Ever seen a reference to sous-vide cooking and wondered, "What the hell is that?" Scott Heimendinger, director of applied research for Modernist Cuisine, breaks it down for you, explaining what this cooking method is, its benefits, and the basic principles behind it in this episode of MDRN KTCHN. And Scott will be back with more tips on sous-vide cooking soon, including cool improvised sous-vide setups for those of you who don't want to drop the cash on the gear covered in this video. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
How to Fake Sous Vide Sausage
Sounds fancy. Isn't.
How to Sous Vide an Egg at Home
Get a perfect poach using a fancy (yet easy!) technique.
How to Cook Salmon Sous Vide in Your Kitchen Sink
Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, spent years working with the sort of high-end machinery young cooks dream about. He also figured out how to translate some of the techniques he learned for the home kitchen, like this clever sous-vide salmon trick.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat.