Cooking Sous Vide in the NY Times

Jason from was interviewed by the New York Times for an article they did on sous vide cooking. It talks about how sous vide cooking is moving from professional kitchens to the home kitchen.
Frustrated by the book?s lack of instructions for everyday cooking, he used its time and temperature guidelines to develop his own recipes for green beans and fried chicken, which is cooked through in the water bath, then pan-fried just to produce a good solid crust.
You can read the whole article here: Sous Vide Moves From Avant-Garde to the Countertop
Jason logsdon headshot 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 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.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy