The ChefSteps team has been hustling like crazy, but we’re finally starting to see the fruits of our labor. Module 1 of the Accelerated Sous Vide Cooking Course is up and running. In this module, we answer the ongoing question: “Why cook sous vide?” and we also present what we hope to have you learn in the course. Module 2 is in production right now, so we’re going to be keeping you busy.
We’re still working out the kinks on our new forum page and we’ll keep at it until it’s just right —more details about that in an upcoming post — but please sign up now to ask your questions and post your experiences with ChefSteps so far.
In addition, there are some new tasty bits for you to try that we’ve added to the course. The first one is a simple approach (you choose the food) to get you started: Improvised Sous Vide Cooking — Pot on a Stove and the second is a much more advanced recipe for Sous Vide Pastrami. Give them a try and check in with us on the forum if you need help or want to share your results.
We hope you’re as excited as we are about all that’s happening. The input we receive from each of you plays an important role in designing our course and determining what gets built on the ChefSteps site. We want to hear from you every step of the way, and with your help, we’ll figure out what’s working and what isn’t to make the experience better for everyone.
Chris, Grant, Ryan and the rest of the ChefSteps team.
P.S. We’ve got some nice deals on PolyScience equipment right now and every purchase helps support the free courses, so if you’re in the market, please check it out.