Recent Modernist Blog Posts

One of the most important parts of the sous vide process is making sure you get a good sear on your food after sous vide and a great stainless steel pan can help you do that!

Sous vide is one of the safest cooking methods out there, but some people are worried that if you use raw garlic, you might just die. I'm going to talk about why you might, and why you might not.

This question comes up time and time again. People are always wondering whether or not putting raw garlic in your sous vide bag can hurt you. Is garlic safe or is it not safe to eat? And at this most basic level, raw garlic in sous vide probably is safe.

Recently I was lucky enough to speak at the International Sous Vide Association and I gave a talk all about how meat heats.

I covered sous vide cook times, Delta-T cooking, and pasteurization. My presentation got a great response, so I thought I'd share it here.

There's a lot of talk about how sous vide is a healthy cooking method. It retains nutrients. It perfectly cooks your food. There's no char and you don't have to use much oil.

You know what? Sometimes I want to cook my food in a giant vat of oil!

If you want to know how to use your deep fryer with sous vide food, this article will walk you through it. Read all about how to finish your sous vided food using the deep fryer.

Recently I was lucky enough to speak at the International Sous Vide Association and I gave a talk all about how temperature affects meat.

I covered how temperature affects food safety, then dove into what I call the "Temperature Tentpoles" to help you cook what you want, every time! My presentation got a great response, so I thought I'd share it here.

Your sous vide machine can't do the things that your smoker can do. But if you combine your smoker with your sous vide machine, you can do things that your smoker can't do alone.

This article talks about one of the best ways you can add a lot of flavor to your food after the sous vide process, and that is using your smoker. This is something you can apply to almost any type of barbecue you do.

There's nothing I love more than being outside, standing at my grill with some great steaks on there, getting ready to serve my friends and family. Especially if I've already pre-cooked the steaks using sous vide.

I'm going to show you how to get the most out of your grill and your sous vide machine. This article talks about searing your sous vided food using your grill.

Searing your food in your oven after sous vide gets a really bad rap. A lot of people tell you never to do that, but there are a few times when it is the right tool to pull out. I'm going to tell you what those are.

In this article I want to talk about searing your sous vided food in your oven.

Searing is a critical part of almost every sous vide cook. Many people new to sous vide don't know how to get a perfect pan sear on their food.

I want to talk about how to get a great pan sear on your sous vided food. There's a lot of different ways to sear, but in this article, I'm going to focus on pan searing.

It can be really frustrating when you take a perfectly cooked sous vide chuck roast out of a 36 hour cook, throw it on the grill to sear it and then you overcook it. You undo all the hard work that you did.

This article helps you understand just how long to sear your sous vide meat in order to get the perfect crust on it.

Recently I was lucky enough to speak at the International Sous Vide Association and I gave a talk all about how temperature affects meat.

I covered how temperature affects food safety, then dove into what I call the "Temperature Tentpoles" to help you cook what you want, every time! My presentation got a great response, so I thought I'd share it here. You can watch the video, or read through the transcription below.

Letting your food rest after you cook is a critical part of maximizing the flavor and juiciness, but when it comes to sous vide, does it actually matter?

In this article, I'm going to dive into whether you need to let meat rest after sous vide. A lot of people are curious about this because with traditional cooking, you almost always want to let your meat rest.

There's a lot of discussion about how to maximize your sear when you're done sous viding your food, but do you even need to sear? I'm going to dive into that question.

This article looks at whether or not you actually have to sear after sous vide. Many people are curious and often ask "Do I need to sear sous vide food or do I not need to sear sous vide food? And when is it important to do it and when is it not?".

What the heck is going on with taking your cooked food out of the sous vide machine and cooling it off? What is the point of that?

Yes, there really are some good reasons to take your hot sous vided your food, chill it down and then reheat it before serving! We're going to look at a few of them.

One of the rites of passage that most sous vide cooks have to go through, it's setting off every smoke alarm in their house. There's one reason why that happens to most sous viders.

I want to talk about how to not set off every smoke alarm. However, this is not foolproof. I live in a small New York apartment and I still occasionally set it off after sous viding for over a decade! But this is something that's going to help you a lot - searing in an oil with a high smoke point.