This article is a part of my free Exploring Sous Vide email course. If you want to discover how to consistently create amazing food using sous vide then my course is exactly what you're looking for. For a printed version of this course, you can purchase my Exploring Sous Vide cookbook.
I'm so excited you've decided to take the next step and are committed to consistently creating amazing food using sous vide! I've got a whole slate of lessons planned for you and you should be receiving an email about every 5 days.
Exploring sous vide will start out with some introductions to the topics that I think every sous vider should know, which includes components of sous vide safety, how sous vide time and temperatures are determined, and an overview of the sous vide processes. They are designed to build your confidence in sous vide and help you trust the recipes you find on the internet. Hopefully both new and experienced sous vide cooks will learn a lot from them.
I'll also share some of my favorite recipes and some helpful tools I've created to manage sous vide and sous vide times. Then we'll dive into specific subjects in more depth such as searing techniques, converting traditional recipes to sous vide, detailed looks at different cuts of meat, options for sealing, and much more.
Throughout the course I'll intersperse short looks at specific questions people have had, such as when to salt, if you need to pre-boil your food, how quantity affects timing, and cooking foods to different temperatures in one bath.
I have created a Facebook Exploring Sous Vide Group to help us communicate, so if you have questions or comments, you can post to that group so everyone in the course can benefit. And please don't hesitate to reach out to me with questions, concerns, or comments!
I look forward to exploring sous vide with you in the coming weeks!
And if you want something concrete to have as you go through the course, you can get all of this information in printed form in my Exploring Sous Vide Cookbook or a bunch of recipes and information in my best selling Sous Vide cookbook, both of which are currently heavily discounted on Amazon!
When you are ready, head on over to lesson number one, Sous Vide Overview!
This article is a part of my free Exploring Sous Vide email course. If you want to discover how to consistently create amazing food using sous vide then my course is exactly what you're looking for. For a printed version of this course, you can purchase my Exploring Sous Vide cookbook.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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