5.7K views · 106 reactions | Learn how to use a pressure cooker to beat the clock, creating tender braises and flavor-packed stocks in a fraction of the time it normally takes: chfstps.co/39PqcJj. Got questions? We’ve got answers—Pressure Cooker FAQs: chfstps.co/2W08GcZ. | ChefSteps | Facebook
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3.5K views · 76 reactions | Put some beans on to soak tonight. Think of how delicious they’ll taste with our smoky Apartment Ribs. Get the full recipe—chfstps.co/1eAoOKH—and add them to your Super Bowl menu. | ChefSteps | Facebook
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22K views · 320 reactions | Did you know that you can slowly cook a pork shoulder and portion it into tasty pork steaks? Learn how to transform a budget-friendly cut of meat into an extraordinary meal: chfstps.co/1UO76CC. | ChefSteps | Facebook
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22K views · 296 reactions | Grace your table with this tender, succulent overnight pork-shoulder ham—easy to make and better than any grocery store ham we’ve ever tasted. Get the Studio Pass recipe→ chfstps.co/3ebCCei. | ChefSteps | Facebook
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We’re fond of fond. If you’ve ever seared a steak or fish filet—any protein, really—you’ve probably noticed a bunch of brown bits left in the bottom of the pan. Chefs call this “fond,” and wow, does it lend amazing flavor to sauces. Watch as Chef Grant Crilly shows how to quickly deglaze a pan—transforming those delicious bits into a lush, flavorful sauce: chfstps.co/38bTiyl. | ChefSteps
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Keep all your phalanges with these quick tips with Chef Dean! In The Kitchen welcomes local chefs to teach Host Haylie Robinson how to made meals from scratch. Who would you like to see on In The Kitchen? Sponsored by Durocher's | BCAN
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