Jason Logsdon's Blog, page 21

Sous Vide and Modernist Cooking Blog: Sous Vide Tips on Tri-Tip - Ask Jason

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My local stores and butchers don't carry much tri-tip meat, so I've only cooked it a few times. I turn to sirloin steak and strip steak a lot. Unfortunately, I don't have many personal good tips for tri-tip, but I know a lot of people who love it.

It's my understanding that you want to sous vide tri-tip to a steak-like temperature. You could select 131°F (55°C) if you like a medium rare steak. Some people enjoy tri-tip just heated through for 2 or 3 hours but others like to cook it a little bit longer to tenderize it. Mike says tri-tip is one of his favorite cooks. He does 134°F (56.6°C) for 12 hours and it comes out great.

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Amazing Recipes: Sous Vide Chicken and Sauteed Broccolini Recipe

Sous vide chicken is an easy weeknight meal, regardless of how you serve it. When I'm in a rush I'll often just saute some vegetables to serve with it, in this case some broccolini and red bell peppers. I give it all a squirt of lemon juice, top it with some fresh herbs and edible flowers from the garden and it's ready to go! Read the entire entry...

Amazing Recipes: Sous Vide Butter Poached Root Vegetables Recipe

Using sous vide to butter poach root vegetables is an easy process that makes creating side dishes a breeze! Just toss some chopped vegetables into a sous vide bag with some butter, thyme, and cumin, then give them a quick cook at 183°F (83.9°C). Top them off with some coarse sea salt, lemon and oregano and you're all set! Read the entire entry...

Amazing Recipes: Sous Vide Beef and Vegetable Stir Fry Recipe

Flank steak is one of the most flavorful cuts of meat and cooking it sous vide for an extended time tenderizes it into something amazing. I eat flank steak in a lot of different ways, but for this recipe I serve it on top of a vegetable stir fry that is popping with flavor and top it all with a pea pesto. Read the entire entry...

Sous Vide and Modernist Cooking Blog: Do You Need a Circulator for Sous Vide - Ask Jason

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The short answer is, I don't think so. If it works for you, then great. Circulators are really nice to have though.

My Crock-Pot was an old model that didn't work very well anymore. After trying to do some ribs, I gave up on it; never used it again. I wanted to sous vide the ribs at 176 degrees and it took about 4 1/2 hours for the Crock-Pot to get the hot tap water up to that temperature. The people who say that it doesn't matter how powerful it is because you can use hot tap water, have never waited 4 1/2 hours to get up to temperature; it was ridiculous.

To make matters worse, it didn't even hold the temperature very well, and so I really struggled with those ribs. But if it's working for you and meets your needs, then stick with it. There's nothing wrong with a basic setup.

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Sous Vide and Modernist Cooking Blog: Need More Pickled Vegetables? - Ask Jason

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Timm Kuster says "We need more pickled vegetables on our plates!" That's a good comment because I also think pickled vegetables are great.

I didn't do much pickling until my last cookbook Amazing Food Made Easy: Healthy Sous Vide. In that one I did 2 different pickled vegetable recipes and it showed me just how easy it is to use sous vide for pickling.

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Amazing Recipes: Sous Vide Asparagus with Garlic-Shallot Oil Recipe

Asparagus can be cooked many different ways, but using sous vide can remove most of the timing pressure. I especially like using sous vide on the thicker asparagus, since the lower temperature allows it to cook through without overcooking the outsides. For this recipe I like to combine the cooked asparagus with some olive oil infused with shallots and garlic then top it all off with some tarragon and lemon zest. Read the entire entry...

Amazing Recipes: Sous Vide 131°F Short Ribs with Corn, Bean and Kale Salad Recipe

Short ribs are a rich, fatty cut that is full of amazing flavor when cooked sous vide. However, it can really overwhelm a dish if the sides are also heavy. I often serve short ribs with this simple corn, bean and kale salad. It cuts the richness of the short ribs while adding bright flavors to the meal. Read the entire entry...

Amazing Recipes: Shredded Sous Vide Pork Tacos Recipe

My wife is a huge fan of tacos, so I try to make them for her when I can. I love shredded pork so it's often my go-to meat to use in them. You can cook the pork however you like, but I love a good sous vide pork shoulder, it has more bite to it than a pressure cooked version would...though if you want to smoke it traditionally, go right ahead! Read the entire entry...

Amazing Recipes: Sous Vide Veggie and Gruyère Egg Cup Bites Recipe

To showcase how versatile they are, I've taken these egg cup bites in a different direction by using tangy Gruyère cheese and hearty peppers, mushrooms and tomatoes. I also replaced some of the heavy cream with cream cheese for a denser egg bite. Like all sous vide egg bites, you can serve them in the container or remove them and serve them on a plate. For an extra-fancy presentation I plate them then give them a sear with my torch for added color and flavor. Read the entire entry...