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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:
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Thanks, enjoy the blog and happy cooking!
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.
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 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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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, from Sur la Table and Fresh Meals Solutions, should soon be available for the home chef.
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