I'm excited to announce the merger of Cooking Sous Vide and Modernist Cooking Made Easy. Now you can get all your modernist content from one great place. Get all the details.

Modernist Cooking Blog

Welcome to my Modernist Cooking Made Easy blog.

Merge with Cooking Sous Vide

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I have exciting news, I've decided to merge my two main websites, Cooking Sous Vide and Modernist Cooking Made Easy. Sous vide is a big part of modernist cooking and having all the information in one place made the most sense, as well as taking advantage of the active communities on each site. This will allow me to better focus my efforts and continue providing valuable information to you.

The Sous Vide Beer Making Adventure

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Whole-grain brewing requires consistent temperatures. Sounds like a job for sous vide! Follow our adventure at using an immersion circulator to help add some precision to the beer making process.

What do I need to get started with modernist cooking? - Ask Jason

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What equipment and ingredients do I need to get started with modernist cooking? Here's some of the things I use most often and are easy to use for new modernist cooks.

Ask Jason: What Should I Sous Vide First?

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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.

Best Way to Seal Food for Sous Vide

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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.

Ask Jason: How to Use Ziploc Bags for Sous Vide

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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?

How to Sear Sous Vided Foods

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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.

Mellow: The Latest Sous Vide Machine

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The latest entrant in the sous vide machine market is Mellow, a self-contained sous vide machine. The units are comparably priced to a Sous Vide Supreme at $400 and are shipping in about a year.

Ask Jason: Guide to Vegetable Foams

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There's a few different ways to make vegetable bubbles and foams but there are basically two components to master: extracting the flavor from the vegetables and creating the foam itself.

Ask Jason: How to Store Modernist Ingredients

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In the latest Ask Jason, Leif asks "I am interested to know the shelf-life after opening these products, and how best to store them" so I take a look at it with help from Modernist Pantry.

Modernist Cooking Made Easy Site Redesign

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Through December and January I've been working hard on a redesign of the current site. There were a lot of issues I wanted to address and I thought I'd share the biggest changes with you.

Modernist Potluck: Winter Soups, Booze, and Steaks

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In this installment of Modernist Potluck, I take a look at steaks, soups, sous vide machines, and booze! So come check out all the best modernist cooking links of the last few weeks.

Ask Jason: What Type of Whipping Siphon Should I Buy

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Based on my testing while I was writing my book, I answer the following questions:

Hey Jason, which size of whipping siphon should I get? I'm looking at either the .5 liter or the 1 liter, what do you think is best? Do I need to get the iSi Thermo siphon? I'll normally be cooking for 4-10 people, if that matters.

Modernist Potluck - Happy Thanksgiving!

I thought Thanksgiving would be a good time to launch our newest feature "Modernist Potluck". It focuses on all the great content that is available on other websites that you might not follow. I'm thankful to the all the great modernist cooks out there that make this community such a fun thing to be a part of. Some of these posts are recent and some are a little older but I hope they all help inspire you in your cooking.

My Book Launch is Here!

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The official launch for my new book is finally here!? If you want to get the most out of your whipping siphon while impressing your friends and creating unique taste sensations then Modernist Cooking Made Easy: The Whipping Siphon is for you! It's also a great holiday gift to the adventurous cook in your life.

Troubleshooting Your Whipping Siphon

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Whipping siphon problems are pretty common but can usually be fixed with a few different methods. Here's my guide to troubleshooting your whipping siphon!

Can You Marinate Food While It Is Sous Viding?

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One question I often get asked is how to marinate meats when cooking them sous vide. The question is usually whether or not you can marinate meat while it is cooking in the sous vide machine. I figured I'd answer it here so other people can weigh in as well.

Breaking Bad Meth-Mallows

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For the series finale of Breaking Bad my friends are getting together and having a viewing party. I figured it just wouldn't be a party without some meth, specifically in the form of blue-raspberry meth-mallows!

Modernist Cooks Wanted for MasterChef

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I was talking to Erika Landin the other day about MasterChef. Erika is the supervising casting producer and she was discussing how they haven't had any super-strong modernist cooks on the show in the previous seasons.

Our Spring Sous Vide Contest is Here!

One of the things that fascinates me is seeing what everyone uses as their sous vide setup. We've decided to find out how much variety is out there by holding a "show us your setup" contest over the next month.

Just take a picture or two of your sous vide setup and email them to us at jason@cookingsousvide.com along with a short description of what you use. We will create a page with all the pictures and descriptions on it and we will pick two random winners who will get a copy of one of my books.

Whether you have a homemade sous vide setup or a normal sous vide machine, we want to see it!

Sous Vide Supreme Black Friday Sale

Sous Vide Supreme is having a black friday sale and giving away a free vacuum sealer with a purchase of a Sous Vide Supreme or a Sous Vide Demi. The offer is good until Monday.

New Sous Vide Cooking Videos

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The folks at Sous Vide Supreme have released another set of cooking videos, this time from Chef Jason Wilson. In order to see all of them you need to sign up for their newsletter, which usually has pretty good content in it. However, they did give us one to show on our site so all of you can view it.

It's for Thai Glazed Pork Ribs with Watermelon Jicama Salsa. I usually do my ribs at 135°-141°F but I might have to try them at the higher temperature. I haven't done watermelon like that either, definitely something I'll be trying this summer.

Sorry, No New Recipe Today

I got in a car wreck this weekend (got rear-ended) and had to take care of some related stuff today. We'll be back on schedule Thursday.

Summer Sous Vide Book Contest

This month's contest is going to be for "Favorite Summer Sous Vide Recipes". We're looking for your favorite sous vide recipes that you love to make in summer. We'll be picking 3 winners. One for "Best Recipe", one for "Most Unique Recipe", and one random winner. Each winner will get a signed copy of either Beginning Sous Vide or Sous Vide Grilling.

To enter just go to our Sous Vide Recipes Forum and click "Add a New Topic" to enter in your recipe. You can add as many recipes as you like (each in a separate topic).

We'll also be reading the comments in each thread to help us determine what is "Best" and "Most Unique" so be sure to contribute to the threads on your favorite recipes!

Sous Vide Contest Winners

Here are the winners of our April - May sous vide forum contest. Each person gets a signed copy of Beginning Sous Vide or Sous Vide Grilling.

Sous Vide Book Giveaway

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We're going to give away 4 signed copies of Beginning Sous Vide in another forums competition

New Sous Vide Supreme Cookbooks

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Sous Vide supreme has come out with two more sous vide cookbooks. One for "Sous Vide Meat" and one for "Sous Vide Pots". I've ordered my copies and will do a proper review once they arrive but here's an overview for now.

Sous Vide Times Explained

One of the most common questions we get asked about our sous vide recipes is some variation of "the recipe says to cook it for 3 to 6 hours, but when is it actually done".

The short answer is that anytime within the given range the food is "done". As long as the food has been in the waterbath for more than the minimum time and less than the maximum time, then it is done. There isn't a specific magical moment of true doneness that can be generalized.

For those that want more information, here's the explanation why.

Sous Vide Contest Winners

Thanks to everyone that participated in the Holiday Book Contest. We had a lot of new sign ups to the Sous Vide Newsletter and a ton of posts to the Sous Vide Forums, it's great to see everyone's contributions to building this community of sous vide lovers.

Sous Vide Android App

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We're very excited to announce the launch of our Sous Vide Time and Temperature app for the Android. It's been available on the iPhone for a few months and after 1,200 downloads we've gotten a ton of great feedback and 4.5 star rating so we decided it was time to release it for the Android.

eGullet Sous Vide Thread Indexed

"The eGullet thread" is a much referenced and almost mythical thing in the sous vide community. It was a message thread on the eGullet website that was several hundred pages long and filled with information about sous vide and the evolution of our understanding about it.

Holiday Book Giveaway

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In order to celebrate the launch of our sous vide forums and newsletter we're going to give away four signed copies of Beginning Sous Vide at the end of December.

