Simple, Delicious Wine-Poached Pears

[@hatt_bakery_Lab]

I made them today and it was a success. Thanks for the recipe from Seville -Spain-.

[@maximilianovilla_]

Someone in my family used to make this for special occasions, and it's really nice served chilled with some whipped cream. Great recipe!

[@claymodelexpert]

If you want to sous vide something with a lot of sauce, freeze it first. Prepare the sauce the day before and put it into an ice tray. Put the ice cubes in the vacuum bag when you seal it

[@roserox07]

I can't help but think that a little bit of that juice reduction would be amazing in a cocktail with champagne and a splash of Cointreau.

[@GadSammit]

Damn, you've got taste. That sounds AMAZING.

[@eugenefrankel1523]

Wow! Thank you for the idea!

[@greenbirdie1212]

I don't want to be a teacher. I really want to be a chef. Like this!

[@skepticalmom2948]

This is a recipe I use all the time, it levels up dessert on a magnitude scale.

[@MikeWmusic10]

You guys have an absolutely amazing working environment, looks like everything is top of the range and you know how to use it and whats more, you even have fun whilst you are doing it too.

[@alessandropalmero]

another great recipe... thanks, you are the best!!!!

[@alexmpyun]

Awesome recipe!! You all ARE chefs!!!

[@emalinel]

Wow...I was kinda debating on whether to sub this channel for a while because I don't really have any of the propped equipment for the work you guys do, but you guys have the most creative ideas that can't stop me from watching. Keep it up!

[@chefsteps]

Thanks Emaline! While we do have a lot of recipes that require special equipment, there are also a ton of recipes that are more geared towards the typical home cook. We are working on better ways to surface that on the site. Thanks for watching!

[@mz7315]

+ChefSteps speaking of gear, on you kouign amann recipe, is it possible not to use dough hooks? (I have a hand blender and am thinking about getting dough hooks for it)

[@chefsteps]

we pulled to 20 mBar, we recommend pulling as strong a vacuum as your machine will allow

[@juliaserrato4267]

It looks so tastyy!

[@pgometol]

Classic Spanish Dessert Recipe! It´s really good if you add mild ajoblanco and a lime peel twist. Really nice videos! Keep up with the good work guys!

[@jafeae]

Spanish? I'd say Iberian considering it is also a very old Portuguese desert.

[@LJM2stepspain]

jafeae if it was that old it would be a spanish desert.

[@jafeae]

LJM2stepspain Spain as a nation exists since the 15th century. Portugal is a nation since the 12th century.

[@cruessli]

mild ajoblanco?

[@beeldbuijs]

Interesting. How strong is the vacuum? Bar? Watt? Thanks.

[@ClearAutumnFestival]

What is the brand and model of that digital scale? =)

[@ClearAutumnFestival]

What's the device at 25 seconds? A digital scale for the sugar?

[@Kindred1a1]

Could you use the water displacement method for this?

[@chefsteps]

Kindred1a1 Definitely

[@Kindred1a1]

ChefSteps I shall be doing it this weekend then :D Btw the steak sous vide with red wine reduction was A-M-A-Z-I-N-G.

[@OH-wc1pu]

a great take on a dutch classic "stoofpeertjes"

[@rafaelcebriansalvat4966]

I need to get in that but cognac is my choice. Any advice for sugar Quantity?

[@JonathanKitchens]

What are the factors affecting the "uptake" of the sauce into the pear? I created this dish earlier, and while it was fantastic still, the pears I used didn't look nearly as "filled" with the sauce as yours appear to be. I'm just curious as to if its in vacuum pressure, pear type, etc.

[@whiteazn93]

Would a food saver vacuum sealer work for this?

[@chefsteps]

Ya it was a digital scale; we weighed out all the ingredients directly into the pot

[@raquelramalhocruz]

No disrespect but instead of reducing the wine concoction first and then putting the pears in plastic bags one by one and then pouring a little bit of the sauce into the bags and then vacuuming the air out and then boiling the pears and the unpacking them and then pouring the extra sauce into a pan again.... wouldn’t it be easier to just boil the pears in the wine to begin with?

[@JuneHarriseco]

It would intensify the flavor and cookout, and eliminate the unnecessary waste of plastic.

[@김영우-e9v]

Impressive, I'm wodering that can i use apple instead of pear?

[@chefsteps]

김영우 Yes you can! It will obviously have a slightly different flavor profile, but will still be fantastic. Give it a try and let us know what you think.

[@alliwanttosayis2144]

Yes u can use watermelon too

[@bryanrabatin]

Hell yes!

[@utibraim2597]

When i cooked this the pear got more of a pink surface, is it because of the wine, pears or what do you think?

[@dacs67]

How would apples work with this?

[@dacs67]

Never mind just saw a similar comment

[@Paperbutton9]

damn those big chunks of pear in that bowl were thicc. i would love to take a bite of that

[@Jacob-ry3lu]

I thought the thumbnail said mulled wine peab

[@DirtyDutchHouse1]

A nice base for a duck breast I think :)

[@JuneHarriseco]

Loved the idea of smoothing the surface with a scrub sponge. Absolutely hate the idea of not only using individual plastic bags (I hate single use plastics instead of reusable containers), but also of cooking anything in plastic. Heat and plastic should never mix with food. Ever.

[@jankubat2694]

I mean, food safe plastics exist.

[@opalcat7559]

AREPAAAAS Pls (?)

[@shrimpdynamics4003]

glögg!

[@predosch]

red pear dafuq dude this is an apple in shape of pear

[@haiping0918]

流口水了。

[@nicklyslame3320]

vacuum cooking

[@arkyandy9612]

Cute but far to much effort

[@rawismyreligion]

cooking in a plastic bag?

[@garrettducat5769]

Sous vide. Cooking in a water bath at a relatively low temperature (120 F to 190 F) in order to bring the entire piece of food up to an exact temperature. It makes really good steaks. You just need a flamethrower to give it a crust afterwards.

[@Goodwithwood69]

Give that blonde chick one from me!