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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":"","cooked_this":0,"created_at":"2014-02-07T18:31:41Z","creator":null,"currently_editing_user":null,"description":"Eating a tiny blini with all the fixins is the embodiment of posh (think czars and Faberg\u00e9 eggs), and a longtime fixture of Russian cuisine. The pancake itself is soft, springy, and mild, a perfect vehicle for creamy toppings like cr\u00e8me fra\u00eeche and beet fluid gel. Pile a little salmon roe and fresh chervil on top, and you have a sweet, salty, and sour treat with amazing textural complexity. These blini work great as a one-bite <i>amuse bouche</i>, and in our humble opinion, are best washed down with a glass of champagne.\n\nBut don't stop there. There are a million different ways you can dress up your blini\u2014if you prefer a different kind of caviar, substitute it in. If you want smoked salmon and dill instead of beet fluid gel and chervil, give it a shot. If buckwheat flour isn't your thing, try pastry flour in its place. Heck, drizzle these babies with butter and syrup for a delicious breakfast treat. It really is hard to go wrong, but in general, it's best to keep it simple so each flavor you choose can really shine. \n\nWhat You'll Learn\n\n* How to make our recipe for blini topped with beet fluid gel, cr\u00e8me fra\u00eeche, and Ikura\n* How to make blinis with other toppings and ingredients\n* How to troubleshoot when your blinis go wrong\n* How to choose and use caviar\n\nIf your blinis don't turn out perfectly, ask a question in the comment section below and we'll help you out.","difficulty":"advanced","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/SNX8p1S0eNsSfqzz0JSg\",\"filename\":\"Final_2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":13745101,\"key\":\"GpoxBRaxTRS8TtRdf5cZ_Final_2.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","forks":[],"id":2549,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/rkYBNoZbQGGMKLbz2n40\",\"filename\":\"blini_final.jpg\",\"mimetype\":\"image/jpeg\",\"size\":965714,\"key\":\"ZhOL75CSEa3wKyusRecT_blini_final.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":118,"published":true,"published_at":"2014-03-27T17:00:48Z","show_only_in_course":false,"slug":"blini","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"15 minutes","title":"Blini","transcript":"","updated_at":"2014-06-17T22:00:04Z","upload_count":2,"used_in":[],"yield":"30 blini","youtube_id":"qUt4qLaG5ok","tags":[{"id":29,"name":"dinner","taggings_count":209},{"id":520,"name":"snack","taggings_count":67},{"id":552,"name":"amuse bouche","taggings_count":53},{"id":1128,"name":"bulini","taggings_count":2},{"id":1129,"name":"blin","taggings_count":2},{"id":1130,"name":"bilini","taggings_count":2}],"equipment":[{"optional":false,"equipment":{"id":683,"product_url":null,"title":"Piping tip #5 (plain)"}},{"optional":false,"equipment":{"id":358,"product_url":"http://www.amazon.com/DayMark-115436-Hand-E-Grip-Pastry-Dispenser/dp/B009YM776U/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1382117745&sr=1-1&keywords=disposable+piping+bags&tag=delvkitc-20","title":"Disposable piping bag"}},{"optional":false,"equipment":{"id":814,"product_url":null,"title":"Fine-tipped squeeze bottle"}}],"ingredients":[{"display_quantity":"1","note":"","quantity":"1.0","unit":"recipe","ingredient":{"for_sale":false,"id":4820,"product_url":null,"slug":null,"sub_activity_id":2520,"title":"Buckwheat Blini"}},{"display_quantity":"1","note":"","quantity":"1.0","unit":"recipe","ingredient":{"for_sale":false,"id":4850,"product_url":null,"slug":null,"sub_activity_id":2538,"title":"Beet Fluid Gel"}},{"display_quantity":"57","note":"use as needed","quantity":"57.0","unit":"g","ingredient":{"for_sale":false,"id":3148,"product_url":"http://mikuni.myshopify.com/products/applewood-smoked-ikura-caviar#oid=1003_1","slug":"ikura","sub_activity_id":null,"title":"Ikura"}},{"display_quantity":"200","note":"","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":5406,"product_url":null,"slug":"creme-fraiche--2","sub_activity_id":null,"title":"Cr\u00e8me