Jason Logsdon's Blog, page 20

Amazing Recipes: Creamy Sous Vide Parsnip Soup Recipe

I made my creamy sous vide parsnip soup into a lighter version that still retains much of the creaminess of the original while using much less butter and cream. The soup will get smoother and smoother the more chicken stock you add, so you can tailor it to the texture you prefer. I love to serve it with some hearty whole grain bread you can use to sop up all the soup. Read the entire entry...

Amazing Recipes: Sous Vide New York Strip Steak with Roasted Mushrooms and Peppers Recipe

Sous vide strip steak is one of my favorite steaks to cook. Strip steak is less expensive than ribeye or filet because it can be a little tough, but with sous vide it can be cooked long enough to tenderize it. It only needs to be heated through, usually 2 to 4 hours, but I'll often let it go an extra few hours to soften it up some. Read the entire entry...

Sous Vide and Modernist Cooking Blog: Getting Creative with Vegetables - Ask Jason

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Mike Asked Jason: Another challenge for me has been getting creative with vegetables. I love your sweet and spicy carrots recipe, especially the convenience of dumping everything into the bag to cook and then you just put it straight on the plate and you don't do anything else with it.

There are a lot of vegetable recipes you can do that with as long as you don't mind them being a little watery.

Remember my 80% good enough mantra? When I'm cooking for a basic weeknight meal, I don't want to spend extra time and dirty more pots. I'll throw some vegetables in a sous vide bag with a little bit of olive oil or butter and a few herbs and spices. I'll cook them through until they're tender, put them on the plate and serve. I find besides being really flavorful, they're healthy to eat and the vegetables are perfectly cooked. It's a good way to kind of maximize my "golden rule".

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Sous Vide and Modernist Cooking Blog: What are Some Tips for Sous Vide Chicken Breasts? - Ask Jason

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Janel Asked Jason: I bought the sous vide to tackle my archenemy, chicken breast. I always overcook it and I'm hoping sous vide would help. I've yet to make one that turns out though. Maybe I'm just used to dry chicken and the sous vide ones have such a different texture.

I think chicken breast is something that some people cook with sous vide the first time and they love it. It changes their appreciation of sous vide and chicken breasts forever. Other people really struggle with chicken breasts for years. It's an interesting phenomenon to me.

I like to sous vide chicken breasts at 140°F (60°C). I feel like the texture is the most traditional-like that you can get from sous vide without it being overcooked. In addition, it still retains a lot of moisture.

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Sous Vide and Modernist Cooking Blog: What's Your Favorite "Knockout"? - Ask Jason

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Adam asks what's your favorite knockout of 2018 so far?

I assume he's talking about dishes and not MMA or boxing. And in that case, I really liked 2 things.

One was the Snake River Farms gold wagyu they sent me. They hired me to make a video on how to sous vide prime rib, and sent me one of their bone-in wag American wagyu prime rib roasts. Not only did it taste amazing but it was also really fun to experiment with it. I cook it using a few different preparations and had my friend over to help me eat the $400, 11-pound prime rib. So that experience was all round exciting and something I generally don't do on a day-to-day basis.

The other one was from my sous vide Thanksgiving course. I hadn't really made a turkey or chicken roulade before. And since a lot of people were encouraging me to include it as part of the course, I wanted to make sure I had a recipe or two for it.

Read the entire entry...

Sous Vide and Modernist Cooking Blog: What's Your Favorite "Knockout"? - Ask Jason

[image error]

Adam asks what's your favorite knockout of 2018 so far?

I assume he's talking about dishes and not MMA or boxing. And in that case, I really liked 2 things.

One was the Snake River Farms gold wagyu they sent me. They hired me to make a video on how to sous vide prime rib, and sent me one of their bone-in wag American wagyu prime rib roasts. Not only did it taste amazing but it was also really fun to experiment with it. I cook it using a few different preparations and had my friend over to help me eat the $400, 11-pound prime rib. So that experience was all round exciting and something I generally don't do on a day-to-day basis.

The other one was from my sous vide Thanksgiving course. I hadn't really made a turkey or chicken roulade before. And since a lot of people were encouraging me to include it as part of the course, I wanted to make sure I had a recipe or two for it.

Read the entire entry...

Sous Vide and Modernist Cooking Blog: What's Your Favorite "Knockout"? - Ask Jason

[image error]

Adam asks what's your favorite knockout of 2018 so far?

I assume he's talking about dishes and not MMA or boxing. And in that case, I really liked 2 things.

One was the Snake River Farms gold wagyu they sent me. They hired me to make a video on how to sous vide prime rib, and sent me one of their bone-in wag American wagyu prime rib roasts. Not only did it taste amazing but it was also really fun to experiment with it. I cook it using a few different preparations and had my friend over to help me eat the $400, 11-pound prime rib. So that experience was all round exciting and something I generally don't do on a day-to-day basis.

The other one was from my sous vide Thanksgiving course. I hadn't really made a turkey or chicken roulade before. And since a lot of people were encouraging me to include it as part of the course, I wanted to make sure I had a recipe or two for it.

Read the entire entry...

Amazing Recipes: Sous Vide Chicken Soup Recipe

People often don't think about adding sous vide chicken to dishes that would normally cook it. A great example is this flavorful chicken soup. Normally you cook the chicken in the soup, but it usually dries it out and overcooks it. Making the soup separately with some flavorful chicken stock and lots of vegetables while you cook the chicken sous vide results in more tender chunks of chicken. Read the entire entry...

Sous Vide and Modernist Cooking Blog: How Long is Sous Vided Food Safe In Fridge? - Ask Jason

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This is always a big question people have. Once you're done sous viding, if you cook it through to pasteurization and you chill it efficiently and then put it in a refrigerator, the food will last for a long time, a lot longer than normal leftovers do.

If you follow that routine, cooked food in unopened sealed bags will last for at least a week, if not longer. I know some people, I think Douglas Baldwin is one who talks about food lasting for 2, 3 or even 4 weeks, depending on if your refrigerator's cold enough and you've chilled it properly. So sous vide leftovers do last for a long time.

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Amazing Recipes: 131°F Sous Vide Top Round Tacos Recipe

Sous vide top round tacos are an inexpensive way to enjoy a good steak taco. It was cooked at 131°F (55°C) for just over 48 hours, rendering it really tender. I spice it up with some garlic powder, paprika and cumin, then add a ton of flavor with the taco toppings. Read the entire entry...