Traditional recipes

ChefSteps Aims to Create a World of Better Cooks

ChefSteps Aims to Create a World of Better Cooks

Learn how to make these mouthwatering pastrami bites over at ChefSteps.

In a world where everything has become digital and interactive, the standard cookbook seems a bit quaint and out-of-date. What if you could combine the basic idea of a cookbook (teaching various recipes and cooking techniques), and combine it with the interactivity of an ever-growing and shifting online community? That idea is what’s at the core of ChefSteps, the part interactive cookbook, part cooking school, part chef community that attempts to unlock, and make approachable, the science of cooking.

Since their beginning in 2012, ChefSteps has grown to a community of 450,000 users, from professional chefs to amateur at-home cooks.

“Why should you have to guess how long your eggs should cook for? Why can’t we have a bunch of people all over the world collaborate on making the perfect Neapolitan pizza?” ChefSteps CEO Chris Young, who has a background in mathematics and cooking science, said. “This service is free because there’s no monopoly on great ideas.”

ChefSteps offers tutorials, classes (like how to create the perfect au jus burger, and how-to’s for cooking by exact measurement and weight), as well as an online forum where people can freely post questions and ideas. But there are also larger projects like the egg calculator which determines the exact temperature and time at which to cook your eggs based on your preferences.

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi


Eight Things to Do With Simple Syrup

Simple syrup is a vital bar ingredient. Most good bartenders wouldn’t dream of starting a shift without a healthy stock of liquid sweetener. That’s because simple syrup dissolves easily into cold drinks and makes scaling recipes easy—an important factor when you’re furiously batching cocktails at a high-volume bar. But simple syrup has plenty of applications in the kitchen as well. Along with salt, sugar is an age-old preservative that was once essential for storing fruits in the cold months—you can think of simple syrup as sort of a pickling brine for sweet stuff. Bakers, meanwhile, keep sugar syrup on hand for glazing, and brush layer cakes with it to keep them fresh and moist.

Start by checking out our three Simple Syrup techniques. Depending on what you get up to, your syrup may require some modifications—it’s good to add glucose to the mix when you’re candying fruit, for example, to prevent crystallization. But all the ideas below begin with a simple solution of sugar in water.

From there, the sky’s the limit.

1. Create custom infusions

Bartenders regularly wow their customers with exotic-sounding “housemade” ingredients such as lemongrass or blueberry syrup. What they may not mention: infused simple syrups are shockingly easy to make. And they have all sorts of fun uses—try, say, setting up a DIY cocktail bar with a few different spirits, simple-syrup infusions, mixers, and garnishes. Your party guests will love building their own drinks while experimenting with new flavors. No need to heat the mixture either cold-processed infusions have a distinctly bright, vivid quality that’s especially appealing when working with fresh fruit.

2. (Half-) candy and cure citrus fruits

If you find most candied fruits to be cloyingly sweet, try our technique for Half-Candied Blood Orange. We blanch the fruit in salt water—the salt diffuses into the pith, masking its bitterness. The best part? You can use any citrus you have on hand.

Equally versatile: our method for smoothly textured Cured Lemon Peel. We cook the peel sous vide with a 1:1 simple syrup, slice away the pith, then keep it around in the fridge until we’re ready to use. Wake up a weeknight dinner by sprinkling cured peel atop chicken, salmon, or our Chickpea Tuna Salad, or serve it alongside your favorite ice cream or sorbet.

Get creative—there’s no limit to the uses for this bright, addictive snack.

3. Whip up some sorbet

One of the all-time best uses for leftover simple syrup: work it into a light, refreshing sorbet.

4. Dress fruit salads

Use simple syrup in a just-sweet-enough dressing to transform a simple bowl of fruit into a cohesive dish with a great glossy look.

5. Moisten layer cakes

Baker pro tip: brush simple syrup onto cooled layers of a layer cake to keep your confection fresh and moist. Adding a little booze—rum, vodka, etc.—will reduce the risk of a too-sweet treat and keep the cake nice and moist.

6. Mix muddle-free cocktails

The extent to which bartenders hate making mojitos may have been overstated, but there’s a reason those mint coolers have a bad reputation. It takes time and energy to muddle drinks à-la-minute, and it’s easy to overbruise delicate ingredients if you’re not being careful. Often, cocktail recipes that call for muddling can be adjusted by using simple syrup instead. A great example: this muddle-free Old Fashioned from Seattle’s own Robert Hess.

7. Design elegant garnishes

Start with our gluten-free, Flourless Carrot Cake, topped with super-cute candied carrots cooked sous vide in simple syrup.

8. Make jelly beans with actual beans—seriously

For the Jellied Beans in our Fruit Minestrone, we sous vide navy beans and a simple syrup made with sucrose and glucose syrup to yield toothsome little candies that will last in the fridge for months.

Want to mix a cocktail with simple syrup right this minute? Check out our very own Yard Bird, a smooth libation made with rum, Cynar, and two kinds of bitters. And of course, we’d love to hear about your favorite uses for simple syrup—let us know in the comments!


Happy One Year Anniversary!

ChefSteps’ first anniversary has come and gone, and, like any good startup, we were too busy working on the next great thing (our online French macaron class) to stop and celebrate.

I asked some fellow team members to weigh in on what it’s been like to work at ChefSteps for the past year, and they had plenty to be grateful for. Any new business is going to have its ups and downs it is just the way it goes! We’ve had so much support from people and been given great advice to help us get off the ground, from looking at how we can invest our money (https://kryptoszene.de/exchanges/coinbase-erfahrungen/) to help us save for what the business may need as we expand, to what the best way to market ourselves is. So much has happened in a year and that is why we turned to our staff to see how they feel about us celebrating our first year and our first steps.

Michael Natkin, our CTO, described his favorite part of the job: “I get to combine two of my favorite things: food & code.”

Lorraine Esterling, our social media director, on the work environment at ChefSteps: “It looks a little like the show Breaking Bad, with the mysterious lab and maker builds scattered about plus an influx of irresistible aromas from the kitchen Ben’s and Grant’s playlists Chris’s ongoing dissertations lots of laughter amazing food and coffee, endless coffee. In other words, heaven on earth.”

Software engineer, Huy Nguyen, on the best parts of working at ChefSteps: “Being able to work with so many talented people on a subject I’m passionate about. Getting to talk to people of different disciplines and backgrounds. I enjoy chatting with the chefs in the kitchen, with Hans about music, you and Ryan about video, Lorraine about social media. We have such a diverse and multi-talented team. Not to mention, getting to taste all the food.”

Our product designer, Tim Salazar, told me about his favorite parts: “The people. The freedom to work on a million things. The space, culture, and of course, the food. Lots of things to think about, challenges everywhere, and big things on the horizon.”

I agree with all of it-especially the part about the talented people I get to work with.

We’ve spent the past year developing recipes and techniques, building a clean, easy-to-use platform to feature your recipes, establishing an awesome online culinary community, and listening to input from that community.

I’d like to raise my apple gin gimlet to salute our amazing ChefSteps community, our founders Chris Young, Grant Crilly, and Ryan Matthew Smith, and the rest of the ChefSteps team, which continues to grow.

Many thanks to all of you ChefSteppers for your continued support. If there is anything you’d like to see us improving on in the next year, leave a comment or email me at [email protected] with the subject line: “One Year and Counting.”


Ease of use

When it comes down to it, both the Joule and the Anova are remarkably easy to use. Indeed, the entire sous vide cooking technique is meant to take the work out of cooking — all you're doing, after all, is dropping a plastic bag in water. There's no babysitting, no flipping, really, very little cooking to do. That said, there are a few differentiating factors between the Anova and the Joule that may sway you in one direction or another.

As we mentioned previously, the Joule does not have any sort of display whatsoever, which means that you have to control every aspect of the device from your smartphone. Sure, that's perfectly fine for most of us, but if you're without a compatible device, or are a bit perplexed by the idea of controlling a kitchen appliance with the same thing you use to send texts to your mom (we get it), then you may not love the app-only functionality of the Joule.

