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 African American to  write a cookbook about sous vide. He is the founder of Gourmet Deconstructed catering  Services, which offers intimate parties and private dining for clients in the Greater New York Area. And he also manages the blog that started it all, GourmetDeconstructed.com.I can't wait to learn from today's guest, Chef Justice Stewart! Chef, welcome to Exploring Sous Vide!

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 true to their character. He has traveled all over Italy to discover new dishes and is now fluent in Italian, just to be able to immerse himself completely in the Italian food culture. In 2011 he started cooking sous vide as well as his food blog StefanGourmet.com, and became one of the leading sous vide bloggers. He doesn’t only cook Italian, but has branched out into Thai, Japanese, Chinese, Indonesian, Mexican, and other cuisines. Apart from all this he has studied wine and is an expert at pairing food with wine.I can't wait to learn from today's guest, coming to us all the way from the Netherlands, it's Stefan Boer, from Stefan's Gourmet Blog

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 in The Washington Post as “One of the Best Restaurants in the world”), and Indigo (one of Time Magazines “World’s Greatest Places 2019”). He's also a Brand Ambassador for CrowdCow Craft-Meats and Forge to Table Knives.I can't wait to learn from today's guest, Thiago Quirino, from Robusto Food House 

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 ambassador at Hestan Culinary and is ServSafe Certified. She's a big-time foodie with a huge passion for cooking and continuing to learn about all thing’s food related!  And she's always up for a challenge, whether it's a recipe she hasn't tried before, a new cooking technique, or going on national TV to showcase her culinary skills!  I can't wait to learn from today's guest, Private Chef & Food Blogger of Aly's Elegant Eats, Aly Romero!

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 Cooking was born. As they continued to cook and eat their way through research and experiments, they noticed a lack of Asian inspired sous vide recipes available. Hours were spent in the kitchen recreating childhood favorites and popular dishes. They share their sous vide experiments, what they’ve learned, and delicious recipes via KindofCooking.com and their YouTube Channel Kind of Cooking. I can't wait to learn from today's guests, Carmen and Kevin, from Kind of Cooking

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, Scott Heimendinger, the Chief Marketing Officer for Anova.

Today is a very special episode as we go international. Usually on Exploring Sous Vide I bring on a sous vide luminary and we dive into their technique, their influences, and how they approach cooking.But today, the always amazing people at Crea and Cuisine Solutions asked us to put together a global podcast to help kick off International Sous Vide Day. To help with that, I'm going to welcome some great chefs and cooks who are regular contributors to the International Sous Vide Association's conferences and showcases that we run. These cooks span 4 countries and represent 6 different cuisines. And in addition to the questions I'll be asking them, we've had questions come in from around the world for this global event.

Sous vide is just a method of cooking, but the real art comes from combining the flavors. And today's guest is the perfect person to help us figure it all out.He is a chef, author and Food Network personality who is a featured chef on the new Food Network Kitchen app offering live and on demand cooking classes. He is also the first-ever two-time Chopped champion and regularly appears on television as a host and judge including on Chopped, Beat Bobby Flay, The Kitchen, The Dr. Oz Show and he was named one of People Magazine’s "Sexiest Chefs Alive." Together with his wife Brooke Parkhurst, he authored 4 cookbooks, including the best-selling The Flavor Matrix, a revolutionary new guide for chefs and home cooks about understanding and creating amazing flavor with everyday ingredients. Their follow up cookbook, Flavor for All, will be published in Fall 2020. He has long studied the science of what makes food delicious. For 10 years, he served as Director of Culinary Research at The Institute of Culinary Education in New York City. While there, he lead the school’s collaboration with IBM to create and operate the ground breaking project ‘Chef Watson’, placing him at the forefront of culinary education. He also served as a culinary and innovation consultant for numerous clients ranging from IBM to Monogram Appliances. He and his wife recently opened their first restaurant inspired by their home on the Gulf Coast and travels through Italy, Angelena’s Ristorante Italiano in Pensacola, FL. And most importantly, obviously, is he'll be doing a keynote talk at the Sous Vide Summit next week!I can't wait to learn from today's guest, James Briscione, executive chef Angelena's Pensacola and Food Network personality.

Sous vide has a place in both home and professional kitchens, but sometimes it can be hard to bridge that gap. Luckily today's guest is the perfect person to show us how.She is a 2005 graduate of the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years, starting as an extern. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and managing health department matters - including writing HACCP plans for Sous-Vide. In 2015, after a stint at Corkbuzz as Head Chef, she took the opportunity to work under Bruno Goussault as Executive Chef for the Culinary Research and Education Academy, better known as CREA. She has also been name dropped more than anyone else from guests appearing on this program.I can't wait to learn from today's guest, AJ Schaller from CREA.

Sous vide is many things to many different people.  Some people love the precision control, some love the gourmet results, and some love the convenience. And today's guest is the perfect person to help us explore the last one.He started researching and developing Figo about 3 or 4 years ago. Then stopped when mellow announced their product. But after using Mellow's device and cooling system for 4 hours, he felt like they had a better device and started working again on his own machine.I can't wait to learn from today's guest, Robert Nappi the founder and CEO of EatFigo.

Cooking is a vast and complicated subject, and many people spend their entires lives trying to per-fect their craft. So it's no wonder that for someone new to cooking it can be incredibly intimidating. However, sous vide can make that experience go much more smoothly, and today's guest is the perfect person to show us how!He is a home cook that started from having zero skills in the kitchen to now having a passion for cooking and photography. This passion built naturally by having a technique that allowed him to easily succeed over time instead of relying on traditional methods that would have, as he likes to say, thrown him into the fire. I can't wait to learn from today's guest, James Beshada, from JBSousVide 

Sous vide is for more than just meat. Don't get me wrong, I love me a great steak, but many people never move beyond that. Today's guest uses it for everything from making cheese  and limoncello to proofing dough and cooking vegetables. As he says, it's not a cooking method, it's a life style!He is the award winning chef, restaurateur, cookbook author, television and radio personality that has done more than any other culinarian to introduce the country to the regional and local foods of his beloved Michigan and the Great Lakes. He's also the chief sous vide expert for VacMaster, one of the largest sous vide and vacuum sealer companies in the world.Please welcome today's guest, Chef Eric Villegas!

Today we talk about adding smoke to cocktails, how to figure out sous vide times, and why tacos are absolutely the best.