Many people feel that sous vide is just for fancy foods. In Sous Vide Grilling we prove that sous vide can be used with the most basic and fun of cooking methods: Grilling!Do you want perfectly cooked food but with the flavors of the grill?Do you want to impress your friends and neighbors at your next BBQ party?Are you tired of slaving over the grill instead of spending time with your guests?Then Sous Vide Grilling Is For You!It's packed with 95 different recipes that combine sous vide and grilling and it has specific chapters on grilling favorites such as kebabs, hamburgers and grilled sandwiches, sausages and hot dogs, salads and classic BBQ dishes. We've taken some of the favorite recipes from our Beginning Sous Vide book and modified them for grilling as well as added about sixty brand new recipes!Sous vide can do more than just cook traditional foods. It can also be a great time saving device and help make parties and BBQs go more smoothly. It's also fantastic when used on grilled or BBQ'd foods. We will teach you how the sous vide process can be applied to many grilled foods and how to use it to optimize your next BBQ and allow you to spend more time with your friends instead of hovering over the grill.Sous vide has many benefits over traditional cooking but it can be hard to replace the flavors of the grill. Sous Vide Grilling will show you how to use the best of both worlds to produce great food, save time, and impress your friends and family at your next BBQ party.Sous Vide Grilling Includes- A general overview of sous vide cooking- Ninety-five recipes covering everything from salads and steaks to leg of lamb and pulled pork- A whole section on how to take advantage of sous vide for your next BBQ party to save time and impress your friends- Over 400 sous vide time and temperature combinations across 175 cuts of meat and types of fish and vegetables- The basics of sous vide safety- Over 20 of our best tips and tricks for grilling and sous vide cooking- Temperature conversion chart to easily move between Celsius and Fahrenheit so you can cook in either one- Our Cooking By Thickness charts showing exactly how long a certain type of meat has to be cookedSo grab your apron, lighter and tongs and get started using sous vide with your grilling today!read more
My name is Jason Logsdon and I'm a passionate home cook who loves to try new things, especially when it comes to cooking. However, I'm not the type of cook who enjoys trying out "experiments" just to see what works. I'd much rather take existing knowledge, distill it down to easy-to-follow concepts, and apply it successfully to my own cooking.
I find it quite rewarding to ease emerging cooking technologies from the realm of the professional chef into the kitchen of the cooking enthusiast. I accomplished this first with sous vide cooking where I created a website, CookingSousVide.com, and wrote four books that have assisted in bringing sous vide cooking into the kitchens of thousands of passionate cooks.
Next I addressed the increasingly popular developments in modernist cooking. Here I take the almost mystical technology of molecular gastronomy and present it in a manner that makes it easy for the adventurous cook to understand and execute. Once again I have created a website, ModernistCookingMadeEasy.com, and written a book, Modernist Cooking Made Easy: Getting Started, that doesn’t attempt to explain the science of modernist cooking, but instead focuses on how these new techniques and ingredients can be employed to create dishes with completely new flavors, aromas, textures and visual appeal. The recipes range from ones that will amaze readers' friends to another that will simply make it quicker and easier to make flavorful traditional gravy.
My most recent book, Modernist Cooking Made Easy: The Whipping Siphon, focuses on perhaps the most versatile tool in the modernist cooking arsenal. Couple it with some modernist cooking techniques and you can create dishes that will delight all of your senses.
In my writing I aim to simplify and my websites and books focus on explaining things in a way even my mother-in-law can understand. My dishes might not be as inventive as Grant Achatz's, but hopefully they will successfully illustrate the concepts that underpin modernist cooking, allowing you to gain the information you need to start using modernist techniques and ingredients more in your everyday cooking.
I can be reached at: Jason@modernistcookingmadeeasy.com or through Twitter at:@jasonlogsdon_svread more