Cooking Sous Vide Newsletter

We are happy to announce the launch of our Cooking Sous Vide newsletter!

The free Cooking Sous Vide newsletter will be sent every few weeks and each edition will contain tips, tricks, recipes, and how-to's for Cooking Sous Vide. They will also contain links to some of the best sous vide information on the internet.

Sous Vide Forums Launch

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Today we're happy to announce the launch of our Sous Vide Forums. We know there is a large demand in the sous vide community for a place to get together and exchange ideas and expertise with other people passionate about sous vide. We've created these forums as a way to address that need.

Free Beginning Sous Vide Guide

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As we've mentioned elsewhere, we've decided to release the first 7 chapters of our new Beginning Sous Vide book as a free "Beginning Sous Vide Guide". Our goal with this guide is to compile all of the information you need to get started with sous vide at home into one place. Many people starting with sous vide have trouble finding all the information they need and we're trying to address that.

Sous Vide Holiday Cookbook Review

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Hot on the heels of their announcement of the Sous Vide Supreme Demi, Sous Vide Supreme has also put out a book for holiday sous vide cooking, the Sous Vide Holiday Cookbook.

New "Beginning Sous Vide" Book

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We are very pleased to announce the release of our second sous vide book, Beginning Sous Vide! This one has been in the works for a long time and expands greatly on the information in the first book.

Sous Vide Turkey Recipe Thanksgiving Roundup

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Now that it's close to Thanksgiving it's time to talk sous vide turkey. What better way to show off your sous vide machine than making a moist, perfectly cooked turkey for you friends and family. Here's a few articles and recipes to get you started on your way.

New Sous Vide Supreme Demi

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Sous Vide Supreme has just announced the launch of their newest produce, the Sous Vide Supreme Demi. It's a smaller and more compact version of their popular Sous Vide Supreme water bath.

New iPhone Cooking App

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We just launched our latest iPhone app. It's not related to sous vide but it is for cooking so I figured I'd pass it on. It's called "Produce Converter" and it basically converts produce to specific measurements.

New Sous Vide iPhone and iPad App

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We're very happy here to announce the release of our latest project, a sous vide app for the iPhone and iPad. It's designed to be a handy time and temperature reference for when you are in the kitchen and don't want to hop on the internet to find a cooking temperature.

New PolyScience Temperature Controller

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PolyScience, the well known seller of several types of sous vide equipment just announcer their release of a new temperature controller.

Beer Cooler Sous Vide

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Serious Eats recently posted a great article about using a beer cooler to cook sous vide in. I hadn't heard of anything like that but it definitely makes sense that it would work.

Sous Vide Links

Here are some of the sous vide links I've seen over the last few weeks.

Sous Vide Weekly Links

The best sous vide links of the past few weeks.

Best Sous Vide Weekly Links

Here are the best cooking sous vide links I've come across over the last few weeks including sous vide pear, a primer from the French Culinary Institute and more.

Sous Vide How-Tos

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We'd like to introduce our newest feature to the site, our "How To" section. The How Tos are designed to be an easy way for people with sous vide questions to ask them and have them answered by the community.

Weekly Sous Vide Links

We're going to try and start something new here on the sous vide blog. We come across many sous vide links that don't necessarily warrant an entire blog post but we'd like to still share them with you. We'll try to post a list of these sous vide links about once a week. So here's the first installment.

Sous Vide Supreme First Thoughts

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I've been very curious to check out the new Sous Vide supreme cooker but couldn't justify spending more money on sous vide equipment. Luckily, through my contact at Sur La Table I managed to borrow a unit from them that I can play around with for a few weeks. I'll post a little more about the Sous Vide Supreme as I use it over the next few weeks but I wanted to share some of my initial thoughts.

Cooking Sous Vide in the NY Times

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Jason from CookingSousVide.com was interviewed by the New York Times for an article they did on sous vide cooking.

Cooking Sous Vide now on Amazon.com

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We are happy to announce that our sous vide book, Cooking Sous Vide: A Guide for the Home Cook is now available on Amazon.com in paper back form.

