Jason Logsdon's Blog, page 39

Modernist Recipes: Sous Vide Turkey Leg and Thigh Recipe

When it comes to cooking turkey and other poultry, dark meat is much more forgiving than white meat but that doesn't mean that using sous vide can't help make it turn out great every time!

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Modernist Recipes: Sous Vide Turkey Breast Recipe

If you are looking for super-moist, tender turkey breast then it's really hard to beat my sous vide turkey recipe. There's a definite art to properly roasting an entire turkey and getting every part to turn out perfectly cooked, and it's something that's always hit or miss for me. Once I switched to sous vide turkey breast I make awesome turkey every time.

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Sous Vide and Modernist Cooking Blog: Experiments to Determine How Long Will a Sous Vide Ice Bath Keep Food Safe

Safely delaying a sous vide cook is arguably the greatest benefit to having a WiFi enabled sous vide machine, especially if you are often out of the house when you want to start a sous vide cook.

In order to delay the start time, use a combination of ice and water to keep your food out of the danger zone until you are ready to start cooking it. You can learn more about how and why to delay a sous vide cook.

Because keeping the food cold is critical to safely delaying the start time, I wanted to more closely examine just how long a combination of ice, water, and food will actually stay cold when sitting out at room temperature. To accomplish this, I ran a series of experiments that monitored the temperature of the water over time.

The rest of this article talks about the experiments and shares the results.

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Modernist Recipes: Pressure Cooker Brisket Peppered Beef Recipe

The other day I was up for some Chinese food but I didn't feel like ordering the greasy, starchy takeout from around the corner so I decided to make some myself. I had some extra brisket in the freezer that I wanted to use up so I went for a pressure cooked version of Chinese Peppered Beef. Read the entire entry...

Modernist Recipes: Sous Vide Ribeye Recipe with Morels and Garlic Scapes

Late spring is always a favorite time of year to cook for me because of all the unique ingredients you can find. At the store this week I came across fresh morel mushrooms and garlic scapes. These are both ingredients you can usually only find in spring, especially in the New York area, so I jumped at the chance to get them. I ended up pairing them with a great sous vide ribeye steak. Read the entire entry...

Sous Vide and Modernist Cooking Blog: How Does the ChefSteps Joule Compare to Other Sous Vide Machines?

There's been a whole lot of talk about ChefSteps' new Joule sous vide immersion circulator. Between the lack of a physical interface (hello, smartphone controls!) and the small size, there's a lot of talking points.

For me, the most important aspects are how well it heats the water, and how much noise does it make...hey, I live in a small New York apartment and even a little noise fills the whole place!

We decided to take the Joule and put it through our sous vide benchmark tests to see how well it compared to the other major brands out there. Spoiler alert...it did pretty dang good!

The first set of tests determine how quickly the circulator can heat the water. It went from room temperature to 140°F (60°C) in only 20 minutes and from hot tap water to 140°F (60°C) in just over 5 minutes.

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Sous Vide and Modernist Cooking Blog: ChefSteps Joule Immersion Circulator Detailed Review

This is a detailed equipment review of the Joule, an immersion circulator manufactured by ChefSteps. They just recently released this WiFi enabled immersion circulator which, when attached to a suitable container, will provide an excellent water bath for sous vide cooking.

If you are interested in getting involved with sous vide cooking, especially if you are interested in a circulator with WiFi, this review will give you all of the information you need to determine if the Joule is the right immersion circulator for your needs.

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Sous Vide and Modernist Cooking Blog: Anova Precision Cooker WiFi Immersion Circulator Detailed Review

This is a detailed review of the Anova Precision Cooker WiFi, an inexpensive immersion circulator manufactured by Anova Culinary LLC. This circulator is essentially identical to the original Anova Precision Cooker except that the capability to communicate via WiFi has been added.

This circulator, attached to a suitable container, will provide an excellent water bath for sous vide cooking. If you are interested in getting involved with sous vide cooking, this review will give you all of the information you need to determine if the Anova Precision Cooker WiFi is the right immersion circulator for your needs.

The addition of the WiFi feature to the Anova Precision Cooker provides several benefits - the most noteworthy are the capabilities: 1) to delay the start time of your cook and 2) to provide remote communication with your sous vide machine. Depending on your lifestyle you may decide that WiFi on your sous vide machine would be a "nice to have" but you don't envision that you would use it often. Or you may determine that WiFi is a "must have" to simplify your life as a sous vide cook.

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Exploring Sous Vide Email Course: Welcome to Exploring Sous Vide

I'm so excited you've decided to take the next step and are committed to consistently creating amazing food using sous vide! I've got a whole slate of lessons planned for you and you should be receiving an email about every 5 days. Read the entire entry...

Sous Vide and Modernist Cooking Blog: Sous Vide Machine Benchmark Results

Lately there have been more and more sous vide machines entering the market every month. Each one has its own specifications, and pluses and minuses. Depending on what is important to you, different machines might meet your needs better than others.

To help showcase the differences between the sous vide machines, and let people know which machines perform better at certain tasks, we created our Sous Vide Benchmark Tests. We run sous vide machines through a specific set of tests so the results can be compared across machines.

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