fra\u00eeche"}},{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":3947,"product_url":null,"slug":"chervil","sub_activity_id":null,"title":"Chervil"}},{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":4866,"product_url":null,"slug":"black-lava-salt","sub_activity_id":null,"title":"Black lava salt"}}],"steps":[{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:02Z","directions":"Reserve plastic-wrapped at room temp until needed. <br><br>CHEF TIP: Buckwheat Blinis&nbsp;can be made several&nbsp;hours in advance of serving. If made just before, give them enough time to rest before serving, about 10\u201315 minutes. They need to cool to allow the starches to set, yielding a better texture.","extra":null,"hide_number":null,"id":106303,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/nG0IOzRmRsCS8p7egJc3\",\"filename\":\"Screen Shot 2014-03-06 at 1.30.42 PM.png\",\"mimetype\":\"image/png\",\"size\":723988,\"key\":\"GEKXueYmQjGmnEqxov1z_Screen Shot 2014-03-06 at 1.30.42 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":0,"subrecipe_title":null,"title":"Prepare&nbsp;<a href=\"http://www.chefsteps.com/activities/buckwheat-blini\">Buckwheat Blini</a><a href=\"http://www.chefsteps.com/activities/buckwheat-blini\"></a>","transcript":null,"updated_at":"2014-06-17T22:00:02Z","youtube_id":"x7AbcvHKmSk","ingredients":[{"display_quantity":"1","note":null,"quantity":"1.0","unit":"recipe","ingredient":{"for_sale":false,"id":4820,"product_url":null,"slug":null,"sub_activity_id":2520,"title":"Buckwheat Blini"}}]},{"activity_id":2549,"audio_clip":null,"audio_title":null,"created_at":"2014-06-17T22:00:02Z","directions":"That's probably true. Originally from Russia, blini are traditionally made from a batter of buckwheat flour leavened with yeast, and further lightened with beaten egg white and whipped cream. Some versions resemble a thin crepe, folded into a triangle and filled with goodies, while some are thicker, more closely resembling a pancake. Styles and flavors vary from region to region, and though ours is quite different from the traditional version, it has an authentic buckwheat flavor and sturdy texture that echoes the original. Blini are often topped with caviar and sour cream, but we've also seen versions with smoked fish, chopped egg, or just a slab of butter. Cooking is all about creativity, and we like to start with something old and make it into something new.","extra":null,"hide_number":true,"id":106304,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/dODVGhxSE2hunIOfgqmQ\",\"filename\":\"IMG_2397.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1471485,\"key\":\"slOMXjGTVOqRGuYkIaId_IMG_2397.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":true,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"Hey, these don't look like the blini my <i>Babushka</i> makes!","transcript":null,"updated_at":"2014-06-17T22:00:02Z","youtube_id":null,"ingredients":[]},{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:02Z","directions":"Reserve in a fine-tip squeeze bottle until ready to serve.","extra":null,"hide_number":null,"id":106305,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/jgz6Q9gRQFif3GzrftfQ\",\"filename\":\"Screen Shot 2014-03-06 at 1.33.52 PM.png\",\"mimetype\":\"image/png\",\"size\":2157949,\"key\":\"O5EE0U2QkyzrnF7ZoA50_Screen Shot 2014-03-06 at 1.33.52 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":6291456,"subrecipe_title":null,"title":"Prepare&nbsp;<a href=\"http://www.chefsteps.com/activities/beet-fluid-gel\">Beet Fluid Gel</a>","transcript":null,"updated_at":"2014-06-17T22:00:02Z","youtube_id":"Y-B9Iqz7vc0","ingredients":[{"display_quantity":"1","note":null,"quantity":"1.0","unit":"recipe","ingredient":{"for_sale":false,"id":4850,"product_url":null,"slug":null,"sub_activity_id":2538,"title":"Beet Fluid Gel"}}]},{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:02Z","directions":"Place cr\u00e8me fra\u00eeche in a small&nbsp;bowl and lightly mix until smooth. Reserve in a piping bag with a #5 tip.