Jason Logsdon's Blog, page 36

Modernist Recipes: Sous Vide Bison Strip 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 either deer or elk meat. Read the entire entry...

Modernist Recipes: Sous Vide Rack of Lamb with Pomegranate Sauce Recipe

Rack of lamb is a rich, flavorful cut to make. Here I pair it with a zesty pomegranate sauce that cuts the richness while complimenting the strong lamb flavor. I also serve it with some Brussels Sprouts to bulk out the meal while cutting the richness of the lamb. Read the entire entry...

Exploring Sous Vide Email Course: Congratulations!

Congratulations! You've graduated from the Exploring Sous Vide email course! It's been a fun three months and I hope you've learned a ton about sous vide. To celebrate, I've put together a fun graduation certificate you can print out to make all your friends jealous!

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Exploring Sous Vide Email Course: Beyond Sous Vide

There are many other cooking methods that can help you up your arsenal and amaze your friends. Read the entire entry...

Exploring Sous Vide Email Course: How to Use Sous Vide Juices

No matter how you cook meat, juices will always come out. One of the benefits to sous vide is that all these flavorful juices are saved in the bag. Unfortunately, many people don't know what to do with them so they go down the drain. Here's a few options for making the most of your sous vide juices. Read the entire entry...

Exploring Sous Vide Email Course: How to Sous Vide Eggs

Sous vide eggs can be hard to master. Here are my tips for getting the most out of your sous vide eggs. Read the entire entry...

Exploring Sous Vide Email Course: How to Sous Vide Egg, Dairy, and Sugar

Even though sous vide is usually used to cook meat and vegetables, at the most basic level it just excels at holding something at a set temperature. This ability can be used to easily prepare items that need to be held at constant temperatures, such as yogurt, cheese, custards, and some egg preparations like lemon curd. Read the entire entry...

Exploring Sous Vide Email Course: How to Make Sous Vide Infusions

Using sous vide to make infusions was something that took me a while to get into, but once I did, I started to do it all the time! There's a lot of uses for infusions, from making flavored vinegar and oil to alcohols, syrups and specialty cocktails. Read the entire entry...

Exploring Sous Vide Email Course: How to Sous Vide Fish

In this lesson we are going to tackle how to sous vide fish. I'll try to give you my preferences for fish and explain what other people like and why they like it. Hopefully then you will have the information you need to successfully cook sous vide fish to your own tastes. Read the entire entry...

Sous Vide and Modernist Cooking Blog: How Does the Kitchen Gizmo Compare to Other Sous Vide Machines?

Here is how the Kitchen Gizmo sous vide circulator fared on our sous vide benchmark tests. Read the entire entry...