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…
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…
Hi there, I'm making the: Imfoiessible Pâté (Vegan Foie Gras Mousse) | Recipe | ChefSteps On the picture it shows a henessy VS cognac but I would guess that with that much cognac not reduced in the final product a VSOP would have a more milder taste. What style of cognac or brandy do you think is best suited? Also, I…
We just got an M7 and I'm blown away by its capabilities. I'm particularly interested in translating some of ChefSteps' techniques (sous vide, precise temperature control, etc.) into Thermomix workflows. Has anyone here done this successfully? I'm wondering about: How you handle the recipe conversion process Whether you've…
Last Thanksgiving I accidentally made a quadruple batch of the pie dough. I wrapped the two discs and placed both in a freezer bag, which has been in the bottom of the freezer drawer ever since. Now I’m being called on to make my apple pie again and was wondering if the old dough is safe?
Could u release convection oven time & temps for different cuts of meat for baking/braising? i know chefsteps idea is focused on sous vide but still wish to see more convection oven ideas after i bought it hahaha :D <selfish>
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