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 Most Popular Cookbooks

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

Latest Articles and Recipes

Sous Vide Pork Loin with Olive Medley Recipe

Sous vide pork loin olives pan I seasoned the sous vide pork loin with salt, sealed it, and cooked it at 140°F (60°C) for about 3 hours. It usually takes 2 to 4 hours but you can use my Sous Vide Timing Ruler for an exact time, or my beef, lamb and pork pasteurization chart. I finished off with a light sear to add a little color and then cut it into 1" (2.5cm) slices. I p

Sous Vide Turkey with Charmoula Recipe

Sous vide turkey charmula side Until a year or two ago I had never heard of charmoula, and now I eat it all the time. It's a herb-based condiment that packs a huge punch and comes together really quickly. I used it to top a sous vide turkey breast and rounded out the meal with a sauteed vegetable medley.

Sous Vide Smoked BBQ Ribs Recipe

Sous vide smoked ribs smoking BBQ ribs are one of my favorite meals! I love getting all messy and eating them off the bone. They are also amazing to serve at parties and are a great way to get everyone to loosen up. Using sous vide to tenderize the ribs, then the smoker to flavor them results in moist, flavorful ribs that always turn out perfect!

Tortilla Soup with Shredded Sous Vide Pork Recipe

Sous vide tortilla soup shredded pork side top My wife loves a rich and spicy tortilla soup so I've been working on a go-to recipe I can make for her. There's lots of ingredients, so it can look intimidating, but it is actually really easy to put together. The magic begins by sous viding a pork shoulder or pork butt to shred in the soup! The smell of the soup cooking on the stove will also fill

Sous Vide Smoked BBQ Brisket Recipe

Sous vide smoked brisket smoking2 Combining the flavor of smoking meat with the tenderization power of sous vide results in amazing briskets. I always struggled making traditional smoked briskets, but using sous vide ensures that they turn out amazing every time.

Latest Forum Posts

Magnetic Stirring Device

Hello, I am sure everyone knows already, but using a magnetic stirring device with temperate probe is very helpful for dispersment and hydration of these powders. It takes some time for some ingred...

Lamb Londonbroil Sous Vide

How long and at what temperature do you sous vide a three pound lamb londonbroil?...

Reheating question: temperature gradient figures?

Are there any data about how long it takes food from the fridge to heat to a percentage of the applied temperature in the bath? So far as I have seen, to reheat sous vice food sous vide, you set the b...

Reheating question: temperature gradient figures?

Are there any data about how long it takes food from the fridge to heat to a percentage of the applied temperature in the bath? So far as I have seen, to reheat sous vice food sous vide, you set the b...

I need cooking tips. Help!

I am not good at kitchen myself, and thus, I need advices. My girlfriend’s birthday is coming and I want to surprise her by cooking some Colombian cuisine. She always does the cooking for me, so this t...

Pasteurisation times: total immersion time or hold time?

I am just wondering if the pasteurisation times given n tables and info are the total immersion time from cold, or the time for which the food must be held at temperature after it's reached. I have jus...

Two different temperatures

I have read Jason's thoughts on this and I am puzzled. The accepted method seems to be to cook the higher temp more cooked meat first, then leave it in the bath and lower the temperature (with ice) and...

Making a thin jell sheet that melts on your toungue

Hi guys and gals. I’m attempting to modernise the classic British dish prawn cocktail. For this I plan to make a thin Bloody Mary jell sheet. I’ve just filled the “Orange-Ginger Gel Sheets” recipe ...

Tenderizer for meats

Hello people! I want to ask if you can suggest me any kind of tenderizer that softens meats beford sous vide them. For example i bought some pieces of picanha of a beef about 18 months old and after 5 ...

ice cream stabilizer

i recently bought the ultimate modernist kit and its great.I thought it would cover any recipe i could find but now i have found a recipe that says add icecream stabilizer and i understand this is a di...

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.