Recent Modernist Blog Posts Page 11
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Welcome to the Amazing Food Made Easy blog! This is a place I can share information and updates that don't fit into a specific area on the rest of the site. I focus mainly on sous vide and modernist cooking but if it's an interesting cooking method or fun cooking news I'll cover it as well.
In addition to cooking and sous vide news, how to guides and other articles, there's a lot of different types of information here including:
If you are looking for recipes you can view them on my pages for latest recipes, whipping siphon recipes or sous vide recipes.
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Thanks, enjoy the blog and happy cooking!
Cinco De Mayo is coming up so I thought it'd be good to highlight some foods you can make for your celebrations.
This week's Modernist Potluck takes a look at beans, caviar, pasta, and more!
This week I looked at flavorful pan sauces and brunch items that will be sure to delight your taste buds.
Easter and Passover are both upon us so here's some reading material for you to enjoy when you're not eating, looking for eggs, or enjoying Seder.
Spring is officially here and I'm not about to let the weather ruin it. Just because it is supposed to snow tomorrow in New England doesn't mean I can't pretend it is spring! Here are some great recipes from around the internet for anyone else trying to shake off the doldrums of winter and move into spring.
I answer this Ask Jason question: I had a few questions about measuring modernist ingredients. I see a lot of the recipes use a percent sign, like "Xanthan Gum, 0.3%" what does that mean? Also, why are most of the ingredients listed by weight and not tablespoons or cups? And how exact do I have to be when measuring?
I'm really excited to announce the official launch of my next book
Modernist Cooking Made Easy: Party Foods. I'm really excited about this book and I think a lot of people will use it to really impress their friends.
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.
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 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.
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.
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.
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?
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.
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.
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