New to Modernist Cooking and Sous Vide? Looking to Expand Your Knowledge?

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Modernist cooking may encompass a huge amount of information but I focus on creating Amazing Food Made Easy. I've put together several resources the budding modernist or sous vide cook can use to jump start their cooking. Just find the content below you are interested in and you will be creating amazing food in no time that will wow your friends and family.

If you're an experienced modernist cook, my articles will help you expand your knowledge base and discover even more ways you can make amazing food.

If you are a brand or blogger, here's how to work with Amazing Food Made Easy to get some more exposure.

My Modernist Cookbooks for Amazing Food

I have published several books on modernist cooking to help you make amazing food. They cover everything from the whipping siphon and infusions to general modernist cooking techniques. I also have several books on sous vide cooking, including an Amazon best seller.

Latest Articles and Recipes

Sous Vide Chuck Steak Recipe with Asparagus and Shishito Peppers

Sous vide steak shishito peppers close I'm a huge fan of steak, but sometimes I don't want to kill myself with a really heavy meal. Serving the steak with a lot of vegetables is a great way to lighten it up and add a lot of flavor. This sous vide chuck steak recipe combines the steak with some asparagus, cherry tomatoes and shishito peppers.

Sous Vide Short Rib Korean Lettuce Wraps Recipe

Sous vide short rib korean wraps spread I love to serve sous vide short ribs in the Korean BBQ style with lettuce wraps, kimchi, and pickled vegetables. It's a light meal that fills you up but doesn't leave you feeling sluggish afterwards. Serving them family style so people can make their own wraps is a great way for everyone to get exactly what they want. Plus it is always a blast to ea

Sous Vide Hanger Steak Recipe with Succotash

Sous vide hangar steak succotash It is only recently that I've been experimenting with different types of succotash. I really like the combination of beans and corn with a little citrus and spice added. It's a great summer dish but can also be great in winter.

Sous Vide Citrus Infused Oil Recipe

Citrus whipping infused oil This sous vide recipe captures the nuanced flavors of citrus zest in oil, allowing you to freshen up various dishes by quickly adding it any time you want.

Sous Vide Turkey Breast Recipe with Roasted Apples

Sous vide turkey serving side If you are looking for super-moist, tender turkey breast then it's really hard to beat sous vide turkey. Love that crisp skin? You can remove it from the breast and crisp it up in the oven around serving time. My favorite sous vide turkey breast cooking time is 4 to 8 hours at 140°F (60°C). I think this produces the best combination of "mois

Latest Forum Posts

All day cooking

Beginner! We have been led to believe we can place me in the Sous Vide in the morning (chicken, steak or fish), go to work and no matter what time we come home it will be perfect. Is that possible?...

chicken hearts

should chicken hearts be done @67C/4hr or 40C/24hr.I wish to make kabob’s in the end with mushrooms,pearl onions and grape tomatoes etc....

Part of my turkey popped above the water line while cooking and seems raw

My question is this, can I cut that part away and eat the rest of the turkey, or should I throw it all out? Mark...

Heat tolerant foam

How can I make cream foam stable enough not to separate when used under a warm scallop, for example?...

Cooking bags

Just new to sous vide. What are the best and most cost effective bags for cooking? Thanks ...

Sous Vide temperatures lower than the safe minimum?

Food safetey.gov shows minimum internal temp for poultry is 165 degrees F. My sous vide cooking guide says to cook at 146 degress F for a chicken breast. How can this be safe? The longer cooking tim...

Xanthan thickened dish won't freeze solid

I use Xanthan Gum to thicken various meat dishes, which I put in small polythene bags in the freezer. The recent batch has thickened but never frozen solid. The freezer temperature is 7 degees C, which...

Shearing in agar gel

My understanding is that I can take a neutral-Ph water-based flavoring solution, at room temperature, and shear in cubes of 1% agar gel. When it's syrupy, I can cast it into a mold and chill, and it sh...

Can I Freeze it after Sous Vide?

I read it somewhere about rapid-chill after sous vide. Basically, from what I understand is that I need to place the pouch (of steak, say) into an ice-water bath for sometime to quickly chill it. My qu...

Spherification of Butter

So my idea is to spherify butter; I do have good reasons, and will post a recipe when it works. But the spherification isn't working. Version 1: Clarified butter, warm, immersion blended with 2.5% cal...

Other Modernist Cooking Content

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Modernist Techniques

In modernist cooking and molecular gastronomy there are several techniques that are commonly used. We go into them here and show you how to use them to make modernist cooking easy for you.
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Photo Gallery from Modernist Cooking Made Easy

Here are full color copies of all the images from our Modernist Cooking Made Easy: Getting Started book. They should give you a good idea of what we cover in the book.
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Modernist Ingredients

There are many modernist ingredients and we will try to cover how many of them work.
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Modernist Equipment

Modernist cooking can use a wide variety of equipment and tools. Many of them have very specific uses and are only used for advanced techniques. We want to focus on the more accessible equipment, most of which can be used in traditional cooking as well.
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Modernist Cooking Made Easy: Getting Started

We have put together a 240 page book that covers many of the modernist techniques and ingredients needed to get started with modernist cooking and molecular gastronomy.

Learn all about spherification, gelling, emulsions, sous vide, and thickening as well as many popular modernist ingredients like agar agar, xanthan gum, sodium alginate, tapioca maltodextrin and more in our easy to understand guide!
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Charcuterie

Charcuterie might be a very old technique but fully understanding it and the products it can produce can help even the most modern of cooks.
In The News

Media and News

If you are interested in what Modernist Cooking Made Easy is up to then you can check out my media and press releases.
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Molecular Gastronomy Glossary

When learning modernist cooking there are many words that you can come across that are new to you. This glossary can help you figure out the meaning of many of them.
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Modernist Recipes

Here is my collection of modernist recipes. They will teach you a wide variety of modernist cooking methods. If you have any recipes you would like me to add please contact me and I will see what I can do.
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Modernist Cooking Forums

I know there is a large demand in the modernist cooking and molecular gastronomy communities for a place to get together and exchange ideas and expertise with other people passionate about modernist cooking. I've created these forums as a way to address that need.
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Modernist Resources

One of the difficult things about modernist cooking is knowing where to look to find information, tools, and ingredients. My modernist resources section helps show you the most popular modernist books and places to buy ingredients.
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Cuts of Beef

There are a lot of different cuts of beef and each one is cooked a different way. Check out our guide to all the various cuts of beef.
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Spices

Spices are the key to any good cook. I cover many of the most popular herbs and spices so you can know what to expect in your modernist cooking.
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Beef Jerky

One of the techniques in modernist cooking is dehydration. Probably the most popular use of dehydration is making jerky of various kinds. I take a deep look at making jerky and what you need to know to do it at home.
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Modernist Cooking Holiday Gift Guide

Sometimes it can be hard to find good gifts for the cook in your life. Luckily, with modernist cooking there are several options for great gifts you can give. Here are some of my favorite tools and books.