Recent Recipes Page 38
Sometimes you are not looking for anything specific and you just want to browse a bunch of great recipes. With more than 593 recipes Amazing Food Made Easy can help provide inspiration in many directions.
You can skim the recipes below, searching for something that jumps out at you, or you can view my most popular recipes. If you are looking for something specific you can search and filter the recipes, such as Steak Recipes, Infusions, Sous Vide Recipes, Agar Recipes, Whipping Siphon Recipes, or
Gel Recipes or using the links below.
To make it easier to find certain recipes you can select one of the popular tag filters below.
You can also view my most recent recipes and see if something jumps out to you.
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Concepts:
Air, Alcohol, Cocktails, Drink, Foam, Recipe, Soy Lecithin, Soy Lecithin Air, Soy Lecithin Foam
Info: My wife loves tequila, especially straight or in a margarita. I wanted to do a fun twist for her so I decided to make a cocktail with tequila that would resemble a beer. This frothy tequila with citrus air recipe is a fun play on a margarita, tequila shot, and beer combination. If you like tequila you'll love this!
Frothy Tequila with Citrus Air Recipe
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Concepts:
Chicken, Dish, Recipe, Sous Vide, Sous Vide Chicken , Sous Vide Italian , Sous Vide Pasta , Sous Vide Recipes
Info: Chicken Marsala is one of my favorite Italian dishes to make. It is such a simple recipe and is so easy to make. The only tricky part is trying to make sure the chicken breasts are cooked through without turning them soggy. Using sous vide to pre-cook the chicken breasts eliminates this issue. Read the whole sous vide chicken marsala recipe for the details.
Sous Vide Chicken Marsala Recipe
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Concepts:
BBQ, Chicken, Dish, Recipe, Sous Vide, Sous Vide BBQ , Sous Vide Chicken , Sous Vide Recipes
Info: Sous vide chicken is one of the simplest applications of sous vide that there is. Often times chicken gets very dried out when cooked using traditional methods. But following this sous vide chicken recipe solves all of these issues and results in uniformly tender chicken that is very moist.
Sous Vide Chicken Breast with BBQ Sauce
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Concepts:
Beef, Brisket, Corned Beef, Dish, Recipe, Sous Vide, Sous Vide Beef , Sous Vide Brisket , Sous Vide Corned Beef , Sous Vide Recipes, Vegetable
Info: Corned beef cooked with sous vide results in a great texture for the meat. It is also much juicier and more flavorful than many corned beefs.
Sous Vide Corned Beef and Cabbage Recipe
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Concepts:
Egg, Recipe, Sous Vide, Sous Vide Breakfast , Sous Vide Egg , Sous Vide Recipes
Info: Scrambled eggs sous vide are one of the more interesting dishes to cook. The resulting texture is much more like a custard than the sometimes rubbery scrambled eggs we're used to here in America.
Scrambled Eggs Sous Vide Recipe
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Concepts:
Dish, Pork, Recipe, Sous Vide, Sous Vide Pork , Sous Vide Pork Chop, Sous Vide Recipes
Info: The sweet apples meld perfectly with the apple cider and mustard in this sous vide recipe to really bring out the flavors of the pork chops. Using sous vide on the the pork chops ensures that they'll be perfectly cooked and tender.
Apple Cider Sous Vide Pork Chops Recipe
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Concepts:
Agar Agar, Agar Gel, Agar Gel Cube Recipes, Agar Gel Recipes, Alcohol, Cocktails, Gelification, Gelling, Gels, Party Foods, Recipe
Info: One of the fun things about modernist cooking is changing the textures of common dishes while keeping the flavors the same. This creates almost a confusion in the palate when it's being eaten and the brain recognizes the flavors but not the textures. This recipe creates a solid Bloody Mary gel with agar agar that has applications in various dishes.
Agar Bloody Mary Gel Recipe
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Concepts:
Beef, Freezing, Recipe, Sous Vide, Sous Vide Beef , Sous Vide Recipes, Sous Vide Steak , Steak
Info: One of the most convenient uses of sous vide cooking is to use it to defrost and cook foods that come straight from the freezer. As long as the food is vacuum sealed you can take it directly from the freezer and put it in a pre-heated water bath. Just add 15-30 minutes to the recommended cooking time from the sous vide recipe and it should come out perfectly.
Sous Vide Freezer Steaks Recipe
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Concepts:
Calcium Lactate, Fruit, Recipe, Reverse Spherification, Sodium Alginate, Sodium Alginate Reverse Spherification, Spheres, Spherification
Info: One of the most interesting things in molecular gastronomy is spherification. Spherification is basically a process that seals a liquid in a jelly like membrane. There are several ways to accomplish this but in this article we will focus on the method of reverse spherification using calcium lactate and sodium alginate. When the calcium and the sodium alginate come in contact they form a membrane, encapsulating anything inside of it.
Spherified Mango Ravioli Recipe
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Concepts:
Beef, Recipe, Sous Vide, Sous Vide Beef , Sous Vide Recipes
Info: This sous vide recipe for beef Goulash is adapted from the recipe in the wonderful book German, Austrian, Czech and Hungarian: 70 Traditional Dishes from the Heart of European Cuisine. It's a great wintertime dish and is really hardy, especially when served with a good sticky rice or mashed potatoes. The beef is first cooked sous vide and only added to the goulash itself near the end, ensuring the meat is not overcooked.
