both relatively simple, but they are just delicious.

I had never made brioche before so I was concerned that my baking chops weren't up to snuff. It turned out great, and I really appreciated the R&D that went into it. This was my introduction to using amylase, too. I also learned that making that many foil rings is a bit of a pain.

The mint chip ice cream rocks - made it for the third time this weekend (per my wife's request). We grew chocolate mint over the summer and it is just fantastic in this recipe. I wouldn't have thought to combine the blanching (polyphenol oxidase inactivating) and infusing step, but it works great. I'm considering taking a similar approach to make some Homemade Creme de Methe if the mint/weather will hold out for another few days.

michaelnatkin

Not perfect by any stretch, but here's where i'm at right now.

matthew.snyder77

I should also say that ChefSteps got me into the (pardon) subtle science and exact art of barbecue. Had never made ribs before you guys published your summer recipes two years ago, and boy did that catch on in a hurry.

matthew.snyder77

I agree, such a versatile accompaniment. They go wonderfully with roasted chicken and pork (up the mustardy goodness by making a quick sauce by simply watering down your favorite non-grain mustard), and I've even used them with pan roasted black cod. (Wrong fish, I think something fattier would be better.)

michaelnatkin

What else do you like to use them on?

seijoed

Salmon 104 - It was the first one I did. Got me into using Xhantan as well.

borgech

Completely agree with this. This was the first CS recipe, and for me, it is the one that still sticks!

matthew.snyder77

An oldie but a goodie, but Salmon 104 never disappoints. Such a variety of techniques, flavors and textures at play. And it is easily adaptable to other ingredients; for example, I usually make the cream with wasabi instead of horseradish. And once I first made that dish, I sorta got carried away making pickles to have as quick garnishes for whatever it was I was making.

Very much a gateway drug, that dish.

Brendan_Lee_56950

The recipe I've made/used the most is the pickled mustard seeds. It was kind of a "duh" moment when I saw the recipe but it makes so much sense and is a perfect addition to damned near any dish. I try and keep a quart container full in the fridge at all times.

michaelnatkin

I might pick Latte Art - ever since I started at CS a couple years ago I've been pouring myself one latte a day, but I never was getting very pretty rosettes despite making what I thought was continuous progress. Watching those videos and reading those tips turned on a lightbulb for me - now I've got a backup career plan