Question Of The Day #9

michaelnatkin

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

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Eddie_57849

How about soups and stews

Matthew_Snyder_68770

I don't want to lose sight of the modernist cooking that is the site's wheelhouse, but the recent recipes like Sous Vide Pork Chop with Caramelized Carrots and Romesco, and the Salmon with Green Pea Mash are approachable 'every night' type dishes and make a great welcome to the repertoire.

Along those lines, I'd like to see recipes that take menu planning for the week into account. Like, how do you batch cook four night's worth of proteins and veg in one, say, six hour block on Sunday afternoon while watching my beloved Steelers give up the most passing yards ever in a single game to Andrew Luck? (*sigh*) How do you properly store things for reheating? I mean, some of that is already available on the Sous Vide class, and I'm sure it will feature in the upcoming class. But I'd like to see it presented in a more focused way.

Tim_Sutherland_52834

I would like to see a range of recipes that over a period of time could be linked for a dinner party.

Hors d'oeuvre - eg salmon and pastrami bites - dishes that can be down sized from mains. One bite plates that have a base which can be expanded on and played with eg blinis, beet spheres.

Apps - more composed salads, I think salads are an over look area that most think are iceburger and ranch (shudder).

Mains - well covered I like the mix and match ie protein X can go with sides A, B, and/or C. B and C can also go with protein Y, with a short recipe for each.

Desserts - well covered, maybe add a few garnish components like tuiles and cookies.

omgitsjulian

Holliday inspired, please!

Michael_Simpson_42855

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

Patrik_Racz_19800

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

robert.c.brown15

This is really good stuff. I am in total agreement about the "every night" aspect of some of the dishes. I was 2 ingredients short of that romesco sauce. Usually I'm about 14 ingredients short of a ChefSteps dish and need to wait for the weekend to grocery shop for it.

Lesley_Davies_89975

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..

Timothy_Reibling_113866

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

Matthew_Snyder_68770

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.

michaelnatkin

Let me know what you decide to cook for when the Browns spank you again next year.

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_Snyder_68770

I remember before the 1995 playoff game the Pittsburgh Post-Gazette ran a story about the rivalry, chalking up what's better in the 'Burgh vs Cleveland. As memory serves, the only category in which Cleveland racked up a convincing win was "number of local bodies of water that had caught fire".

Also, can you confirm the rumor that the reason Manziel kept the nickname 'Johnny Football' was because 'Johnny Bench' was already taken in Ohio?

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.

Patrik_Racz_19800

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

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.

Brendan_Lee_56950

The browns go to the Super Bowl at least two times a day in my house.

michaelnatkin

Oh no you didn't.

michaelnatkin

I thought we were tight.

T__2156

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

Alex_113932

I'd like some Asian-inspired dishes

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.

tania_Rusch_10196

pumpkin puree

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.

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

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).

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.

Carrie_Allegretti_114339

Grilled items

sebastian_palmigiani_21610

PIZZA, PIZZA!

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.

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.

Jonelle_114538

Baked goods

TODD_ANDERSON_36806

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.

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.

Mike_Minh_Truong_54120

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

Cathy_Kopec_110061

Simple vegetarian meals

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

tjdubas

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