From the blog January 1, 2013 Judy

Take the Plunge into 2013 with Modernist Cuisine!

Welcome to 2013! We hope you already decided to make “try Modernist cooking” your New Year’s resolution. We’ll be back later this week with tips on how to calibrate your thermometer (a key to Modernist-cooking success), but until then, browse through our Recipe Library and get ready to take the plunge!

Discussion

  1. John nouse January 2, 2013 Reply

    Started with sous vide chicken wings….wonderful!

  2. Downs1000 January 2, 2013 Reply

    As an over achiever, i made the creamy mac and cheese before the first if the year… I am ready for some more things to try!!!

  3. Ali5678 January 3, 2013 Reply

    I can never seem to correctly time steaks, so I tried the sous vide steaks (pan-seared at the end) and they were excellent. I will be investing in a proper sous vide set up asap, and am excited to start cooking via Modernist Cuisine in 2013! Thank you!

  4. janp11 January 3, 2013 Reply

    For New Years Eve dinner for 7, I prepared sous vide flank steak. I cooked it for 9 hours!. It came out a perfect medium rare with the fibrous problem of flank steak completely gone. One friend truly thought it was a tenderloin.

    • Tim January 4, 2013 Reply

      I’ve had a ton of luck with sirloin sous vide and it coming out like filet.

  5. Tim January 4, 2013 Reply

    I’ve had a Sous Vide Supreme for a couple years now, and I love it as much as anything in my kitchen. Highly recommended.

  6. Shawn C January 10, 2013 Reply

    Just exactly my 2013 goal! I’m working my way through reading Modernist Cuisine at Home with zeal and the first few projects have come off great! It’s going to be a fun year.

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