Jason Logsdon's Blog, page 40
September 25, 2016
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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September 22, 2016
Exploring Sous Vide Email Course: How to Prevent Sous Vide Bags From Floating
One of the frustrating issues people can run into is floating sous vide bags. There are several things that can cause this floating, with the most common being an excess of air in the bag. Another cause is by buoyant food such as several types of vegetables or frozen chicken.
In addition to being a hassle, floating bags can also be dangerous since any of the food that is out of the water will not be held at the proper temperature. This can potentially result in unsafe conditions and bacterial growth.
The amount of floating can range greatly. Some bags might barely raise to the top of the water bath while some may fill completely with air and be so buoyant they push the top of your container off.
There are several ways you can combat the floating and some are more effective than others depending on what is causing it.
Read the entire entry...September 21, 2016
Exploring Sous Vide Email Course: Can You Reuse the Water From Sous Vide? - Ask Jason
I feel like there is so much water wasted with sous vide cooking, do I really need to change it every time I cook? How clean is the water once I'm done, can I do anything with it? - Joshua H
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September 12, 2016
Sous Vide and Modernist Cooking Blog: Taste Talks Brooklyn Recaps
Spending the day w/ @TasteTalks! #tastetalks pic.twitter.com/SlGbVdIfTw
— Dine Diaspora (@DineDiaspora) September 10, 2016
This Saturday and Sunday I had the pleasure of attending the Taste Talks Brooklyn Food and Drink conference. It was a full day of talks and panel discussion by some of the best chefs in the country. This year Sean Brock from Husk was the Curator (if you haven't read his cookbook Heritage go get it now) and the event was amazing.
On Saturday there were 18 different 45-minute talks crammed into an 7 hour day with some amazing chefs. I managed to make it to the 6 panels that looked best to me and really enjoyed every one.
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Modernist Cooking Blog: Taste Talks Brooklyn Recaps
Spending the day w/ @TasteTalks! #tastetalks pic.twitter.com/SlGbVdIfTw
— Dine Diaspora (@DineDiaspora) September 10, 2016
This Saturday and Sunday I had the pleasure of attending the Taste Talks Brooklyn Food and Drink conference. It was a full day of talks and panel discussion by some of the best chefs in the country. This year Sean Brock from Husk was the Curator (if you haven't read his cookbook Heritage go get it now) and the event was amazing.
On Saturday there were 18 different 45-minute talks crammed into an 7 hour day with some amazing chefs. I managed to make it to the 6 panels that looked best to me and really enjoyed every one.
Read the entire entry...
Sous Vide and Modernist Cooking Blog: Interpreting Southern Food in New York
A photo posted by Hanna Lee Communications (@hannaleenyc) on Sep 10, 2016 at 2:39pm PDT
I really love good BBQ and I think this panel turned out to be my favorite. They had a great mix of viewpoints and while they all were coming from very different places they completely respected the opinions of the others. It made for a very dynamic panel as they addressed some heavy questions.
It included Jean-Paul from Blue Smoke, Susan Simmons from Birds & Bubbles, and Daniel Delany from Briskettown.
Read the entire entry...Modernist Cooking Blog: Interpreting Southern Food in New York
A photo posted by Hanna Lee Communications (@hannaleenyc) on Sep 10, 2016 at 2:39pm PDT
I really love good BBQ and I think this panel turned out to be my favorite. They had a great mix of viewpoints and while they all were coming from very different places they completely respected the opinions of the others. It made for a very dynamic panel as they addressed some heavy questions.
It included Jean-Paul from Blue Smoke, Susan Simmons from Birds & Bubbles, and Daniel Delany from Briskettown.
Read the entire entry...Sous Vide and Modernist Cooking Blog: What Heritage Means - Taste Talks Brooklyn
@TasteTalks Bklyn: What Heritage Means for The Restaurant Chef #TasteTalks pic.twitter.com/dwUeVe5quW
— Linda I (@lindati1) September 10, 2016
The What Heritage Means talk was fantastic and one of my favorites. All three panelists had different upbringing and got into cooking Heritage food in different ways. The moderator was Matt Rodbard, who wrote Koreatown (which I really need to get) and he did a good job moving the conversation around and getting everyone's viewpoint into the talk.
The panel included Suvir Saran from Tapestry, Joseph "JJ" Johnson from The Cecil and Esther Choi from mŏkbar. It was great listening to people with such passion for the food they are cooking. They also seem to view it as not just feeding people but educating them while celebrating a culture.
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Modernist Cooking Blog: What Heritage Means - Taste Talks Brooklyn
@TasteTalks Bklyn: What Heritage Means for The Restaurant Chef #TasteTalks pic.twitter.com/dwUeVe5quW
— Linda I (@lindati1) September 10, 2016
The What Heritage Means talk was fantastic and one of my favorites. All three panelists had different upbringing and got into cooking Heritage food in different ways. The moderator was Matt Rodbard, who wrote Koreatown (which I really need to get) and he did a good job moving the conversation around and getting everyone's viewpoint into the talk.
The panel included Suvir Saran from Tapestry, Joseph "JJ" Johnson from The Cecil and Esther Choi from mŏkbar. It was great listening to people with such passion for the food they are cooking. They also seem to view it as not just feeding people but educating them while celebrating a culture.
Read the entire entry...
Sous Vide and Modernist Cooking Blog: The Shape of Food to Come - Taste Talks Brooklyn
Ready to start talking about food of the Future @wyliedufresne @fabianvonhauske @tastetalks #tastetalks pic.twitter.com/LjKXNX1Uc4
— kate krader (@kkrader) September 10, 2016
One huge benefit of living in Brooklyn is the easy access to events like this one, it was being held a few miles from my house. A negative is that you usually take the subway, and in late summer it's like a sauna down there. By the time my 30 minute trip was over I was dripping with sweat, not the best way to start off the conference. Luckily this first panel quickly made me glad I decided to attend.
This panel has some of the most innovative chef's in the city on it including Wylie Dufresne, Jeremiah Stone and Fabian von Hauske talking about the future of food and restaurants.
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