Recent Modernist Blog Posts

Welcome to the Amazing Food Made Easy blog! This is a place I can share information and updates that don't fit into a specific area on the rest of the site. I focus mainly on sous vide and modernist cooking but if it's an interesting cooking method or fun cooking news I'll cover it as well.

In addition to cooking and sous vide news, how to guides and other articles, there's a lot of different types of information here including:

If you are looking for recipes you can view them on my pages for latest recipes, whipping siphon recipes or sous vide recipes.

If there's something specific you'd like to see, please let me know. If you are a brand or blogger, here's how to work with Amazing Food Made Easy to get some more exposure.

Thanks, enjoy the blog and happy cooking!

Your Guide To the Best Sous Vide Thanksgiving Dinner Turkey, Sides and Desserts

Sous vide thanksgiving dinner 10

Welcome to my guide to the perfect sous vide Thanksgiving! It'll help remove stress from your holiday so you can focus on spending time with your family!

Below are a lot of recipes, but if you want to dive into the how and why, you can read why to sous vide a turkey or you can dive right into the best way to sous vide a turkey. I also have guides for sous vide turkey dark meat and sous vide turkey breast.

And if you want to go really deep, I do have a comprehensive Snippet|thanksgiving_course_inline_ahref that talks about everything you need to know to cook perfect turkey every time!

View the rest of the article

Sous Vide Thanksgiving Meal Prep Schedules

There is enough pressure and stress around the Thanksgiving holiday that cooking the dinner shouldn't contribute to it. Luckily when you use sous vide there are several things you can do to simplify your Thanksgiving Meal Prep by splitting up the work.

Sous vide thanksgiving dinner 10

There are several options for how to split up all the sous vide prep work for your Thanksgiving turkey. I highly recommend spreading it out over a few days to help reduce your stress.

Here are a few sample sous vide Thanksgiving Day schedules to give you some timing ideas from. Feel free to mix and match as it suits your needs.

And don't forget, you can cook all the meat ahead of time and refrigerate it until a few hours before you are ready to eat.

View the rest of the article

Conclusion of the Sous Vide Quick Start Course

Welcome to the final lesson of the free Sous Vide Quick Start Course!

We've gone through a lot of content over the last several days and I hope you're feeling excited and ready to continue along your sous vide journey. Sous vide has transformed my cooking and I know it can transform yours as well!

Sous vide surf turf 24
View the rest of the article

How to Cook a Simple Sous Vide Steak from a Chuck Roast

Welcome to lesson eight of the free Sous Vide Quick Start Course! Today we are going to be diving into sous vide steaks and some of the details surrounding them.

Steak is often the first thing people turn to when they get their sous vide machine, and sous vide does make it easy to cook perfect steaks every time!

Instead of a simple recipe for a sous vide ribeye or a sous vide strip steak, I wanted to share one of my go-to steak recipes that will highlight the power of tenderization through longer sous vide times.

It's for a chuck steak, cooked around 36 hours, that comes out tasting almost like a much more expensive prime rib. It's like nothing you can make with traditional methods!

Sous vide steak shishito peppers0204.jpg
View the rest of the article

Make Sure You Avoid These Common Sous Vide Mistakes

Welcome to lesson seven of the free Sous Vide Quick Start Course! Today we are going to be diving into some common sous vide mistakes people make that I want you to avoid!

As we get close to wrapping up the course, I thought I'd address some of the most common sous vide mistakes I see people making. Hopefully it can save you from some mishaps in the kitchen as you get started with sous vide!

Sous vide searing turkey 37
View the rest of the article

How to Make Sous Vide Egg Bites at Home

Sous vide does wonders with steak, chicken, and other meats, but it's not ALL about the meat. Over the last year or two, one of crazes sweeping the nation and pushing sous vide into the spotlight has been the Starbucks Sous Vide Egg Bites.

These egg bites are simple, tasty delights that people love to eat for breakfast or snack on during the day. As the name implies, they are made using sous vide...and are really easy to make yourself.

So watch out Starbucks, here's an easy egg cup bite you can make at home!

Sous vide egg cups flat
View the rest of the article

Understanding Sous Vide Cooking Times and Temperatures

So far we have been looking at the basics of sous vide and now it's time to handle the "meat" of the subject! Now it's time to get a little technical.

