Go to the Article: Work in Progress: Turkey Yakitori
Why use the grates when the skewers will hold themselves up?
pssst. you guys should make your coat of arms shirt on CB on-demand, so I can get a fresh tee to replace my swiss-cheese'd one đź‘Ť
Curious as to the knife used for the butchery.
Of course I love your instructional videos, but this kind of unedited footage is great too. I'd love to have a live webcam into your kitchen. Watching professionals work helps me up my game. The next best thing to being able to stage in a professional kitchen.
grill marks?
Grant, I'm THRILLED with the StudiPass content and can't wait for more, more, more! a gazillion thanks
so happy to be part of this...btw..could you give the lasagna recipe? the one with the french classic bechemel sauce with cream? thank you..and lookin forward to a great year!
I have been an avid fan of ChefSteps for years and there was no question about signing up for the Studio Pass. I have a Breville blender that is the best one I have ever had so I think the fit between you two is great. If you make it to the Midwest, it would be worth your while to check out Timothy's Restaurant in Union Pier, MI.
I will get working on this! PROMISE
Glad you love it so much. Keep the feedback coming and tell your friends.
Glad you are liking the unedited stuff. The goal here is to “edit-in” - not the customary “edit-out,” which is what you will see on T.V. that is optimized to keep you hooked, but not necessarily learn anything.
Custom Bill Burke knife;) He will make you one... I was thinking about having him make 10 and letting Studio Pass members have access to them.
I agree! We need to get the tees updated.
So if you use the grate, there is no worry about wooden skewers burning and falling in. If you use steel skewers, this wont be an issue. But I found that after even sharpening steel skewers they were almost impossible to poke through small pieces of turkey skin.
And yes, you do get a different kinds of char as well.
No comments on the turkeyaki specifically, but here to say that Studio Pass is the kind of content that brought me to Chef Steps in the first place. More, please.
WOW..did not know that the gelatin from meat., could come from a poached or braised meat.vs roasted at a high heat.. Gelatin in a stock is so good! but never knew you could poach on a high heat and get the same results as rroastingr the meat/ chicken..And BTW..i would also like the recipe..i know the casual account is nice..but i file in a binder..all my favorites and would love this reecipe!
@Grant Lee Crilly- You asked for suggestions so I will throw this one out: There are so many condiments in the world. Some are a lot better than others and some are "off-the-charts" good. I'd like to know what the REALLY good ones are and either where to buy them or how to make them. For instance, I recently moved to Los Angeles and discovered Laoganma's Spicy Chili Crisp (Fangs out drool worthy). I also want to understand more about powders, concentrates and pairings like those found in the book "Flavor Matrix". I think it would also be neat if you had some Modernist Cuisine type projects that Breville could build some tools around. (Like maybe Breville could have a Skunkworks Tool Lab! That'd be pretty cool!)
BTW: That new meat section you guys put together is awesome.
Yes. Do that. (I'm right handed if he's doing a japanese edge;)
Love it. Looking forward to seeing your team thought the year. Great start! Love the way you have a team production rather than only focusing on one star. Cooking is a team event.
so nice that you replied.! One last comment..PLEASE give recipes for those of us who like to be organized and file..and refer to ...lol..for years to come! I have all your recipes that i love ..and keep them in a file...I bought joule at the first mention..and have loved it..so please give us printable recipes! Like the NY times..etc...lol..i notice the same sort of format!!
oh..i am older.and while i use the app..not really a fan..want to feel like i cook! and like the printable recipe! LOL...i know i will die off soon! so humor me! LOL
The raw footage is more edifying than I expected. Thanks for making this a core of Studio!
Hi Grant, congratulations on the new direction of the site, I'm really looking forward to seeing what you guys come up with, great to be here from the start!
With the turkey meatballs, you say nothing goes to waste, but assuming you don't blitz up the tendons?
I think I signed up for chefsteps when you first started and have loved it and my Joule ever since. I came to an open house you had at your Pike Place Market
kitchen, but it sounds like you've moved to Brooklyn! Breakin' my heart! Very happy to suport you with the Studio Pass your content and your responsiveness when I had an issue are awesome.
I would think lack of grill marks would be desired here as per most traditional yakitori
I bought a couple of steel square stock bars custom cut to the length my konro. Haven't tested them yet, but exited to see how they work
That's actually how tsukune (traditional yakitori Meatballs) are done, so I wouldn't be surprised if it was!