Sous Vide Beef Goulash Recipe
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Concepts:
Agar Agar, Agar Gel, Agar Gel Cube Recipes, Agar Gel Recipes, Cubes, Fruit, Gel Cubes, Gelification, Gelling, Gels, Recipe
Info: These agar gel cubes are a great way to add a unique visual style to a dish, as well as creating little bursts of papaya. You could use a similar agar recipe to gel many different liquids, depending on the dish you are creating.
Papaya Agar Agar Gel Cube Recipe
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Concepts:
Pork, Recipe, Roast, Sous Vide, Sous Vide Pork , Sous Vide Pork Roast , Sous Vide Recipes
Info: This pork roast from this sous vide recipe comes out a perfect medium rare and with a deep, porky flavor. It's wonderful served with mash potatoes and green beans or sauteed root vegetables.
Sous Vide Pork Roast Recipe
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Concepts:
Dessert, Drink, Fruit, Milk, Thickener, Xanthan Gum, Xanthan Gum Thickening
Info: Xanthan gum is a great thickener and can be used with a variety of foods. Making low fat milk shakes is a great way to use it. Here we make a low fat banana milk shake.
Xanthan Gum Banana Milkshake Recipe
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Concepts:
Beef, Recipe, Salad, Sous Vide, Sous Vide Beef , Sous Vide Recipes, Sous Vide Salad , Sous Vide Steak , Sous Vide Strip Steak , Steak, Strip Steak
Info: This sous vide recipe for steak salad is a different use of the sous vide technique. Instead of using sous vide to cook the meat for a long period of time, you use it to add perfectly medium rare steak to your salad. The thyme and garlic help add a little kick to the steak while the honey mustard dressing adds a strong flavor to the salad itself.
Sous Vide Steak Salad Recipe
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Concepts:
Recipe, Syrup, Xanthan Gum, Xanthan Gum Balsamic Vinegar Syrup, Xanthan Gum Syrup, Xanthan Gum Thickening
Info: One of the nice things about modernist cuisine is being able to thicken liquids without significantly diluting the flavor of them. There are several ingredients that can do this and here I use xanthan gum to make a balsamic vinegar syrup.
Xanthan Gum Balsamic Vinegar Syrup Recipe
Expanded Recipe Information
Want more information about the recipes listed above?
My wife loves tequila, especially straight or in a margarita. I wanted to do a fun twist for her so I decided to make a cocktail with tequila that would resemble a beer. This frothy tequila with citrus air recipe is a fun play on a margarita, tequila shot, and beer combination. If you like tequila you'll love this!
Chicken Marsala is one of my favorite Italian dishes to make. It is such a simple recipe and is so easy to make. The only tricky part is trying to make sure the chicken breasts are cooked through without turning them soggy. Using sous vide to pre-cook the chicken breasts eliminates this issue. Read the whole sous vide chicken marsala recipe for the details.
Sous vide chicken is one of the simplest applications of sous vide that there is. Often times chicken gets very dried out when cooked using traditional methods. But following this sous vide chicken recipe solves all of these issues and results in uniformly tender chicken that is very moist.
Corned beef cooked with sous vide results in a great texture for the meat. It is also much juicier and more flavorful than many corned beefs.
Scrambled eggs sous vide are one of the more interesting dishes to cook. The resulting texture is much more like a custard than the sometimes rubbery scrambled eggs we're used to here in America.
The sweet apples meld perfectly with the apple cider and mustard in this sous vide recipe to really bring out the flavors of the pork chops. Using sous vide on the the pork chops ensures that they'll be perfectly cooked and tender.
One of the fun things about modernist cooking is changing the textures of common dishes while keeping the flavors the same. This creates almost a confusion in the palate when it's being eaten and the brain recognizes the flavors but not the textures. This recipe creates a solid Bloody Mary gel with agar agar that has applications in various dishes.
One of the most convenient uses of sous vide cooking is to use it to defrost and cook foods that come straight from the freezer. As long as the food is vacuum sealed you can take it directly from the freezer and put it in a pre-heated water bath. Just add 15-30 minutes to the recommended cooking time from the sous vide recipe and it should come out perfectly.
One of the most interesting things in molecular gastronomy is spherification. Spherification is basically a process that seals a liquid in a jelly like membrane. There are several ways to accomplish this but in this article we will focus on the method of reverse spherification using calcium lactate and sodium alginate. When the calcium and the sodium alginate come in contact they form a membrane, encapsulating anything inside of it.
This sous vide recipe for beef Goulash is adapted from the recipe in the wonderful book German, Austrian, Czech and Hungarian: 70 Traditional Dishes from the Heart of European Cuisine. It's a great wintertime dish and is really hardy, especially when served with a good sticky rice or mashed potatoes. The beef is first cooked sous vide and only added to the goulash itself near the end, ensuring the meat is not overcooked.
These agar gel cubes are a great way to add a unique visual style to a dish, as well as creating little bursts of papaya. You could use a similar agar recipe to gel many different liquids, depending on the dish you are creating.
This pork roast from this sous vide recipe comes out a perfect medium rare and with a deep, porky flavor. It's wonderful served with mash potatoes and green beans or sauteed root vegetables.
Xanthan gum is a great thickener and can be used with a variety of foods. Making low fat milk shakes is a great way to use it. Here we make a low fat banana milk shake.
This sous vide recipe for steak salad is a different use of the sous vide technique. Instead of using sous vide to cook the meat for a long period of time, you use it to add perfectly medium rare steak to your salad. The thyme and garlic help add a little kick to the steak while the honey mustard dressing adds a strong flavor to the salad itself.
One of the nice things about modernist cuisine is being able to thicken liquids without significantly diluting the flavor of them. There are several ingredients that can do this and here I use xanthan gum to make a balsamic vinegar syrup.
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