ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

We just launched a meaty update to <a href="/classes/cooking-sous-vide-beyond-the-basics">Cooking Sous Vide: Beyond the Basics</a>, our advanced sous vide class. After launching the class, we loved following along with people’s many successes as they set about mastering sous vide techniques such as foolproof custards for a crowd; luscious, ridiculously easy Chicken Liver Pâté; and game-changing Thick-Cut French Fries. The class is all about using a remarkable cooking technique to create textures and flavors you could never achieve with traditional methods—and food so incredibly well cooked, you’ll even impress yourself. In this Beyond the Basics update, you’ll find an exciting new group of recipes designed to help you master cuts like pork and beef shoulder, ham shanks, and that famously tough customer: tongue. You’ll be transforming these flavor-packed, inexpensive cuts into either (a) the best braises you’ve ever experienced, or (b) the most flavor-packed, steaklike meat you’ve ever served. That’s right: with sous vide, you can take a pork shoulder and turn it into a memorable meat that rivals a porterhouse for texture but far outweighs that pricey piece when it comes to flavor. As you learn to transform tough cuts, you, too, will be transforming—into the kickass cook you’ve always known you could be.Ready to enroll? <a href="/classes/cooking-sous-vide-beyond-the-basics">Click here to get cooking.</a>