Jason Logsdon's Blog, page 17

Amazing Recipes: Southwestern Sous Vide Sweet Potato Salad Recipe

The sweetness of sous vide sweet potatoes is perfectly offset by the spices and poblano pepper in this recipe, resulting in a complex mix of flavors that is a great addition to many meals. You can serve this alongside almost any protein, but chicken and turkey are my go-to options with it. I also will take this when we do potluck dinners with friends since it travels well. Read the entire entry...

Sous Vide and Modernist Cooking Blog: What is That Smell? Preventing Sous Vide Odors - Ask Jason.

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In a recent Ask Jason Q&A session, Allan Poetak asked

When doing a long cook over 36 hours the meat seems to develop a foul odor. What is the best way to avoid this? Quickly blanching the meat in boiling water first?

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Sous Vide and Modernist Cooking Blog: How Long Do You Sous Vide Odd Meats and Proteins? – Ask Jason

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In a recent Ask Jason Q&A session Cody said "Moose ribs are challenging" and Penny Ann asked "Jason, how do I cook beef back rib, rib fingers? I want to sous vide them today, any clue?" Both of these questions address the same issue: How Long Do You Sous Vide Odd Meats and Proteins?

Even though I have never sous vided moose and never heard of "beef back rib, rib fingers" before. It's OK to have no personal experience with those exact meats. Here's how I approach meats that are new to me so I have a successful end result.

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Amazing Recipes: Sous Vide Porridge with Berries Recipe

>Porridge and oatmeal are very similar to each other, with the main difference being that porridge often contains multiple types of grains. This one combines quick cooking steel cut oats, quinoa, and bulgur, but you can use any combination of grains that cook about the same amount of time. I add some milk as well for a creamier result top it all off with some berries, almonds, maple syrup and fresh mint. Read the entire entry...

Amazing Recipes: Sous Vide Pork Chops with Bulgur and Vegetables Recipe

Sometimes I'm just looking for a quick and easy meal, and this sous vide pork chop, grain and vegetable bowl is amazing. It's light, easy to put together, and the orange vinaigrette gives it an amazing brightness. It's the perfect meal to end a busy day. Read the entire entry...

Amazing Recipes: Soy Sauce Cured Sous Vide Pollock with Green Apple Salad Recipe

Pollock is an inexpensive, mild fish very similar to cod or haddock, both of which can be used in this recipe. To bump up the flavors, I like to replace the usual dry brine I use on fish with a wet brine utilizing soy sauce, fish sauce, and miso paste. It adds a bunch of flavor while firming up the fish for cooking. If you can't seal liquids, you can let the fish sit in the brine to cure and then pour out the brine before sealing. Read the entire entry...

Amazing Recipes: NO - repeated Recipe

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Amazing Recipes: Sous Vide Pork Tenderloin with Adobo Sauce Recipe

This adobo sauce is based off the one from Guerrilla Tacos. There it is used as a braising liquid, but I wanted to sous vide it so I reduced the vinegar some and thickened the sauce up. It's super flavorful and a little goes a long way! Read the entire entry...

Sous Vide and Modernist Cooking Blog: Sous Vide Food Prep with the Cook, Chill, and Reheat Method

Sous vide is a great process for many things, from making fancy food to convenient weekday meals, but one thing people often don't think of is how great it can be for weekly food prep. Because the food is already in a sealed package, and fully cooked or pasteurized, you can easily store it for later.

There are many methods for using sous vide for food prep, but my favorite is the cook, chill, and reheat method. It is a pretty simple method that boils down to sous viding the food ahead of time, chilling it, and then reheating it when you are ready to eat.

It greatly cuts down on the cooking times before eating (especially for tough cuts!) and it makes it easy to use sous vided foods in other preparations (hello turkey club sandwiches!).

It's also a very easy method to learn, since the initial cooking process is the same as most sous vide cooking. You can also get a much better sear using this method, because the food is coming from a lower temperature. In some cases you can even reheat using only a sear, leading to a "traditional" crust on your food.

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Amazing Recipes: Simple Sous Vide Grains Recipe

Most grains are convenient to cook with sous vide, both because it makes it easy to replicate your results but also for the lack of cleanup required. I usually cook the grains in 1-pint or 1-quart Mason jars, depending on how much I need. I'll often leave the grains in the jars, chill them in cold water, and refrigerate them for later use. You can also mix and match grains, as long as they get done at about the same time. Read the entire entry...