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Turning back the clock to our Fish and Chips recipe—perfect for a weekend feast. Learn step-by-step how to stir up a beer batter, portion and brine fish, deep-fry, and make the crispiest thick-cut French Fries you’ve ever tasted: chfstps.co/2vQtwSu. | ChefSteps
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How to Make the Ultimate Cheese Quiche at Home | ChefSteps
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Grilling that’s so easy a caveman could do it. chfstps.co/2tKDAX2 | ChefSteps
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Big in size, flavour and popularity, here’s two ways to make Tonkatsu. Nama panko, made with Japanese milk bread, brings crispiness and texture. Once you’ve mastered this you can make amazing pork Tonkatsu with two different cuts. You’re gonna need: 650 g Shokupan Sous Vide Pork Shoulder Chops 4 Pork loin chops, boneless, 1-inch-thick 200 g Eggs, 120 g “00” flour Neutral oil, for frying Kosher salt, as needed Make your breadcrumbs by removing crusts and slicing Shokupan. Place slices in ziplock
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