Episode 130: 1st Annual Sous Vide Summit with Jason Logsdon and Mike La Charite

We're talking with our sous vide friends Jason Logsdon and Mike La Charite about the 1st Annual Sous Vide Summit happening in July 2019 outside of Philadelphia. We know Jason from Amazing Food Made Easy and he's the cofounder and president of the International Sous Vide Association (ISVA), and Mike La Charite is an event planner and the co-founder and CEO of the ISVA. Who wants to join us at the conference? We have a 50% discount for our listeners--woot woot!

Let's taco 'bout it!

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

• Food Nerd Shoutout: Joyce S. was inspired by our rebroadcast of our Brunch and Mother's Day episode that she shared on our Facebook page the cutest Egg-in-a-Hole using a heart shaped cookie cutter. Thanks for sharing the clever idea, Joyce!
• Let's Dig into the Kitchen Drawer: Stasher bags are a nice environmentally-friendly silicone bag that can be used in sous vide cooking. Anova sous vide partners with Stasher to reduce plastic waste. Winter is loving her 10" sized-bag (half gallon), but still needs to try using it with sous vide. Yay for female-owned companies! Winter's rating: 5 out of 5 stars.

• You all know Jason Logsdon from two previous interviews about infusions and sous vide (listen here and here). Mike La Charite has a background in event planning and is a sous vide enthusiast.

• What is the International Sous Vide Association (ISVA)? They want to provide factual and objective information and resources on sous vide.
• Winter and Lee of our very own Hungry Squared Podcast, Dave Pietranczyk from Polyscience, Stefan Boer of Stefan Gourmet are board members of the ISVA and have helped shape the ISVA and the 1st Annual Sous Vide Summit.
• Cuisine Solutions and Culinary Research and Education Academy (CREA) are integral in our first conference and are going to be cooking amazing food for the attendees.
• There will be amazing speakers lined up: Scott from the Seattle Food Geek, James Briscione of  new restaurant Angelena's, Cole Wagoner from Anova, "Meathead" Goldwyn of Amazing Ribs, Paul and Chris of The New Pie, and Justice Stewart of Gourmet Deconstructed (listen to our episode with Justice).

• The 1st Annual Sous Vide Summit will be held July 19-21, 2019 in Wilmington, Delaware.
• Extraction and cryo-concentration is cutting edge sous vide class that CREA will be introducing at this conference.
• There is a half-day boot camp for the professional chefs as part of the summit.
• The title sponsor CREA has taught Thomas Keller's team and Daniel Boulud's team, so they know their stuff. They do the Starbucks sous vide egg bites and Panera's oatmeal and all their chicken.

• CREA's AJ Schaller was at the Polyscience booth.
• Cuisine Solutions' Dr. Bruno Goussalt is the godfather of sous vide and will be attending the conference--wow!!
• Jason attended for the Washington DC party for International Sous Vide Day. Look out for it in January 2020.
• Our other sponsors: VacMaster, Amazing Food Made Easy, Breville Polyscience, Vesta Precision, and Stargazer Cast Iron, and more!
• Next year's Sous Vide Summit will be August 21-23, 2020. Save the date and more details to come!

• Are you into sous vide? Or are you new to the sous vide? You should come and join us for the 1st Annual Sous Vide Summit. Jason and Mike have offered our Hungry Squared listeners 50% off. What!? 50% off! Click on this link to get 50% immediately or you can go to the Summit page and use the coupon code SVS50 to get 50% off. Join us and eat good food!
• Check out the Facebook group Exploring Sous Vide for a great group.
• Lastly, check out the ISVA website for the resources and the registration for the Sous Vide Summit.
• Introducing Interesting Ingredients: Sharon shared avocado and cilantro as her interesting ingredients...huh? Super Tasters episode is here. Sharon loves this recipe and was impressed with how lovely avocado and cilantro work together.

Run Time: 59 minutes

Sponsors: The sponsor of the Hungry Squared podcast is ThermoWorks! We both love our Thermapen MK4 thermometers and Lee loves his Smoke and Smoke Gateway for when we're smoking a brisket. ThermoWorks is having an amazing sale on several of their items, including the infrared IRK-2 Meter and Probe Set. Check it out!

Leave a Comment Sous Vide, Thermoworks

Episode 123: Sous Vide Cooking with Chef Justice Stewart, Author of Mastering the Art of Sous Vide

Sharon's out this week and Lee joins Winter to interview chef Justice Stewart, author of Mastering the Art of Sous Vide and the blog Gourmet Deconstructed. He talks about how he started out as a construction worker then transitioned to becoming a chef. We get into how he got into the sous vide method of cooking (wild game) and his new cookbook, Mastering the Art of Sous Vide.

Let's taco 'bout it!

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

• Lee and Winter are board members of the International Sous Vide Association (ISVA) and are helping with put together the 1st Annual Sous Vide Summit in July 2019. We met Justice, another board member of the ISVA, through this connection.
• Chef Justice Stewart's first book came out in December, Mastering the Art of Sous Vide: Unlock the Versatility of Precision Temperature Cooking. Find it here.

• Justice is from New York and had been working construction and cooking on the side as a hobby. Then, after helping a friend in his catering company, he was inspired to change his career to cooking.
• You can find his blog Gourmet Deconstructed here.
• Sous vide cooking was discovered by a physicist Benjamin Thompson by accident with a mutton shoulder.

• The sous vide technique works really well for a lot of food, but don't use it to cook everything! Justice was mentioning he saw someone who cooked bacon sous vide. To each his own!
• Wild game is how Justice was introduced to sous vide cooking when he won $500 worth of wild game from Exotic Meat Market from Perris, California. Andrew, the owner, suggested cooking the lean wild game using the sous vide method.
• The weirdest thing he's eaten was the camel shortribs. The recipe is on his blog.
• Justice met Jason Logsdon (listen to his podcast episodes here and here) through Amazing Food Made Easy and Exploring Sous Vide, and Justice later became a board member of the ISVA.

