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

Jason logsdon headshot

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 Tips on Tri-Tip - Ask Jason

Placeholder My local stores and butchers don't carry much tri-tip meat, so I've only cooked it a few times. So I turn to sirloin steak and strip steak as a replacement meat. Unfortunately, I don't have many personal good tips for tri-tip specific, but I know a lot of people who love it. It's my understanding that you sous vide tri-tip to a steak-like temperatur

Sous Vide Chicken and Sauteed Broccolini Recipe

Placeholder Sous vide chicken is an easy weeknight meal, regardless of how you serve it. When I'm in a rush I'll often just saute some vegetables to serve with it, in this case some broccolini and red bell peppers. I give it all a squirt of lemon juice, top it with some fresh herbs and edible flowers from the garden and it's ready to go!

Sous Vide Butter Poached Root Vegetables Recipe

Placeholder Using sous vide to butter poach root vegetables is an easy process that makes creating side dishes a breeze! Just toss some chopped vegetables into a sous vide bag with some butter, thyme, and cumin, then give them a quick cook at 183°F (83.9°C). Top them off with some coarse sea salt, lemon and oregano and you're all set!

Where Are You Going?

Placeholder In this article I wanted to talk about a few of the goals you might have as a food professional, and what is important for each one. This is because determining your goals is probably the most critical thing you can do.

Sous Vide Beef and Vegetable Stir Fry Recipe

Placeholder Flank steak is one of the most flavorful cuts of meat and cooking it sous vide for an extended time tenderizes it into something amazing. I eat flank steak in a lot of different ways, but for this recipe I serve it on top of a vegetable stir fry that is popping with flavor and top it all with a pea pesto.

Latest Forum Posts

Gelatin vs. Agar agar

Some recipes use gelatin and other agar agar. It seams that the one using gelatin is put directly into the sifon while the gel with agar agar is always blended to make a fluid gel before put in the sif...

Porterhouse

Does anyone know how long to cook a 4kg bit of porterhouse for in a sous vide? And do you put it in an ice bath after cooking or can you put it straight onto the grill?...

Going on a hike....

Going on a hiking/camping trip next week. Would like steak the first night. Wondering if I should do the following. SV steaks. Freeze. Should thaw by first night camp spot. Sear on pan or directly with...

White Chocolate Clouds instructions

I see the ingredients list, but no listing of how much water to dissolve the gelatin in. Does anyone know the correct amount? ...

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...

Other Modernist Cooking Content

Papaya-agar-agar-noodles-plate

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.
Cherry-whipped-methocel-foam-2

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.
Soy-sauce-foam-close

Modernist Ingredients

There are many modernist ingredients and we will try to cover how many of them work.
Modernist-cooking-equipment-2

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.
Modernist-cooking-made-easy-book-square-noshadow

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!
Bacon

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.
Balsamic-vinegar-pearls

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.
Dsc_0004

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.
Chicken-poblano-foam-2

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.
Modernist-ingredients-2

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.
Caraway-seeds

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.
Caraway-seeds

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.
Beef-jerky_2x

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.
Modernist-cooking-equipment-2

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.