Jason Logsdon's Blog, page 19

Sous Vide and Modernist Cooking Blog: How Do You Sous Vide Schnitzel - Ask Jason

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In this episode of Ask Jason, Paul asked:"Schnitzel and sous vide how does this work when you pound thin, sous vide, then fry. Is it worth sous viding it?
- Paul McLester

It definitely works. Cole Wagoner did one a few weeks ago and said it was brilliantly crispy. I've done both sous vide chicken parmesan and chicken piccata, but not schnitzel.

The first thing I would do is not pound it too thin for a sous vide cook.

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Sous Vide and Modernist Cooking Blog: Help Cooking a Whole Turkey - Ask Jason

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In a recent Live Q & A session, Chris Asked Jason "Can I have a little bit of help about cooking a whole turkey?" See how Jason responded:

There's a good Facebook thread in the group talking about different methods of cooking a whole turkey. I personally never cook sous vide whole turkeys.

Normally I break them apart because I prefer the white meat sous vided at 140°F (60°C) and the dark meat at 148°F (64.4°C). It's also a little bit easier to handle the individual parts than an entire turkey. The same goes for chicken as well.

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Sous Vide and Modernist Cooking Blog: What is the Best Way to Combine Smoke and Sous Vide - Ask Jason

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Christopher asked Jason: "What are your recommended times and temperatures for smoking and then sous viding a prime rib.

There's been a lot of talk lately about sous viding and smoking.Darrin Wilson runs a great Facebook group called Fire and Water Cooking which covers both smoking and sous vide. I recommend you check out his group if you're looking for some good tips about stuff like this.

But in general, you're trying to combine smoke and sous vide. You're adding flavor through the smoking process and you're tenderizing through the sous vide process. You can either smoke before or after the sous vide cooking; they both have their benefits. I think the pre-smoke infuses it with a little bit more flavor. Where the post-smoke doesn't go quite as deep, but you do have the new smoke on it as you're pulling it out and your finishing it on the grill.

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Sous Vide and Modernist Cooking Blog: Why Does My Sous Vide Chicken Roulade Come Out Stringy? - Ask Jason

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Owen asked Jason: Why Does My Sous Vide Chicken Roulade Come Out Stringy?

I haven't done any chicken roulade, but I've made a decent amount of turkey roulade which is pretty similar and I've cooked a whole lot of chicken breasts. I'm not sure if you were using white meat or dark meat in the roulade or what sous vide temperature you used.

I've had really good results using turkey breast and cooking the roulade at a 140°F (60°C), which is generally what I like to sous vide turkey breast at. We normally think of turkey breast as being a real tender meat, but it's actually a pretty tough cut. It can benefit from longer cooking times, so I sous vide my turkey breast for about 10 to 12 hours.

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Amazing Recipes: Sous Vide Red Kuri Squash Soup Recipe

Red kuri squash is a nutty and sweet winter squash. It can be used in most dishes that call for butternut squash or pumpkin and it is a favorite of mine to use in late fall. Cooking it with sous vide makes it an easy process with very little cleanup at the end.

Sous vide red kuri squash is a nutty and sweet winter squash. It can be used in most dishes that call for butternut squash or pumpkin and it is a favorite of mine to use in late fall. Read the entire entry...

Amazing Recipes: Sous Vide Pork and Ginger Bowl Recipe

Using an easy to make but super flavorful ginger sauce is a really effective way to add depth to a grain bowl. It's a combination of many Asian ingredients all blended together, with the ginger being the star of the show. Topping the bowl with moist sous vide pork, baby corn, carrots and steamed collard greens rounds out the meal. Read the entire entry...

Amazing Recipes: Sous Vide Chuck Steak with Asparagus and Shishito Peppers Recipe

I love sous vide chuck steaks, but to offset their fattiness I try to pair them with really light sides. This recipe uses sauteed asparagus and cherry tomatoes, along with shishito peppers to fill out the meal and keep it from getting too heavy. Read the entire entry...

Amazing Recipes: Garlic and Parsley Sous Vide Lamb Chop Bowl Recipe

Rich and meaty sous vided lamb chops pair wonderfully with a garlic, parsley and mint-based sauce. It keeps the dish light and highlights the flavor of the lamb. Adding grilled vegetables introduces more flavor and texture to the dish while the combination of quinoa and bulgur wheat makes it hearty. Read the entire entry...

Amazing Recipes: Sous Vide Filet Mignon with Roasted Brussels Sprouts Recipe

Filet is a tender and very lean cut, making it a good choice for people trying to reduce their fat intake. I'll often sous vide a small tenderloin and serve it family style, with a big pile of roasted Brussels sprouts. This allows everyone to select what they like best, but if you want to cut it up and serve it individually that works awesome as well! Read the entire entry...

Amazing Recipes: Cuban Style Sous Vide Beef Bowl Recipe

My Cuban Style Sous Vide Beef Bowl is a filling grain bowl that pops with flavor. The rich and beefy skirt steak is cut by the sour mojo sauce, and the mango and plantains add bursts of sweetness. The spelt and black beans bulk it out. I love the all-natural sweetness added with the fried plantain and the mango, but you can omit them if you want to reduce the sugar in the recipe. Read the entire entry...