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Ask Jason

I get a lot of great questions from my readers. In order to help out everyone else I'm answering some of the most popular ones here on the blog. Have something you need help with? You can ask me on Facebook or contact me directly!

Ask Jason Recipes and Articles

Which Sous Vide Machine Should I Buy - Ask Jason

Anova precision circulator sous vide square Trying to figure out which sous vide machine to buy can be hard because there's so many good options. Here's my quick look at the top 4 circulators and why they are great options.

Can You Reuse the Water From Sous Vide? - Ask Jason

Sous vide water faucet

I feel like there is so much water wasted with sous vide cooking, do I really need to change it every time I cook? How clean is the water once I'm done, can I do anything with it? - Joshua H

Should You Sear Before Sous Vide? - Ask Jason

Sous vide searing steak front I take a deep look at the question of whether or not to sear your food before you sous vide it. The answer isn't simple, but you can make your own conclusion.

Should You Brine Sous Vide Food? - Ask Jason

How to brine pork People often wonder if you should brine food before sous vide. It depends on the food and the reason for the brine, but often you do not need to.

Do I Need A Sous Vide Machine With WiFi?

Anova precision sous vide full With WiFi becoming available on the latest version of many sous vide machines, the question is: Do I need to have WiFi on my sous vide machine? This article will help you answer that question!

Can You Sous Vide in Store Packaging - Ask Jason

Prepackaged ribs

Both Costco and my butcher regularly sell meat that is prepackaged in cryovac packages, is it safe to sous vide these store bought packages? Or do I need to repackaged them before cooking? It seems like it would work fine but I wasn't sure. - Jonathan

Out of all of the questions I'm asked, this is probably the most common one! It makes sense because the allure of buying some pre-sealed meat, placing it directly in the sous vide machine, and having a great meal is so enticing. Unfortunately, as with most common questions, the answer really is "It Depends".

How to Keep Sous Vide Food Hot? - Ask Jason

Sous vide hangar steak succotash sliced It's definitely harder to keep sous vide food hot for as long as traditionally cooked food. This is in large part due to the temperature differences inside the meat that result from the different cooking methods.

How Do I Sous Vide Steaks to Two Different Temperatures - Ask Jason

Sous vide sirloin vinegar air This Ask Jason article answers how to sous vide two steaks to different temperatures with only one sous vide machine.

How Much Food Can I Put Into a Sous Vide Bag? - Ask Jason

Anova precision circulator sous vide square The latest Ask Jason articles answers "How does the amount of food I add to sous vide affect the cook time?" and "How many chicken breasts can I put in one sous vide bag?". Click through to find out the answers!

Why Do You Boil Meat Before Sous Viding It? - Ask Jason

Bagged short ribs Many recipes say to you need to boil meat before you sous vide it. The reason why is to prevent growth of lactobacillus bacteria that can grow at lower temperatures and smells bad.

Locust Bean Gum Substitute - Ask Jason

Steak with papaya noodles Trying to find a good substitute for locust bean gum can be tricky, especially when it is called for with agar, but there are some other combinations that might work.

Why Sous Vide Fish? - Ask Jason

Mustard infused oil swordfish herb salad overhead There are several advantages to using sous vide to cook fish but to me the biggest advantage to sous vide is the convenience and the total control of sous vide.

Ask Jason: What Should I Sous Vide First?

Sous vide chicken salad blueberries There are so many different things you can do with a sous vide machine that it can be hard to figure out what you want to try first. I think there's two categories of sous vide foods, things you can use sous vide to cook better, and things you can only do with sous vide. Here's some of my favorite things to do sous vide.

Ask Jason: How to Use Ziploc Bags for Sous Vide

Ziplock water displacement method4 While a chambered vacuum sealer is the best way to do sous vide, they are several hundred dollars and overkill for many home kitchens. Many people turn to FoodSaver-type sealers, which can be convenient but they are expensive to buy bags for and can't really be used with liquids. So what is a home cook to do?

Ask Jason: Guide to Vegetable Foams

Sweet potato foam siphon There's a few different ways to make vegetable bubbles and foams but there are basically two components to master: extracting the flavor from the vegetables and creating the foam itself.

Ask Jason: How to Store Modernist Ingredients

Modernist ingredients In the latest Ask Jason, Leif asks "I am interested to know the shelf-life after opening these products, and how best to store them" so I take a look at it with help from Modernist Pantry.

Ask Jason: What Type of Whipping Siphon Should I Buy

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Based on my testing while I was writing my book, I answer the following questions:

Hey Jason, which size of whipping siphon should I get? I'm looking at either the .5 liter or the 1 liter, what do you think is best? Do I need to get the iSi Thermo siphon? I'll normally be cooking for 4-10 people, if that matters.

Why the Range? Sous Vide Times Explained

Sirloin steak lime ginger slaw side 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.

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