Know what I’d love?
Tips on plating. Cuz I suck at attractive plating, tbh.
P.S.: I do see this is generally covered. But on a per recipe basis? That’d be coolio.
I would very much like to see more content about managing time and tasks :-) Combine that thought with some of this not-so-edited photage perhaps?
Nothing against the joule but I am glad that you guys are back creating content. That’s what I signed up for!
Can you guys do materials on Joule for offals such as tripes and tounges recipe as well
Hey, really loving the new content, makes one want to cook. Would love some timing tips and how to keep everything at a perfect temperature for plating. Would love to have some tips on restaurants in Europe (Germany to be precise) but that might be to far fetched
Hi @Sue, We’re still in Pike Place Market and hope you’ll come to another open house when we have one.
Great to see informed forward looking contributions back. I thought it was all over!
So great to hear Grant in videos again. I loved the old ChefSteps days when most had narration:) Quiet videos are pretty but not nearly as enjoyable.
Sorry, I can't add to the comments other than having an early joiner I could not be happier that you are back. I started sous vide before the Joule was developed. You made it easier for me to do Briskets & Pork Shoulders. We are working on the no waste process. I tell anyone who will listen about ChefSteps.
Amen to mitch, give us all the talkin's!
I LOVE this, long format is super OK. Once Grant shared a silly hack on cleaning a food processor (spun it once with a loose lid to get rid of stuck on stuff to the blade), and said most of cooking is cleaning. This is one-bazillion percent true, and all of the cleaning and cleaning-as-you-go tips/hacks are what I'm hoping for! Thank you, love this! Studio pass is a win so far!
@Grant Lee Crilly You have nailed it my friend. We couldn’t be more proud.
The long format's finally here!!!! Keep it coming!
Please continue making recipes that include beautiful plating. We have made so many of them and they always please our dinner guests. You eat with your eyes first. We have made all the following: Roasted carrot pot de creme, Salmon Bites, Pastrami Bites, Dill Brined Halibut, Wine Gummies, Ratatouille, Uber-Elegant Chilled Tuna Dish, Beef Tongue Fritters w/ Brie Fondue, Kung Pao Ribs, Turkey Roulade, Butternut parfait, Caneles, Eggs Benedict w/ Hollandaise, Duck Breast w/ Beet & Chocolate, Coffee Butter Steak w/ Spinach, and others.
Love the new content and responsiveness! Future idea: would you consider class (similar to low-temp pickles in the past) demystifying pasteurization, sterilization, shelf-stability, etc. For example, I have a (cheap, but reliable) pH meter. If I have a sauce that is below C diff pH limits, can I bag a sauce at 60c x a LOONG time (4+ hours) and be confident in it being shelf stable (or at least that it won't kill me)? Kyl alluded to this in a comment recently in regards to making Joule Ready Sauces, but I would be curious to hear this fleshed out more.
I’d love this, too. I’ve been playing around with canning lately and there’s a lot of great information from the USDA, but it’s all pretty low-tech. Conversely, there’s some really interesting high-tech stuff here (pasteurized egg bites!), but except for the low-temp pickles it’s mostly just little hints here and there. Would be cool to see a comprehensive treatment of the subject!
I should also say that I'm comfortable in managing and assessing risk for myself and family. There are plenty of cooking things that I do that do not reach a USDA level of safety, but I feel comfortable doing for my family. I would be interested in understanding 'not per USDA, but we would serve this technique to our own family members who have intact immune systems'
Does anyone at ChefSteps or otherwise have a link to good rags? Ideally similar to the blue stripe rags that you guys use.
Also - I know this sounds crazy but I'd love a snippet on proper towel management - when to use a towel, a rag, and how you use them throughout your work flow (e.g. 3 color system etc). Cleaning hacks would be cool too.
I will second the invitation to MI. Give me a heads up and the first round is on your friend from Flint.
Hi @Michael Minasian,
We use a laundry service for the blue-striped towels, but you can order the same towels here. We also use flour sack towels for lots of tasks—including straining milk-washed rum punch.
So the first towels are like the ones that you would dampen and put under a cutting board to stop from moving or to clean mushrooms as per the demo today, and the second set is for the straining task or for drying dishes etc (ie more like traditional, thicker towels)?
Correct! The flour sack towels are actually thinner than the blue-striped towels.
You can blitz up the cartilage, but the tendons I add to the stock - so, no waste;)
