Go to the Article: Why We Cook: A Film by ChefSteps
you said it!
Yu guys @chefstep & modernist cuisine have resparked my passion for food.
Thank you so much.
http://froggiechef.wordpress.com/
Love this site!!
Seriously, you guys rock. What you do challenges me to continue growing after working in professional kitchens for 30 years. Thank you
I have to ask, which beach?
We were along the Hammersely Inlet: http://chfstps.co/1paUSTU
this is a fricken awesome website. you guys are killing it!!
nice work fellas!
Thanks for everything !
I simply love it!
Please put measuring units both ways I only know teaspoons tablespoons cups etc. Not in grams.
That's part of the idea vivian! I think chef steps also wants to make everybody better at math
I like your work and the site a lot! It was a beautiful video, but felt really really sad for the crabs and shells
too nice ..i hope to come to my country greece for seminars.if you join the idea i work to a seminar center so i will be very happy to contact whith me.thanks you very much for the goooood work
Generally I find your website awesome and I love your non-sous vide recipes (as I don't have any sous vide equipment...)
I'm by no means an eco-warrior but still find it a bit troubling to put alive crabs on hot charcoal so they can die slowly.
Understandable. There's a fair amount of controversy as to what lobsters and crabs feel. I always kill them first with a knife by splitting their spinal cords. P.S. You can do some sous vide without equipment, using a picnic cooler. Eggs, salmon, smaller cuts. There are some pages on Chef Steps on that topic. Good way to get started.
Click the "Scale Recipe" link and you can select the units.
Hi Vivian:
They have some videos as to why they use scales. In the long run, it's actually more efficient to measure by weight. Honestly, you don't need to know how to do anything other than put a bowl on a scale, and read numbers. Though that doesn't address what you want, I hope that helps. it's never bad to grow in your knowledge of doing things.
It was interesting to see this kind of outdoor cooking. The spirit of it reminded me a lot of our crawfish boils down here in Louisiana. Tons of crawfish, garlic, potatoes, corn, mushrooms and sausages all cooked in a big pot and laid out across the table for everyone to dig into together. It's really a celebration you guys were having there.
