Episode 90: Sous Vide with Jason Logsdon of Amazing Food Made Easy

Monday, April 23, 2018
We're talking to Jason Logsdon of Amazing Food Made Easy about the cooking technique sous vide. He gets into the why we'd want to cook with sous vide, basic (and easy) equipment and set-up, and the science behind the temperatures and times to cook food. If you haven't tried sous vide, you need to! You're in for a treat with this interview!

Let's taco' bout it!

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Let's taco 'bout it!

  • We're excited to have our friend Jason Logsdon of AmazingFoodMadeEasy.com and SelfPublishACookbook.com, on the podcast again today. We met Jason at the Everything Food Conference and he ended up being our very first guest on the podcast when we chatted with him about Infusions (listen to it here) and look forward to learning all about sous vide from him.
  • Thanks to listener Keyra for requesting this topic with these enthusiastic words in her email: "Holy crap! You guys need to talk about cooking stuff in a sous-vide!!!!!!!!!! I just ate a trip tip for a work Christmas party that tastes like prime rib!!!! People need to know!" Thanks, Keyra.!
  • Jason has already published 4 books on sous vide (this, this, this, and this), so he knows his stuff.
  • Chef Thomas Keller of the restaurant French Laundry made the technique popular with his book Under Pressure: Cooking Sous Vide.
  • Panera is also using sous vide to cook their chicken and prepared meats. 
  • The basics: What is sous vide? Jason has a great article here.
  • What is happening at different temperatures? At 125-130 degrees F, you're killing off the bacteria; at 140 degrees F, more juice is coming out of it; and 150-160 degrees F different parts of the meat are being broken down. 

  • Chuck roast steaks at 36 hours can give you a ribeye like texture and flavor, for cheaper.
  • Heating food through (then you'll be finishing it off on the grill or stovetop): This will be dependent on how thick your meat is. Jason sells a timing ruler to have to measure your meat thickness.
  • Tenderize: For braising and roasting, you will want longer cook time.
  • Timing in sous vide: You have much longer leeway and doesn't get ruined quickly. Yay!
  • Sous vide circulators: Heats the water and holds the temperature indefinitely.
  • What kind of containers can you sous vide in? You can use your regular stock pot, plastic container (like this 12 qt polycarbonate restaurant prep container), heck, even your own sink! Most of these containers with a sous vide machine can be placed on the counter, unless you start getting into vegetables. Those temps are closer to 185 degrees F and that is hot to the touch. Don't forget to put a trivet down!
  • Put your food and meat into food safety plastic bags before going into sous vide bath. You can use Food Saver bags or if you're a beginner, Ziploc Freezer bags work great also.
  • Use the water displacement method to shove all the air out of the food bag.
  • Another Captain Obvious tip: use a wooden spoon to push your food into the water for hotter temperatures, so you don't burn yourself!
  • Feel free to use different types of spices, rubs, seasonings, and herbs to flavor your meat. However, Jason suggests staying away from a few things, namely raw garlic, ginger, and onion, since they never get "cooked" and you don't get those caramelized, nutty, mellower flavors.

Joule Stick Circulator Sous Vide

Hamilton Beach Water Bath Sous Vide

Run Time: 54 minutes

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