Jason Logsdon's Blog, page 43

Media and News: Jason Logsdon Interview with Food Blogger Pro

I was recently interviewed by Bjork from Food Blogger Pro for their podcast. We talked about my experiences with self publishing my modernist cookbooks, how I got started in modernist cooking and blogging, and my tips for self publishing. If you are interested you can listen to the podcast on iTunes or Google Play Music. I had a great time and am really glad Bjork decided to have me on.

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Media and News: Jason Logsdon New York Times Interview

Jason was interviewed by the New York Times about sous vide cooking. Read the entire entry...

Media and News: Jason Logsdon "Just a Byte" Podcast Interview

Jason Logsdon was recently interviewed by Malika Bowling from The Association of Food Bloggers for the Just a Byte podcast and talked about self publishing cookbooks. Read the entire entry...

Exploring Sous Vide Email Course: How Do I Sous Vide Steaks to Two Different Temperatures - Ask Jason

This Ask Jason article answers how to sous vide two steaks to different temperatures with only one sous vide machine. Read the entire entry...

Exploring Sous Vide Email Course: How Much Food Can I Put Into a Sous Vide Bag? - Ask Jason

The latest Ask Jason articles answers "How does the amount of food I add to sous vide affect the cook time?" and "How many chicken breasts can I put in one sous vide bag?". Click through to find out the answers! Read the entire entry...

Exploring Sous Vide Email Course: Sous Vide Overview

There are a few variations on the process, but in general you determine the time and temperature you want to cook your food for. Next you season and seal your food in sous vide bags. Then you place the bags in a waterbath that is held to the specific temperature you decided on and let it cook. Finally, you remove it from the water bath and the pouch, then finish it off, usually by searing. Read the entire entry...

Media and News: Gourmia Partnership

You can read all about my new partnership with Gourmia in our press release.

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Exploring Sous Vide Email Course: Recommended Sous Vide Equipment

I get a lot of questions about what type of equipment is needed for sous vide. While you can do short sous vide cooks using nothing but a pot, a thermometer and a stove, there are several pieces of equipment that make sous vide much easier. There are 3 areas of sous vide equipment, sealing the food, heating the water, and searing the food and I'll give you my recommendations for each.

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Modernist Cooking Blog: Sous Vide Cooking Times by Thickness

There are two ways to cook sous vide, one is based on the thickness of the food and the other is based on the desired tenderness. When cooking based on the thickness of the food it is helpful to have a reference guide to fall back on. I've combined several of the respectable sous vide time and temperature charts into one easy-to-use reference.

Cooking based on thickness is how PolyScience, Baldwin, and Nathan started out as they did research on food safety. Cooking sous vide based on thickness basically tells you the minimum time you can cook a piece of meat to ensure it is safe and comes up to temperature in the middle. It doesn't take into account tenderizing time or any other factors. It's often used by restaurants or home cooks who want to minimize cooking time and are using tender cuts of meat that don't need the tenderization.

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Media and News: Jason Logsdon Interview with Umami

I was recently interviewed by Umami about my favorite meal, who I'd want to have dinner with, my views on cooking, and lots more fun stuff. Check it out here: At the Table with Jason Logsdon Read the entire entry...