Bulletproof Beurre Monté
ChefSteps
by
10h ago
Beurre monté—a warm butter emulsion—is a secret weapon in French kitchens. It’s a cooking medium, a welcome addition to almost any dish, and a sauce in its own right. The tricky bit about beurre monté—and the reason why its use is largely confined to professional kitchens—is that it needs to be kept warm. Too hot and the emulsion will break and the milk solids and butterfat will separate from the water. Too cold and it’ll just be warm, spreadable butter. The key is to set it somewhere where the temperature is right in the Goldilocks window and all the beurre monté magic can happen, which is wh ..read more
Visit website
Precision Butter-Poached Lobster
ChefSteps
by
10h ago
Steamed lobster is a New England summer classic that more often than not turns out rubbery and tough. But there’s a much better way to cook lobster and all that’s required is precision temperature control. In a lot of fine dining restaurants, instead of getting dunked whole into a steamer or pot, lobster is carefully taken apart and its disparate pieces are par-blanched and shocked in ice water to cleanly release the meat from the shell. The meat is then gently cooked the rest of the way—not boiled, not steamed, but poached. Not in water, not even in a fancy court bouillon, like the one we use ..read more
Visit website
Precision Crullers
ChefSteps
by
1w ago
Ever wonder what happened to the crullers at ye olde local chain [link https://www.chefsteps.com/activities/how-to-make-bulletproof-fluffy-yeasted-doughnuts-at-home doughnut] shoppe? Us, too! It’s not just that they don’t make ’em like they used to; at most shops, they don’t make ’em at all! Well, we took matters into our own hands. The key to making crullers that are even better than the classic ridged eggy O’s of fried dough? Nailing the precise frying temperature for the pâte à choux, the eggy dough used to make things like éclairs and gougères. Like all choux-based recipes, this one is roo ..read more
Visit website
Precision Hollandaise
ChefSteps
by
1w ago
Hollandaise is one of the most temperamental of all French sauces. Many cooks have tried to make hollandaise—tried and failed, cursing the heavens as they stare at a bunch of greasy [link https://www.chefsteps.com/activities/precision-scrambled-eggs scrambled eggs] instead of creamy, hot mayonnaise. Over the years, we’ve come up with different methods to get from raw eggs, acid, and butter to a beautiful hollandaise—[link https://www.chefsteps.com/activities/an-instant-way-to-an-even-better-hollandaise using a blender], [link https://www.chefsteps.com/activities/foolproof-sous-vide-eggs-benedi ..read more
Visit website
Mushroom Turnovers
ChefSteps
by
3w ago
These savory mushroom turnovers might just be the best pastry snacks, since they sound delicious at any time of day, from breakfast through to midnight snack—with midmornings, afternoons, and cocktail hours in between. These flaky, crispy pastries boast a rich and herby roasted mushroom and cream cheese filling that pairs just as well with a coffee or tea as it does a glass of wine. While making turnovers is pretty easy, you have to pay attention to a few details to make them exceptional. You can start by making [link https://www.chefsteps.com/activities/puff-pastry puff pastry dough] from scr ..read more
Visit website
Ultimate Chocolate Babka
ChefSteps
by
1M ago
Layers of plush and buttery yeasted bread and slightly bitter dark chocolate, sweetened with syrup, twisted up and baked in a Bundt pan ... that’s right, it’s our take on chocolate babka! Babka comes in many forms—sweet, savory, and everything in between. The main pitfall of chocolate babka in particular is it can bake up a little dry. We solve for that by intentionally underbaking the bread. Starches gel at [f 185], so cooking the dough to just under that temp ([f 175]) amplifies the gooeyness of the bread, which, when combined with the rich dark chocolate, makes a super-gooey, chocolatey tre ..read more
Visit website
How to Butcher a Chicken: 10-Piece Country Cut
ChefSteps
by
1M ago
There are countless ways to break down poultry, depending on the culinary tradition you’re working in and/or the way you plan to use the various parts. For example, breaking down a bird [link https://www.chefsteps.com/activities/how-to-butcher-turkey-yakitori-style yakitori-style] requires a different approach than breaking down a chicken for [link https://www.chefsteps.com/activities/chili-fried-chicken Chili Fried Chicken]. This method for breaking down a chicken yields 10 bone-in pieces—two drumsticks, two thighs, two wings, and four breast pieces—plus a back that can be used to make [link ..read more
Visit website
Pâté en Croûte
ChefSteps
by
1M ago
Pâté en croûte is the pinnacle of charcuterie. Endlessly variable and brutally difficult to prepare well, it’s a test of a cook’s ingenuity, skill, and creativity. Few preparations involve as many intertwined elements and processes, every one of which can go drastically wrong, and every wrong move often means ruining the entire preparation. The pâté en croûte maker is part butcher, part pastry chef, part technician, and part engineer. But to be a master, they need to be a bit of an artist, too. That’s because a pâté en croûte is meant to be visually stunning. Carve off a slice and it should lo ..read more
Visit website
Precision Italian Beef
ChefSteps
by
2M ago
Italian beef? Yes, chef! Ever since <em>The Bear</em> came out, everyone’s been running around calling each other chef, and everyone and their <em>cousin</em> have been asking us to put out an Italian beef sandwich recipe. Remember when Carmy had to use all his fine-dining cheffy skills to transform the wrong cut of beef into even-more-excellent Italian beef than the shop usually served? Yeah, we did that. Carmy just used a straight braise, but when you can dial in the exact braising temperature using sous vide or [link https://www.chefsteps.com/activities/how-induction ..read more
Visit website
Italian Sandwich Rolls
ChefSteps
by
2M ago
If you’re going to make a proper [link https://www.chefsteps.com/activities/precision-italian-beef Italian beef sandwich], you need the right roll. A roll that’s soft and squishy with a tight, even crumb that can stand up easily to a generous splash of gravy or a full dip. A roll with a tender crust that doesn’t shatter into a million little shards like a hoagie roll or a [link https://www.chefsteps.com/activities/banh-mi-bread bánh mì]. This is it. Using a relatively short proof time helps with that soft crumb, but it also means the bread isn’t as tasty as bread made with an extended proof ti ..read more
Visit website

Follow ChefSteps on FeedSpot

Continue with Google
Continue with Apple
OR