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.
People often don't think about adding sous vide chicken to dishes that would normally cook it. A great example is this flavorful chicken soup. Normally you cook the chicken in the soup, but it usually dries it out and overcooks it. Making the soup separately with some flavorful chicken stock and lots of vegetables while you cook the chicken sous vid
This is always a big question people have. Once you're done sous viding, if you cook it through to pasteurization and you chill it efficiently and then put it in a refrigerator, the food will last for a long time, a lot longer than normal leftovers do.
Sous vide top round tacos are an inexpensive way to enjoy a good steak taco. It was cooked at 131°F (55°C) for just over 48 hours, rendering it really tender. I spice it up with some garlic powder, paprika and cumin, then add a ton of flavor with the taco toppings.
My local stores and butchers don't carry much tri-tip meat, so I've only cooked it a few times. So I turn to sirloin steak and strip steak as a replacement meat. Unfortunately, I don't have many personal good tips for tri-tip specific, but I know a lot of people who love it. It's my understanding that you sous vide tri-tip to a steak-like temperatur
Sous vide chicken is an easy weeknight meal, regardless of how you serve it. When I'm in a rush I'll often just saute some vegetables to serve with it, in this case some broccolini and red bell peppers. I give it all a squirt of lemon juice, top it with some fresh herbs and edible flowers from the garden and it's ready to go!
