Go to the Recipe: Red Wine–Poached Pears
Wasn't this recipe posted a couple years ago, only it was for making twice as much?
I think they sliced the pears as well in that one.
Very old school this recipe LOL!
So sad you don’t add recipes anymore. I use to love premium monographies. There is no new stuff
Is ChefSteps still publishing new content? Its been months and this is a rehash of https://www.chefsteps.com/activities/red-wine-poached-pear
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I miss when they would do FB live Q&A while showing some cooking technique. I really enjoyed learning to make dashi.
Sad face indeed. I guess they must be changing their business model away from content to focus more on Joule. I won't be renewing my premium subscription, which is a real shame as I love the classes and video recipes, but there's nothing new on there these days.
ChefSteps, I think you misunderstand what your fans value. I am a huge fan of your work, but I honestly do not care about Joule that much compared with content, and judging by the other comments here, neither do many other fans.
I appreciate that the majority of your revenue is likely from Joule, but it is a mistake to neglect the content side for it. No one will know or care about your products if you don't also continue providing quality content. And the quality of the content has really declined in the past half year. It's all either lazily disguised Joule adds or "other peoples' ideas".
I think that having in fact purchased ChefSteps premium, I have some right to voice my frustration about this.
Disapointing.
Boring, Boring, Boring - chefsteps is now a selling tool for Joule and nothing else. I miss the innovative, exciting, different cooking methods rather than everything having to be cooked with Joule. Move on, its getting boring
on this recipe: I think pears in red wine are much better when the pears are cooked much longer, at a lower temperature: this way they emerge ruby red all way through, not just on the outside. Of course, one needs hard pears that can take prolonged cooking: in Norther Italy, where this dish is very popular, one would small Autumn pears called Martin Sec (an autumn cultivar, now protected by the Slow Food Movement) + they also benefit of a good rest after cooking, 12-24 hrs. I would not use sous vide for this dish, because I would need to test the pears very often. In my experience, if the flame is ever so gentle, the pears can take up hours (and they do not become mushy).
Sadly, I must agree with many in this thread. Your content is what matters. Your examination and precise deconstruction of advanced techniques is what matters. Joule is cool. I love mine, but come on what are all those chefs doing. It's been months since the butterscotch pudding recipe and now we get a retread.
Reconsider, ChefSteps you are going to lose a lot of people at this rate.
Come on guys!! What's happening with you ! this recipe is sad, even the pictures are of poor quality.
So sad, your website iiiiiiits goiiiiing dowwn!
Just wanted to echo what others are saying here. It's been months since Chef Steps has provided new content, and that's very disappointing.
Huh. I haven’t been back to check the website in a few weeks because there weren’t any new recipes. Serious eats posts two or three things a day, and that’s how I’ve been getting my cooking fix. This recipe is really not up to par with what you guys usually do, and I find that disappointing. Months go by and all we get is a joule ad and no video. I guess you guys didn’t think this recipe was worth the effort to record either.
I’m here to learn techniques, and you guys got me into sous vide before you released Joule. I have appreciated that all of your recent recipes have basically been ads for Joule. I love what you guys do here, and if that’s what needed to happen for you to survive, I was willing to tolerate it. Just don’t give up on being truly innovative.
I misread your name as 'Joule'.
Like others, I have been recently disappointed in the paucity of new recipes. I love this site! I miss you guys and your recipes and videos. In the early days, there were so many inspirational ideas. I used visit the site every day and I learned so much from you. Now it seems, that every time, I come back, nothing new is here. And when there recently was a new offering, it was little different to a previous one. Come on.... where are the my old heroes ? I have not given up yet and live in hope.. come back!
need new recipes..... plz work on it chefsteps. I buy ChefSteps premium but I feel kind of regret already. Plz don't let us down....
Do you all even read the comments at Chefsteps? No one has responded to all of these similar comments. First you quit supporting the chefsteps app, because it would allow you to make better content that wouldn’t have to work for web and app... but where is that content? You all have been great, but don’t get complacent. Your fans want more, and we paid for it.
I am as disappointed as the other users in this thread (and I am also a premium member). But my disappointment goes back a year or so: I’ve never received an answer to any of my questions in any of the comment threads on here... I wouldn’t have been surprised if this were a shitty web page, but it’s not! Please TCS, a little more attention to your loyal users would go a long way.
The second I saw a blurry, vertical cell-phone photo of a pear I knew that ChefSteps had changed for the worse.
The content on chefsteps has all gone pear shaped... Come on people, we get it, you got our money for premium and then you focused on selling Joules but now that you have stopped posting proper video recipes I doubt you even care for that...
Guys before making a complain regarding the defficiency of a new recipes by Chefsteps you should execute before the thousand that they have published already and when you finish repeat this again.
serious eats produces more content and its free hahahaha
I'm with the rest of the team in this comment. Chef Steps, you've been the source of some of the best food I've ever cooked. This is mostly due to you're incredible content, beautiful videos, and recipes that explain everything into details, showing an insight into the process of a professional chef. A picture of a blurry pear, quoting "There are many pears, use any" is just not good enough for people who pay to be here with premium memberships. Tell me the difference between a William and Bosc pears and why one might work better than the other perhaps? Maybe some alternatives for people who don't want to spend money on a sous vide? I have one, but I don't want to use it for everything you make! Please consider, if you ever read this at all.
I have just finished making this we will have them tonight. I suggest slicing a small piece off the bottom of the pears before cooking so they stand nice and straight and pretty when serving.
Perfection everyone opin the house loved them. Pre made them for our weekend cabin get always in the mountains
This was one of their first recipes when they started ChefSteps. Read more recipes. https://www.chefsteps.com/activities/red-wine-poached-pear
why dont you try"下厨房"app on your phone, ?
easy , more recipes, more food you need.
@fansomething #SPAM much?
I took the Premium pack, and i have to admit i'm very disappointed. I was expecting more frequent recipe, more diverse recipe and chef ones. Hope this Will change
