Jason Logsdon's Blog, page 22

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...

Sous Vide and Modernist Cooking Blog: What Should You Not Sous Vide - Ask Jason

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This is a really great question! We get in this kind of echo chamber when discussing the use of sous vide cooking. I feel there's two opposite groups of people. There's the one side who thinks sous vide is completely overrated; it can't do anything that you can't do with traditional cooking. Then there's the camp who thinks you should sous vide everything. You've probably seen the extreme of that in the once or twice a year joke post about "my popcorn is going in the sous vide machine".

Despite the fact I make a living from writing and talking about sous vide, I believe that not everything is better with sous vide. I really feel sous vide is another tool and depending on what you're trying to accomplish, it might be the best tool.

Read the entire entry...

Sous Vide and Modernist Cooking Blog: How Do You Pasteurize Fish with Sous Vide - Ask Jason

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A lot of people are disappointed cooking fish with sous vide and I think that's because there's several ways to prepare fish. Two of the main ones are more gently cooked methods like poached or steamed fish, and higher heat methods like grilled or pan-fried fish. I believe sous vide works great for some but not all fish preparations.

However, sous vide does excels at making many types of more gentle fish preparations, such as poached or steamed fish. In addition, sous vide is also great at low temperature preparations, such as lightly cured or slightly warmed fish.

Read the entire entry...

Amazing Recipes: Sous Vide Tuna Poke Bowl Recipe

Poke bowls are becoming more and more popular and showing up in restaurants around the country. The combination of fresh fish, an acidic dressing, and crisp vegetables is always satisfying. Many poke bowls are served cold, but I think heating the tuna in a low temperature bath allows more of the flavor to come through when you eat it. It also firms up the fish some as well. Be sure to use high quality tuna because you are still eating it raw. Read the entire entry...

Sous Vide and Modernist Cooking Blog: How Do You Pasteurize Fish with Sous Vide - Ask Jason

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A lot of people are disappointed cooking fish with sous vide and I think that's because there's several ways to prepare fish. Two of the main ones are more gently cooked methods like poached or steamed fish, and higher heat methods like grilled or pan-fried fish. I believe sous vide works great for some but not all fish preparations.

However, sous vide does excels at making many types of more gentle fish preparations, such as poached or steamed fish. In addition, sous vide is also great at low temperature preparations, such as lightly cured or slightly warmed fish.

Read the entire entry...

Amazing Recipes: Sous Vide Sausage with Roasted Peppers and Cucumber Salad Recipe

Sausages are one of my favorite things to sous vide because they end up so much juicier than when I cook them traditionally. I like to finish them off with a quick sear on the grill, and while I'm there I'll often grill up some vegetables. For this recipe, I use mixed bell peppers that I put a hard sear on. I combine the sausage and the peppers with a simple cucumber salad for a flavorful, tasty meal! Read the entire entry...

Amazing Recipes: Sous Vide Halibut with Melon and Wheat Berries Recipe

With a relatively bold flavor, sous vided halibut pairs well with many things but for this summer salad I combine it with sweet cantaloupe, zesty feta, and sour lemon for a simple but tasty dish. The addition of wheat berries rounds it all out with a nutty and sweet flavor. This dish also works well with other white fish, or even chicken and turkey. Read the entire entry...

Amazing Recipes: Sous Vide Ginger Shrimp Stir Fry Recipe

Quick stir fries are some of my favorite weeknight meals. They come together so quickly, and it's easy to add a ton of flavor to them. Plus you can use up whatever vegetables you have in the fridge! This stir fry has a great ginger bite to it and is rounded out with some fish sauce and soy sauce. I love to top it with sous vide shrimp, but it works equally well with sous vided chicken, pork, or even beef. Read the entire entry...

Amazing Recipes: Sous Vide Bourbon Poached Peach and Almond Salad Recipe

Heating peaches with sous vide softens them up slightly, resulting in a tender snack. Adding some bourbon and cinnamon to the bag infuses them with rich flavor, which some chopped almonds, molasses and fresh mint rounds out. Read the entire entry...

Sous Vide and Modernist Cooking Blog: Sous Vide Pre-sear vs Post-sear – Ask Jason

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There is a lot of talk about whether you should sear your meat before sous viding it. There are two main reasons to do it. First, pre-sear before sous vide to sterilize the meat. The first one is to kill anything on the outside of the meat before you sous vide it. Generally, lactobacillus can grow at the same temperatures you sous vide at. This is also why some people say before sous vide dunk the meat in boiling water for 5 or 10 seconds, just enough to kill everything that's on the outside.

The other reason to pre-sear is to add flavor and help out your post-sear. For most things I would never recommend only pre-searing. So if you are going to pre-sear you still want to sear at the end. Pre-searing reduces the amount of time it takes to post-sear.

Read the entire entry...