Jason Logsdon's Blog, page 18

Sous Vide and Modernist Cooking Blog: How Do You Reheat Precooked Chilled Sous Vided Foods? – Ask Jason

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In a recent "Ask Jason" live Q&A session, Sherry said "Please talk about reheating precooked chilled sous vided foods". Here's how Jason answered Sherry Handzel.

That's a great request, one that a lot of people ask about. Sous vide is an excellent tool for meal planning. You can cook a large amount ahead of time, chill it in an ice bath or cold water, throw it in the fridge and then reheat it throughout the week when you're ready to eat.

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Sous Vide and Modernist Cooking Blog: How Do You Get Steakhouse Texture from Sous Vide - Ask Jason

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In a recent Ask Jason session Paul asked "Texture seems to be a problem with my steaks. What about a 2-inch thick New York strip to get steakhouse texture?" - Paul McLester

In general, I use thicker steaks whenever possible. With sous vide, I find that the thinner the steak is, the harder it is to get a good sear on it without overcooking it.

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Sous Vide and Modernist Cooking Blog: What Time & Temperature for Beef Tenderloin? - Ask Jason

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During a recent Live Ask Jason Q&A session John asked "I have a whole whole beef tenderloin from Sam's, what's a recipe for medium-rare on the rare side? - John Schoeneck

Jason responded to John with the following: Like other sous vided meats, the doneness you want is all about the temperature it's cooked at. I have some charts on my sous vide Time and Temperatures page that gives you general ranges for rare, medium-rare, medium, etc. For the rest of his thoughts, see the full article.

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Amazing Recipes: Sous Vide Ribeye with White Bean Puree and Garlic Kale Recipe

I love a huge, fancy ribeye with a nice demi-glace and some wine, but sometimes I just need something quick for a weeknight meal! When that's the case, I love to turn to this sous vide ribeye dish. It is served on a simple white bean puree with some garlicky kale. It comes together really quick but is still full of great flavor. Read the entire entry...

Amazing Recipes: Sous Vide Pork Chops with Tabbouleh Recipe

Sous vide pork chops are one of my all time favorite dishes. Here I serve them with a tabbouleh salad, which is an herbaceous salad from the Middle East. It is mainly parsley and mint based with some bulgur, tomato, and lemon juice. Read the entire entry...

Amazing Recipes: Sous Vide Pork Minute Steaks with Lemon and Pea Fusilli Recipe

Pork minute steaks are thin, and often chewy, cuts of pork that usually have a lot of flavor. Using sous vide to tenderize them results in a really tasty and tender piece of meat. Here I use them as a topping for a lemon and pea fusilli. It's a dish filled with bright flavors and bursts of both sweetness and saltiness. It's one of my favorite light comfort foods. Read the entire entry...

Sous Vide and Modernist Cooking Blog: Water Bath vs Stick Circulator for Sous Vide? - Ask Jason

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In this episode of Ask Jason, Doug asks: "Is one better, a water bath or a stick circulator for sous vide?"
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That's a good question and part of it depends what you're trying to accomplish. I've used several water baths and they work really well. For most cooks and most uses a water bath (i.e. the Sous Vide Supreme) and a stick circulator (i.e. Anova, ChefSteps Joule or Gourmia) work just as well as each other. Read the entire entry...

Sous Vide and Modernist Cooking Blog: How to Combine Sous Vide and Cold Smoking? - Ask Jason

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In this episode of Ask Jason, Cody asked "Thoughts on cold smoking and sous vide?"

I haven't done any real cold smoking with sous vide. I've used the smoking gun some but it is different. The smoking gun normally doesn't contribute as much smoke flavor as real cold smoking would do.

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Sous Vide and Modernist Cooking Blog: How do You Pin Down Floating Sous Vide Items? - Ask Jason

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In this episode of Ask Jason, Ben asks: "What do you recommend to pin down items that float?" See how Jason answered Ben Allen.

This is a big issue for a lot of people. Originally, it was something I didn't encounter much so I wasn't in a hurry to look into it. However, I thought I should do some testing and write an article on my blog about the various ways to prevent bags from floating. But as I started testing these things, I realized that using them makes sous viding so much easier. I went from not having a problem necessarily, to now I hate cooking without using something to hold the bag down.

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Sous Vide and Modernist Cooking Blog: What is the Best Choice for a Second Sous Vide Machine - Ask Jason

Jason responded to Yvonne when in a recent Live Ask Jason Q&A session she inquired "What is the best choice for a second sous vide machine?"

A recommendation for a second sous vide circulator? I'd say same criteria as the first unit. Pick a circulator that has the type of functions that interests you. The Anova Nano is a great bare-bones one, and the Anova Precision cooker has the Wi-Fi and the Bluetooth. The Joule is more kind of fancy. If you tend to be a tech geek, the lack of physical controls on the Joule makes it fun to play around with!

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