New mini-course on the science of poutine

Chris_Young_80640

We've just launched our second short course on poutine, check it out here:

http://www.chefsteps.com/courses/science-of-poutine

The course pulls together the various recipes for both our old-school and new-school poutine recipes. It also explains some of the science behind making squeaky cheese curds or a smooth-melting cheese sauce. And, as always, we're here to help answer any questions you have. 

And, for those who might be wondering, we expect to do more of these short-courses. We're currently working on major updates to the sous vide course (thanks for everyone's patience) as well as some other things that we're excited about.

merridith

Well, you just answered my question - and yes, I was wondering if we were ever going to get back to the Sous Vide course. I am particularly interested in the rest of chapter 4 and 5. So I am cheering you on here! 

At the same time, I will take this opportunity to tell you that I am truly enjoying the short course format. I feel I can easily go over and over the material until I understand the chemistry and other concepts well enough to make something edible! I would love to see you make a short course on ice creams and sorbets because I think there is so much room for variation and improvisitation and it has the advantage of using small quantities of ingredients which are relatively inexpensive. On the other hand, I have concerns about the differences between the effects of the additives on sweet and savory, fat and no fat, etc. 

I also want to put out my request that you to start a section on the site containing a "grocery list" sort of thing - noting each recipe the ingredient is found in and categorizing things by purpose/effect. I can't keep track of the chemicals and other mysterious stuff I want to buy and I don't want to make small orders and have to pay a lot of shipping. As a home cook in a small New York kitchen, I would really prefer not to buy things that don't have multiple purposes.