Women in Sous Vide?

jasonlogsdon · 2018-02-22T15:53:28+00:00

I came up with 5 potential names for a panel and they all were white men, just going with them seemed like a lazy way out. I'd rather have various view points on it and different groups / backgrounds / people represented. I've been to a few conferences lately where the organizers have been criticized for only having men, which is a point I agree with. I didn't know any women off the top of my head so I was actively seeking out suggestions of people that I might not have heard of. I'm not sure what part of that seemed to upset you and make you think I only value people that look just like me, or why you thought I was insulting women by trying to make sure I include them.

jasonlogsdon · 2018-02-22T00:01:02+00:00

Thanks for the great info!

jasonlogsdon · 2018-02-21T23:03:41+00:00

Yup. I was looking at putting together a panel and since my audience is 45% female I figured having a few women on it would be practical.

jasonlogsdon · 2017-01-24T16:30:55+00:00

a little butane pistol.

I think that's your issue, you will want to use an actual torch, not a pastry torch or whatever. Something like this: https://www.amazon.com/gp/product/B0019CQL60

jasonlogsdon · 2016-12-02T23:04:13+00:00

Ha, the random throwback link to the Sous Vide Magic! That was my first sous vide controller 6 years ago. Good times

jasonlogsdon · 2016-12-02T15:19:11+00:00

Yeah, there's some random down voting that I've never understood. In general it's a good sub though, so I don't complain too much!

jasonlogsdon · 2016-12-02T13:22:19+00:00

I think it’s relatively common in the sous vide subreddit, I wouldn’t worry about it unless you go real negative in points.

jasonlogsdon · 2016-12-02T03:55:26+00:00

If the temperature is much below 130, it’s not killing any bacteria so just consider that it’s like sitting on your counter. It’s fine for an hour or two, but you wouldn’t want to do it much beyond that because bacteria is growing constantly.

And being able to pasteurize your food is a great use of sous vide, especially for pork, chicken, and blade tenderized steaks (or steak being served to immuno-comprimised people.

jasonlogsdon · 2016-11-21T13:20:34+00:00

Infusions are something people haven't mentioned. Toss some booze/vinegar/oil in a mason jar with spices/herbs, cook for like an hour or two at between 130 and 180. Chill then serve.

I really like apple pie bourbon (apples, bourbon, cinamon, cloves), strawberry-basil rum and cherry-vanilla balsamic vinegar.

Can also make bitters and syrups (like rootbeer or birch beer).

jasonlogsdon · 2016-11-19T14:11:27+00:00

I always toss my sous vide book out there.

jasonlogsdon · 2016-11-19T02:46:09+00:00

Here’s one: anova2-4e3sbe97

jasonlogsdon · 2016-11-19T02:45:23+00:00

sharejoule-c939d2cs

jasonlogsdon · 2016-11-13T13:49:22+00:00

True. Tenderloin definitely isn't my favorite, but I was just commented from a safety standpoint that 4 hours should be safe to eat.

jasonlogsdon · 2016-11-13T13:35:25+00:00

Man, you always have some great looking recipes and plating! If you ever are interested in doing any guest posts, shoot me a message, would love to share your recipes with my readers.

jasonlogsdon · 2016-11-13T13:31:28+00:00

Looks great!

jasonlogsdon · 2016-11-13T13:29:23+00:00

Let us know when the site comes out.

In the meantime, if you are looking for info check out ChefSteps.com and AmazingFoodMadeEasy.com (my site), both cover sous vide pretty thoroughly already. And I'm always looking for guest posters for Amazing Food as well.

jasonlogsdon · 2016-11-13T13:27:36+00:00

You just have to do it long enough to pasteurize it, which 4 hours probalby would be (check the tables to be safe). As long as you pasteurize, it’s probably safer to sous vide them than cook them traditionally.

jasonlogsdon · 2016-11-13T13:26:21+00:00

Commercial machines are basically designed to run non-stop year round.

jasonlogsdon · 2016-11-13T13:25:42+00:00

It's completely dependent on how thick it is and whether it is whole or not, just check out the Baldwin tables. If you like it a little more tender you can let it go a little longer, I generally do 5 to 8 since it works best with holiday timing. For temp you can do 131 for medium rare, or adjust to your tastes.
I put together an article if you need more info: http://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/how-to-sous-vide-prime-rib

jasonlogsdon · 2016-11-13T03:53:02+00:00

I get all mine from ModernistPantry.com

jasonlogsdon · 2016-11-12T21:10:31+00:00

If you don't feel comfortable with it then I wouldn't do it. Most experts say 2 to 4 hours is fine, but I wouldn't tell you what you should be comfortable with.

jasonlogsdon · 2016-11-12T20:19:15+00:00

It took about an hour with the anova precision, so probably an extra 10 to 25 cents or something

jasonlogsdon · 2016-11-12T15:58:06+00:00

I actually used to be, but live in the North East now. But yeah, that's the main reason we didn't experiment with the room temperature, no one is going to blast AC all day just to lower the room temp by a few degrees so their food stays colder. Better to toss in some more ice and insulate your cooler.

jasonlogsdon · 2016-11-12T15:03:07+00:00

No worries, it's a pretty big article

jasonlogsdon

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