&nbsp;","extra":null,"hide_number":null,"id":106306,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/Z2uGhuJQSdSOetbnvYgC\",\"filename\":\"Screen Shot 2014-03-06 at 1.31.29 PM.png\",\"mimetype\":\"image/png\",\"size\":1332783,\"key\":\"ueCClI8CTlqWZ1Zt9J0c_Screen Shot 2014-03-06 at 1.31.29 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7340032,"subrecipe_title":null,"title":"Mix&nbsp;cr\u00e8me fra\u00eeche until smooth; reserve in a piping bag","transcript":null,"updated_at":"2014-06-17T22:00:02Z","youtube_id":"","ingredients":[{"display_quantity":"200","note":null,"quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":5406,"product_url":null,"slug":"creme-fraiche--2","sub_activity_id":null,"title":"Cr\u00e8me fra\u00eeche"}}]},{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:02Z","directions":"When&nbsp;cr\u00e8me fra\u00eeche sits in a container in the refrigerator, the product tends to separate out, with the whey seeping down into the bottom of the container, and the milk solids congealing on the top. To reincorporate the whey and get a smoother product, remove the&nbsp;cr\u00e8me fra\u00eeche from the container, and gently spread it with a spatula until smooth. Don't over-whip it\u2014if you mix too hard, it will eventually thin out and lose its body.","extra":null,"hide_number":true,"id":106307,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/56rUAkMcTuK1uVtNiCwS\",\"filename\":\"Blini (Assembly).Still014.jpg\",\"mimetype\":\"image/jpeg\",\"size\":477863,\"key\":\"pJkAfqviR52XiWHXquQL_Blini (Assembly).Still014.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":true,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"CHEF TIP: Why mix the&nbsp;cr\u00e8me fra\u00eeche?","transcript":null,"updated_at":"2014-06-17T22:00:02Z","youtube_id":"","ingredients":[]},{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:02Z","directions":"Pick leaves from the chervil and reserve the ones that are most vibrant. (Avoid limp leaves that are dull in color.) <br><br>Place leaves on a damp paper towel, cover with another damp paper towel, and&nbsp;reserve in a cool place until needed.","extra":null,"hide_number":null,"id":106308,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/PoiIlltSgq8UTZNsPMA0\",\"filename\":\"Screen Shot 2014-03-06 at 1.31.55 PM.png\",\"mimetype\":\"image/png\",\"size\":1365535,\"key\":\"bk3OoIaJS8AbtywlBGaQ_Screen Shot 2014-03-06 at 1.31.55 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8126464,"subrecipe_title":null,"title":"Pick chervil; reserve","transcript":null,"updated_at":"2014-06-17T22:00:02Z","youtube_id":"","ingredients":[{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":3947,"product_url":null,"slug":"chervil","sub_activity_id":null,"title":"Chervil"}}]},{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:02Z","directions":"On top of each blini, right in the middle, make a small&nbsp;ring with the beet gel.\r\n(The ring helps create the right balance of flavor. If you just dollop a blob on top, the beet&nbsp;flavor will overpower the other flavors.)\r\n<br><br>Pipe cr\u00e8me fra\u00eeche into the middle of each ring as shown in the video.\r\n<br><br>Place a few Ikura eggs on top of the cr\u00e8me fra\u00eeche.\r\n<br><br>Sprinkle lightly with lava or Maldon salt, and garnish with one&nbsp;leaf of chervil.<br><br>Serve! Eat 'em in one bite!","extra":null,"hide_number":null,"id":106309,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/oAXSBZvQ022419VxCxJ2\",\"filename\":\"blini_final.jpg\",\"mimetype\":\"image/jpeg\",\"size\":965714,\"key\":\"NcgMqyZwTzGewTzl80lI_blini_final.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8257536,"subrecipe_title":null,"title":"Assemble blini; serve","transcript":null,"updated_at":"2014-06-17T22:00:02Z","youtube_id":"","ingredients":[]},{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:02Z","directions":"Blini should be assembled only moments before serving. If you assemble them too far in advance, the beet gel will bleed into the cream, and&nbsp;the caviar will lose its beautiful sheen.