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Question Of The Day #9

michaelnatkin

What kind of recipe would you like to see ChefSteps do more of?

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Jack_Mayer_85396

Okay, I've thought about this for a while ... First, anything the CS Team produces is gonna be terrific! I'd like to see some sauce making classes. SV cooking doesn't produce the fond in the pan that traditionally leads to a nice pan sauce. Also, how about some new takes (modernist/SV) on traditional recipes. I'm thinking Boeuf Bourguiignone (sp?) with the rich sauce, traditional garnishes and crusty, medium rare chunks of beef ... Also, maybe some full menu classes; passed amuse, first course, soup, salad, main with sides, dessert, etc. I'd love to see a Beef Wellington dish/class that seared the meat, chilled, vac-bagged, SV cooked, post-seared and then assembled with the pastry, foie gras, duxelles and baked. Also, the accompaning sauce and garnishes ...

rayff_96626

maybe some easier gel recipes

tjdubas

I love the classes because they offer so much. Things like a sushi class or a chocolate class would be amazing but so much more than that I really love the classes on specifically technique or equipment. I was so inspired after the whipping siphon class and the fluid gel class because theyre easy to do with the equipment that is easily accessible. I am really really looking forward to a pressure cooker class and I am hoping to see a class on fermentation, or dehydration. Also HOT SAUCE!! That iconic rooster on the bottle of sriracha isn't being made anymore and I would rather be able to make a few types then try and hunt down the next bottle of joy.

tjdubas

Sushi rice!!! maybe a small sushi class with fish butchery and maybe even as far as pickling ginger.

Kersten_Rienow_115738

I would like to see "crispy" recipes (ie of sweet potaotoes) and sides like:

quinao, amaranth, cous cous, pots, topinambour, various kinds of rice. polenta and or grains?

Thank you. Kersten

Cathy_Kopec_110061

Simple vegetarian meals

Mike_Minh_Truong_54120

I'd like to see recipes that utilize odd cuts of meats.

raphael_n_110069

Given Chris' knowledge and experience on the matter, Peking Duck would be wonderful!

Beyond that, I am particularly interested in infusions, and Hans' cocktail creations.

tuckatodd

I'd love to see vinaigrette recipes with good quality vinegars. Used to make all of my own at my previous job, but its not possible where i'm at now which frustrates me.

Jonelle_114538

Baked goods

merridith

I am looking forward to the pressure cooking class and especially the recipes that utilize that tool. Also, I originally came to CS looking to learn modernist techniques that seriously intensify flavors. So, for instance I am in search of the most appley flavored apple dish, the most beefy flavored beef stew, the most carroty flavored roast carrots, and so forth.

jwrupple

I am enjoying delving into modernist cooking, but I find that the serving size is problematic. Even with the calculator a half size is often too much for just myself and my wife. A trip to the mall to people watch will clearly illustrate the need for us to enjoy fine food in very small portions.

sebastian_palmigiani_21610

PIZZA, PIZZA!

Carrie_Allegretti_114339

Grilled items

Jonathan_L_109092

So I've been pretty absorbed by Chefsteps meat recipes. I've made the Sous Vide meat recipe several times and now I'm going to work on the NY Butter Coffee Steak recipe.

I'd really love to see what kind of vegetables you would pair with a steak to make a holistic dinner. I can make a kick ass steak now but the stuff I'm pairing it with isn't as top notch as the Sous Vide steaks that I am making.

tshewman

3 types (essentially:

1. A modernist (refined) version on a classic. Similar to the ISOP series, hamburgers, peking duck etc.

2. A modernist recipe. The intestines of a tape worm, brined and........well, you know. Essentially throw down the gauntlet (which is like a bull to red to some).

3. Refined takes on classics of the season (Easter or whatever holiday it might be).

johnbonds

I think my favorites are the ones where you take sometime generally perceived as a "common" dish (ex: hamburger, baked beans, etc) and take it up a notch or 2. A driver for deciding whether or not to produce a video may be answering the question, "What percentage volume of ChefSteps members would actually cook/use this video/recipe on a regular basis." Common things done with that extraordinary ChefSteps flair and mastery.

