Go to the Recipe: Chicken Breast With Warm Mustard Potato Salad
Any reason for lack of videos on some of the most recent recipes?
And that isn't a complaint -- actually a compliment because I enjoy the videos so much and find myself more inspired to cook a dish when I watch the videos, I always find myself slightly disappointed when they aren't included.
I love how you're focusing on simple and quick dishes lately. It is very helpful for us folks who don't have a lot of time to cook every night, but still want to try something new. Thank you.
Thanks for your question, Michael. It's great to hear that our videos inspire you to cook! We really love making videos that inspire and educate peopleāin fact, we believe it's what our content team does best. But the production process is long and complex, and meanwhile, our chefs have an enormous backlog of tested recipes that we're dying to share. Don't worry; we're still making videos as often as possible. But we wanted to also crank up the volume of recipes made available to all of you, so that those who want to cook great food more often can get started right away. We hope this will be a win-win: A catalogue of ChefSteps-style videos, along with an even bigger catalogue of ChefSteps recipes. Feel free to let us know if you have any other feedback or questions! And if you haven't already, join the forum to make suggestions for video content you'd like to see. http://www.chefsteps.com/forum.
Thanks for the feedback, Andrey. Great to hear.
You guy are awesome! It would be helpful to have a picture of the completed dish, even if the video is not available. Thanks.
I modified the recipe quite a bit. Sliced the fingerling potatoes in half, pan fried them facedown until cooked through, then mashed only half of them. Used Riesling Vinegar and replaced the chives with dill. Served with a Toulouse Sausage from Rain Shadow Meats. Awesome!
Ice spheres and fluid gels to now potato salad and chicken?? Let the home cooks find that stuff on Pinterest or something. Bring back the interesting preparations!
It is an interesting preparation. This site is for all cooks. Enjoy it.
I love this recipe. Was the first sous vide recipe I cook. I use my Thermomix like sous vide bath.
How do articles that you don't enjoy keep you from enjoying the ones that you know that you do? Who cares if there is stuff you don't prefer? Just read the stuff you do and leave this other stuff for those of us that do enjoy it. It's free, beautiful and informative content. It won't hurt you...
I like salads with chicken or turkey!
Try this - Grilled Turkey Salad https://mygreencookbook.com/grilled-turkey-salad/
Ingredients:
Pepper
Its simplicity Makes it all too delicious
