Perfect Mac & Cheese – Creamy & Extra Stretchy My Mac & Cheese recipe uses sous-vide technique to achieve the perfect balance of creaminess, stability, and long, stretchy cheese pulls. Here’s how I do it: 1. Cooking Pasta Sous-Vide•Seal pasta in a vacuum bag with a small amount of water and salt•Cook at 85–90°C (185–194°F)…
I figure most people on Chefsteps are somewhat plugged in to internet-cheffy types in general. I made Alex (the french guy)'s version of Luciano Monosilio's carbonara last night to resounding success. I've made plenty a tasty carbonara in my day, but the double boiler / hollandaise approach to making the sauce really did…
Hi Do you have any tips how to store ravioli (or any other dumplings) if you cannot cook them straight after preparation? The issue is, that the outer part of the dough is drying (even if covered and refrigerated), and the middle part, around the filling, is getting wet absorbing the moisture from it (eg. pumpkin puree +…
Check out this brand new recipe for gnudi from Grant Crilly. Lots of great tips to help you get the results you want. Be sure to post photos of your own version when you make it. Ciao! 1. Press the water out of the ricotta.2. Tip: Use cake flour. 3. Don’t overwork the dough to make it pretty. Ugly gnudi is tender,…
Wait, so your desperate plea for us all to go out to restaurants doesn't stand now?
Parisienne-style gnocchi (made with pâte à choux dough, not potatoes or ricotta), sage brown butter, deep-fried sage leaves and Parmigiano-Reggiano: https://www.chefsteps.com/activities/foolproof-parisian-gnocchi 2nd time I've made it, and they were delicious (added some Dijon mustard to the recipe). The only tricky part…
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