There is something so fantastic about getting the newest and greatest kitchen gadget …or at least new and great for me. Learning how to use it and trying out new recipes and ways of preparing things makes me feel kind of “chef-y”.
What takes it from being simply fantastic to MAGICAL is discovering a fully established blog/website run by crazy talented and innovative chefs who make using said new kitchen gadget look easy and effortless… They take the possibility of ‘dinner flop’ off the table.
New Kitchen gadget: Anova Precision Cooker (Sous Vide).
New Blog/Website: ChefSteps.com
The guys on ChefSteps have a way of making you think “Well of course I could make a Turkey Roulade“and “WHY have I never thought to have Activa RM on hand?” or “Why have I never served my guests AMAZING Fizzy Fruit?”
By the way, if you are eating at our house Christmas Eve, you will be eating fizzy fruit …and possibly Turkey Roulade.
Sous vide cooking is not intuitive for the average home cook. …well, at least it wasn’t for this average home cook. Yet I have made everything from perfect juicy chicken breasts to spot-on medium rare stakes that were tender and, well, perfect. All thanks to the videos and clear instructions on ChefSteps.
On a whim I checked out the open positions in their company – I figured if I could talk Joel into applying with them I could take all the classes they offer! Win-win, right? Sadly, they did not need someone with a Ph.D. in Electrical and Computer Engineering with additional degrees in Math and Chinese. dang it.
This post sounds like a paid advertisement. It’s not. I just really love their site, AND I am still on a decadent dessert high from the Pot de Crème I just finished.
I’m not even kidding! This dessert tops all desserts (even cheesecake). It is rich, creamy, smooth and oh so divine. I followed their recipe almost exactly (although I did add vanilla extract and I topped it with a fresh raspberry syrup). So really for the full experience of seeing how this dish is made you should hop over HERE and check out the professionals, and then come back and see how easy it was for a newbie home cook to master!
According to the chefs at ChefSteps, these little jars of bliss should last in your refrigerator for at least a week. …we wouldn’t know.
Enjoy… I know we did!