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 131°F Short Ribs with Corn, Bean and Kale Salad Recipe

Placeholder Short ribs are a rich, fatty cut that is full of amazing flavor when cooked sous vide. However, it can really overwhelm a dish if the sides are also heavy. I often serve short ribs with this simple corn, bean and kale salad. It cuts the richness of the short ribs while adding bright flavors to the meal.

Shredded Sous Vide Pork Tacos Recipe

Placeholder My wife is a huge fan of tacos, so I try to make them for her when I can. I love shredded pork so it's often my go-to meat to use in them. You can cook the pork however you like, but I love a good sous vide pork shoulder, it has more bite to it than a pressure cooked version would...though if you want to smoke it traditionally, go right ahead!

Sous Vide Veggie and Gruyère Egg Cup Bites Recipe

Placeholder To showcase how versatile they are, I've taken these egg cup bites in a different direction by using tangy Gruyère cheese and hearty peppers, mushrooms and tomatoes. I also replaced some of the heavy cream with cream cheese for a denser egg bite. Like all sous vide egg bites, you can serve them in the container or remove them and serve them on a pla

Sous Vide Veggie and Gruyère Egg Cup Bites Recipe

Placeholder To showcase how versatile they are, I've taken these egg cup bites in a different direction by using tangy Gruyère cheese and hearty peppers, mushrooms and tomatoes. I also replaced some of the heavy cream with cream cheese for a denser egg bite. Like all sous vide egg bites, you can serve them in the container or remove them and serve them on a pla

What Should You Not Sous Vide - Ask Jason

Placeholder This is a really great question! We get in this kind of echo chamber when discussing the use of sous vide cooking. I feel there's two opposite groups of people. There's the one side who thinks sous vide is completely overrated; it can't do anything that you can't do with traditional cooking. Then there's the camp who thinks you should sous vide ever

Latest Forum Posts

Using Agar and Kerrageenan for candies

Hi there! I'm trying to create a firm but chewy candy that holds it's shape using agar and kerrageenan instead of gelatin. However, with I'm not super confident about how these two ingredients work and...

Modernist Measurements

So I read the article about measuring ingredients by percentage. ie 0.6% soy lecithin means putting 0.6 grams in 100grams water. But what if I have multiple moderist ingredients? I want to add xanth...

Vacuum sealer recommendation?

Hi everyone, As part of my sous vide birthday bundle my parents got a Ziploc sealer for me. After about 15 uses it has taken a shit and died(blessed up for the water displacement method). Spending a ...

Pork tenderloin

I want to sous vide pork and have found great recipes. The pork tenderloin I bought is in 2 long pieces. Do I seperate them in the bag or tie them together in the bag? When I have cooked in the oven, I...

Sodium Alginate immediately gels my liquid?

First attempt at direct spherification (or spherification of any kind). I chose a diet cranberry-pomegranate juice which may have been a poor choice. :) Looking at the label it has (among other thing...

Question on the 'pearls' from the Party Foods book

I just got the iBooks version of the Modernist Cooking Made Easy: Party Foods book. Two of the recipes talk about making pearls (Roasted Pabloano Pearls and Curried Carrot Pearls). Both list '1 glass...

Time/Temp ruler question

I use the ruler for time and temp, just up to temperature for tender cuts, fish etc. I am a bit puzzled about the pasteurisation times, though -for instance, a slab 40 mm thick takes 2:30 to come up to...

Rest the roast beef to cool a bit before searing?

Newbie here. I read that some cooks let the roast rest to cool off so that the searing won't overcook the meat, thereby getting a gray ring. What is your opinion + if you do rest, how long should the...

Overnight cook: Evaporation?

Newbie here. I'll be making a top sirloin roast in a stockpot overnight and am concerned about evaporation of the water. Should I create some type of covering for the pot?...

Tie a top sirloin roast?

Newbie here. I'm doing a top sirloin roast. Is it best to tie it or not before cooking?...

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.