Amazing Food Made Easy

Explore Modernist Ingredients and Techniques

New to Modernist Cooking and Sous Vide? Looking to Expand Your Knowledge?

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.

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My Most Popular Cookbooks

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.

My Most Popular Recipes

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.

Latest Articles and Recipes

Future Sample Test

Giveaways and Instagram with Wendy Abdulmesih

Today we're going to dive into using giveaways to promote your brand, getting started with Instagram, and why you just need to ignore the numbers. Part of being a successful blogger is crafting your own style and being visible across several platforms. Today's guest is going to help us discover how.

Maximizing Your Blog This Holiday Season

The holidays are a great time for bloggers to boost their income, but many of them are doing it wrong and burning themselves out in the process. Today, we dive into the right way to go about maximizing your holidays or any time of the year.

Growing Your Business with Tracie Fobes

Today we are going to talk about growing your community in a Facebook group, getting into sponsored posts, and how you know when to finally cash out. Trying to learn everything you need to know about blogging can really be daunting. But luckily, there are people out there like today's guest who are willing to share their expertise.

What Happened? My Brisket Turned Out Dry - Ask Jason

See how Jason answered Heather's question: I just filmed my sous vide brisket video and looked at many recipes before I cooked it. Most suggested between 140-155F (60-68.3C) for 48 hours then finish in a 275F convection oven for 2 hours for a nice crust. I did 150F (65.5C) for 48 hours and 275F convection for 2 hours. The brisket was quite dry and I

Latest Forum Posts

Chicken has no way out

Tell you how to make a delicious chicken way out, the whole family just waits for "rescuing" chickens Chicken with no escape or also known as fried chicken wrapped with crispy fried rice is a quite s...

Freezer Slab /Cylinder?

On my Food Ruler there are different times for Freezer slab and Freezer Cylinder - I'm not sure what the difference is, especially as typically the cylinder cooking times are quite a lot less?...

Gelatin vs. Agar agar

Some recipes use gelatin and other agar agar. It seams that the one using gelatin is put directly into the sifon while the gel with agar agar is always blended to make a fluid gel before put in the sif...

Porterhouse

Does anyone know how long to cook a 4kg bit of porterhouse for in a sous vide? And do you put it in an ice bath after cooking or can you put it straight onto the grill?...

Going on a hike....

Going on a hiking/camping trip next week. Would like steak the first night. Wondering if I should do the following. SV steaks. Freeze. Should thaw by first night camp spot. Sear on pan or directly with...

White Chocolate Clouds instructions

I see the ingredients list, but no listing of how much water to dissolve the gelatin in. Does anyone know the correct amount? ...

Using Agar and Kerrageenan for candies

Hi there! I'm trying to create a firm but chewy candy that holds it's shape using agar and kerrageenan instead of gelatin. However, with I'm not super confident about how these two ingredients work and...

Modernist Measurements

So I read the article about measuring ingredients by percentage. ie 0.6% soy lecithin means putting 0.6 grams in 100grams water. But what if I have multiple moderist ingredients? I want to add xanth...

Vacuum sealer recommendation?

Hi everyone, As part of my sous vide birthday bundle my parents got a Ziploc sealer for me. After about 15 uses it has taken a shit and died(blessed up for the water displacement method). Spending a ...

Pork tenderloin

I want to sous vide pork and have found great recipes. The pork tenderloin I bought is in 2 long pieces. Do I seperate them in the bag or tie them together in the bag? When I have cooked in the oven, I...

Modernist Techniques

In modernist cooking and molecular gastronomy there are several techniques that are commonly used. We go into them here and show you how to use them to make modernist cooking easy for you.

Photo Gallery from Modernist Cooking Made Easy

Here are full color copies of all the images from our Modernist Cooking Made Easy: Getting Started book. They should give you a good idea of what we cover in the book.

Modernist Ingredients

There are many modernist ingredients and we will try to cover how many of them work.

Modernist Equipment

Modernist cooking can use a wide variety of equipment and tools. Many of them have very specific uses and are only used for advanced techniques. We want to focus on the more accessible equipment, most of which can be used in traditional cooking as well.

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Modernist Cooking Made Easy: Getting Started

We have put together a 240 page book that covers many of the modernist techniques and ingredients needed to get started with modernist cooking and molecular gastronomy.

Learn all about spherification, gelling, emulsions, sous vide, and thickening as well as many popular modernist ingredients like agar agar, xanthan gum, sodium alginate, tapioca maltodextrin and more in our easy to understand guide!

Charcuterie

Charcuterie might be a very old technique but fully understanding it and the products it can produce can help even the most modern of cooks.

Media and News

If you are interested in what Modernist Cooking Made Easy is up to then you can check out my media and press releases.

Molecular Gastronomy Glossary

When learning modernist cooking there are many words that you can come across that are new to you. This glossary can help you figure out the meaning of many of them.

Modernist Recipes

Here is my collection of modernist recipes. They will teach you a wide variety of modernist cooking methods. If you have any recipes you would like me to add please contact me and I will see what I can do.

Modernist Cooking Forums

I know there is a large demand in the modernist cooking and molecular gastronomy communities for a place to get together and exchange ideas and expertise with other people passionate about modernist cooking. I've created these forums as a way to address that need.