Who hasn't goofed and made a dish too spicy? This article by Epicurious.com offers 6 Ways to Tame the Flame and save your dish. Good tricks to have in your back pocket!
Looking for ideas for an end of the summer party? Sousvidely.com did a comparative experiment as to whether to brine or not brine chicken before cooking it sous vide. Their conclusion: "since sous vide fried chicken never gets dried out, there's simply no need to brine". Informative article with solid suggestions for sous vide cooking whole chickens and tips on making them into the best fried chicken dish ever.
Nothing says party time like pizza. With this zucchini, feta, lemon and garlic pie, SeriousEats.com helps use up extra produce from your garden.
The Cooking District lays out the variety differences between many types of west and east coast oysters. I highly suggest that you have a good shucker before tackling fresh oysters for a large group!
FlavorBender.com offered easy to follow information and detailed pictures explaining reverse spherification with their panna cotta topped with hibiscus syrup pearls recipe. For more spherification information and ideas see my flavor packed spherified mango ravioli or melon soup spheres.
Looking for some kick back relaxing but thought provoking reading? Grab a cold one and enjoy! Here's an interesting article on the rise of indoor vertical farming or The Chef & The Scientist's development of the truly memorable multisensory dining experience. Or maybe after a couple of cold ones this short slow motion video on factory made bow-tie pasta will be the perfect entertainment!
With sustainability being such a big topic these days, more and more people are looking for better cooking ways, and sous vide users are no exception. Anova.com recently offered 5 tips for precision cooking in canning jars. They're reusable so give it a try where possible!
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.
Like What You've Read?
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Just click on the green button below!
Get Started!
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
You're On Your Way to Sous Vide Success!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
Want to Level Up Your Sous Vide Game?
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.