Sous Vide

June 23, 2015

Inside the Wonderbag

When we think about innovation in food, we often think about expensive, high-tech gadgets that introduce novel ideas or technologies into our kitchens. The most innovative tools, however, are sometimes the ones that apply traditional techniques in a new way—and they can have the most extraordinary impact on lives. Some of the best ideas are […]

November 25, 2014

Leftovers Survival Guide

Let’s cut to the chase: we look forward to Thanksgiving leftovers almost as much as the formal dinner itself. One of the most emblematic leftover preparations is undoubtedly the post-Thanksgiving turkey sandwich. A delicious amalgamation of last night’s meal, this sandwich is the essence of Thanksgiving between two slices of structurally sound bread. When it […]

January 23, 2014

For precision cooking fire up the… cooler?

BY W. WAYT GIBBS Associated Press When you head off to the shore, the woods, or a tailgate party at the stadium, you don’t have to settle for preservative-filled hot dogs or overcooked burgers. Live a little, and take along a few inch-thick strip steaks, or maybe some fresh salmon or chicken fillets. Rest easy, […]

November 21, 2013

A Very Sous Vide Thanksgiving with Modernist Cuisine

This Thanksgiving we are exploring the diverse bounty that cooking sous vide can produce. Call it a bit of a challenge for Modernist diehards, or a joyful homage to a technique we are truly thankful for, but make no mistake: it’s a very sous vide Thanksgiving at Modernist Cuisine. Modernist chefs have embraced sous vide […]

October 8, 2013

A triple-almond pie with cherries on top

BY W. WAYT GIBBS Associated Press By late summer, the fruits hanging from vast groves of Prunus amygdalus trees in California have withered and split. Through cracks in their leathery rinds, you can see glimpses of the pale teardrop-shaped seeds they protect: almonds, ready for harvest. By early autumn, fresh almonds are pouring into markets […]

March 29, 2013

The Secret to the Perfect Soft-Boiled Egg

A perfect soft-boiled egg is a thing of beauty: a yolk with the texture of sweet condensed milk surrounded by a white that is tender but not runny. But for generations, great cooks have differed on how to achieve this state of perfection reliably. Some authorities say you should drop a whole egg into boiling […]

March 12, 2013

Is It Safe to Cook with Plastic?

Since writing Modernist Cuisine and Modernist Cuisine at Home, we’ve been asked many times to comment on the safety of cooking in plastic bags. Many of our sous vide recipes, from our Sous Vide Salmon and Rare Beef Jus to our Cranberry Consommé and Scrambled Egg Foam, require vacuum-sealing or using a zip-top bag. Similarly, […]

January 15, 2013

Why Cook Sous Vide?

Cooking sous vide is easier than its fancy name might suggest. You simply seal the ingredients in a plastic bag (you can also use a canning jar) and place them in a water bath, a combi oven, or any other cooker that can set and hold a target temperature to within a degree or two. […]

December 6, 2012

5 Dessert Tips from Modernist Cuisine at Home

The last chapter in Modernist Cuisine at Home is devoted entirely to custards and pies, and is comprised of 55 recipes, including more than 40 variations. Here are some of our best tips for turning out delectable desserts every time this holiday seasons. Follow our advice to not only save but enhance your sweet creations. […]

November 26, 2012

Top 5 Modernist Cuisine at Home Tools

Maybe you gave someone Modernist Cuisine at Home, or perhaps you have it yourself. Now you want to know what to give with it, or what else to put on your own wish list. These are our top five suggestions. Digital Scale: We are very keen on precision. A digital scale allows chefs to accurately […]

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