Off the top of my head, here are the ones I've used:

Melty Cheese

Baked Beans

Brioche Buns

Hawaiian Sweet Rolls

Pastrami

Beef/Chicken Stock & Demi

The egg calculator

Fluid Gels (I intend on using these but haven't done so yet)

Lemon Curd (such a good one)

Chocolate & Mustard Stew

Knife Sharpening

Hollandaise

Plus a few more

That said I enjoy watch the other videos even though I may not have the equipment to perform them (who wants to buy me a centrifuge for Christmas this year).

Here are some suggestions:

Cinnamon Rolls (already suggested in another thread)

Chocolate Chip cookies (all of the versions NAOW!!)

Fried Chicken

Chicken Tikka Marsala

Pizza

Risotto

Pasta (Carbonara, duck, meat, alfredo)

Hot Dogs (done right)

Drying/Curing meats

pjmaguire3

You've done a lot of excellent dishes that have really made me re-evaluate ingredients and the way I look at completed dishes. But if I had to choose a single dish/recipe that blew my mind, it would be your Vegetable Glaze. The fact that you were able to essentially make a beef demi-glace without any actual meat is hard to believe, but then I made it myself and was quite impressed with the end product. I would love to see more recipes like that, not necessarily saying you should go on a kick of making vegetarian-versions of classic meat dishes, but making dishes that most people would claim to be impossible - and not strictly in an "avant garde" way. Obviously this is a tall order, but I felt like a truthful response was best.

Also I liked the recipe development thing you had going for a while. I really like seeing the final products, but those were more informative on the idea behind each ingredient in the dishes.

tania_Rusch_10196

pumpkin puree

ren_74229

I'd like to see an occasional guest chef recipe....one just because it would be fun and two because it would also be enlightening to see approaches that contrast with ChefSteps recipes.

Alex_113932

I'd like some Asian-inspired dishes

com-chefsteps

I don't know, man. I'm pretty backlogged and so I don't mind when you do recipes I have no interest in.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I agree with Brendan, I have started playing with small pork roasts. I was always a pork tenderloin guy but , these little roasts are way more flavorful IMHO. I did a flank steak for a friend the other day, marinated overnight, cooked 20 hours at 60c ( I think). sliced straight across the grain at 45 degree angle. You could eat it with a fork.

Patrik_Racz_19800

basic and advanced butchery of all kind would be awesome as well

corynicholasjohnson

I don't think I've seen anything on the site involving rice. Of course people will immediately think of risotto, but I'd be curious to see something with rice.

Brendan_Lee_56950

I'd like to see a bit more diversity in the cuts used. I think the average user here knows all about pork chops/loins/tenderloins (beef as well) but I'd love to see you guys play with more specific cuts like say a hanger steak, flat iron, butcher down the various muscles in a pork shoulder and use them individually, fish other than salmon, etc.

I'd also really love it if you guys could do some shorter videos about saucing plates. Teach us the way of the swoosh, and all the other fine dining saucing techniques you guys have in your repertoire.

matthew.snyder77

Also, I'm liking some of the more recent offerings that feature plays on diner's expectations. I mean, I guess *all* the dishes here are that to a large degree, which is cool. But I'm specifically thinking of things like 'salad soup' and 'savory ice cream salad'. That's not just word play, the dishes really do challenge perceptions, in a very fresh and exciting way.

Timothy_Reibling_113866

Buttermilk brined whole turkey sous vide and then hot dropped in a deep fryer to crisp it up.

ljdcooks

I would like to see whatever inspires you Chefsteps.

As a chef I know how creativity comes and goes and takes on

lives of its own..

Patrik_Racz_19800

desserts, not necessary sweet, im very interested in rene redzepi desserts, not sweet but still feels like a dessert

radio11902000

Bagels have always been a bit tricky for me I would love you guys to take a crack at them. Also maybe Fudge in a few different flavors

omgitsjulian

Holliday inspired, please!