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Written by Jason Logsdon
I had never seen caviar cooked sous vide before so if you're as curious as I was, check out this link from Nomiku. For another unusual sous vide dish you can see firmed oysters from Sous Vide Supreme. And for the main course, sous vided rack of lamb from The Fifth Flavor.
Looking for a flavor boost? Ideas in Food has taken to grating nori over their dishes. Or you can just make a foolproof bearnaise sauce.
Spurred on by Marc Vetri's latest book, Michael Ruhlman discusses homemade pasta. Interested in the disagreements over who created different dishes and how credit should be shared? Then The Meringue War will be of interest to you. Artisanal butter making is currently being revived.
If beans are your thing, Savor the Southwest has a deep dive into heirloom beans. Spoon Fork Bacon has a kale and bean salad and Hip Pressure Cooking looks at three bean salad prepared 3 ways at once.
Located in the Chicago area? Be sure to check out the Rioja Wine Festival.
Infusions are all the rage right now (keep a look out for my upcoming book!) and here's a great look at Kentucky Derby drinks.
This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