&nbsp;","extra":null,"hide_number":true,"id":106310,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/0JyN2r2Rby2LbqLOKtwZ\",\"filename\":\"Screen Shot 2014-03-06 at 1.42.05 PM.png\",\"mimetype\":\"image/png\",\"size\":1783465,\"key\":\"hbPaTgnxTRq0X0VU4dnw_Screen Shot 2014-03-06 at 1.42.05 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":true,"presentation_hints":{},"step_order":8323072,"subrecipe_title":null,"title":"TIP:&nbsp;Assemble right before serving","transcript":null,"updated_at":"2014-06-17T22:00:02Z","youtube_id":"","ingredients":[]},{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:02Z","directions":"There are tons of flavor and texture&nbsp;combinations you can try with blini. We created some variations to get you started.&nbsp;<br><br>Keep in mind that you never have to start from scratch when designing toppings\u2014sometimes all you need to do is slightly tweak a recipe you're already familiar with. For example, we used&nbsp;<a href=\"http://www.chefsteps.com/activities/chefsteps-mayo-no-4\">ChefSteps Mayo No. 4</a> as a base for our [link http://www.chefsteps.com/activities/gribiche-puree Gribiche Pur\u00e9e], [link http://www.chefsteps.com/activities/smoked-trout-puree Smoked Trout Pur\u00e9e], and [link http://www.chefsteps.com/activities/oyster-mayo Oyster Mayo], all described below. For the Watercress&nbsp;Pur\u00e9e, we used our&nbsp;<a href=\"http://www.chefsteps.com/activities/watercress-puree\">old recipe</a>, and simply&nbsp;added some Ultra-Tex 3 to build viscosity.&nbsp;<br>","extra":null,"hide_number":true,"id":106311,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8355840,"subrecipe_title":null,"title":"#OTHER FLAVORS","transcript":null,"updated_at":"2014-06-17T22:00:02Z","youtube_id":"","ingredients":[]},{"activity_id":2549,"audio_clip":null,"audio_title":null,"created_at":"2014-06-17T22:00:02Z","directions":null,"extra":null,"hide_number":true,"id":106312,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/5rLmw1GrSga4RjA9gvgE\",\"filename\":\"Final_8web.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1490742,\"key\":\"EN9EtJTOTkKtKOlg51eq_Final_8web.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8372224,"subrecipe_title":null,"title":"[link http://www.chefsteps.com/activities/smoked-trout-puree SMOKED TROUT], [link http://www.chefsteps.com/activities/gribiche-puree GRIBICHE PUR\u00c9E], AND TROUT ROE","transcript":null,"updated_at":"2014-06-17T22:00:02Z","youtube_id":null,"ingredients":[]},{"activity_id":2549,"audio_clip":null,"audio_title":null,"created_at":"2014-06-17T22:00:03Z","directions":"Place fillets in a zip-lock or vacuum-pack bag and cook in a [c 45] water bath for 20 minutes. Remove from the bath and place in ice water until chilled. Remove the skin and scale [g 500]. Place trout in the blender with the salt and liquid smoke, blend on medium speed. Once smooth add mayo and continue to blend. Pass puree through a #50 sieve. Chill and reserve until needed.\n\n[link http://www.chefsteps.com/activities/smoked-trout-puree Click here for the full recipe].","extra":null,"hide_number":true,"id":106313,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8380416,"subrecipe_title":null,"title":"<br><br>[link http://www.chefsteps.com/activities/smoked-trout-puree Smoked Trout Pur\u00e9e]","transcript":null,"updated_at":"2014-06-17T22:00:03Z","youtube_id":"vrwBMIar5Ns","ingredients":[{"display_quantity":"600","note":null,"quantity":"600.0","unit":"g","ingredient":{"for_sale":false,"id":5381,"product_url":null,"slug":"rainbow-trout","sub_activity_id":null,"title":"Rainbow Trout"}},{"display_quantity":"88","note":null,"quantity":"88.0","unit":"g","ingredient":{"for_sale":false,"id":711,"product_url":null,"slug":"chefsteps-mayo-no-4","sub_activity_id":286,"title":"Japanese (Kewpie-Style) Mayo"}},{"display_quantity":"4","note":null,"quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"0.8","note":null,"quantity":"0.8","unit":"g","ingredient":{"for_sale":true,"id":1532,"product_url":"http://www.amazon.com/gp/product/B00BHNV8N2/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00BHNV8N2&linkCode=as2&tag=delvkitc-20","slug":"liquid-smoke","sub_activity_id":null,"title":"Liquid smoke"}}]},{"activity_id":2549,"audio_clip":null,"audio_title":null,"created_at":"2014-06-17T22:00:03Z","directions":"Blanch herbs for 40 seconds in boiling water and chill in ice water. Strain herbs and pat dry to remove excess moisture. Combine all ingredients except Ultra-tex 3 in a blender and blend until smooth. While blending, add Ultra-tex 3 into the vortex. Once incorporated, it will thicken the puree. Pass through a fine mesh sieve. Chill and reserve cold until needed.