Looking for Sous Vide Recipes

With the success of our sous vide book Cooking Sous Vide: A Guide for the Home Cook we've decided to work on a supplemental book full of sous vide recipes. We have a lot of our own recipes but we're also going to be looking to the sous vide community for your favorite recipes.

New Sous Vide Book Released for the Home Cook

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Here at Cooking Sous Vide.com we're pleased to announce the release of Cooking Sous Vide: A Guide for the Home Cook, an eBook focused on the techniques and equipment used in home sous vide cooking.

Sur La Table Sous Vide Equipment

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Sur La Table finally launched their sous vide line of equipment. They partnered up with Julabo, "The Temperature Control Company" to manufacture all the equipment. They have immersion circulators and heated water baths (both circulating and non-circulating) as well as many accessories.

Sous Vide Safety Links

As sous vide cooking becomes more and more common we're asked more and more about the safety concerns associated with sous vide cooking. We decided to gather links to a few of the better articles addressing these issues, namely cooking in plastic and time and temperature safety. Hopefully these articles can start answering any questions you have about the safety of sous food cooking.

How to Make Whipped Cream with a Whipping Siphon

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I recently purchased an iSi whipping siphon for easier creation of foams and also to carbonate various liquids. One of the first things I used it for was to create whipped cream (how can you not start there!).

Sneak Peak: FreshMealsMagic from Fresh Meals Solutions

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Fresh Meals Solutions makes one of the most affordable sous vide cooking devices with their SousVideMagic cooking controller and we got a sneak peak at their newest sous vide product, their FreshMealsMagic sous vide cooker.

New Sur La Table Sous Vide Equipment Coming Soon

Sur la Table is set to make an announcement regarding the launch of a line of sous vide equipment in the next few weeks. Their previous line was canceled when their supplier couldn't meet their "lead free" requirements.

Vacuum Seal Liquids with Gelatin for Sous Vide Cooking

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Saw a very interesting article on how to vacuum seal marinades, sauces, or other liquids with a normal home vacuum sealer. Normally the liquid will get sucked up into the machine if you try to vacuum seal it. The people at Gothamist came up with an ingenious plan

How to Make a Soy Lecithin Foam

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One of the most popular methods in molecular gastronomy is the creation of foams. While they are associated with modernist cuisine, foams have been used for centuries and range from meringues and whip cream to bread and quiche. Here we will look at how to make a foam with soy lecithin.

Sur La Table Sous Vide Equipment Cancelled

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I had read several announcements that Sur La Table was going to be releasing a line of sous vide thermal immersion circulators in November but I had yet to actually see anything on their website. I emailed their media relations department and asked about their release and they sent me a nice note back.

Cooking Time and Temperature for Sous Vide Safety

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One of the big concerns over sous vide is how safe it actually is to cook foods at lower temperatures. Many people seem to think that it is unsafe to consume foods that have not been cooked at high temperatures. There are different concerns for restaurants and home cooks, and between food that will be served right away and food that will be held in in the refrigerator or freezer for a long period of time.

Sous Vide Misunderstood

Anyone else find annoyance in the way many people dismiss sous vide cooking? Just because it is something new and different they seem to find any reason they can to criticize it.

Sous Vide: 2009's Trendy Food

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As always, one of the popular things to do this January is to predict what food trends will happen in 2009. What is different this year is that sous vide cooking is showing up on many of the lists.

Clifton Water Bath for Sous Vide

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At the Caterer and Hotelkeeper Equipment and Supplies Excellence Awards the Clifton Food Range took first in the Food Preparation Equipment category. The Clifton Food Range makes digital water baths focused on sous vide and other slow cooking methods.

Another Sous Vide Book Coming Out

There is a new sous vide book announced. It is by Nathan Myhrvold, the former chief technology officer at Microsoft. Nathan has contributed greatly on the eGullet.org forums about sous vide cooking. His book is scheduled for release sometime during 2009.

More Sous Vide Equipment Coming Soon

More sous vide equipment, from Sur la Table and Fresh Meals Solutions, should soon be available for the home chef.
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