We love the videos from Chef Steps at FDL HQ and post them regularly on the site. The company started by the same team who brought us the book Modernist Cuisine are full of great cooking tips for the kitchen.
In their most recent video the Chef Steps crew have cooked up a pastrami using 120-pounds of beef and 40 gallons of pastrami brine.
This is pastrami on another level, it takes 14 hours worth of sous vide cooking and take around 10 days to create the finished product.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.