Jason Logsdon's Blog, page 33

Modernist Equipment: Sous Vide Sealers

Holding page for sous vide sealers Read the entire entry...

Sous Vide and Modernist Cooking Blog: Oliso PRO Smart Sealer Review

I was recently given a free Oliso PRO Smart Sealer to test out and review. I've been using it for several months now and here's some of my thoughts on it. Read the entire entry...

Modernist Recipes: Sous Vide Lobster Tails Recipe

Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower. I usually serve this with traditional lobster dinner sides of corn on the cob and clam chowder. When I want to be fancy I'll pair it with a simple salad of tomatoes, corn, and avocado. Read the entire entry...

Modernist Recipes: Sous Vide 5-Spice Duck Recipe

This recipe calls for freshly toasted and ground spices which adds a lot more depth and character than using pre-ground spices. However, if you don't have the time or inclination to do this it is still excellent with prepared spices, or even a pre-mixed 5-spice Chinese powder with some extra fennel seeds added. Serve this with some roasted or stir fried vegetables in a grain bowl.
Read the entire entry...

Modernist Recipes: Sous Vide Spicy Turkey Breast Recipe with Avocado Salad

I really enjoy turkey for a light dinner and it goes well with this avocado and arugula salad from Beginning Sous Vide. Here I add some spice to the turkey in the form of chipotle powder. It's a great way to kick up the heat and flavor without overpowering the turkey. Read the entire entry...

Modernist Recipes: Sous Vide Orange and Mint Chicken Thighs Recipe

These chicken thighs have an encompassing combination of sweet, spicy, and minty flavors. The sauce is very easy to make and is poured directly over the chicken thighs before serving. To help it thicken more quickly you can also add a mixture of 1/2 cold water and 1/2 corn starch to it when it is on the stove. Read the entire entry...

Modernist Recipes: Sous Vide Chicken Fingers Recipe

Chicken tenders are a versatile finger food that both kids and adults love. Since the chicken is cooked sous vide it remains nice and moist and you only have to focus on browning the coating when you finish cooking it. Serve it with a variety of dipping sauces so everyone can enjoy the combinations they prefer. Read the entire entry...

Sous Vide and Modernist Cooking Blog: Anova Announces the Anova Nano Sous Vide Circulator

Anova recently announced the launch of their newest sous vide circulator, the Anova Nano. It is slated to be sold for under $100 and weighs only 1.4 pounds. It will have a 700 watt heater, and heat less water, but it should be good for small familes or people just getting into sous vide.

We will provide more updates as the unit becomes available and we can do some hands-on testing with it.

Read the entire entry...

Modernist Recipes: Sous Vide Sausage Recipe with Onions and Peppers

Sausage with onions and peppers is a classic dish that sous vide makes dead simple. You are ensured the sausage will turn out moist and perfectly cooked. The peppers and onions are sautéed to tenderize them and then served with the sausage. For a fun lunch time meal you can also consume this entree on a hoagie roll with melted provolone cheese on top. Read the entire entry...

Modernist Recipes: Sous Vide Corn and Mango Salad Recipe with Shrimp

Sous vide shrimp is always plump and juicy. Combine the shrimp with a sweet, spicy, and bold salad of sweet mango and corn mingled with jalapenos for bright bursts of flavor. A party favorite recipe. It would also be great with either chicken breasts or a white fish like cod, swordfish, or grouper.
Read the entire entry...