That said, the Joule app is pretty near faultless. You can easily set the temperature and time required to cook your recipes, and the app also comes with a visual doneness scale for a wide range of ingredients. For example, the app will show a variety of options for how runny you want your egg yolks to be, and set the time and temperature in order to achieve that desired doneness. Plus, the app comes with the option to select between "fresh" and "frozen" for your proteins, so you don't have to worry about defrosting or thawing before cooking, saving you precious time.

The Joule also gets major points for its built-in magnet, which makes attaching the device to a pot really quite seamless. Rather than fiddling with a clip or trying to figure out exactly how to keep the Joule upright, you can just stick it and forget it.

As for the Anova, the availability of a digital display may make things a bit easier for folks who prefer to do their cooking with their actual cooking tools. The LED display is bright and easy to read, and will show you your target temperature, current temperature, and cooking time. You can set these metrics manually using a little dial, making it easy to sous vide sans smartphone with the Anova.

Of course, that isn't to say that the Anova doesn't have an app. In fact, everything you can do on the Anova itself you can do through its companion application, which not only allows you to control the device, but also comes with some pretty excellent recipes and cooking guides, courtesy of Serious Eats. While the Joule doesn't come with an exhaustive list of recipes (you actually have to go to the ChefSteps website in order to get some instructions), the Anova app seems to feature a veritable tome of meal guides — you can see how to cook seafood, poultry, meat, vegetables, fruits, and even some desserts. You can also select your desired doneness on certain proteins, like your steak.


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India About Blog Plate Pixels earlier known as 'Your Chef Story' was founded by Karishma Ahuja in 2017, a food enthusiast, who is also a Digital Marketeer since 11 years and runs her own digital agency. For 3 years, Your Chef Story has been a platform where we have appreciated and showcased chefs globally along with their fine art of cooking, shared exciting recipes, stories and the journeys behind these culinary experts. We now feel it's time to level up and take this platform a step higher. Frequency 10 posts / quarter Blog platepixels.com
Facebook fans 3.6K ⋅ Twitter followers 37 ⋅ Alexa Rank 2.8M View Latest Posts ⋅ Get Email Contact

40. A Chef's Tour

About Blog Discover the latest updates and articles from A Chef's Tour on The Food Journal. Dive into the world of Asian and Latin American cuisine and discover the best places to eat, drink and enjoy yourself. Frequency 4 posts / month Blog achefstour.com/blog
Facebook fans 682 ⋅ Twitter followers 1.8K ⋅ Instagram Followers 1.3K ⋅ Social Engagement 2 ⋅ Domain Authority 26 ⋅ Alexa Rank 3.8M View Latest Posts ⋅ Get Email Contact

41. La Petit Chef

India About Blog Serving delicious dinner stories,one at a time. My blog is for anyone who's looking for delicious yet easy recipes that won't take forever to make or cost a fortune! Perfect for working professionals and SAHM always pressed for time! Blog by Swayam. Frequency 1 post / quarter Blog lapetitchef.in
Facebook fans 31.5K ⋅ Twitter followers 961 ⋅ Instagram Followers 42.8K ⋅ Social Engagement 1 ⋅ Domain Authority 38 ⋅ Alexa Rank 4.9M View Latest Posts ⋅ Get Email Contact

42. Perfectly Seasoned Chef Blog

About Blog Hello, My name is Lou DeBenedetto and I started Perfectly Seasoned Chef to bring delicious, personalized food to individuals and families whose constraints don't allow them the time to cook themselves. I specialize in weekly meal planning & cooking, dinner parties, and other special events. Frequency 1 post / week Blog perfectlyseasonedchef.com/blog
Domain Authority 1 ⋅ Alexa Rank 4.9M View Latest Posts ⋅ Get Email Contact

43. The 99 Cent Chef

Los Angeles, California, United States About Blog The 99 Cent Chef takes the haute out of cuisine, creating recipes for the people. Frequency 1 post / month Blog the99centchef.blogspot.com
Twitter followers 526 ⋅ Social Engagement 12 ⋅ Domain Authority 46 ⋅ Alexa Rank 5.2M View Latest Posts ⋅ Get Email Contact

44. Chef Alli's Farm Fresh Kitchen

Kansas, United States About Blog Howdy-I'm Chef Alli, a Fancy Farm Wife who's been stirring up a love of farm fresh cookin' with home cooks all across KS for over a decade. Chef Alli's Farm Fresh Kitchen can be utilized to promote your brand, drive traffic to your event, create excitement for a new product, or help consumers connect with your organization's mission. Frequency 3 posts / month Blog chefalli.com
Facebook fans 10.5K ⋅ Twitter followers 536 ⋅ Instagram Followers 1.6K ⋅ Domain Authority 29 ⋅ Alexa Rank 5.4M View Latest Posts ⋅ Get Email Contact

45. The Silver Chef

Bishan, Anhui, China About Blog Ian Low is a Singaporean singer/songwriter also known as The Silver Chef for his passion for food and cooking. Frequency 1 post / week Blog thesilverchef.blogspot.com
Facebook fans 176 ⋅ Twitter followers 520 ⋅ Instagram Followers 36.4K ⋅ Domain Authority 27 ⋅ Alexa Rank 5.7M View Latest Posts ⋅ Get Email Contact

46. Chef Kevin Ashton

Worcestershire About Blog International Chef and Food Columnist living in the Stourport-on-Severn,England. Cooking demonstrator, chef,passionate foodie, restaurant consultant. Here you will get Recipes, advice, reviews, travelogues & news from Chef Kevin Ashton. Frequency 1 post / month Blog wannabetvchefblog.wordpress.com
Twitter followers 544 ⋅ Social Engagement 1 ⋅ Domain Authority 25 ⋅ Alexa Rank 6.2M View Latest Posts ⋅ Get Email Contact

47. The chef, his wife and their PERTHfect life | Perth Food Blog

Perth, Western Australia, Australia About Blog Welcome to foodies blog by Amanda. She is a food, family and travel blogger. This blog focuses amazing food on those fantastic places around Perth that are must go and try. Frequency 2 posts / week Since Apr 2013 Also in Perth Blogs Blog thechefhiswifeperth.com
Twitter followers 959 ⋅ Instagram Followers 7.8K ⋅ Social Engagement 5 ⋅ Domain Authority 17 ⋅ View Latest Posts ⋅ Get Email Contact

48. Rasaala

About Blog This blog gives delicious recipes from desserts to maincourse for vegans and vegetarians. Frequency 2 posts / quarter Blog rasaala.com
Facebook fans 212 ⋅ Twitter followers 202 ⋅ Instagram Followers 109 ⋅ Social Engagement 12 ⋅ Domain Authority 5 ⋅ View Latest Posts ⋅ Get Email Contact

49. Dancing Chef

About Blog Dancing Chef Natasha MacAller, ballerina-turned chef and author of 'Vanilla Table: The Essence of Exquisite Cooking from The World's Best Chefs', has always had a vested interest in health and a passionate interest in spices. Frequency 1 post / month Blog dancingchef.net/blog
Facebook fans 1.1K ⋅ Twitter followers 327 ⋅ Domain Authority 20 ⋅ View Latest Posts ⋅ Get Email Contact

50. Chef Charles Carroll | Podcast by a Professional Chef

Utah, United States About Blog Join international award-winning, Culinary Olympic gold-medalist, Chef Charles Carroll as he journeys into the homes of some of the world's most extraordinary people, to learn their own personal and professional secrets to an outrageously successful life on The Recipe Podcast, Celebrity Secrets to a Successful Life. Frequency 1 post / week Since Sep 2017 Also in Chef Podcasts Blog chefcharlescarroll.com/podcast
Facebook fans 21.6K ⋅ Twitter followers 3.4K ⋅ Instagram Followers 2.5K ⋅ Domain Authority 29 ⋅ View Latest Posts ⋅ Get Email Contact

