Jason Logsdon's Blog, page 14

Amazing Recipes: Sous Vide Maryland Style Steak Oscar Recipe

This is the perfect surf and turf dish! In true Maryland style, I used jumbo lumb crab and lots of old bay for a new twist with classic sous vide steak Oscar recipe. Read the entire entry...

My Favorite Sous Vide Recipes: Sous Vide Hanger Steak with Duck Fat Wild Mushrooms Recipe

It's hard to beat duck fat mushrooms! They are so rich and decadent and pair wonderfully with a beefy sous vide hanger steak. Read the entire entry...

Amazing Recipes: Sous Vide Hanger Steak with Duck Fat Wild Mushrooms Recipe

It's hard to beat duck fat mushrooms! They are so rich and decadent and pair wonderfully with a beefy sous vide hanger steak. Read the entire entry...

Sous Vide and Modernist Cooking Blog: Conclusion of the Sous Vide Quick Start Course

Welcome to the final lesson of the free Sous Vide Quick Start Course!

We've gone through a lot of content over the last several days and I hope you're feeling excited and ready to continue along your sous vide journey. Sous vide has transformed my cooking and I know it can transform yours as well!

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Sous Vide and Modernist Cooking Blog: How to Cook a Simple Sous Vide Steak from a Chuck Roast

Welcome to lesson eight of the free Sous Vide Quick Start Course! Today we are going to be diving into sous vide steaks and some of the details surrounding them.

Steak is often the first thing people turn to when they get their sous vide machine, and sous vide does make it easy to cook perfect steaks every time!

Instead of a simple recipe for a sous vide ribeye or a sous vide strip steak, I wanted to share one of my go-to steak recipes that will highlight the power of tenderization through longer sous vide times.

It's for a chuck steak, cooked around 36 hours, that comes out tasting almost like a much more expensive prime rib. It's like nothing you can make with traditional methods!

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Sous Vide and Modernist Cooking Blog: Make Sure You Avoid These Common Sous Vide Mistakes

Welcome to lesson seven of the free Sous Vide Quick Start Course! Today we are going to be diving into some common sous vide mistakes people make that I want you to avoid!

As we get close to wrapping up the course, I thought I'd address some of the most common sous vide mistakes I see people making. Hopefully it can save you from some mishaps in the kitchen as you get started with sous vide!

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Sous Vide and Modernist Cooking Blog: How to Make Sous Vide Egg Bites at Home

Sous vide does wonders with steak, chicken, and other meats, but it's not ALL about the meat. Over the last year or two, one of crazes sweeping the nation and pushing sous vide into the spotlight has been the Starbucks Sous Vide Egg Bites.

These egg bites are simple, tasty delights that people love to eat for breakfast or snack on during the day. As the name implies, they are made using sous vide...and are really easy to make yourself.

So watch out Starbucks, here's an easy egg cup bite you can make at home!

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Sous Vide and Modernist Cooking Blog: Understanding Sous Vide Cooking Times and Temperatures

So far we have been looking at the basics of sous vide and now it's time to handle the "meat" of the subject! Now it's time to get a little technical.

I like to dive deeper into this subject because understanding times and temperatures is the most vital part of being a successful sous vider.

There is a huge mindset change when using sous vide compared to other methods of cooking.

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Sous Vide and Modernist Cooking Blog: How to Cook a Simple Sous Vide Pork Tenderloin

p>Another one of my favorite things to cook is sous vide pork tenderloin, or really any type of tender pork! Similarly to chicken, pork can be cooked at a lower temperature than it often is traditionally, resulting in moist, tender meat!

I get more compliments about my pork tenderloin than any other cut of meat I cook.

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Sous Vide and Modernist Cooking Blog: Is Sous Vide Safe? It Is When You Follow These Tips!

With any cooking method, food safety is very important. No one wants to get themselves sick - or worse yet, make their friends and family sick.

So I think it's important to go over the main safety issues around sous vide, most of which also apply to traditional cooking.

A great thing about sous vide is that it's easy to ensure your food is completely safe to eat, something that can't always be said of many traditional techniques.

Read the entire entry...