ChefSteps

Perfectly cooked steak from edge to edge? That’s what sous vide is for.

Cooking the steak in a precisely controlled water bath lets you dial in the doneness you want, then finish it with a hard sear for a deeply browned crust.

No guessing. No overcooked edges. Just the doneness you wanted, all the way through.

Get the full technique at the link in bio.

DIY fresh black truffle in the works… “truf-faux?”

If it eats like a truffle, smells like a truffle but costs pennies… would you make it?

What if the perfect 🍳emoji came to life? This fried egg is designed to look just like the emoji: a perfectly round white with a bright, sunny yolk right in the middle.

The trick is a little more precise than your average fried egg. Follow the technique to get that clean, cartoon-perfect shape while keeping the yolk runny and the white tender. Your keyboard could never.

If you’d absolutely send this to the group chat, check the link in the comments for the recipe!

You don’t need a nonstick pan to get perfectly crisp fish skin.

Parchment paper creates a nonstick surface between the fish and the pan, helping the skin stay flat and brown evenly without sticking.

Cook the fish about 80% on the skin side, then flip to finish on the flesh side. Press the fish down for the first 30 seconds to keep the skin in close contact with the pan.

For the full recipe and a smoother, more custom cooking experience, check the link in the comments.

No wasted oil for these chicken wings.

The same crunchy, succulent, and juicy results made easier! All you need is an airfryer.

By dredging and pre-baking the wings and adding baking powder to the breading mixture, you’ll get extra crispy skin. Then just wrap them in foil while air-frying for that off-the-bone tenderness.

Toss with your favorite wing sauce, or enjoy them plain. They’re that good!

Find the full recipe via the link in the comments, absolutely free.

For more fun finger foods, check out chefsteps.com.

Perfectly-seared, caramelized outside and a succulent interior.

This is the ribeye steak of salmon.

Starting with the whole fish, we’re taking you through the ultimate technique from start to finish. But what takes this recipe to the next level is the curing journey we take you on with sous vide.

Thick cuts of salmon are cured with smoked salt, brown sugar and Wright’s hickory liquid smoke. Finish on the grill for that extra char.

For the full recipe and a smoother, more custom cooking experience, check the link in the comments.

No flour. No oven. Just carrot custard, cream cheese custard, and a whole lot of modernist technique.

The result? A flourless carrot cake built from layers of carrot custard and cream cheese custard, finished with a smooth glaze and candied carrots.

We’re revisiting this true modernist marvel from over a decade ago to see what we did right, what opportunities we may have missed, and how far we’ve come.

Some recipes are worth a second look.

For the full recipe and a smoother, more custom cooking experience, check the link in the comments.