51. Chefs Last Diet

Philadelphia, Pennsylvania, United States About Blog The Chef's Last Diet is about exploring a healthy love of food, and making peace with food. Find recipes, stories and hacks. Frequency 1 post / quarter Blog chefslastdiet.com
Facebook fans 536 ⋅ Twitter followers 2.1K ⋅ Instagram Followers 517 ⋅ Domain Authority 22 ⋅ View Latest Posts ⋅ Get Email Contact

52. CreoleCajunChef

Searcy, Arkansas, United States About Blog New Orleans recipes you have to try Blog by Tommy Centola. Frequency 3 posts / week Blog creolecajunchef.com/blog-1
Facebook fans 1.2K ⋅ Twitter followers 2.3K ⋅ Social Engagement 7 ⋅ Domain Authority 8 ⋅ View Latest Posts ⋅ Get Email Contact

53. The Cheery Chef | Gluten Free Recipes

Beaverton, Oregon, United States About Blog The Cheery Chef is your source for gluten free and dairy free recipes. I offer a recipe e-book and soon to be published cookbook 'Gluten Free Brunch for Everyone. Frequency 1 post / month Blog expansive.me/expansiveblog
Facebook fans 534 ⋅ Twitter followers 988 ⋅ Instagram Followers 428 ⋅ Social Engagement 1 ⋅ Domain Authority 7 ⋅ View Latest Posts ⋅ Get Email Contact

54. Cooking Uncovered with Chef Miriam

About Blog Welcome to my Canadian recipe blog. I am dedicating this blog to Carl Busby, my husband, my friend, my sous chef. you are missed. To all my foody friends, both Canadian and International, who share my passion and love for cooking delicious, nutritious, and easy meals. Frequency 1 post / quarter Blog cookinguncovered.blogspot.com
Facebook fans 1.3K ⋅ Domain Authority 12 ⋅ View Latest Posts ⋅ Get Email Contact

55. Amy the Family Chef

San Francisco, California, United States About Blog Experienced Chef & Mother of 2, Amy, shares her delicious family friendly recipes & helpful tips about how to cook gluten-free and dairy-free in her blog. Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free. She can teach you & your friends how to cook delicious dishes. Frequency 1 post / month Blog amythefamilychef.com/blog
Facebook fans 3.6K ⋅ Twitter followers 2.3K ⋅ Instagram Followers 1.8K ⋅ Social Engagement 2 ⋅ Domain Authority 31 ⋅ View Latest Posts ⋅ Get Email Contact

56. Gourmet Mami

About Blog I started Gourmet Mami in 2020 to empower YOU with inspiring recipes, reduce YOUR perceived culinary limits & enable me to share healthy meals with more families. I approach cooking with an emphasis on seasonal, family-style meals and the tastiest ways to eat healthy together. I know that busy lives can make it hard to come up with dinner ideas. Let me help you make meal times enjoyable and stress free with healthy recipes, that are easy to cook and taste great! You don't need to be a chef to create delicious meals. Frequency 3 posts / week Since Sep 2020 Also in Home Cooking Blogs Blog gourmetmami.com/recipes-2
Facebook fans 273 ⋅ Domain Authority 3 ⋅ View Latest Posts ⋅ Get Email Contact

57. The Gluten Free Chef

About Blog The gluten free chef blog is premiere health and wellness community for persons living with celiac disease and those looking to live a happy & healthy gluten free lifestyle. A positive community for those living functionally flared. Frequency 1 post / week Blog theglutenfreechefblog.com
Facebook fans 1.5K ⋅ Twitter followers 416 ⋅ Instagram Followers 2.8K ⋅ Social Engagement 12 ⋅ Domain Authority 29 ⋅ Alexa Rank 5.1M View Latest Posts ⋅ Get Email Contact

58. Chef in Training

About Blog Blog by Nikki. A great place to find easy, delicious and family friendly recipes. Frequency 11 posts / year Blog chef-in-training.com
Facebook fans 2.2M ⋅ Twitter followers 7.2K ⋅ Instagram Followers 29.2K ⋅ Social Engagement 50 ⋅ Domain Authority 64 ⋅ Alexa Rank 429.9K View Latest Posts ⋅ Get Email Contact

59. Chef V

San Diego, California, United States About Blog Chef V's cold blended Super Green Drink is a refreshing and delicious way to help you lose weight, gain energy and enjoy better sleep without the hassle of home juicing. Each hand made Super Green Drink is made up of locally sourced, organic ingredients, including 7 supergreens, and delivered straight to your front door. Frequency 30 posts / year Blog blog.chefv.com
Facebook fans 5.3K ⋅ Twitter followers 318 ⋅ Domain Authority 30 ⋅ Alexa Rank 633.7K View Latest Posts ⋅ Get Email Contact

60. One Ingredient Chef

Los Angeles, California, United States About Blog Find simple and delicious healthy recipes made with only whole, unprocessed ingredients by Andrew Olson at One Ingredient Chef. Frequency 17 posts / year Blog oneingredientchef.com/blog
Facebook fans 15.2K ⋅ Twitter followers 4.5K ⋅ Instagram Followers 55 ⋅ Social Engagement 55 ⋅ Domain Authority 54 ⋅ Alexa Rank 676.5K View Latest Posts ⋅ Get Email Contact

61. The Orgasmic Chef

Australia About Blog If you need recipes and instructions for creating great dishes, check with me. Blog by Maureen. Blog orgasmicchef.com
Facebook fans 5.3K ⋅ Twitter followers 8.4K ⋅ Domain Authority 43 ⋅ Alexa Rank 1.3M View Latest Posts ⋅ Get Email Contact

62. Chef Eric's Culinary Classroom

Los Angeles, California, United States About Blog At Chef Eric's Culinary Classroom, we are a top-notch cooking school that offers hands-on experience and technical education with a seasoned professional chef. We provide cooking students with access to a professionally designed kitchen, furnished with high-end equipment and a diverse calendar of professional programs and recreational classes. Blog culinaryclassroom.com/chefs-..
Facebook fans 28.4K ⋅ Twitter followers 16.7K ⋅ Domain Authority 37 ⋅ Alexa Rank 2.1M View Latest Posts ⋅ Get Email Contact

63. The Informal Chef

About Blog Welcome to The Informal Chef. I am Christine and I am passionate about learning the 'kung fu' of making good food. I have no formal training in culinary arts (or science), hence, the title of my blog. I, however, feel that I have much to share and also much to learn. Hope you have a fun time reading my blog! Do try out my recipes. I'd love to hear from you. Frequency 5 posts / year Blog theinformalchef.blogspot.com
Facebook fans 4.7K ⋅ Instagram Followers 137 ⋅ Social Engagement 33 ⋅ Domain Authority 25 ⋅ Alexa Rank 4.9M View Latest Posts ⋅ Get Email Contact

64. Ergo Chef Blog

Danbury, Connecticut, United States About Blog Ergo Chef designs, manufactures, OEM's, distributes, wholesales and sells quality ergonomic cutlery and kitchen gadgets. Our mission is revolutionizing the culinary industry with ergonomic cutlery and gadgets that match user comfort with the highest quality craftsmanship & precision. Blog ergochef.com/blog
Facebook fans 8.7K ⋅ Twitter followers 6.6K ⋅ Domain Authority 42 ⋅ Alexa Rank 5M View Latest Posts ⋅ Get Email Contact

65. Food by Florin

About Blog Hi everyone! My name is Florin, I'm a young chef who is very passionate about good food and cooking. I decided to start a blog so I can share with everyone my work. My recipes are easy to follow so anyone can cook beautiful, flavorsome dishes from the comfort of their own home. Frequency 11 posts / year Blog foodbyflorin.com
Facebook fans 22K ⋅ View Latest Posts ⋅ Get Email Contact