\n\n[link http://www.chefsteps.com/activities/gribiche-puree Click here for the full recipe.]","extra":null,"hide_number":true,"id":106314,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8384512,"subrecipe_title":null,"title":"<br>\n<br>\n[link http://www.chefsteps.com/activities/gribiche-puree Gribiche Pur\u00e9e]","transcript":null,"updated_at":"2014-06-17T22:00:03Z","youtube_id":"bIgUkP0OnzU","ingredients":[{"display_quantity":"75","note":"flat leaf","quantity":"75.0","unit":"g","ingredient":{"for_sale":false,"id":4347,"product_url":null,"slug":"parsley","sub_activity_id":null,"title":"Parsley"}},{"display_quantity":"90","note":null,"quantity":"90.0","unit":"g","ingredient":{"for_sale":false,"id":1480,"product_url":null,"slug":"chive","sub_activity_id":null,"title":"Chive"}},{"display_quantity":"50","note":null,"quantity":"50.0","unit":"g","ingredient":{"for_sale":false,"id":3947,"product_url":null,"slug":"chervil","sub_activity_id":null,"title":"Chervil"}},{"display_quantity":"75","note":null,"quantity":"75.0","unit":"g","ingredient":{"for_sale":false,"id":3240,"product_url":null,"slug":"shallot","sub_activity_id":null,"title":"Shallot"}},{"display_quantity":"50","note":null,"quantity":"50.0","unit":"g","ingredient":{"for_sale":false,"id":2566,"product_url":null,"slug":"lemon-juice","sub_activity_id":null,"title":"Lemon juice"}},{"display_quantity":"5","note":null,"quantity":"5.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"2.5","note":null,"quantity":"2.5","unit":"g","ingredient":{"for_sale":false,"id":5388,"product_url":null,"slug":"himalayan-salt","sub_activity_id":null,"title":"Himalayan salt"}},{"display_quantity":"0.5","note":null,"quantity":"0.5","unit":"g","ingredient":{"for_sale":false,"id":1270,"product_url":"http://www.amazon.com/gp/product/B000QF7KK2/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000QF7KK2&linkCode=as2&tag=delvkitc-20","slug":"black-pepper","sub_activity_id":null,"title":"Black pepper"}},{"display_quantity":"1","note":null,"quantity":"1.0","unit":"recipe","ingredient":{"for_sale":false,"id":711,"product_url":null,"slug":"chefsteps-mayo-no-4","sub_activity_id":286,"title":"Japanese (Kewpie-Style) Mayo"}},{"display_quantity":"25","note":null,"quantity":"25.0","unit":"g","ingredient":{"for_sale":false,"id":5390,"product_url":"http://www.modernistpantry.com/product.asp?itemid=33&affid=3","slug":"ultra-tex-3","sub_activity_id":null,"title":"Ultra-tex 3"}}]},{"activity_id":2549,"audio_clip":null,"audio_title":null,"created_at":"2014-06-17T22:00:03Z","directions":null,"extra":null,"hide_number":true,"id":106315,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/TCmNtFEJSeSfxMYt9Shx\",\"filename\":\"Final_6.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1597383,\"key\":\"nzI1FnP4RAeUMQWGQIYh_Final_6.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8386560,"subrecipe_title":null,"title":"<br><br>[link http://www.chefsteps.com/activities/oyster-mayo OYSTER MAYO], [link http://www.chefsteps.com/activities/watercress-puree WATERCRESS PUDDING], AND PADDLEFISH CAVIAR","transcript":null,"updated_at":"2014-06-17T22:00:03Z","youtube_id":null,"ingredients":[]},{"activity_id":2549,"audio_clip":null,"audio_title":null,"created_at":"2014-06-17T22:00:03Z","directions":"Place raw shucked oysters in a zip-lock or vacuum-pack bag and cook sous vide for 30 minutes at [c 63]. Once finished cooking, place the bag in ice water until chilled. (You can omit this step but your mayo have a thinner texture.) \n\nEmpty onto a sieve, reserve only the solids. Place the oysters in the blender with all the ingredients except the oil. Blend until ingredients are combined and a steady vortex has formed. On high speed, incorporate the oil into the blender, starting with a thin stream into the middle, gradually pouring faster. \n\nChill and reserve until needed. [link http://www.chefsteps.com/activities/oyster-mayo Click here for full