In our most recent This Week At ChefSteps newsletter, the kitchen crew discussed the phrase "season to taste" and how they like to think about what it means, both in recipe writing and in their own cooking. Do you have thoughts for how we use the phrase at ChefSteps? How other recipe publications use it? Do you think it's…
I thought I had sous vide pretty dialed in chicken has been consistent for me but pork chops keep throwing curveballs. Last weekend I ran a thick, bone-in chop at 140°F for about 2 hours. It came out safe, nicely pink, but the texture was… off. Not dry just slightly mealy instead of tender. On a second try, I dropped to…
I'm going spot prawn fishing with some friends next month (yay for me!) and am looking for ideas. Typically I keep things simple: a quick cure of lime zest/salt/juice over raw tails on the boat, some soy/egg yolk cured tails, deep fry some heads, and make some buttery/garlicky stir fry with them. But any other ideas would…
Hey All, I was wondering if any one had tried or had any guidance on transferring the rub and method of the Sou Vide Brisket recipe https://www.chefsteps.com/activities/smokerless-smoked-brisket to the 24hr Sou Vide Turkey recipe or even for pulled chicken? I've tried both recipes separately but I'm thinking of trying to…
After reading through a few different chicken breast and thigh recipes, I noticed that some call for a sear before bagging, while others call for searing after cooking in the sous vide. Is there a reason or benefit to doing one versus the other? To note, I would be using this method for meal prepping. Please let me know…
Hi guys, for the sous vide fried chicken (Can’t F it up) can I follow a closer version to the chicken tenders with the potato starch and ever crisp?
Hi chefs, Would like to ask a quick question please, regarding a recipe. For the tonkatsu recipe, the porck neck sous vide is 60c for 16h. My question is, is there a way of achieving the same result and lower the cooking time? Less time and higher temperature? Really appreciate your help, Thank you all Best wishes
Nick or someone at CS, can you have a look at my comment and picture in the new Japanese Cheesecake recipe? https://www.chefsteps.com/activities/cloud-cake
I researched the best non stick pan for everyday cooking over the past few days because I need a pan that is durable, easy to clean, and great for daily use. I read reviews on The New York Times, Consumer Reports, and Popular Mechanics, and they are marking these two as the best options: HexClad Hybrid Nonstick 10-Inch…
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