66. Chef Brad America's Grain Guy

Mesa, Arizona, United States About Blog Brad is a leading authority on grains and the many uses. Chef Brad has years of experience in all things food-related from salad making to bread baking. Blog chefbrad.com
Twitter followers 53 ⋅ Domain Authority 24 ⋅ View Latest Posts ⋅ Get Email Contact

67. Home Angry Chef Food Pseudoscience science

United Kingdom About Blog Exposing lies, pretensions and stupidity in the world of food. The rantings of a angry chef, sick of the lies told about food and health. Blog angry-chef.com/blog
Twitter followers 22.9K ⋅ Social Engagement 485 ⋅ Domain Authority 49 ⋅ View Latest Posts ⋅ Get Email Contact

68. Eat the Dead Blog

About Blog Halloween and horror inspired recipes straight from the Devil's Kitchen. Frequency 7 posts / year Blog eatthedead.com
Facebook fans 9.4K ⋅ Domain Authority 43 ⋅ View Latest Posts ⋅ Get Email Contact

69. Food With Zach

About Blog Follow this blog to get delicious recipes from Zachary. Frequency 6 posts / year Blog foodwithzach.com
Facebook fans 3.1K ⋅ Twitter followers 733 ⋅ Instagram Followers 15.3K ⋅ Social Engagement 24 ⋅ Domain Authority 1 ⋅ View Latest Posts ⋅ Get Email Contact

70. Chef Michaels Catering

Asheville, North Carolina, United States About Blog Chef Michael's creates the food and experience you envision--and then some. Well known for inventive cuisine. Well loved for attention to detail. And well engaged throughout the area, Chef Michael's, a full-service caterer, provides whatever you wish exactly as you want it--and then some Blog chefmichaelscatering.com/blog
Facebook fans 604 ⋅ Twitter followers 709 ⋅ Domain Authority 16 ⋅ View Latest Posts ⋅ Get Email Contact

71. Chef Heidi Fink

Vancouver, British Columbia, Canada About Blog Heidi Fink, a Red Seal Chef and an award-winning cooking instructor, has been teaching cooking classes in Victoria, BC, since 1999. Her fresh recipes, down-to-earth teaching style, and many cooking tips ensure that her students leave class with the confidence and enthusiasm they need to cook delicious food at home. Frequency 7 posts / year Blog chefheidifink.com/blog
Facebook fans 2K ⋅ Twitter followers 1.2K ⋅ Instagram Followers 1.5K ⋅ Social Engagement 140 ⋅ Domain Authority 35 ⋅ View Latest Posts ⋅ Get Email Contact

72. The Chef in the Hat

Seattle, Washington, United States About Blog Thierry Rautureau, known as the Chef in the Hat, is the chef owner of Loulay Kitchen & Bar and Luc restaurants in Seattle. Loulay and Luc bring a French twist to the best of Pacific Northwest cuisine. Loulay is located in Downtown Seattle and Luc is in Madison Valley. Blog thechefinthehat.com/blog
Twitter followers 6.9K ⋅ Instagram Followers 11.9K ⋅ Social Engagement 20 ⋅ Domain Authority 52 ⋅ View Latest Posts ⋅ Get Email Contact

73. Chef Lesego's Blog lesdachef

Johannesburg, South Africa About Blog This is a blog about my personal journey through food. I'll educate, I'll entertain, I'll review stuff and basically just debunk the complexity that is really not that complex when it comes to food. Blog by Lesego Semenya. Frequency 7 posts / year Blog lesdachef.wordpress.com/auth..
Facebook fans 5.2K ⋅ Twitter followers 104.7K ⋅ Social Engagement 8 ⋅ Domain Authority 16 ⋅ View Latest Posts ⋅ Get Email Contact

74. Cowgirlchef

Paris, Ile-de-France, France About Blog A Paris food blog by Ellise the food and travel writer, recipe developer and cooking instructor. Ellise is the author of the cookbook, Cowgirl Chef: Texas Cooking with a French Accent Blog cowgirlchef.com
Facebook fans 1.6K ⋅ Twitter followers 1.5K ⋅ Instagram Followers 996 ⋅ Social Engagement 32 ⋅ Domain Authority 35 ⋅ View Latest Posts ⋅ Get Email Contact

75. American Personal & Private Chef Institute & Association Blog

San Diego, California, United States About Blog The American Personal & Private Chef Association. APPCA is the largest professional personal- and private-chef trade association in the United States. Any topic related food, cooking, nutrition, and the personal chef industry. Our Mission to promote the education and advancement of our membership in the personal- and private-chef industry, and the betterment of the industry as a whole. Frequency 21 posts / year Since Dec 2010 Blog personalchefblog.com
Facebook fans 2.8K ⋅ Twitter followers 1.1K ⋅ Social Engagement 16 ⋅ Domain Authority 16 ⋅ View Latest Posts ⋅ Get Email Contact

76. Chef Tess Bakeresse

Arizona, United States About Blog America's Baking Sweetheart Chef Tess Bakeresse. Frequency 3 posts / year Blog cheftessbakeresse.blogspot.com
Facebook fans 5.6K ⋅ Twitter followers 601 ⋅ Social Engagement 8 ⋅ Domain Authority 32 ⋅ View Latest Posts ⋅ Get Email Contact

77. Rocking Raw Chef

Cambridge, England, United Kingdom About Blog Tired of struggling with different meals for the whole family? Let the Rocking Raw Chef show you how to make ONE meal for everyone and save HOURS in. I'm a raw food chef, teacher, speaker and author. I specialize in 5-minute recipes using simple equipment ingredients to share with everyone, raw or not. Blog by Barbara Fernandez. Blog rockingrawchef.com/blog
Facebook fans 1K ⋅ Twitter followers 1.6K ⋅ Domain Authority 22 ⋅ View Latest Posts ⋅ Get Email Contact

78. Spicy Fusion Kitchen

Botswana About Blog I'm the spicy fusion girl who will show you how to make easy and yummy home-made dishes that look amazing, smell divine and taste delicious Frequency 21 posts / year Blog spicyfusionkitchen.com
Facebook fans 4.2K ⋅ Twitter followers 503 ⋅ Instagram Followers 5K ⋅ Social Engagement 4 ⋅ Domain Authority 17 ⋅ View Latest Posts ⋅ Get Email Contact

79. Chef Simonetta

Australia About Blog Jeffrey Vincent Simonetta is an Australian-Italian Chef whom has worked under some of Australia's most influential Chefs. Also in Australian Food Blogs Blog chefsimonetta.com.au
Facebook fans 501 ⋅ Twitter followers 638 ⋅ Instagram Followers 1.8K ⋅ Domain Authority 11 ⋅ View Latest Posts ⋅ Get Email Contact

80. Nina Parker

London, England, United Kingdom About Blog Nina is a London based chef and author of cookbook NINA St Tropez. Here you will get recipes and news on restaurant events. Blog ninafood.com/blog
Twitter followers 1.7K ⋅ Instagram Followers 57.6K ⋅ Domain Authority 33 ⋅ View Latest Posts ⋅ Get Email Contact

81. Trail Appliances | CHEF BLOG

Alberta, Canada About Blog Chef blog by Trail Appliances. Blog trailchefsblog.com
Facebook fans 972 ⋅ Twitter followers 365 ⋅ Social Engagement 6 ⋅ Domain Authority 3 ⋅ View Latest Posts ⋅ Get Email Contact

82. Dont Ask 4 Salt

London, England, United Kingdom About Blog A blog about vegetarian food, Indian recipes and my personal journey as a professional chef. Since Nov 2017 Blog dontask4salt.com
Facebook fans 130 ⋅ Domain Authority 20 ⋅ View Latest Posts ⋅ Get Email Contact

83. GuestChef Detroit

Detroit, Michigan, United States About Blog Guest Chef is a Personal Chef and Home Catering Business serving the Metro Detroit area, focused on cooking from scratch with wholesome, fresh ingredients. I share recipes, tips and inspiration here. Follow along and let's cook something great together! Blog by Emily Wilson. Blog guestchefdetroit.com/blog
Instagram Followers 1.4K ⋅ Social Engagement 7 ⋅ Domain Authority 9 ⋅ View Latest Posts ⋅ Get Email Contact