recipe.]","extra":null,"hide_number":true,"id":106316,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8387584,"subrecipe_title":null,"title":"<br><br>[link http://www.chefsteps.com/activities/oyster-mayo Oyster Mayo]","transcript":null,"updated_at":"2014-06-17T22:00:03Z","youtube_id":"gTitMbUM4NY","ingredients":[]},{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:03Z","directions":"Remove the root from the watercress and blanch in boiling water for 45 seconds. Transfer watercress into ice water until cool. Strain and pat dry to remove excess water. <br><br>Place watercress&nbsp;in a blender with just enough ice to keep it cool (about [g 125])&nbsp;while blending. Add xanthan gum&nbsp;and Ultra-tex 3&nbsp;and continue blending until the pur\u00e9e thickens. <br><br>Pass through a fine mesh sieve and reserve chilled. Season if desired, but only add salt just before serving. [link http://www.chefsteps.com/activities/watercress-puree Click here for the full recipe.]","extra":null,"hide_number":true,"id":106317,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388096,"subrecipe_title":null,"title":"<br><br>[link http://www.chefsteps.com/activities/watercress-puree Watercress Pudding]","transcript":null,"updated_at":"2014-06-17T22:00:03Z","youtube_id":"7IlOMr2N61k","ingredients":[{"display_quantity":"250","note":"about 2 bunches","quantity":"250.0","unit":"g","ingredient":{"for_sale":false,"id":1862,"product_url":null,"slug":"watercress","sub_activity_id":null,"title":"Watercress"}},{"display_quantity":"0.3","note":null,"quantity":"0.3","unit":"g","ingredient":{"for_sale":false,"id":743,"product_url":"http://www.modernistpantry.com/product.asp?itemid=29&affid=3","slug":"xanthan-gum","sub_activity_id":null,"title":"Xanthan gum"}},{"display_quantity":"15","note":null,"quantity":"15.0","unit":"g","ingredient":{"for_sale":false,"id":5390,"product_url":"http://www.modernistpantry.com/product.asp?itemid=33&affid=3","slug":"ultra-tex-3","sub_activity_id":null,"title":"Ultra-tex 3"}},{"display_quantity":null,"note":null,"quantity":"0.0","unit":"g","ingredient":{"for_sale":false,"id":978,"product_url":null,"slug":"ice","sub_activity_id":null,"title":"Ice"}}]},{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:04Z","directions":"Caviar essentially refers to&nbsp;salt-cured fish eggs. Traditionally, and still in some parts of the world, only salt-cured roe from the <em>Acipenseridae</em> (sturgeon) and <em>Polyodontidae</em> (paddlefish)&nbsp;families are classified as \"true\" caviar. More recently, however, the word has come to encompass edible&nbsp;salt-cured roe from any fish.<br><br>All varieties of cured roe have unique textures and flavors. Salmon roe (Ikura)&nbsp;has a soft pop when bitten into,&nbsp;whereas flying fish roe (Tobiko)&nbsp;has an almost crunchy texture. \"True\" caviar, from sturgeon and paddlefish, is creamy and rich. Caviar should never be too salty or too&nbsp;muddy in flavor, and&nbsp;it should always gently burst when&nbsp;placed on the tongue and pressed against the roof of your mouth.<br><br>You typically find caviar in 1\u20134&nbsp;oz tins or jars, with the largest at about 16&nbsp;oz.&nbsp;Always make sure that the product is cold when purchased, or shipped on ice. Check the appearance of surface of&nbsp;the eggs. There should be few or&nbsp;no broken eggs, and they should look clear and wet. If you see a muddy or slimy substance around the outside of the jar, that typically indicates mishandling, but if you find that appearance throughout the roe, it generally indicates that the caviar is old and starting to go bad.&nbsp;If you are able to before purchasing, taste&nbsp;a small spoonful&nbsp;to check flavor and texture.<br><br>Always reserve your caviar on ice when it's outside of the refrigerator. This will extend the products' shelf-life, and make it taste fresher and look plump and vibrant for longer.<br>","extra":null,"hide_number":true,"id":106318,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/OTKACADPROKLskMQsDKh\",\"filename\":\"Types_Caviar_test.jpg\",\"mimetype\":\"image/jpeg\",\"size\":2717654,\"key\":\"B86rTxESASBxBaWcLXug_Types_Caviar_test.