Exploring Sous Vide
Exploring Sous Vide is all about helping you get the most from your sous vide machine while talking to some of the biggest names in the industry. Join Jason Logsdon, author of 10 sous vide cookbooks and president of the International Sous Vide Association, as he talks to amazing guests like Chef James Briscione, Carmen and Kevin Koo, Chef David Pietranczyk, Aly Romero Chelsea Cole, and many more!
Episodes
17 episodes
Eamon Rockey Talks Milk Punch and Alcohol Infusions
Today, we explore how sous vide infusions work, the soluability of oil and water, and we explore the history of milk punch.
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Season 1
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Episode 17
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54:37
Chelsea Cole Talks Sous Vide Food Prep and Making It Accessible to Everyone
Today, we explore the ways to make sous vide more accessible, how to sous vide a whole chicken, and how sous vide is the ultimate tool for meal prep .
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Season 1
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Episode 16
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50:47
Mark Webb Talks Vacuum Infusions and Aromas
Today, we explore the benefits of cold vacuum infusions, how aroma can change an entire dish, and why layers flavors is the quickest path to gourmet food.
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Season 1
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Episode 15
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1:06:41
Darrin Wilson Talks Sous Vide and BBQ
Today, we explore how to combine sous vide and smoking, what sous viders can learn from pit masters, and why personal preference matters so much in cooking.
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Season 1
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Episode 14
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55:31
Chef Justice Stewart Talks Sous Vide Wild Game and Exotic Meats
We all know about steak, chicken, and pork, but a lot of us start to get nervous trying to cook more exotic things such as elk, deer or goose...much less kangaroo, ostrich, or alligator. But today's guest is the perfect person to help us expand...
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Season 1
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Episode 13
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52:16
Stefan Boer, from Stefan's Gourmet Blog Talks Sous Vide Italian Cooking
Many people use sous vide for modern cooking, but it can also be applied to the classics. But when you are trying to update a traditional dish it can get confusing. Luckily, today's guest is the perfect person to to help us out!He...
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Season 1
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Episode 12
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51:48
Thiago Quirino, from Robusto Food House Talk South American Cuisines
Sous vide can be applied to a wide variety of foods, from home cooking to professional kitchens, from Italian and American to Bolivian and Brazillian. And today's guest is the perfect person to help us navigate those waters.He is a Cert...
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Season 1
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Episode 11
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55:04
Chef Aly Romero of Aly's Elegant Eats Talks Travel and Inspiration
Used by both the gourmet chef and the busy parent at home, sous vide can combine both the new and the traditional, the gourmet and the quick and easy. Trying to balance all of these facets of sous vide can be confusing, but today's guest is the...
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Season 1
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Episode 10
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58:58
Carmen and Kevin Koo Talk Cooking Childhood Favorites
If you follow sous vide recipes you see a lot of steak and potatoes, a ton of midwestern fare, and some Italian dishes, but not a lot else. Sous vide can be used in all cuisines though, but many cooks don't know where to start. And today'...
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Season 1
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Episode 8
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48:56
Scott Heimendinger from Anova Talks Steam Ovens, Lasers and Sous Vide
Sous vide is about more than just putting food in a bag, it really is about precision temperature control, and today's guest is the perfect person to help us explore what that really means.He is the Chief Marketing Officer at Anova. Bef...
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Season 1
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Episode 8
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1:05:57
International Sous Vide Day Global Panel
Today is a very special episode as we go international. Usually on Exploring Sous Vide I bring on a sous vide luminary and we dive into their technique, their influences, and how they approach cooking.But today, the always amazing peopl...
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Season 1
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Episode 7
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56:06
Chef James Briscione from Angelena's Pensacola and the Food Network Talks Fitting Sous Vide Into Traditional Italian Cooking
Sous vide is just a method of cooking, but the real art comes from combining the flavors. And today's guest is the perfect person to help us figure it all out.He is a chef, author and Food Network personality who is a featured chef on t...
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Season 1
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Episode 6
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52:38
Chef AJ Schaller from CREA Talks Core Temperature and Consulting with Michelin Starred Chefs
Sous vide has a place in both home and professional kitchens, but sometimes it can be hard to bridge that gap. Luckily today's guest is the perfect person to show us how.She is a 2005 graduate of the Culinary Institute of America. She w...
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Episode 5
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56:40
Chef Eric Villegas from VacMaster Talks Duck Pot Pie, Streamlining Your Cooking, and Sous Vide Pastys
Sous vide is for more than just meat. Don't get me wrong, I love me a great steak, but many people never move beyond that. Today's guest uses it for everything from making cheese and limoncello to proofing dough and cooking vegetables. As...
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Episode 4
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1:23:13
James Beshada from JBSousVide Talks Sous Vide Salmon and How to Find Inspiration
Cooking is a vast and complicated subject, and many people spend their entires lives trying to per-fect their craft. So it's no wonder that for someone new to cooking it can be incredibly intimidating. However, sous vide can make that experienc...
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Episode 3
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51:19
Robert Nappi, CEO of EatFigo Talks WHy Convienence Matters and Why Manufacturing is So Hard
Sous vide is many things to many different people. Some people love the precision control, some love the gourmet results, and some love the convenience. And today's guest is the perfect person to help us explore the last one.He st...
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Episode 2
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45:16