84. From Steph to Chef!

About Blog Hi, my name is Steph. My mission is to inspire anyone with any type of dietary restriction who might be stuck in a rut.'Imagination does not become great until human beings, given the courage and strength, use it to create.' Blog steph2chef.blogspot.com
Domain Authority 10 ⋅ View Latest Posts ⋅ Get Email Contact

85. Chef Sarawak

Auckland, New Zealand About Blog Chef Si cooks fun food, tells fun chefs stories and cracked fun chefs jokes, she loves laughter in the kitchen and dinning room. Since Aug 2016 Blog chefsarawak.blogspot.com
Domain Authority 4 ⋅ View Latest Posts ⋅ Get Email Contact

86. Chef Murph's Blog | Good Food Makes for Better Decision's.

New Jersey, United States About Blog My cuisine I styled and cook is Global Fusion Americana (TM). Is the melting pot of cultures and food from around the world. The right food helps us think, learn and be come strong. I believe food brings people and culture to the table to talk, where problems are solved. Blog by Chef Murph KT. Frequency 30 posts / year Blog chefmurph.wordpress.com/auth..
Facebook fans 14.5K ⋅ Twitter followers 14.7K ⋅ Social Engagement 2 ⋅ Domain Authority 8 ⋅ View Latest Posts ⋅ Get Email Contact

87. The Chef Next Door

Michigan, United States About Blog The Chef Next Door is a place where I share my favorite recipes and cook simple, good food for all to enjoy. Baking is my passion, so you'll find plenty of sweet treats here, but I also share family friendly meals and snacks. Sit back and relax, take a look around and enjoy my tasty creations! Frequency 1 post / quarter Blog chefnextdoorblog.com
Facebook fans 20.7K ⋅ Twitter followers 3.7K ⋅ Instagram Followers 3.7K ⋅ Social Engagement 1 ⋅ Domain Authority 40 ⋅ View Latest Posts ⋅ Get Email Contact

88. Hunting Chef | Father, outdoorsman, husband and chef.

Newberg, Oregon, United States About Blog Just a guy that loves the outdoors and loves food. I wanted to be able to teach people how to make cook their harvest. I grew tired of writing down recipes for my clients I was guiding in the field. Now I try to direct them to the website so they can see the step by step instructions. Frequency 1 post / year Blog huntingchef.com
Facebook fans 422 ⋅ Twitter followers 13 ⋅ Social Engagement 38 ⋅ Domain Authority 18 ⋅ View Latest Posts ⋅ Get Email Contact

89. Friend That Cooks Blog | In-Home Personal Chef Service

Johnson, Kansas, United States About Blog Friend That Cooks Personal Chefs offer weekly meal prep for families with busy schedules, food allergies or special diets. We send a talented personal chef to your home for a half day each week to shop, cook, clean up and stock your refrigerator with a week's worth of healthy, prepared meals to reheat. Blog friendthatcooks.com/blog
Facebook fans 3.2K ⋅ Twitter followers 1.4K ⋅ Instagram Followers 2.4K ⋅ Domain Authority 24 ⋅ View Latest Posts ⋅ Get Email Contact

90. Bambino Chef| Cooking Classes| Birthday Parties| New Jersey

Jersey City, New Jersey, United States About Blog Bambino Chef provides cooking lessons, birthday parties, summer/winter camps, story time sessions, play date gatherings, holiday events, adult cooking classes and other learning and developmental activities. Blog bambinochef.com/blog
Facebook fans 7.2K ⋅ Twitter followers 1.1K ⋅ Instagram Followers 8.5K ⋅ Domain Authority 25 ⋅ View Latest Posts ⋅ Get Email Contact

91. The Official Chef Michel Nischan

About Blog Michel Nischan is a three-time James Beard Award winning chef with over 30 years of leadership advocating for a more healthful, sustainable food system. Frequency 30 posts / year Blog chefnischan.com/blog
Facebook fans 6.3K ⋅ Twitter followers 6.4K ⋅ Instagram Followers 5.8K ⋅ Domain Authority 30 ⋅ View Latest Posts ⋅ Get Email Contact

92. Chef Daniel Angerer's Blog

New York City, New York, United States About Blog Daniel Angerer's culinary career has taken him from the finest kitchens throughout Europe to several of New York's well-regarded dining establishments. Chef Angerer's cooking style is pure, vibrant and resourceful. He can make the simplest ingredient taste exquisite. This skill brought him victory on Iron Chef America where he made the secret ingredient 'beer' taste superb in dish after dish. Blog danielangerer.com
Twitter followers 292 ⋅ Domain Authority 42 ⋅ View Latest Posts ⋅ Get Email Contact

93. Valentich Goods

Denver, Colorado, United States About Blog We offer stylish restaurant aprons and high quality knife rolls. We also make Utility Aprons for craftsman/women. Customized and branded options available as well! Handmade in Colorado. Frequency 3 posts / year Blog valentichgoods.com/blogs/jou..
Facebook fans 575 ⋅ Twitter followers 283 ⋅ Instagram Followers 3.2K ⋅ Social Engagement 9 ⋅ Domain Authority 14 ⋅ View Latest Posts ⋅ Get Email Contact

94. ChefXChange

United States About Blog ChefXChange is the smart, new way to hire a private chef for dinner parties, catering, cooking classes, nutrition program and your all special occasions. Next time book a Chef to make sure your kitchen stays intact, and smells like fresh food coming out of the oven, instead of burnt pots and pans. Blog chefxchange.com/blog
Facebook fans 16.5K ⋅ Twitter followers 994 ⋅ Instagram Followers 4.6K ⋅ Domain Authority 43 ⋅ View Latest Posts ⋅ Get Email Contact

95. Best Recipe

Morocco About Blog Welcome to Best Recipe Website, I'm Mahir and I'm a professional chef and now started blogging through this platform to share my experiences with you. I am dedicated to giving you the very best of recipes, with a focus on breakfast, lunch, and dinner recipes that will make your morning, noon, and night great. Frequency 30 posts / year Since Jul 2020 Also in Moroccan Food Blogs Blog hychef.com
Twitter followers 500 ⋅ Domain Authority 3 ⋅ View Latest Posts ⋅ Get Email Contact

96. The Naptime Chef

Connecticut, United States About Blog Blog by Kelsey Banfield. My personal mission is to share recipes and tips that are family-friendly and help you feed your family wholesome, healthy food. Blog by Kelsey Banfield. Blog thenaptimechef.com
Twitter followers 6.3K ⋅ Social Engagement 1 ⋅ Domain Authority 50 ⋅ View Latest Posts ⋅ Get Email Contact

97. The Cutting Board by Green Chef | A Culinary Blog

Boulder, Colorado, United States About Blog Green Chef delivers all you need to make wholesome meals at home: organic, pre-measured ingredients and delicious, easy-to-master recipes. Since Sep 2014 Blog blog.greenchef.com
Facebook fans 322.7K ⋅ Twitter followers 5.6K ⋅ Instagram Followers 204.8K ⋅ Social Engagement 12 ⋅ Domain Authority 56 ⋅ Alexa Rank 35.1K View Latest Posts ⋅ Get Email Contact

98. Virginia Willis | Secrets of the Southern Table

Atlanta, Georgia, United States About Blog Southern chef Virginia Willis is a James Beard award-winning cookbook author, writer, and media personality known for her popular blog and delicious recipes. Frequency 18 posts / year Since Apr 2009 Blog virginiawillis.com
Facebook fans 30.7K ⋅ Twitter followers 37.8K ⋅ Instagram Followers 14.9K ⋅ Social Engagement 138 ⋅ Domain Authority 52 ⋅ Alexa Rank 2.1M View Latest Posts ⋅ Get Email Contact

