ChefSteps Tips & Tricks: Homemade Granita

Shaved ice-also known as granita, Italian ice, slushy or slushee-couldn't be easier to make and tastes amazing atop fresh oysters. chfstps.co/1LKvtMV
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[@chefsteps]

Shaved ice-also known as granita, Italian ice, slushy or slushee-couldn't be easier to make and tastes amazing atop fresh oysters. chfstps.co/1LKvtMV

[@stefanoferrante8223]

ChefSteps not accurate. Granita is typical from Sicily and it doesn't involves shaved ice, it's a milk free base put in an ice cream machine for longer time at lower temperatures. If you'll come in Siracusa area I'll make you try the difference, it's huge.

[@fran6b]

Stefano Ferrante When you put your the milk free base in an ice cream machine, from what I know, you have a sorbet. But words can mean different things to different people in different context.

[@stefanoferrante8223]

Sorbet has different texture and different ice crystal size

[@MonkeyspankO]

+ChefSteps Topic: Oyster safety please.

[@JonasTheLundh]

I've never done a savory variant of granita. My personal favorite (that I do all the time during spring and summer) is a spiced rhubarb granita (sweet and sour with cinnamon cardamom and vanilla).

[@chefsteps]

That sounds awesome! Cardamom/ cinnamon would be awesome with oysters.

[@JonasTheLundh]

ChefSteps I'll have to try it sometime =)

[@germanaguirre2620]

Ustedes son geniales. Voy a probar sus diferentes variantes de granita. Una vez probe una de manzanas verdes y especias y era increible! Prueben la de Fernet Branca con Coca cola! Sorry, I do not speak english very well but I defense myself. You're a genius!!

[@stephen729]

i would like... sous vide oyster granita?

[@Esteban.Londono]

Thank you for all your tricks. I tried most of them and are super easy and formidable.

[@chefsteps]

That's awesome! Thanks for watching.

[@MrHpdv8000]

The best and best

[@Truongchihai83]

great idea

[@chefdevon]

Beet looks amazing!!!!!

[@sabrinactoth]

Hmm never heard of this. I must try.

[@themaincheese5897]

I LOVE THIS CHANNEL!!!

[@DelTurts]

i love your recent obsession with shucking

[@chefsteps]

***** We have a "shucking" problem. :)

[@DerpyDimentio]

ChefSteps bad pun is bad, sorry ._.

[@DelTurts]

Derpy Dimentio could say it shucks :]

[@DerpyDimentio]

making me cri ;-;

[@jklinevideos]

My mouth just watered a little. I think your last few videos have given me the confidence to prepare my own oysters!

[@Moonlightrealgirl]

:P I love how you guys break down all the fancy cool restaurant stuff so that we know what they even are, let alone how to make them :D

[@chefsteps]

Moonlightrealgirl Grant Crilly "Granita Whistleblower" :) Thanks for watching!

[@Zero_Crates]

Boy oh Boy, you cook real good!

[@karu6111]

Mother Shucker, trussing renegade, granita whistleblower.

[@matteofoschini7327]

Great video and great flavours idea, but that's shaved ice, the texture of Granita is completely different. Keep up the good work!

[@keruist]

I absolutely love you guys :)

[@chefsteps]

keruist www.sharegif.com/wp-content/uploads/2014/03/robert-redfordslow-zoomjeremiah-johnson.gif

[@stanley3384]

he's hilarious, best decision to bring him on

[@chefsteps]

Grant has been cracking us up for years. :)

[@PiaLorena]

i know it sounds a little bit ignorant, but if you freeze some juice, does it affect on the sourness or in any other flavour? do you have to make it a little bit stronger?

[@anomalousresult]

Feel like yes it's simple but what you're paying for is the shelf space in the freezer for x hours to make it. It's perhaps more an ingredient cost than a technique cost.

[@davidlenders7649]

Awesoooome!!!

[@fortheloveofbrum3106]

Made them again …. They are delicious. ❤

[@geurgeury]

wait wait wait wait wait Sour beer granita? Lambic granita? Gose Granita? GOSE. GRANITA.

[@chefsteps]

Yup! You get the idea ... :)

[@pbindulgence]

How much granita hid in Grant's mustache during the filming of this segment?

[@chefsteps]

Indulgence www.hahastop.com/pictures/Mustache_You_A_Question.jpg

[@Brcnosaur]

hello there guys, i'm a new subscriber, also someone who really loves the culinary field. I graduated from Le cordon bleu in Usa but I just have no idea how i can get more experience like learning this kind of stuff hands on. How can someone like myself learn more about our field to better my career.

[@chefsteps]

10_Bruno_10 Hi! Congrats on your graduation and budding career. Send an email to [e-mail] and we can direct it to the kitchen.

[@ordinary.artistry]

oysters in a half-shell. . . oyster power?

[@chefsteps]

valiantnipple media.giphy.com/media/GTHl8giT4nLFK/giphy.gif

[@geeganmj]

Challenge accepted Grant.

[@RoyalFleurDeLis]

"It's squirting all over my arms" PHRASING

[@anarchodandyist]

Ahh shucking :)

[@kongwerakorn7062]

I want to eat it

[@KableTdi]

"LOOK HOW EASYYYY"

[@13939014402]

WAIT,WAIT.IS THAT A RAINBOW THEME RECIPE ON THIS VERY DAY WHEN SAME-SEX MARRIAGE LEGALIZED IN ALL 50 STATES? WHAT A HAPPY COINCIDENCE.

[@chefsteps]

Zheng Yang twitter.com/ChefSteps/status/614476348149489664 :)

[@teatrobellini]

Darlings, this is not granita. I am Sicilian, I know how a *real* granita is made.

[@ItsSomeDeadGuy]

Or/andø stop

[@diocanaja]

Minchia sti americani non sanno un cazzo

[@lorenzoserra1119]

This is not the true italian granita, is different, every 10-15 minute you have to the it off the frizzer and scrape it.

[@RexTorres]

Something's wrong with me. I read it as, "homemade *genitalia*." WTF?!

[@soulchorea]

Rex Torres you're drunk