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!
Started with sous vide chicken wings….wonderful!
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!!!
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!
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.
I’ve had a ton of luck with sirloin sous vide and it coming out like filet.
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.
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.