chefsteps in Seattle, WA
total posts: 12
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Liquid nitrogen makes it easy to separate raspberries, or similar fruit, into individual druplets...
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Direct spherification is a way to create small, caviar-sized spheres that pop in the mouth with an intense burst of flavor. They’re whimsical and fun.
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Make a rich and flavorful beef stock using a Sous Vide Supreme.
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Coffee butter added to a sous vide steak adds a unique dimension to a perfectly cooked steak!
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Red Wine Poached Pear. An entry level sous vide recipe that makes for a great dessert served hot or cold.
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If you're a fan of Buffalo wings, you'll love these crispy, flavor packed morsels.
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The byrrhgroni is a variation on a classic negroni. The cocktail is a bit lighter and has reduced sweetness than the original. A carbonated version makes the drink a bit more refreshing.
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This recipe uses no flour—making it gluten free—and the "cake" has a dense, custard-like texture with a pronounced roast carrot flavor that still has a cake-like quality.
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Hayman's Old Tom Gin, green apple tonic, lemon foam, & apple peel garnish
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Brioche is a soft, buttery bread that is rich enough to be considered a yeast-risen cake.
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The perfect fish and chips have a delicate, crisp crust surrounding a perfectly cooked fish.
