Jason Logsdon's Blog, page 68

Modernist Cooking Blog: Ask Jason: What Should I Sous Vide First?

There are so many different things you can do with a sous vide machine that it can be hard to figure out what you want to try first. I think there's two categories of sous vide foods, things you can use sous vide to cook better, and things you can only do with sous vide. Here's some of my favorite things to do sous vide. Read the entire entry...

Modernist Recipes: Apple Cider Agar Gel Cubes Recipe

These gel cubes are super easy to put together and they make a great small bite for people to enjoy. The quality of the cider you use will directly relate to how good the gels turn out. Read the entire entry...

Modernist Cooking Blog: Best Way to Seal Food for Sous Vide

One of the more common questions I am asked is "What is the best way to seal your food for sous vide cooking?". There are so many options for sealing your food that it can get confusing figuring out exactly what you need. There are several ways of doing it, ranging from large chambered vacuum sealers costing over a thousand dollars all the way down to Ziploc bags from the grocery store. Here's the low down on what you'll need to master the art of sealing your sous vide food. Read the entire entry...

Modernist Cooking Blog: Ask Jason: How to Use Ziploc Bags for Sous Vide

While a chambered vacuum sealer is the best way to do sous vide, they are several hundred dollars and overkill for many home kitchens. Many people turn to FoodSaver-type sealers, which can be convenient but they are expensive to buy bags for and can't really be used with liquids. So what is a home cook to do? Read the entire entry...

Modernist Cooking Blog: How to Sear Sous Vided Foods

One of the areas sous vide falls short is creating that nice flavorful, brown crust on foods. Luckily there are several ways to finish of foods after they have been sous vided to create the crust without further cooking the food. The whole goal of post sous vide browning is to create the crust while heating the interior of the food as little as possible. The main keys to accomplishing this goal are dry foods, high temperatures, and short times. Read the entire entry...

Modernist Equipment: Sous Vide: Water Bath Containers

Due to the increasing popularity of immersion circulators I thought it would be useful to present a variety of options for the sous vide water bath container. For each type I will cover the advantages and disadvantages as well as indicate where they can be purchased. Read the entire entry...

Modernist Equipment: Sous Vide: Types of Machines

There are many different types of sous vide machines available for the home and professional cook but they all have one purpose: to keep the cooking temperature consistent. They do this in different ways and each way has pluses and minuses. Read the entire entry...