How to Build Your Own High-Performing Wood-Fired Pizza Oven from Bricks
6:16
How to Build Your Own High-Performing Wood-Fired Pizza Oven from Bricks
3.4M viewsJul 30, 2020
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Make the Tastiest Pastry-Wrapped Beef Tenderloin Roast: ChefSteps Beef Wellington
17:46
Make the Tastiest Pastry-Wrapped Beef Tenderloin Roast: ChefSteps Beef Wellington
628K viewsDec 11, 2019
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ChefSteps
Dec 15, 2015
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Turning back the clock to our Fish and Chips recipe—perfect for a weekend feast. Learn step-by-step how to stir up a beer batter, portion and brine fish, deep-fry, and make the crispiest thick-cut French Fries you’ve ever tasted: chfstps.co/2vQtwSu. | ChefSteps
2:33
Turning back the clock to our Fish and Chips recipe—perfect for a weekend feast. Learn step-by-step how to stir up a beer batter, portion and brine fish, deep-fry, and make the crispiest thick-cut French Fries you’ve ever tasted: chfstps.co/2vQtwSu. | ChefSteps
11K viewsFeb 21, 2020
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How to Make the Ultimate Cheese Quiche at Home | ChefSteps
25:36
How to Make the Ultimate Cheese Quiche at Home | ChefSteps
152.1K viewsMay 4, 2023
YouTubeChefSteps
Grilling that’s so easy a caveman could do it. chfstps.co/2tKDAX2 | ChefSteps
1:01
Grilling that’s so easy a caveman could do it. chfstps.co/2tKDAX2 | ChefSteps
35.6K viewsJul 28, 2017
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There’s no excuse for take-out when healthy, delicious weeknight dinners are this easy. chfstps.co/2saSuGk | ChefSteps
1:51
There’s no excuse for take-out when healthy, delicious weeknight dinners are this easy. chfstps.co/2saSuGk | ChefSteps
26.8K viewsJun 20, 2017
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2:57
Big in size, flavour and popularity, here’s two ways to make Tonkatsu. Nama panko, made with Japanese milk bread, brings crispiness and texture. Once you’ve mastered this you can make amazing pork Tonkatsu with two different cuts. You’re gonna need: 650 g Shokupan Sous Vide Pork Shoulder Chops 4 Pork loin chops, boneless, 1-inch-thick 200 g Eggs, 120 g “00” flour Neutral oil, for frying Kosher salt, as needed Make your breadcrumbs by removing crusts and slicing Shokupan. Place slices in ziplock
40.1K views6 months ago
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8:29
Holiday Perfection: A Prime Rib Primer
523.8K viewsDec 6, 2016
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10:11
How to Make the Ultimate Deli Pastrami Using Sous Vide (Better than Katz's?!) | ChefSteps
99K viewsJul 23, 2023
YouTubeChefSteps
0:26
Scallion Pancakes: Crushing The Layers
15.6K views2 weeks ago
YouTubeChefSteps
3:18
The One Thing You Need to Know to Start Cooking Like a Pro
161.6K viewsJan 23, 2013
YouTubeChefSteps
5:26
ChefSteps | Tornado Omelet Technique
616.5K viewsFeb 2, 2022
YouTubeChefSteps
0:53
Ooey-gooey sous vide egg yolk, Fried Egg White Foam, and smoky maple syrup—all delicately layered in a cup. That’s how we do first meal. But who are we kidding? This is a killer dish for any time of day. Hess on over to our site for the full recipe. Egg yolks can be made in advance and refrigerated in the sous vide bag for up to 1 week. To reheat, place bag in 140 °F / 60 °C sous vide bath until warmed through, about 20 minutes. Smoked maple syrup can be refrigerated in an airtight container for
2.1K views9 months ago
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17:06
Perfectly cooked turkey enveloped in an extra crispy, crunchy crust! This is stress-free fried turkey. Make a batch and serve up a bucket with all the fixin’s. Visit chefsteps.com for the step-by-step instruction and make Extra Crispy KFC-Style Fried Turkey your new go-to for the holidays: chfstps.co/3kP6AqF. | ChefSteps
9.4K viewsNov 22, 2020
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2:41
This turkey technique isn’t traditional… But our two-part method gives juicy breasts and tender legs in just about two hours! Absolutely worth it. You’ll need: 1 Turkey 1 Sweet onion 50g Garlic 7.5g Kosher salt 7.5g Baking soda 25g Light brown sugar 250g Turkey stock 25g All-Purpose Holiday Seasoning Blend–Two Ways 200g Butter, unsalted Time for turkey: Separate Crown and Hindquarters, separate into legs and thighs See our butchery posts for help. Preheat your oven to 250 °F / 121 °C, fan settin
1.5K views5 months ago
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5:13
A Better Way to Turkey
351.6K viewsNov 2, 2016
YouTubeChefSteps
5:40
DIY Wood Fired Pizza for Under $100! | ChefSteps Brick Oven
67.8K viewsOct 30, 2020
YouTubeAdam
7:05
How to Butcher a Chicken: 10-Piece Country Cut
882.2K viewsDec 10, 2023
YouTubeChefSteps
1:35
ChefSteps Tips & Tricks: Julienne Hella Veggies in a Flash
428.1K viewsMay 12, 2016
YouTubeChefSteps
27:17
Panettone: The ChefSteps one-day recipe for this Italian holiday bread
1M viewsDec 9, 2020
YouTubeChefSteps
1:46
Brighten a cocktail or perk up a fruit plate with a smooth, flavorful gelatin foam. Learn how to make it—and much, much more—in our Whipping Siphons class, part of ChefSteps Premium: chfstps.co/20ZW844. | ChefSteps
2K viewsFeb 18, 2016
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11:38
Grace your table with this tender, succulent overnight pork-shoulder ham—easy to make and better than any grocery store ham we’ve ever tasted. Get the Studio Pass recipe→ chfstps.co/3ebCCei. | ChefSteps
22.5K viewsApr 10, 2020
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0:41
Wanna be a brunch hero? With Joule, the new sous vide tool from ChefSteps, making eggs Benedict from scratch has never been simpler or more foolproof. | ChefSteps
27.1K viewsDec 25, 2016
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0:34
We’re here to help you cook smarter. @chefsteps is built by chefs for food obsessives. Besides the thousand ( ) recipes, we have over 300 helpful guides, tips and tools, in-depth classes (covering everything from espresso to barbecue), and our hardware takes precision cooking to new heights. We are real chefs and industry experts, cooking with a passionate community around the world. See what all the fuss is about with the link in bio. | ChefSteps
355 views11 months ago
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2:51
Want to make spicy, funky, flavor-packed kimchi in less than two hours? Our riff on this Korean classic uses a whipping siphon to create fizz in a flash. Get this recipe, and our entire whipping siphon class, with ChefSteps Premium. On sale today for 50% off! chfstps.co/2pZuAzl | ChefSteps
67.6K viewsMay 4, 2017
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4:44
Turkey Butchery
423.7K viewsNov 4, 2014
YouTubeChefSteps
0:58
You don’t need a dedicated rotisserie to make great char siu at home. A two-stage cooking process in the oven or on a charcoal grill will get you there just fine: a low-and-slow braise tenderizes the meat and a final high-heat blast produces a lightly charred lacquered glaze. And by using pork collar—the most prized cut for Cantonese roast pork—our char siu looks and tastes just as good as the stuff from the best siu mei shops. If there was one ingredient we think is an absolute MUST HAVE, it’s
1.6K views9 months ago
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2:26
ChefSteps Tips & Tricks: Best Way To Truss A Chicken
1.6M viewsJun 17, 2015
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