Translation now available for recipes & other course activities
Thanks to our awesome, top secret new engineer, in the sticky navigation bar (the orange bar across the top of the page when you are on any recipe, lecture, etc.) there is now a Translate button. Click...
View ArticleFirst quiz ready for you to take!
Hey, @Chris just published the first quiz! We'd love it if you guys would take it and let us know of any problems you run into before we share it with a wider...
View ArticleNew content on portioning for module 2
New lecture on portioning:http://www.chefsteps.com/activities/portioningAnd also a short demonstration of how and when to portion...
View ArticleNew front page for the forums and lots of new categories
As you can see, the front page of the forum is now broken down into some hierarchical categories. Many of them are brand new. We'd love it if you fine folks that are our early adopters would set the...
View ArticleYou’ve been pinned!
We’ve added some of the wonderful dishes that have been posted on the forum to our new Pinterest board on Plating Food: http://pinterest.com/chefsteps/plating-food/@Seijoed, @Brendan_Lee, @Mason_Perry,...
View ArticleChefSteps Forum Pinterest Board
We have a special Pinterest board dedicated to the dishes that you all post on the Forum: http://bit.ly/10FjQ5G. The sure-fire way to get “pinned” is to submit a jaw-dropping entry to one of our...
View ArticleRecipes are now scalable
All of the recipes on the site now let you scale the quantities. For example, let's say a recipe calls for 300 grams eye-of-newt (*) and 5.4 grams tail-of-rat, but you want to make it with 450 grams...
View ArticleWho Has Been Pinned?: Culinary Challenge 2 | Sous Vide Vegetarian Main Course
Hello Forum Members,Grant, Chris, Kristina Krug (filling in for Ryan) and Michael Natkin have picked their faves for this week’s Sous Vide Vegetarian Culinary Challenge. Thank you once again for all of...
View ArticleChefSteps Is Seeking A World-Class Web Designer. Is It You?
Michael Natkin has posted a Help Wanted sign out on the airwaves. We are looking for a great web designer that can help us make the website look and function in a way that will enhance our content,...
View ArticleNew course content — equilibrium brining
Just posted this live to the course. Welcome any feedback, questions, or suggestions for improvement.http://www.chefsteps.com/courses/accelerated-sous-vide-cooking-course/equilibrium-briningChris
View ArticleNew Content on Pretreatments
We've just posted a new lecture on combining pretreatments with sous vide cooking. Let us know what you...
View ArticleWe now have an RSS feed
If you are an RSS fiend, subscribe here: http://chefsteps.com/feed to know whenever we post a new recipe, lecture, video, etc. Enjoy!
View ArticleWho Has Been Pinned?: Culinary Challenge 5 | Cook a Dish From Another Culture
Hi ChefSteppers!Chris, Grant and Ryan have picked their faves for Challenge 5. There was an impressive effort and lots of drooling on our end.Here are the results: Chris and Grant both chose Chris...
View ArticleVacuum compression of plant foods
New demonstration with a short explanation of what's going on:http://www.chefsteps.com/courses/accelerated-sous-vide-cooking-course/vacuum-compression-of-plant-foodsInterested to see what everyone...
View ArticleModule 2 Quiz - Come 'n Get It
We've got a new quiz up covering the content of module 2 - all that great material about preparation, sous vide packaging, and pretreaments like marinades and presearing. There is a new kind of...
View ArticleNew content
We've just published some new content for module 3, and we expect to release quite a bit more this week. Check out our explanation of how vacuum packaging many foods preserves their...
View ArticleImproved Image Uploads!
Uploading images onto this forum can be frustrating times so we've worked to improve that experience. We definitely heard your comments and want to thank everyone who spent the time to give us...
View ArticleMemorial Day Deal | Save 15% Off at the ChefSteps Store | Shop For Father’s Day!
Hello Forum Members! We’re offering a 15% discount at the ChefSteps store all weekend. Enter coupon code MEMDAY15% at checkout. This offer is not valid on Amazon and Thermoworks products and the deal...
View ArticleHave You Always Wanted Grant Crilly's Face on a T-shirt? Yes?
Yes! The answer is yes!This is an homage to the rocher video from ChefSteps.com designed by our own TIm Salazar. Yield: Empowerment and show your support for ChefSteps at the same time. We have Grant...
View ArticleLive Streaming the ChefSteps Development Kitchen
Ever wonder what @Grant Lee Crilly and the gang are up to all day? We are running a live stream here:http://blog.chefsteps.com/live-video-from-the-chefsteps-development-kitchen/Sometimes it will be...
View Article
