Go to http://chfstps.co/1bb1twR for contest details. Calling all cooks! We want to see how you get from sleazy to sexy—in the kitchen, that is.This week, we’re releasing a meaty update to our comprehensive class Cooking Sous Vide: Beyond the Basics. It’s all about teaching you to transform cheap, tough cuts of meat—think chuck, shoulder, tongue—into amazing, flavor-packed steaks, braises, and deep-fried delicacies. To do this, we harness the power of sous vide cooking, selecting the perfect time-and-temperature settings to achieve the exact texture of our choice. It all adds up to game-changing recipes like Carnitas Tacos with Mole, Boeuf Bourguignon with Scallion Ash, and savory Beef Tongue Fritters.But transformation is nothing new, right? When you take squishy, overripe berries and make a jewel-toned jam, you’re transforming compost fodder into a smooth, decadent spread. Same goes for aging tomatoes—the basis of so many amazing pasta sauces. Sushi chefs transform leftover tuna bits into maki-roll magic, while nose-to-tail types relish the challenge of turning stinky offal into melt-in-your-mouth delicacies.But enough about those guys. This contest is about you.In this class, we share our favorite transformation techniques, but now, we want to know yours. What’s your favorite way to take something inexpensive, overripe, leftover—whatever—and turn it into a killer dish, condiment, beverage, or ingredient?What will you win?We'll select the idea that inspires us the most, and our team of chefs will send the winner a big basket that's full of hand-selected amazing goodies for your kitchen, sourced from our favorite Pike Place Market shops.How do you enter?Go to blog.chefsteps.com for details. http://chfstps.co/1bb1twR
