Modernist cooking may encompass a huge amount of information but I focus on creating Amazing Food Made Easy. I've put together several resources the budding modernist or sous vide cook can use to jump start their cooking. Just find the content below you are interested in and you will be creating amazing food in no time that will wow your friends and family.
If you're an experienced modernist cook, my articles will help you expand your knowledge base and discover even more ways you can make amazing food.
If you are a brand or blogger, here's how to work with Amazing Food Made Easy to get some more exposure.
I have published several cookbooks to help you make amazing food. They cover everything from the sous vide and the whipping siphon to infusions and general modernist cooking techniques. I also have several books on sous vide cooking, including an Amazon best seller.
I have over 300 recipes for amazing food that will inspire you and help you wow and impress your friends. I've picked out some of my favorite recipes below, or if you want to just skim my recipes looking for inspiration you can view my recent recipes and see if something jumps out to you. You can also filter the recipes if you are looking for something specific.
Learning how to deal with Facebook group members that misbehave is one of the biggest jobs of being a moderator. Here's some advice I've learned along the way as I grew my group to 41,000+ members.
In a recent "Ask Jason" live Q&A session, Sherry said "Please talk about reheating precooked chilled sous vided foods". Here's how Jason answered Sherry Handzel: That's a great request, one that a lot of people ask about. Sous vide is an excellent tool for meal planning. You can cook a large amount ahead of time, chill it in an ice bath or cold wate
In a recent Ask Jason session Paul asked "Texture seems to be a problem with my steaks. What about a 2-inch thick New York strip to get steakhouse texture? - Paul McLester
See how Jason answered Paul.
Weekly food prep can be streamlined and made much easier by using the sous vide cook, chill, and reheat method. It works great for many types of food, and here is how the process works.
Most grains are convenient to cook with sous vide, both because it makes it easy to replicate your results but also for the lack of cleanup required. I usually cook the grains in 1-pint or 1-quart Mason jars, depending on how much I need. I'll often leave the grains in the jars, chill them in cold water, and refrigerate them for later use. You can a
