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ChefSteps

Dry Cure Fish for Better Texture

Video duration: 1:22

Ever wondered why sushi fish is always so delightfully firm, vibrant, and flavorful? Grab some sugar, salt, and a filet of your favorite fish, and we'll show you. (PSST: The best part? It's not just for sushi. This technique works with any fish, for any preparation—grilling, baking, sous vide, or straight-up sashimi.)

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Episodes of ChefSteps146

Video thumbnail: ChefSteps Sous Vide Filet Mignon

ChefSteps

Sous Vide Filet Mignon

Here’s how to ensure your next filet mignon is worth every penny.

3:54

Sous Vide Filet Mignon

3:54

Video thumbnail: ChefSteps Sous Vide Pork Chop

ChefSteps

Sous Vide Pork Chop

Dry chops? Never again. Here’s how to have crispy, juicy pork every time.

4:07

Sous Vide Pork Chop

4:07

Video thumbnail: ChefSteps Crispy Chicken Thighs Made Simple with Sous Vide

ChefSteps

Crispy Chicken Thighs Made Simple with Sous Vide

Move over, chicken nuggets. These crispy morsels use nothing but wholesome chicken thighs.

4:55

Crispy Chicken Thighs Made Simple with Sous Vide

4:55

Video thumbnail: ChefSteps Tender, Flaky Salmon Filets with Sous Vide

ChefSteps

Tender, Flaky Salmon Filets with Sous Vide

Here’s how to cook the flavor-packed fish so that it never ends up pale or dried out.

3:50

Tender, Flaky Salmon Filets with Sous Vide

3:50

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