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388352,"subrecipe_title":null,"title":"#CAVIAR 101#","transcript":null,"updated_at":"2014-06-17T22:00:04Z","youtube_id":"","ingredients":[]},{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:04Z","directions":"One way to refresh the flavor and appearance of slightly&nbsp;older caviar is to&nbsp;rinse it with with filtered water. Here's how: Place the roe in a bowl with filtered water. Gently stir to separate the eggs. The water will turn very murky from the water dissolving the churn (outer membrane of the egg). Using a perforated spoon, transfer the eggs to another bowl with fresh water and rinse and repeat until the water appears clean. Transfer the eggs to a dry paper towel and serve. This technique works best with salmon and trout roe.","extra":null,"hide_number":true,"id":106319,"image_description":"","image_id":"","is_aside":true,"presentation_hints":{},"step_order":8388480,"subrecipe_title":null,"title":"CHEF TIP: Refresh your roe","transcript":null,"updated_at":"2014-06-17T22:00:04Z","youtube_id":"tHYmHZ_xliQ","ingredients":[]},{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:04Z","directions":"<b>BLINI</b>:&nbsp;After cooking the blini, cool to room temperature on a flat tray, and then cover the tray&nbsp;tightly with plastic wrap.&nbsp;Store in the refrigerator until needed. They will last for a couple days if kept cool. If held in the refrigerator, temper the blini to room temp&nbsp;before serving.<br><br><b>CAVIAR</b>:&nbsp;Always reserve your caviar on ice when it's outside of the refrigerator. This will help extend the caviar's shelf life, helping it taste fresh and look plumper and more&nbsp;vibrant for&nbsp;longer.<br>","extra":null,"hide_number":true,"id":106320,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388544,"subrecipe_title":null,"title":"#STORAGE#","transcript":null,"updated_at":"2014-06-17T22:00:04Z","youtube_id":"","ingredients":[]},{"activity_id":2549,"audio_clip":"","audio_title":"","created_at":"2014-06-17T22:00:04Z","directions":"<strong>My blini are spotty and mottled.</strong>&nbsp;Make sure you start with a cold pan, instead of a warm or a hot one.&nbsp;If you dollop your blini batter into a cold pan and then quickly and evenly heat it up, you'll get a smooth, uniform color distribution on the surface. If you start with a warm or a hot pan, you're likely to yield blini with spotty browning, or even burned edges. Starting with a warm pan may also lead to different cooking rates, making it tricky to take all of them out of the pan at the same doneness.&nbsp;<br><br><strong>My blini were mushy and doughy. </strong>It's important to rest the blini after cooking. If you eat them while still warm, they'll be mushy and taste raw. Cooling allows the starches to set, giving the finished product a pleasant springy texture.&nbsp;<br><br><strong>My blini batter is thick, with white specs.&nbsp;</strong>This is because&nbsp;the fat in the cr\u00e8me fra\u00eeche has not emulsified into the potato. This happens when the potatoes cool too much during and after being passed through the sieve, in turn&nbsp;causing the fat in the cr\u00e8me fra\u00eeche&nbsp;to not dissolve effectively. This can be remedied by slowly warming the batter in&nbsp;a bain-marie over hot water, while lightly mixing until the fat is incorporated.<br>","extra":null,"hide_number":true,"id":106321,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388576,"subrecipe_title":null,"title":"#TROUBLESHOOTING#","transcript":null,"updated_at":"2014-06-17T22:00:04Z","youtube_id":"","ingredients":[]},{"activity_id":2549,"audio_clip":null,"audio_title":null,"created_at":"2014-06-17T22:00:04Z","directions":null,"extra":null,"hide_number":null,"id":106322,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/hveycnS5GvykdN2matGQ\",\"filename\":\"Hot vs cold _Blini.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1243378,\"key\":\"OkSUQdTUS42d2kf9xtSU_Hot vs cold _Blini.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":true,"presentation_hints":{},"step_order":8388592,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-17T22:00:04Z","youtube_id":null,"ingredients":[]}]}

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