99. Chef and Sommelier

Singapore About Blog I am a father of three and hold a day job in the financial industry. I love wine & dine and spend my free time experimenting new recipes and wine pairing while my Mrs loves to bake. Our dream is to set up our own restaurant and/or wine shop to pursue our interest and make a living at the same time. Blog chefandsommelier.blogspot.com
Facebook fans 4K ⋅ Twitter followers 10K ⋅ Domain Authority 28 ⋅ Alexa Rank 3.8M View Latest Posts ⋅ Get Email Contact

100. California Chef Services » Chef's Blog

Los Angeles, California, United States About Blog California Chef Services provides delicious, fresh, chef-prepared meals cooked especially for you according to your likes, dislikes, and dietary and nutritional requirements. California Chef meal delivery is the affordable way to have your own personal chef cater to all of your culinary needs. Frequency 9 posts / year Blog californiachef.com/chefs-blog
Facebook fans 864 ⋅ Twitter followers 1.2K ⋅ Instagram Followers 1.3K ⋅ Domain Authority 24 ⋅ Alexa Rank 2.1M View Latest Posts ⋅ Get Email Contact

101. Eat Play Crush

San Francisco, California, United States About Blog Chef prepared Paleo meals delivered to your door and clean eating is made simple. Optimal nutrition with maximum convenience and restaurant quality taste is found at Eat Play Crush. Also in Paleo Diet Blogs Blog paleochef.com/blog
Twitter followers 6.2K ⋅ Instagram Followers 125.2K ⋅ Social Engagement 6 ⋅ Domain Authority 33 ⋅ Alexa Rank 5.1M View Latest Posts ⋅ Get Email Contact

102. Urban Plates

United States About Blog Real food, made from scratch, at an affordable price. Blog urbanplates.com/chef/blog
Facebook fans 23.8K ⋅ Twitter followers 1.3K ⋅ Instagram Followers 13.6K ⋅ Social Engagement 1 ⋅ Domain Authority 42 ⋅ Alexa Rank 229K View Latest Posts ⋅ Get Email Contact

103. Yuppiechef Magazine

Cape Town, Western Cape, South Africa About Blog From humble beginnings, Yuppiechef is one of South Africa's most celebrated online retailers with our sights set on international expansion. We currently deliver the world's best kitchen and home products to eight countries. Yuppiechef is on a mission to bring people together through the cooking and sharing of good food. Blog yuppiechef.com/spatula
Facebook fans 152.1K ⋅ Twitter followers 27.6K ⋅ Instagram Followers 107.2K ⋅ Social Engagement 1 ⋅ Domain Authority 55 ⋅ Alexa Rank 60.8K View Latest Posts ⋅ Get Email Contact

104. Nigerian Lazy Chef

South Africa About Blog Join me as I celebrate the arts through African (Nigerian) cooking and through my mother's recipes (some of which I tweaked to fit my choices). I shall also share some easy kitchen tips for the 'lazy' cooks like me. Also in African Food Blogs Blog nigerianlazychef.com
Facebook fans 2.5K ⋅ Twitter followers 447 ⋅ Instagram Followers 51.9K ⋅ Domain Authority 36 ⋅ Alexa Rank 1.4M View Latest Posts ⋅ Get Email Contact

105. Little Chef Big Appetite

Santa Monica, California, United States About Blog Little Chef Big Appetite features my own healthy recipes as well as tidbits from my daily life in Los Angeles, CA. I may be pint-sized, but I come with one heck of an appetite and I hope you do too! Blog littlechefbigappetite.com
Facebook fans 1.4K ⋅ Twitter followers 415 ⋅ Instagram Followers 27.5K ⋅ Social Engagement 8 ⋅ Domain Authority 38 ⋅ Alexa Rank 2.9M View Latest Posts ⋅ Get Email Contact


Dan Barber&rsquos Seed Company Wants to Work with Plant Breeders to Create Better Vegetables

Dan Barber’s made his name in the restaurant world thanks to his dogged pursuit of the perfect ingredients. The chef has turned Blue Hill at Stone Barns into one of the finest restaurants in New York, thanks to an emphasis on fresh ingredients and the introduction of bespoke produce like the Honeynut squash.

But instead of hoarding his rare finds, Barber’s latest venture wants to share unique vegetable varieties specifically engineered for excellent taste with the world. Co-founded by Barber and launched this week, Row 7 wants to put artisanal seeds in the hands of chefs and amateur gardeners, thanks to work by innovative plant breeders. In the process, Barber hopes to create a market and method of distribution for rare vegetable varieties that might otherwise miss out on mass appeal.

So far, the seed offerings include seven vegetables. Among them are a verdantly green cucumber, an update on Barber’s Honeynut squash, and the Habanada pepper, which mimics the flavor of the haba༞ro with less of its infamous heat. Some of these crops are a product of what The New York Times calls “participatory plant breeding”, a process whereby plant breeders, farmers, and chefs collaborate on the development of new crops bred with attributes like color, crunch and taste in mind.

The support of major food industry players suggests that Row 7’s vision for a “seed-to-table” approach has legs. Investors include former Whole Foods co-CEO Walter Robb and Richard Schnieders, who once ran global food distributor Sysco. Barber’s co-founders include seed producer Matthew Goldfarb and Cornell plant breeder Michael Mazourek, whose collaboration with the Blue Hill chef on the Honeynut squash ten years ago first sparked his interest in selling seeds.

If all goes well, Row 7’s seed strategy could create a new, simpler way for regional farmers and independent geneticists to get their carefully-crafted crops onto supermarket shelves and into home garden soil all across the country. And with the company set to reinvest initial profits into the research by participating plant breeders, its offerings should expand even further in the future. Barber’s goal to “look at how we, as chefs, can change the culture of eating” is perhaps a lofty one, but Row7 sure seems like a novel way to get people to eat their vegetables.


Croissant cereal is the latest take on the tiny breakfast trend all over TikTok

If we've learned one thing in the kitchen recently, it's that you can transform anything into cereal — even French toast and pancakes.

Now croissants have joined the tiny trend, and they're the cutest version yet.

ChefSteps — a Seattle-based website dedicated to creating new recipes and cooking techniques by combining food and science — is behind these mini sweet treats.

Co-founder Grant Crilly told Insider that he was inspired to make the croissants after watching his pastry chef friends embrace the tiny cereal trend.

"I thought to myself, 'What is the ChefSteps version of this?'" he said. "Part of our thinking is that anything worth doing is worth overdoing, so I wanted to make the most challenging pastry into cereal. To me, that was croissants."

At first, Crily and his team thought their croissant cereal would just be a fun response to the social-media trend. But the bite-sized pastries were such a hit with followers and fans that they decided to create a demo video and full recipe.

Making tiny croissants isn't as easy as whipping up cookie cereal, but the recipe comes packed with plenty of helpful tips to help you create your own mini pastries.

The key to transforming fluffy croissants into crunchy cereal is the cinnamon syrup glaze. It helps prevent the milk from soaking into the croissants too quickly, and also gives them their sweetness and shine.

All you need to make the simple syrup are cinnamon sticks, sugar, and water. After crushing your sticks, combine them with sugar and water in a pan and bring to a boil. Then strain and cool your syrup before pouring it into a spray bottle.

If you want the cinnamon taste to be even stronger, you can infuse your syrup overnight and strain it the next day for even more flavor.

Popping your tiny croissants into a food dehydrator will also help maintain that perfect crunch. It dries out the miniature pastries, preventing your leftovers from going stale.

But don't worry if you don't have a dehydrator of your own. Crilly said you can easily achieve the same effect with your oven.

"Most home ovens can go as low as 170 degrees Fahrenheit," he said. "This is plenty low. Leave the oven door ajar as you dry them out so that the humidity can escape more easily."

And while the ChefSteps recipe calls for homemade dough, Crilly said you can still use store-bought puff pastry or pie dough "in a pinch."

No matter what you use, Crilly said it's important to take your time and roll your dough thinner than you think you need.

