ChefSteps
Cook Smarter.Our team of James Beard award-winning chefs, filmmakers, designers, scientists, and engineers demonstrates modern culinary concepts with beautiful, compelling visuals, shows the why's behind the how's of every recipe and technique, and creates innovative technologies that make cooking smarter. We don't tell you how to sharpen your knife, butcher a halibut, or make macarons from scratch, we show you.
ChefSteps is committed to revolutionizing the way you cook.
To learn more, visit us at chefsteps.com, and check out our FREE Cooking Sous Vide: Getting Started class here: chfstps.co/1zYNjWU.
- 46:01
- 21 күн бұрын
How to Make Competition-Level Texas Spareribs on a Kettle Grill
- 16:03
- Ай бұрын
How to Slice Texas-Style Barbecue Brisket Like a Pro
- 12:05
- 2 ай бұрын
Toro! The Best Steak You’ve Never Heard Of
- 17:57
- 2 ай бұрын
How to Make Melt-in-Your-Mouth Poached Filet Mignon
- 17:40
- 2 ай бұрын
Two-Zone Ribeye Steak, Charcoal Charred and Butter Braised
- 10:24
- 2 ай бұрын
Ultimate Tomahawk Steak Cryo-Reverse Sear-How to Butcher, Cook, Carve, and Sear in Liquid Nitrogen?!
- 7:05
- 3 ай бұрын
4 Ways to Shuck Oysters
- 2:52
- 3 ай бұрын
We Hacked Ice so It Lasts Longer!
- 10:57
- 3 ай бұрын
A Seafood Tower SO EPIC We Had to Invent a New Kind of Ice
- 7:00
- 5 ай бұрын
How to Make Perfect Buttermilk Pancakes, Every Time
- 43:21
- 7 ай бұрын
How to Make the Ultimate Pâté en Croûte
- 8:48
- 7 ай бұрын
The “Dirty” Secret to the Best Fried Rice
- 7:52
- 8 ай бұрын
The Best Hush Puppies Recipe: Crispy, Fluffy, Cheddar-Tasso Hush Puppies With Apple “Honey”
- 11:59
- 9 ай бұрын
Set Fire to the Holidays With Christmas Pudding
- 31:17
- 9 ай бұрын
The Ultimate Pork Roast: Classic vs. Sous Vide Porchetta
- 7:05
- 9 ай бұрын
How to Butcher a Chicken: 10-Piece Country Cut
- 2:43
- 10 ай бұрын
The Best Way to Reheat Roasts Sous Vide
- 13:36
- 10 ай бұрын
Пікірлер