Recent Modernist Blog Posts Page 13
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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.
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Thanks, enjoy the blog and happy cooking!
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.
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.
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!
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.
We're going to give away 4 signed copies of Beginning Sous Vide in another forums competition
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.
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.
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.
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.
"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.
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.
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.
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.
As we've mentioned elsewhere, we've decided to release the first 7 chapters of our
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.
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.
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