"And do not overcook or overheat the croissants," he added. "Or they can easily turn bitter."

If all goes well, you'll get a bowl of croissant cereal that tastes "very buttery and cinnamon-y," Crilly said.

"I like a croissant that has more robust, cultured butter and loads of umami from the fermentation," he added. "This cereal has that, but it's cut with a bit more sweetness. Then, when you add milk, it all comes together very well."

Crilly has enjoyed watching the trend grow, and said he can't wait to see even more creative cereals pop up on social media.

"It's nice to see the world having a bit of fun in their homes right now," he added. "I'd love to see other foods, like 'Brioche Bunches of Oats' and 'Honey Cornbread Crunch.' Anything made of refined carbohydrates should make a great cereal."


Ingredient Notes

  • Beef –Ground is what we’ll use today. Because I used lean there’s no need to drain the oil after its cooked.
  • Onion –A small onion diced up that will cook well like white or yellow.
  • Seasoning –We’re just using dried oregano and salt and pepper today.
  • Sauce –A jar of marinara sauce will do just fine and it’s the key to cutting down on the cook time of this beef lasagna recipe.
  • Cheese –Ricotta, mozzarella, and Parmesan are needed for richness and a good melty texture.
  • Egg –We’re going to use this as a binder for our ricotta sauce so be sure to pick some up.
  • Noodles –Clearly we need lasagna noodles! Their sheet structure are needed for those definable layers.

Sous vide cooking mistakes that can get you in hot water

Sous vide is a cooking technique used by fine dining establishments to slowly cook foods in a sealed bag at low temperatures. Sous vide machines ensure that your steak, roasts, and other foods cook at a precise temperature, so they come out succulent and delicious every time. If you enjoy fine cuisine but want to reduce the time you spend in the kitchen, a sous vide machine may be the perfect device for you.

To help you on your way to becoming a sous vide expert, we have compiled a list of some common sous vide mistakes to avoid.

Mishandling fat

Do you love tender and juicy rib eye steak with the fat rendered so perfectly that it melts in your mouth? After watching videos and seeing pictures of a perfectly cooked sous vide steak, many newbie sous vide cooks make the mistake of assuming steak fat is going to behave the same way the meat does. But, this is a mistake, as fat and muscle tissue have different chemical compositions, and therefore they behave differently when you cook them.

When you cook a medium-rare steak sous vide, you’re cooking it at a constant temperature of between 129 and 134 degrees Fahrenheit. At this temperature, it takes quite a long time for fat to render. Because of this, many sous vide cooks complain of “rubbery” fat, or fat that is overall unappetizing.

To eliminate the “fat problem” when cooking steak sous vide, you have a few options. You can pre-sear your steak before placing it in the water bath. Some cooks recommend this for more marbleized cuts, like rib eyes. Others say cooking your meat for a bit longer, while still staying within the recommended ranges. You can also trim off the fat, or choose a cut of meat that’s leaner, like sirloin or fillet mignon. It’s also best to avoid methods like “salt drying,” as they typically don’t produce good results. Remember, to get the browning produced by the Maillard reaction, you’ll want to finish the steak on the stove or grill.

Poorly handling sous vide pouches

If water from the bath gets into you sous vide pouch, this can create something that looks more like a mess than a meal. You want to make sure your sandwich bags or vacuum-sealed pouches are properly sealed before you submerge them. If you’re really serious, you might even consider silicone bags.

When it comes to sous vide, tongs are not your friend. They can smash your delicate fish fillets. Also, picking up sous vide bags with sharp tools like tongs can puncture your bags. Foods like asparagus, nuts, or other foods with sharp stems can puncture your bags if you don’t use caution when placing them in your sous vide pouches.

Cooking for a large group? You can put several cuts of fish or other meats in the same pouch. But, if you neglect to stir the pouch around from time to time, you’ll end up with one big giant connected piece of meat, instead of delicious single portion fillets.

Floating can also be an issue. Make sure you weigh down your bags down, clip them to hold them in place, or follow your manufacturer’s instructions for how to prevent floating. ChefSteps recommends placing a butter knife or spoon in the bag with your food to weigh it down.

Forgetting eggs are fragile

Second to steaks, eggs are probably the best food you can make sous vide. But, if you just chuck them in the water bath, only about 80 percent of your eggs will make it out without damage. To protect your eggs, just place them in a sous vide pouch they’ll be just as delicious, and all of them will likely make it out intact.

Letting water evaporate

Imagine you’re having the boss over for dinner after work, and you want to impress the head honcho with your awesome cooking skills. So, you put your sous vide pouches in the water bath before work, and head out for the day. But, when you return home, half of the water has evaporated from your water bath, your pouches are only partially submerged, and your dinner (and potentially your sous vide machine) is ruined.

To avoid this, cover your container with plastic wrap so the water that evaporates goes right back down into the bath. Also, always make sure to follow your manufacturer’s instructions on leaving your machine unattended.

Overcooking foods

Read, read, read, practice, and then read some more. Reading all of the instructions for your machine, researching other people’s experiences, and practicing different recipes will help you learn how to cook your meals to perfection.

Even though people say sous vide is easy, you can overcook your food. The food continues to cook after it leaves the pot, unless you place it in an ice bath. Also, when you go to sear your meat, you can easily overcook it during searing, especially if you’re using a thinner cut. Some chefs say that you’ll get the best results if you use a very thick cut of steak (like two inches or even thicker).

Overseasoning

When you season foods and cook them on a stove top or on a grill, some of that seasoning falls off onto the pan or even into the air. When you season foods you’re putting in a sous vide pouch, however, that seasoning has nowhere to go but into your food. If you season your foods heavily, they may come out overly salty and, quite frankly, kind of gross.

If you stick with fresh spices and aromatics beforehand, you can always add any extra seasonings afterwards.

Expecting the same results as other cooking methods

Some sous vide cooks are dissatisfied with the texture and mouthfeel of their chicken breast or the taste of their broccoli. It’s best to think of sous vide as a totally new way of experiencing your food, and don’t expect it to taste the same way it would if you cooked it using another method.

Ignoring instructions from your manufacturer or treating all machines the same

You used to have a Gourmia machine, but you just bought the 900-watt Anova Wi-Fi model. But hey, you’re a sous vide pro already, so why read the instructions, right?

Wrong. Sous vide machines are all different. It’s essential that you carefully read your machine’s instructions to determine the maximum water capacity, cleaning instructions, calibration, and other variables. Sous vide cooks have reported ruining recipes or damaging their machines because they assumed their new machine works exactly the same way their old one did.

Cooking foods that don’t agree with your machine

To sous vide, or not to sous vide? Some cooks have had great success with their steaks and roasts, so they try to cook virtually everything sous vide and end up disappointed with some of their creations. Some foods are not meant to be cooked using this method, like breaded chicken tenders or dry baked goods (like angel food cake) for example.

Remember to have patience, and you’ll likely find some foods that you insist on cooking sous vide.


Three Modernist Cuisine Veterans Take Culinary School Online

O verhead, tourists swarm Pike Place Market on a sunny Friday afternoon. But one level down, in a former day-care center with shimmering views of Puget Sound, its century-old beams now artfully whitewashed, Chris Young is storyboarding a trailer. It’s the kind of short video usually produced for movies. But this is for something else entirely, and he’s pulling in some serious star power for it—at least star power to a certain demographic.

“Neal is totally cool with lending us his nerd cred,” he announces, striding over to a small group assembled at a round table pecking at MacBooks. “Neal” is Neal Stephenson, the bearded, fanatically popular sci-fi author who is just as obsessed with technology and science as the people Young hopes will watch his video. Every year during Seafair, Stephenson throws a party and enlists Young and his partners to help perform some extreme culinary feat. This year, they dipped hundreds of pounds of meat in 800 liters of liquid nitrogen, then roasted it over 16-foot-high towers of fire. An entire truckload of wood burned down to ashes in a mere 15 minutes, says Young. “You actually have to buy carbon offset hours to come to Neal’s parties.”