I like to dive deeper into this subject because understanding times and temperatures is the most vital part of being a successful sous vider.

There is a huge mindset change when using sous vide compared to other methods of cooking.

Sous vide strip steak herb butter 5
View the rest of the article

How to Cook a Simple Sous Vide Pork Tenderloin

p>Another one of my favorite things to cook is sous vide pork tenderloin, or really any type of tender pork! Similarly to chicken, pork can be cooked at a lower temperature than it often is traditionally, resulting in moist, tender meat!

I get more compliments about my pork tenderloin than any other cut of meat I cook.

Sous vide pork tenderloin apples 7
View the rest of the article

Is Sous Vide Safe? It Is When You Follow These Tips!

With any cooking method, food safety is very important. No one wants to get themselves sick - or worse yet, make their friends and family sick.

So I think it's important to go over the main safety issues around sous vide, most of which also apply to traditional cooking.

A great thing about sous vide is that it's easy to ensure your food is completely safe to eat, something that can't always be said of many traditional techniques.

View the rest of the article

How to Cook a Simple Sous Vide Chicken Breast

People are always curious about what should you sous vide first. There are several things I recommend trying as you get started, but chicken breast is always one of my favorites.

Sous vide chicken breast is the first thing that opened my eyes to exactly what sous vide can do to a normal meal. It was the most moist and tender chicken I had ever had, and it took so little effort to make it.

We all have experience eating chicken that is dry, bland, and overcooked. And most of us are guilty of overcooking it ourselves, especially when we are cooking for other people and are scared of undercooking it. I know I am!

Sous vide chicken breast sauteed vegetables 3
View the rest of the article

What Are the Advantages of Sous Vide Cooking?

What Are the Advantages of Sous Vide Cooking? image

Discovering sous vide was one of the best things that happened to me. I was just another good cook and it turned me into a great cook! I love wowing my friends, my wife, and my family with the food I can now confidently make, and I can't wait to show you how to do it as well!

People always ask me "You're a great cook, so why do you use sous vide?"

To me, there are two huge advantages to sous vide cooking:
creating amazing food and convenience!

View the rest of the article

How Does Time and Temperature Affect Juiciness in Sous Vide Chuck Roast

How Does Time and Temperature Affect Juiciness in Sous Vide Chuck Roast image

This presentation came about from my frustration with the exchanges in my Exploring Sous Vide Facebook group. Someone would ask "What is your recommended time and temperature for chuck roast?" and there would be a wide variety of answers. Why? It's very confusing to newer sous viders!

The answer is 2 fold: it is affected by the type of end dish you are planning on creating, and many folks don't fully understand what sous vide is doing to the chuck roast. Let's take a deep dive into how time and temperature affects sous viding meat.

View the rest of the article

Why to Use a Sous Vide Temperature Probe and Thermometer

Sous vide sweetbreads probe

One of the big divides between professional chefs using sous vide and home cooks is the use of probes with sous vide. The majority of professionals always probe and the majority of home cooks don't. But more and more sous vide cookers are coming with probes, such as the PolyScience HydroPro, the VacMaster SV10, and the Anova Precision Oven, as well as tools such as the MeatStick. So I thought it's important to talk about why you may want to use one.

In general there are several main reasons for using a thermometer when cooking sous vide: HAACP regulations, core-based timing, preventing overcooking during the sear and speeding up the cooking process.

View the rest of the article

What Happened? My Brisket Turned Out Dry - Ask Jason

What Happened? My Brisket Turned Out Dry - Ask Jason image See how Jason answered Heather's question: I just filmed my sous vide brisket video and looked at many recipes before I cooked it. Most suggested between 140-155F (60-68.3C) for 48 hours then finish in a 275F convection oven for 2 hours for a nice crust. I did 150F (65.5C) for 48 hours and 275F convection for 2 hours. The brisket was quite dry and I was surprised. Do you have any recommendations for that? (Or is that just the way it is? This was my first brisket... lol!) Any thoughts?
View the rest of the article

What is That Smell? Preventing Sous Vide Odors - Ask Jason.

Foul odor.png

In a recent Ask Jason Q&A session, Allan Poetak asked

When doing a long cook over 36 hours the meat seems to develop a foul odor. What is the best way to avoid this? Quickly blanching the meat in boiling water first?

View the rest of the article

Related Amazing Food Made Easy Articles

All tags for this article:

placeholder image