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Written by Jason Logsdon
Interested in cooking some ribs? The Food Lab's got you covered with their Guide to Sous Vide Ribs. It gives a variety of helpful information so you can prepare your ribs to the texture you prefer. If you like a little kick to your country style ribs try my sous vide honey-chipotle glazed ribs or my other sous vide rib recipes for more options.
This summer vegetable lasagna recipe is lighter than normal lasagna so it's even ideal for warmer weather. In addition, SeriousEats.com tackled the usual problem of summer vegetables containing too much water and ruining a casserole-type dish. This technique can be applied to any of your favorite recipes!
Baking with sous vide? It may sound counterintuitive but AnovaCulinary.com offers 5 Tips for Sous Vide Baking. You may just want to give it a try!
I always enjoyed history, but these two articles would have made classes even more fun! FirstWeFeast.com offers a fun Illustrated History of Hamburgers in America highlighting its evolution. Make it a fully-themed event by munching on my sous vide hamburger with baby bella mushrooms and gruyere cheese while you read! In the second article, NPR described the new Comic Book Story of Beer as a graphical tour covering 9,000 years, from the cradle of agriculture to the modern-day craft beer.
These next 3 reads take us from the history realm to "what's happening now". First, it looks like food waste and beef fat or "green jet fuel" will be the next big thing Making Airplanes Soar! The new MOFAD (Museum of Food and Drink) will open October 28th in Brooklyn, NY. With many high profile chefs on the various boards, I'm sure it will be a first class operation. As a new Brooklynite, I'll be checking it out and let you know what all I find! And finally, Blackberry Farm's sommelier Andy Chabot fills us in on wine education, food pairings, and what to drink now.
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.
