Exploring Sous Vide

Today, we explore how sous vide infusions work, the soluability of oil and water, and we explore the history of milk punch.

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 .

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.

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.

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 our horizons.He is an award winning chef and the author of Mastering the Art of Sous Vide Cooking, which was named one of the best sous vide cookbooks of 2019 by Book Riot. He was recognized by the National Black Chef’s Association as the first A...

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 is a financial risk manager by day, sous vide chef, wine connoisseur, and food blogger by night. Stefan is from the Netherlands, but cooks like an Italian nonna. Except that he embraces modern techniques like sous vide to enhance classic recipes while staying ...

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 Certified Culinarian and Professional Cook. He has earned scholarships and won awards, as well as been featured in a MasterChef Cookbook, Voyage Magazine and Taste of America Texas . He's served successful internships in renouned restaurants like Eculent (Featured ...

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 perfect person to help us out!She is an avid home chef, private chef and food blogger with more than 20 years of culinary experience. She has also attended culinary school and is a brand ambassador for Traeger Grills, Anova Sous Vide and a chef ambassa...

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's guests are the perfect people to help us explore that.They are the husband and wife team behind Kind of Cooking. While they are not professionally trained, they understood that sous vide can provide restaurant quality food and this is how Kind of Cook...

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. Before that he was the Technical Director and Director of Applied Research for Modernist Cuisine. He's also the Co-Founder of Sansaire and a Microsoft and IBM alum. He's a longtime food geek, laser and robot enthusiast and I can't wait to learn from today's guest,...