Food cognoscenti might recognize Young’s name as one of the three authors of the culinary opus Modernist Cuisine, the world’s first comprehensive reference of science-driven cooking. On this day, the Seattle native sports cargo shorts, a T-shirt, utilitarian Keen man sandals, and the hearty, self-assured air of a young suburbanite presiding over a backyard grill he knows is way better than any of the neighbors’. His 45-second video will introduce cooks around the world to ChefSteps.com, a web-based culinary school he founded with two fellow Modernist Cuisine vets. Its aim: Break down the techniques gathered in the book’s six volumes and 2,438 pages, and make them easy for culinary mortals to understand—and even master.

A copy of Modernist Cuisine costs $625 online lessons from three of the guys who made it are free.

If Young were to storyboard how he first connected with Nathan Myhrvold, a former chief technology officer at Microsoft and mastermind of Modernist Cuisine, it would make for a fine bromance. In 2005, Young was a 29-year-old chef (albeit one with degrees in mathematics and biochemistry from University of Washington) heading up the experimental kitchen at Heston -Blumenthal’s restaurant Fat Duck about 30 miles outside London. Most chefs who practice such arts prefer the term modernist to molecular gastronomy, but whatever you want to call the movement, Blumenthal is one of its pioneers. After Myhrvold came in for dinner, he and Young struck up an email friendship, trading ideas on scientific barbecue techniques. So when Young made plans to return to the U.S., he sent the jolly-looking genius a note letting him know he was leaving Fat Duck.

Myhrvold’s response hit his screen less than three minutes later. The subject line read simply, “Crazy idea.” The sole line of text: “Why don’t you come work for me?”

Young flew to the Mediterranean to meet Myhrvold on his yacht to discuss what, exactly, that meant. Maybe a book. Myhrvold had envisioned a 300-page volume about sous vide, the hyperslow, vacuum-sealed cooking method known for producing impossibly tender and flavorful results. He also suggested Young find a kitchen job, since the project couldn’t possibly occupy him full time.

The chef headed to Bellevue, where Myhrvold runs his think tank and idea lab, Intellectual Ventures (that’s where he met Stephenson, who worked there part time). Myhrvold funded the research, writing, and publication of a tome that collected a decade’s worth of techniques being practiced in a few intrepid kitchens. He, Young, and Maxime Bilet, another Fat Duck alum, are named as the authors, though a team of nearly 40 worked on the volume. The result is a triumph of science, of art, and above all of culinary progress.

The book was published in spring 2011 and Young left Myhrvold’s com-pany in May 2012. Having run two development kitchens for other people, he wanted one of his own. Last November, fellow kitchen-lab chef Grant Crilly decided to join him. So did Ryan Matthew Smith, the book’s photo editor
and principal photographer of its eye-popping shots of cross sections of flaming woks, boiling pots, and even a sizzling grill. With funding from Gabe Newell, the cofounder of influential video game developer Valve Corporation, the three alums formed Delve Kitchen, a start-up with a pedigree that includes hobnobbing with famous authors and scoring coveted Pike Place Market real estate.

Delve boasts a full-time staff of six and all the same equipment from the cooking lab: the immersion circulators for sous vide cooking, the high-precision convection-steam combination—“combi”—oven. Without a billionaire boss to fund the endeavor, the guys scored $30,000 cryogenic freezers used for a few hundred bucks at UW surplus auctions and bought Ikea shelving to hold rows of medical-grade sieves and clear plastic canisters full of fastidiously labeled spices.

Having that book on their resumes means Young, Smith, and Crilly could easily use their facility to prosper in perpetuity, lending their brains and camera lenses to various consulting projects.
But primarily, they consider this 4,000-square-foot space a culinary school. And not the kind with desks and classrooms.

ChefSteps.com is debuting at a time when some of the country’s bastions of academia are no longer giving the side eye to online coursework. The University of Washington recently started offering “massive open online courses,” or MOOCs, and the Bill and Melinda Gates Foundation believes in high-caliber online lessons, enough to invest in the nonprofit Khan Academy, a library of 3,400 videos (all free) that provide 10 minutes of instruction on topics from graphing trigonometry functions to the electoral college.

Young drew inspiration from Udacity, a school begun by a Stanford professor who offered a free online course in artificial intelligence last year. More than 160,000 students signed up, prompting the professor, Sebastian Thrun, to give up his tenured job at Stanford to launch a start-up dedicated to disseminating university--caliber education to the online masses. “He showed that the whole world is out there,” says Young. “Even if you can reach a hundred people or a thousand through a culinary school, the world’s much bigger than that.”

After spending three and a half grueling years codifying modernist cooking, Delve’s partners agree that the techniques are nearly as opaque as they were before the book was published. In fact, it’s hard to find owners who actually take theirs in the kitchen. “It just became this big art project,” says Crilly, who worked at Mistral before answering the Craigslist ad that led him to Myhrvold’s Intellectual Ventures—“a big, expensive book that people don’t want to mess up.”

For a line cook making $30,000 a year or a home grilling enthusiast interested in scientifically upgrading a rib recipe, a $625 cookbook is a stretch. So are the trips to modernist culinary temples like Chicago’s Alinea and WD-50 in Manhattan.

ChefSteps.com breaks “basic” modernist techniques into about seven lessons. Each module gets further divided into microsteps, complete with extensive photos and videos, shot by Smith. Quizzes and assignments crop up frequently, giving the user a chance to cement this knowledge before it evaporates. Sous vide was the catalyst for Modernist Cuisine, and it’s the first course that ChefSteps.com offers online. Young and Crilly consult for the well-regarded culinary arts program at Johnson and Wales University and find this is the first topic most students—and teachers—ask about.

Though it’s free to learn, the school isn’t exactly free. If you lack a piece of equipment, all you have to do is click on that item on the syllabus’s prep list, and you’re whisked away to a website that will sell you one. Anyone can watch the videos, but virtual office hours or a certificate verifying your course work will cost (how much is still in flux). The demos, homework, and quizzes add up to 40 hours of work—the same as a typical college credit. Standing in the Delve kitchen deboning rib eyes and vacuum sealing them in plastic bags to the tune of Nelly’s “Ride Wit Me,” Crilly explains that users can watch, pause, rewind, and repeat videos to learn at their own pace. Faraway students won’t merely learn a sous vide recipe, but will absorb the science behind the technique so thoroughly that they will be able to modify times and temperatures for any portion of fish, fowl, carrot, or potato.

The space around the corner from the kitchen serves as Smith’s photo studio, and he’s busy creating the image that will appear at the head of the syllabus. His lens is trained on a microwave-size aquarium filled with water. Smith tips a pitcher of water over the tank and snaps a photo of the ensuing riffle of underwater bubbles. Pour. Snap. Pour. Snap. He too came to Myhrvold through a Craigs-list ad. Smith had never photographed food before, but his background shooting nature and architecture resonated with Myhrvold, since wildlife photography is one of his many hobbies.

ChefSteps.com’s home page bears the phrase “From creators of Modernist Cuisine.” And yet Young, Smith, and Crilly say they haven’t asked their former boss what he thinks of their venture. But they had an attorney comb through the extensive confidentiality and nondisclosure agreements they signed before joining Myhrvold’s lab. And as authors of the book who still share in its proceeds, they hope their venture inspires more people to buy it. “This business doesn’t actually make sense for Nathan,” says Young. “He kind of has a whole day job.” Myhrvold published a new volume of recipes for home cooks, Modernist Cuisine at Home, in October, and Young predicts more books, and maybe television shows will soon be in the works. “Those make sense for him they’re fun it’s what he wants to do.”

While Young, Smith, and Crilly are well versed in culinary spectacles, their classes won’t teach you how to be the next Heston Blumenthal. They will, however, show home chefs how a sous vide machine can produce the most delicious steak or perfectly cooked salmon possible.