• At last: He's a Yankees, Knicks, Giants fan.
• Find him on Twitter @justicegourmet, Instagram, on Facebook, and on his blog, Gourmet Deconstructed.
• How to enter the contest: Follow him on his blog Gourmet Deconstructed (find the follow button on the bottom right hand corner of the page) and add the comment "#masteringtheartofsousvide" on his blog post here. Last day to enter is February 27, 2019 at 11:59 PM PST. Winner announced on February 28, 2019.

Run Time: 46 minutes

Sponsors: The International Sous Vide Association (ISVA) and the 1st Annual Sous Vide Summit are the sponsors of this episode. Join us for the 1st Annual Sous Vide Summit in July 19-21, 2019 in Wilmington, DE (30 minutes from Philadelphia, PA) with other sous vide enthusiasts!

Leave a Comment chef justice stewart, Sous Vide, wild game

Episode 90: Sous Vide with Jason Logsdon of Amazing Food Made Easy

We're talking to Jason Logsdon of Amazing Food Made Easy about the cooking technique sous vide. He gets into the why we'd want to cook with sous vide, basic (and easy) equipment and set-up, and the science behind the temperatures and times to cook food. If you haven't tried sous vide, you need to! You're in for a treat with this interview!

Let's taco' bout it!

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

• Sharon is back on the coconut La Croix bandwagon, because she got grossed out at a breakfast food chain restaurant before she went to Costco hungry. Sharon can't quit you!
• Winter had fancy beans. Lee made them, of course: Bush's Baked Beans (Bourbon and Brown Sugar version), sautéed green peppers and onion, fried up bacon, a can of pineapple tidbits, and some Sweet Baby Ray's BBQ Sauce.

• We're excited to have our friend Jason Logsdon of AmazingFoodMadeEasy.com and SelfPublishACookbook.com, on the podcast again today. We met Jason at the Everything Food Conference and he ended up being our very first guest on the podcast when we chatted with him about Infusions (listen to it here) and look forward to learning all about sous vide from him.
• Thanks to listener Keyra for requesting this topic with these enthusiastic words in her email: "Holy crap! You guys need to talk about cooking stuff in a sous-vide!!!!!!!!!! I just ate a trip tip for a work Christmas party that tastes like prime rib!!!! People need to know!" Thanks, Keyra.!
• Jason has already published 4 books on sous vide (this, this, this, and this), so he knows his stuff.
• Chef Thomas Keller of the restaurant French Laundry made the technique popular with his book Under Pressure: Cooking Sous Vide.
• Panera is also using sous vide to cook their chicken and prepared meats. 
• The basics: What is sous vide? Jason has a great article here.
• What is happening at different temperatures? At 125-130 degrees F, you're killing off the bacteria; at 140 degrees F, more juice is coming out of it; and 150-160 degrees F different parts of the meat are being broken down. 

• Chuck roast steaks at 36 hours can give you a ribeye like texture and flavor, for cheaper.
• Heating food through (then you'll be finishing it off on the grill or stovetop): This will be dependent on how thick your meat is. Jason sells a timing ruler to have to measure your meat thickness.
• Tenderize: For braising and roasting, you will want longer cook time.
• Timing in sous vide: You have much longer leeway and doesn't get ruined quickly. Yay!
• Sous vide circulators: Heats the water and holds the temperature indefinitely.
• What kind of containers can you sous vide in? You can use your regular stock pot, plastic container (like this 12 qt polycarbonate restaurant prep container), heck, even your own sink! Most of these containers with a sous vide machine can be placed on the counter, unless you start getting into vegetables. Those temps are closer to 185 degrees F and that is hot to the touch. Don't forget to put a trivet down!
• Put your food and meat into food safety plastic bags before going into sous vide bath. You can use Food Saver bags or if you're a beginner, Ziploc Freezer bags work great also.
• Use the water displacement method to shove all the air out of the food bag.
• Another Captain Obvious tip: use a wooden spoon to push your food into the water for hotter temperatures, so you don't burn yourself!
• Feel free to use different types of spices, rubs, seasonings, and herbs to flavor your meat. However, Jason suggests staying away from a few things, namely raw garlic, ginger, and onion, since they never get "cooked" and you don't get those caramelized, nutty, mellower flavors.

• Jason had a couple of great ideas if you'd like to try sous vide without purchasing a sous vide machine right away.
• Remember: sous vide is just another cooking method. It really shines at meat.
• Just like we talked about in this episode with Martin Earl at ThermoWorks, it's the temperature AND the time to kill of the bad stuff.
• Jason has great resources on easy sous vide recipes, including Cinnamon Raisin Oatmeal, Starbucks Style Egg Bites. 
• There are different types of sous vide machines: stick circulators (Chef Step's Joule, Anova, Gourmia), water bath type (Winter and Lee have a Hamilton Beach sous vide, and there are Sous Vide Supreme), combination induction burner with water bath on top (Oliso), and one that can turn on later, but will keep the temps at refrigerated temps until you're ready (Mellow).

Joule Stick Circulator Sous Vide

Hamilton Beach Water Bath Sous Vide

• We're excited for a giveaway with Jason for a couple copies of his new book Healthy Sous Vide--join us on Facebook live this week (or later if you can't join us live).
• If you want to tackle sous vide more, he has a free sous vide course that goes over the basics. Sign up here!
• Follow Jason on his website Amazing Food Made Easy and join his sous vide Facebook group.

Run Time: 54 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

Leave a Comment Amazing Food Made Easy, Jason Logsdon, Sous Vide