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Recipes, new techniques, videos and articles to keep you cooking. ChefSteps provides cooks with the tools they need to connect with others, empowering people worldwide to help each other become more efficient, creative, and successful in the kitchen.
ChefSteps
2M ago
A pork rib roast is a glorious holiday feast centerpiece that’s every bit as delicious and eye-catching as a [link https://www.chefsteps.com/activities/win-the-holidays-with-herb-crusted-sous-vide-prime-rib-rib-roast prime rib] or a beautifully glazed [link https://www.chefsteps.com/activities/transform-pork-shoulder-into-a-spiral-fresh-glazed-ham ham], provided you treat it right. This recipe and method guarantee you a picture-perfect glazed pork roast that also tastes incredible. Buy the right cut; [link https://www.chefsteps.com/activities/pork-roast-butchery trim, french, and truss it corr ..read more
ChefSteps
2M ago
If the [link https://www.chefsteps.com/activities/classic-oven-roasted-standing-rib-roast standing prime rib roast] is the king of the holiday table, that’s only because most people overlook its porcine cousin: a [link https://www.chefsteps.com/activities/glazed-pork-roast pork roast]! To make this under-appreciated roast shine, you have to source really good pork and use the right cut, and it has to be trimmed, frenched, and trussed properly. Even if you’re not planning on doing all of this yourself, it’s helpful to understand the process, as it will make it easier to buy what you need. Our m ..read more
ChefSteps
2M ago
[link https://www.chefsteps.com/activities/glazed-pork-roast Pork roasts] and [link https://www.chefsteps.com/activities/transform-pork-shoulder-into-a-spiral-fresh-glazed-ham hams] just cry out for a sweet and sticky savory glaze, and this old-fashioned root beer glaze produces a gorgeous caramel-colored coating that makes the savory pork even more delicious. Using root beer as a base provides caramel coloring, hints of vanilla and sarsaparilla, and a hit of tanginess from the citric acid (or, sometimes, phosphoric acid), which is used as a preservative and flavor enhancer in sodas. To captur ..read more
ChefSteps
2M ago
Blini come in all shapes and sizes, although in the States we typically think of them as delicious little vehicles for caviar and [link https://www.chefsteps.com/activities/creme-fraiche crème fraîche]. Our [link https://www.chefsteps.com/activities/buckwheat-blini Buckwheat Blini] are perfectly designed for that purpose, but after all the work we did on [link https://www.chefsteps.com/activities/buttermilk-pancake-parametric buttermilk pancake varieties], we came up with this tangy spin on the classic. With slight adjustments to the batter from our [link https://www.chefsteps.com/activities/b ..read more
ChefSteps
2M ago
Why should Cronuts, [link https://www.chefsteps.com/activities/kouign-amann--2 kouign-amanns], or [link https://www.chefsteps.com/activities/the-secret-to-mastering-croissants-at-home croissants] have all the crispy, multi-layered fun? Why can’t potatoes get the lamination treatment? We call this the potato “croissant”: a golden-brown, buttery, crispy-on-the-outside, creamy-on-the-inside rosette of deep-fried potato slices. You can call it 100% delicious. This idea came about while developing our [link https://www.chefsteps.com/activities/potato-pave Potato Pavé]. We wanted to get all those la ..read more
ChefSteps
2M ago
Top-tier fried potatoes have a couple things in common: crispy on the outside, creamy and tender within. That goes for [link https://www.chefsteps.com/activities/ultimate-crispy-french-fries (good) fries], it goes for tots, and it goes for [link https://www.chefsteps.com/activities/air-fried-smashed-potatoes air-fried spuds], too. Put those two qualities together with a stunning mille-feuille look and what do you get? The potato pavé, aka the crispy and creamy potato preparation that’s designed to live on fine dining restaurant menus and blow up on your social feeds. You might see it served as ..read more
ChefSteps
2M ago
For many folks, Thanksgiving is synonymous with Butterball turkey. A Butterball’s promise of juicy, succulent, and tender meat—no matter how you cook it—is hard to pass up. And if it’s your one shot in the year to cook a turkey, why stress when you can depend on a sure thing? We love that! We just wanted to make it even better. This is our take on a Butterball turkey—super-juicy and tender, but not watered down in flavor, and certainly not overcooked. You can call it the Betterball ..read more
ChefSteps
2M ago
Not all pozole is created equal. A deceptively simple soup, packed with plump kernels of hominy and tender morsels of meat and served with an array of raw vegetables and crunchy stuff like tortilla chips and fried pork rinds, pozole can run the gamut from bland to holy-smokes-this-is-good. Our pozole rojo might just be the champion of the latter camp. With a rich pork stock serving as the base, heirloom corn kernels transformed into perfectly cooked hominy, and a rust-red mole made from dried pasilla and guajillo chiles, it’s packed with flavor. Add in our secret ingredient—[link https://www.c ..read more
ChefSteps
2M ago
Trimming a brisket properly is the first step in making a great [link ultimate-smoked-bbq-brisket barbecue brisket]. Trimming helps the brisket cook more evenly, producing even bark formation; golden, rendered fat; and juicy meat. The goal for barbecue pros is to produce a smoked brisket that’s cooked in a way that every single slice will satisfy discerning paying customers. So, if you want to serve competition-worthy brisket, start by trimming your brisket like a pro ..read more