Jason Logsdon's Blog, page 35

Modernist Recipes: Sous Vide Curried Butternut Squash Soup Recipe

Making pureed soups is very easy to do with sous vide. Cooking the vegetables for between one and four hours allows them to break down fully, making it easy to simply add some liquid and puree them into a soup. Read the entire entry...

Modernist Recipes: Sous Vide Blueberry Compote Recipe

Fruit compotes, jams, and marmalades are real easy to make with sous vide. Simply put some fruit, with any pits or inedible skin removed, into a bag with some sugar and acid then cook it up to an hour or two and you are good to go. Read the entire entry...

Modernist Recipes: Sous Vide Chuck Steak Recipe with Asparagus and Shishito Peppers

This sous vide chuck steak recipe with asparagus and shishito peppers showcases how a low temperature and long cooking time can really transform a cut of meat. I cooked this chuck stead at 131°F (55°C) for 36 to 60 hours, resulting in a meltingly tender meat that tastes similar to prime rib or ribeye. Read the entire entry...

Modernist Recipes: Sous Vide Short Rib Korean Lettuce Wraps Recipe

Short ribs are a classic "must make" sous vide dish. Due to the high fat content they can be cooked anywhere from 131°F to 185°F (55°C to 85°C) for 12 hours to 3 days. The end result will range from a chewy steak to a traditional braise-like texture, or anything in between, depending on the time and temperature you select. This recipe produces a medium-rare steak-like texture so the short ribs are cooked at 131°F (55°C) for 48 to 72 hours. Read the entire entry...

Modernist Recipes: Sous Vide Hanger Steak Recipe with Succotash

This recipe shows how simple it is to cook a tender hanger steak with sous vide. I pair it with a simple succotash, but you can use any sides you traditionally like to serve with steak. Read the entire entry...

Modernist Recipes: Sous Vide Citrus Infused Oil Recipe

This sous vide recipe captures the nuanced flavors of citrus zest in oil, allowing you to freshen up various dishes by quickly adding it any time you want. Read the entire entry...

Modernist Recipes: Sous Vide Turkey Breast Recipe with Roasted Apples

If you are looking for super-moist, tender turkey breast then it's really hard to beat sous vide turkey. Love that crisp skin? You can remove it from the breast and crisp it up in the oven around serving time. My favorite sous vide turkey breast cooking time is 4 to 8 hours at 140°F (60°C). I think this produces the best combination of "moist but cooked"! This recipe pairs the sous vide turkey breast with the fresh taste of oven roasted apples. Read the entire entry...

Modernist Recipes: Sous Vide Chicken Legs Recipe with Honey-Sriracha Glaze

This recipe adds flavor to chicken legs post-sous vide with a sweet and spicy honey-sriracha glaze. You can adjust the recipe to your preferred hotness! Due to the odd shape of chicken legs and thighs, I find searing them on a grill or under a hot broiler works best. Popular entree for the whole family. Read the entire entry...

Modernist Recipes: Sous Vide Pork Chop Recipe with Broccolini

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Modernist Recipes: Sous Vide Bison Strip Steak Carbonara Recipe

This recipe sous vide cooks bison then combines it with an egg-based carbonara sauce topped with sauteed fresh vegetables. It also works well with tender cuts of either deer or elk meat. Read the entire entry...