Scallion Pancakes: The 415°F Oil Move // TRAIN BRAIN

Scallion Pancakes: The 415°F Oil Move

Turn up the temp to turn up the flavor!
The heat of the oil helps emulsify and laminate those ayers for that extra crisp.
Head to Chefsteps.com for the full recipe (we are completely AD free)

ChefSteps

Cook Smarter. Our team of James Beard award-winning chefs, filmmakers, designers, scientists, and engineers demonstrates modern culinary concepts with beautiful, compelling visuals, shows the why's behind the how's of every recipe and technique, and crea...

Scallion Pancakes: The 415°F Oil Move

The Secret to Juicy, Smoky Chicken Every Time

Scallion Pancakes: 10 Layers. Every Time

Making Carbonara At Home - Essentials

How To Make Shrimp Toast At Home

How to Make the Ultimate Shrimp Toast

ChefSteps

Here’s two ways to make Tonkatsu

The Foolproof Formula for the Best Chocolate Chip Cookie

Vegan Foie Gras

How to Make Galette des Rois

How to Make the Ultimate Pithivier

We Cracked the Code to Perfect Dumplings

The Italian Espresso Hack You Need to Try

We Made Fried Chicken Bigger Than Your Face

We Turned Tiramisu into a Sliceable Showstopper

We Used a Human to Explain Meat Cuts (It Makes Sense)

We Built a 24-Layer Lasagna... Was it Worth it?

The Fried Rice Mashup You Didn’t Know You Needed

Can You Handle This Sichuan Fried Chicken?

Cook the Perfect Leg of Lamb, Stress-Free!

This is Pure Meat Candy! Cantonese BBQ Pork at Home

How to Make the Perfect Tarte Tatin

Why You Should Cook Chicken Under a Brick

We Fixed the One Problem with Pumpkin Pie

Hear Coffee Come to Life in a Moka Pot

We Turned a Pumpkin Spice Latte into a Macaron

How to Make the Richest Cornbread Ever

Forget Starbucks! This is Real Pumpkin Spice Latte

Why Brisket Makes the Best Burgers

Hi-Tech Mushroom Burger You’ll Actually Crave

Have you tried Fizzy Fruit?

How to Make the Best Shoyu Ramen

Hacking Ice to Keep it Cool for Longer!

Why These Fries Beat Every Other Recipe

15 Years to Perfect This Pastrami Recipe

Homemade Hibachi Might Be Too Hot to Handle

Sous Vide Steak Hack: Pre-Sear + Post-Sear = Perfect

$10 Steak Tastes Like Prime Ribeye

Umami-Bomb! Put it on EVERYTHING!

How to Make Perfect Cacio e Pepe

Life-Changing Pizza Dough You Can Make at Home

Sous Vide in 76 Seconds

How to Master the Omurice Omelet

What is Pollo al Carbon?

This is How to Roast Chicken Perfectly, Every Time.

Make Mexican Garlic Shrimp with @goatboyintl

Making Gourmet Melty Cheeses for Ultimate Grilled Cheese UPGRADE!

This Japanese Milk Bread, Shokupan, is the Ultimate!

How to Make an Ultra-Cheesy Fondue Smash Burger

Fanciest Poached Egg of All Time!

Why People Screw up Scrambled Eggs

Ultimate Brownie experiment from 10 Best Recipes

Why Pour the Sauce into Garbage Bags?

Starbucks Egg Bites at Home in 30 Minutes

Stop Grilling Chewy Skirt Steak! Try This Fix

Why is it the Ultimate Smash Burger?

How to Make the Best Char Siu

How to Trim Brisket Like a Pro

How to Make Taiwanese Fried Chicken—Two Ways!

How to Make Basque Cheesecake the Right Way (Don’t Burn It!)

How to Make the Ultimate Birthday Cake

How to Make Tonkatsu Two Ways: Classic and Modernist

How to Shape Dumpling, Easy to Advanced

How to Make Tiramisù a Tasting Menu Stunner

How to Make Chinese Dumplings (Jiǎo Zǐ)

Choux au Craquelin: When a Cookie and a Cream Puff Have a Baby

How to Make Potato Pavé

How to French and Truss a Pork Roast

How to Make a Potato “Croissant”

Transform a supermarket chicken into a restaurant-worthy French classic

How to Fix a Broken Pan Sauce or Gravy

How to Make a Perfect Pumpkin Pie

How to Make Super-Juicy "Butterball" Rotisserie Chicken

How to Cut Up a Rib Roast: Eat Better Steaks and Save Money

How to Make Pan-Seared Brick Chicken With Precision

We Turned Fresh Pumpkins Into a Delicious Pumpkin Spice Latte! @chefsteps

How to Make the Perfect Roast Chicken With Crispy Skin

How to Make Ultra-Tender Lion’s Head Meatballs (狮子头)

The Crispiest and Crunchiest Cantonese Roast Pork Belly (Siu Yuk)