Merge with Cooking Sous Vide
I have exciting news, I've decided to merge my two main websites, Cooking Sous Vide and Modernist Cooking Made Easy. Sous vide is a big part of modernist cooking and having all the information in one place made the most sense, as well as taking advantage of the active communities on each site. This will allow me to better focus my efforts and continue providing valuable information to you.
The merge also allows Cooking Sous Vide to take advantage of the responsive design here at Modernist Cooking Made Easy so all of its articles will be easily viewable on phones and other mobile devices.
All of the content from Cooking Sous Vide has been moved over and in many cases updated and refreshed. I've put together a Beginners Guide to Sous Vide Cooking and several equipment reviews, including inexpensive circulators and searing torches. Or just see what you should sous vide first or enjoy sous vide beer making. You can also view all of my sous vide articles.
If you are new to modernist cooking I have several great places for you to start. Modernist cooking covers a lot of ground and it can be intimidating to get started. My Beginners Guide to Modernist Cooking will help you on your way as will the recommended equipment and ingredients. You can also view the most popular articles on my site or scan the modernist recipes section.
I'm really looking forward to expanding the information we have here at Modernist Cooking Made Easy and growing our great community.
What content would you like to see on the site?
Have questions or comments about the merge?
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger 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.
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