Jason Logsdon's Blog, page 23

Amazing Recipes: Dried Chile Pepper Sauce Recipe

I'm a huge fan of mole sauces, but sometimes I don't want to go through all the effort to make some. This dried chile pepper sauce uses less ingredients and comes together much quicker, making it something you can make more regularly. I love using it on steak, lamb, or pork. I often like to thicken it up by turning it into an agar fluid gel, something that gives it a ton of body without changing the flavor profile. Read the entire entry...

Amazing Recipes: Sous Vide Egg White Only Egg Cup Bites Recipe

I put this sous vide egg white only egg cup bites recipe together for those people who are trying to limit the amount of egg yolk they consume. It uses only egg whites, cottage cheese, and milk to form the base of the dish. You can make any of the other egg cups using only egg whites, or a combination of egg whites and yolks. Read the entire entry...

Amazing Recipes: Sous Vide Corned Beef Reubens Recipe

Corned beef Reubens are one of my all-time favorite sandwiches. The salty and heavily spiced corned beef compliments the tangy sauerkraut, with some sharp Swiss cheese and hearty rye bread topped with some Russian Dressing, tying it all together.
While I'll eat Reuben cooked almost any way, I especially love them when the corned beef is sous vided. Read the entire entry...

Amazing Recipes: Sous Vide Corned Beef Recipe

Sous vide corned beef is something I don't make nearly enough! It's so flavorful and goes with so many different dishes. I also love curing my own brisket for homemade corned beef since it gives me complete control over the salt and seasonings, but this recipe also works well with most store bought brands. Read the entire entry...

Amazing Recipes: Home Cured Corned Beef Recipe

Homemade corned beef is nothing like the overly salty, generally bland store bought corned beef. Making it at home gives you full control over the salt levels and the seasonings. It also is really easy to do! Read the entire entry...

Amazing Recipes: Pressure Cooker Corned Beef Recipe

Corned beef is an excellent dish that I always regret not making more. It's salty, flavorful and really tender, especially when cooked in the pressure cooker. Pressure cooking is a much faster process than braising the corned beef traditionally. Read the entire entry...

Amazing Recipes: Lemon-Parsley Mousse Recipe

Lemon, parsley, and capers are a classic sauce used to flavor white fish. This recipe combines that sauce with heavy cream in a whipping siphon to create a light and airy mousse topping. The topping carries the flavors of the sauce while adding a delicate texture to the dish. Read the entire entry...

Sous Vide and Modernist Cooking Blog: How Do You Reheat Sous Vided Food - Ask Jason

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How do you reheat sous vide food? I have some sous vide time and temperature charts that talk about heating your food or pasteurizing your food; it all applies to tender foods. If you've cooked something ahead of time, it's now considered a tender food. The temperature doesn't matter too much as long as you're reheating it at a temperature below what you originally sous vided it at.

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Amazing Recipes: Xanthan Thickened Roasted Tomato Salsa Recipe

Salsas are a great way to add flavor to dishes. Roasting the vegetables first adds even more flavor to the salsa. Though if you're in a time crunch you can just use canned tomatoes and it will still turn out well. I love to serve this with a rich, heavy meat like lamb chops, chicken thighs, or braised beef. It can even work as a dip for chips! Read the entire entry...

Amazing Recipes: Sous Vide Chicken and Avocado Bowl Recipe

This is a super simple recipe to toss together when you need a filling but quick meal. The lemon helps to brighten up the dish while the radishes and cucumber introduce a pleasant crunch. The lemon and olive oil add brightness to the dish without overwhelming it. This recipe works equally well with turkey breast. Read the entire entry...