Jason Logsdon's Blog, page 42

Exploring Sous Vide Email Course: How to Sous Vide Beef and Red Meat

Today we are going to tie it all together and discuss how to cook beef and other red meat. I'll cover some of the time and temperatures I recommend for certain kinds of meat and give you the reasoning behind them so you can make your own decisions. Read the entire entry...

Modernist Cooking Blog: Do I Need A Sous Vide Machine With WiFi?

With WiFi becoming available on the latest version of many sous vide machines, the important question is, "Do I need to have WiFi on my sous vide machine?" This article will help you answer that question. You may decide that having 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. Read the entire entry...

Exploring Sous Vide Email Course: Can You Sous Vide in Store Packaging - Ask Jason

Both Costco and my butcher regularly sell meat that is prepackaged in cryovac packages, is it safe to sous vide these store bought packages? Or do I need to repackaged them before cooking? It seems like it would work fine but I wasn't sure. - Jonathan

Out of all of the questions I'm asked, this is probably the most common one! It makes sense because the allure of buying some pre-sealed meat, placing it directly in the sous vide machine, and having a great meal is so enticing. Unfortunately, as with most common questions, the answer really is "It Depends".

Read the entire entry...

Exploring Sous Vide Email Course: Sous Vide Vegetables and Fruits

When it comes to using sous vide to cook food, there's one aspect that is often overlooked: sous vide vegetables and fruits. There's a lot of talk about steak, chicken and other meat but many people ignore the vegetables at first. While I do think sous vide has the biggest benefits with meat, it does make some dang tasty vegetables that some people swear by! Read the entire entry...

Exploring Sous Vide Email Course: Sous Vide Around Your Schedule

People often talk about how to use sous vide to make fancy, gourmet food but they forget that most of the time people are using sous vide to cook meals around their busy schedules. Trying to make great food, around work, school, and activities can be intimidating but sous vide can definitely make parts of it easier. Read the entire entry...

Exploring Sous Vide Email Course: How to Keep Sous Vide Food Hot? - Ask Jason

It's definitely harder to keep sous vide food hot for as long as traditionally cooked food. This is in large part due to the temperature differences inside the meat that result from the different cooking methods. Read the entire entry...

Exploring Sous Vide Email Course: Using Sous Vide to Prepare Bulk Food Ahead of Time

There is a lot of focus on the gourmet benefits of sous vide, with perfectly cooked meals and high quality dishes, but often the convenience of sous vide is overlooked.

One of the biggest benefits to sous vide, and one many people overlook, is how much it can help with bulk cooking. Using sous vide it becomes much easier to cook large amounts of food that you can then store for use later.

Read the entire entry...

Modernist Recipes: Chilled Cantaloupe Soup with Pea Shoots

At this time of cantaloupe is just starting to come into season. They are tender and sweet and barely resemble the bland and watery winter versions. The local farmers market recently had some "Sugar Kiss" melons that I couldn't resist. Read the entire entry...

Exploring Sous Vide Email Course: Sous Vide Recipe Cheat Sheet

When people get their sous vide machine for the first time they are often stumped about what to cook first. There's a few great staples people recommend, like 72 hour short ribs, low temperature salmon, pork tenderloin or a nice steak! But a lot of it really comes down to what type of food you like.

Throughout the Exploring Sous Vide course I'm going to be giving you lots of tips and tricks for successful sous vide. I will also be pointing you to specific recipes that help illustrate them, as well as some of my all-time favorite recipes. But first, I wanted to provide you with this page that can act as a guide to helping you find the type of foods you want to try cooking. Hopefully you can reference it, and the recipes it links to, as you go through the course.

Read the entire entry...

Modernist Recipes: Sous Vide Shish Kebabs Recipe

Shish kebabs are a great summer food that is made even easier by pre-cooking the meat with sous vide. It results in a perfectly cooked shish kebab every time! Read the entire entry...