Jason Logsdon's Blog, page 26

Amazing Recipes: Sous Vide Harissa Marinated Tofu and Kale Bowl Recipe

It is safe to say that tofu isn't a favorite food of mine, but my father-in-law loves it and I wanted to try something special for him so I came up with this spicy tofu and kale bowl. Thanks to the Anova website I found a few variations on sous vide tofu recipes and adapted them to come up with this version. Read the entire entry...

Amazing Recipes: Sous Vide Citrus Cured Salmon with Fennel Carpaccio Recipe

Lightly curing salmon infuses it with flavor and contributes a firmness of texture. Once it has been cured, I like to cook it at 110°F (43°C) to give it some structure without drying it out any. It's then chilled and sliced thinly before being served on top of a fennel carpaccio. It's a bright, citrusy dish that is great as a light main course on a spring day or as an appetizer to share. Read the entire entry...

Amazing Recipes: Sous Vide Chicken Salad Recipe

I think chicken salad is a great summer and spring meal but more and more I crave something refreshing during the winter months too. It comes together really quickly, especially when using sous vide chicken breasts. I love using varied garnishes to add texture and bursts of flavor. In this recipe I call for the typical celery and carrots, but I also add toasted cashews and green grapes to add even more flavor. Some basil rounds it all out. When served on a bed of greens it's an amazingly flavorful meal. Read the entire entry...

Amazing Recipes: Sous Vide Boar Strip Loin with Sweet Potato and Corn Salad Recipe

Lately I've been playing around a lot more with sous viding boar. It's very similar to regular pork, but it has a slightly funkier, gamey taste that I like, especially when paired with a heavier side like this sweet potato and corn salad. I like to top it off with some microgreens, but any type of sprouts or greens will work to add some crispness and texture to the dish. Read the entire entry...

Sous Vide and Modernist Cooking Blog: How to Get Crispy Turkey and Chicken Skin After Sous Vide

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When I was a kid, I looked forward to eating crispy turkey skin more than anything else at the table! If you are like that, and really, really need your super crispy skin even after sous vide, then you have a few options.

These methods work for both sous vide turkey and sous vide chicken. They also work on duck skin with a little bit of tweaking.

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Sous Vide and Modernist Cooking Blog: Why Sous Vide a Turkey for Thanksgiving

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There are several different goals people have when cooking a turkey. They can't all be accomplished equally using sous vide so it's important to know what you are most concerned about.

If your primary goal is to serve perfectly cooked turkey to your guests, then using sous vide to cook your turkey is hard to beat. Both the white and dark meat will turn out super tender and moist. You also have exact control over the doneness, so you can go as high or low with your temperature as you want.

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Amazing Recipes: Sous Vide Beef Sausage with Roasted Cauliflower Salad Recipe

There are many types of beef sausage, and while I do love pork and Italian sausage, sometimes I want a change. Beef sausage has a different texture and flavor that I really love, especially when paired with something lighter like this roasted cauliflower salad. I think sous vide beef sausage is the perfect summer meal, particularly when finished on the grill. Read the entire entry...

Amazing Recipes: Avocado Toast with Sous Vide Hard-Boiled Egg Recipe

Avocado toast is all the rage lately and I can see why. A piece of hearty, whole grain bread lightly toasted and slathered with rich and creamy avocado is a decadent combination. I especially love it when topped with a sous vided egg to make it a complete meal. Be sure to use a high-quality bread and a ripe avocado, because this recipe is so simple the flavors will really shine through. Read the entire entry...

Sous Vide and Modernist Cooking Blog: Snake River Farms Prime Beef Review

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I was recently hired by Snake River Farms to create a How-To video showing how to sous vide prime rib. They sent me an 11 pound and a 14 pound bone-in American Gold Wagyu prime rib roast (it also comes without the bone) to do the video with and I was really impressed with their beef.

Their steak is comparably priced to other prime beef and I've been very happy with the quality of it. The marbling is exceptional and the meat is especially rich and beefy. I think their beef is a very good "special occasion" beef when you are looking to enjoy an exceptional cut.

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Sous Vide and Modernist Cooking Blog: Anova Nano Sous Vide Circulator Detailed Review

This is a detailed review of the Anova Nano, an inexpensive sous vide immersion circulator recently released by Anova Culinary LLC.

This circulator is the latest generation of the Anova line, with the design focused primarily on reducing the cost and size of the circulator, making it available to more sous viders than ever before. But don't let the low cost fool you, this unit has the design, quality, and precision that Anova has built its reputation on. The purpose of this review is to give you the information you need to determine if the Anova Nano is the right immersion circulator for your needs.

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