Podcasts about sous vide cooking

In the latest episode of Grape Encounters Radio, host David Wilson takes listeners on a... The post Episode #770 – Sous Vide Cooking Tops the List of Ways to Slash Meal Costs and Kitchen Drudgery appeared first on .

Chef Andrew Forlines will give an overview of new and advanced home cooking technology with an emphasis on all-electric, non-gas options. Induction cooking, Steam and Speed Ovens, Sous Vide Cooking, Automated and Smart WiFi Connected appliances. Learning Objectives: 1. Why Induction burners are more powerful and better than gas burners. 2. Understand the expanded modern all-electric home kitchen appliance portfolio. 3. Learn talking points to get home owners and trade partners to opt in on all-electric home kitchen appliances. 4. Understand the complexity of the home kitchen large appliance industry AND how to navigate it.

Sous Vide Cooking For Shabbos (and Through Shabbos)

My guest this week is THE sous vide cooking expert, Jason Logsdon. Jason is the president of the International Sous Vide Association, best selling cookbook author and blogger at Amazing Food Made Easy. Jason breaks down how this seemingly complicated cooking technique as actually quite simple and explains how surprisingly useful it can be for home cooks like us.Links:Amazing Food Made EasyIG: @afmeasyPodcast: Exploring Sous VideJason's CookbooksReal Sweet OnionsMatzo Ball SoupBuffalo Deviled EggsFish and TomatoLamb LollipopsMint SauceRecipe of the Day PodcastRecipe of the Day Facebook GroupChristine's email: cookthestory@gmail.comThe Erabliere (Sugar Shack) Le Chemin du RoyArvi RestaurantCiel! Bistro-BarLe Château FrontenacHôtel de GlaceThe interview in this episode originally aired on my former show, Time Management Insider, as Episode 34 on May 23, 2021. The rest of the episode is new content.

At The Digital Experience by Pepcom in Las Vegas, cooking and tech combined in Typhur, a connected sous vide cooking device that not only provides a better, quieter experience, but also helps guide you to achieve the results you want. Stacy Liu, Head of Marketing, covers the feature set.  This edition of MacVoices is supported by Kolide. Kolide is a fleet visibility solution for Mac, Windows, and Linux that can help you securely scale your business. Learn more here. Show Notes: Support:      Become a MacVoices Patron on Patreon     http://patreon.com/macvoices      Enjoy this episode? Make a one-time donation with PayPal Connect:      Web:     http://macvoices.com      Twitter:     http://www.twitter.com/chuckjoiner     http://www.twitter.com/macvoices      Mastodon:     https://mastodon.cloud/@chuckjoiner      Facebook:     http://www.facebook.com/chuck.joiner      MacVoices Page on Facebook:     http://www.facebook.com/macvoices/      MacVoices Group on Facebook:     http://www.facebook.com/groups/macvoice      LinkedIn:     https://www.linkedin.com/in/chuckjoiner/      Instagram:     https://www.instagram.com/chuckjoiner/ Subscribe:      Audio in iTunes     Video in iTunes      Subscribe manually via iTunes or any podcatcher:      Audio: http://www.macvoices.com/rss/macvoicesrss      Video: http://www.macvoices.com/rss/macvoicesvideorss

At The Digital Experience by Pepcom in Las Vegas, cooking and tech combined in Typhur, a connected sous vide cooking device that not only provides a better, quieter experience, but also helps guide you to achieve the results you want. Stacy Liu, Head of Marketing, covers the feature set.  This edition of MacVoices is supported by Kolide. Kolide is a fleet visibility solution for Mac, Windows, and Linux that can help you securely scale your business. Learn more here. Show Notes: Support:      Become a MacVoices Patron on Patreon     http://patreon.com/macvoices      Enjoy this episode? Make a one-time donation with PayPal Connect:      Web:     http://macvoices.com      Twitter:     http://www.twitter.com/chuckjoiner     http://www.twitter.com/macvoices      Mastodon:     https://mastodon.cloud/@chuckjoiner      Facebook:     http://www.facebook.com/chuck.joiner      MacVoices Page on Facebook:     http://www.facebook.com/macvoices/      MacVoices Group on Facebook:     http://www.facebook.com/groups/macvoice      LinkedIn:     https://www.linkedin.com/in/chuckjoiner/      Instagram:     https://www.instagram.com/chuckjoiner/ Subscribe:      Audio in iTunes     Video in iTunes      Subscribe manually via iTunes or any podcatcher:      Audio: http://www.macvoices.com/rss/macvoicesrss      Video: http://www.macvoices.com/rss/macvoicesvideorss

Writer Daniel Genis tells us how he learned to cook in prison with limited tools and ingredients, from fried fish and dumplings to pasta cooked on a rewired hot pot. Plus, spirits expert Yolanda Shoshana reveals how cognac became a part of Black history, Dr. Aaron Carroll tells us why coconut oil might not be as healthy as we think, and we make chicken fricase from Puerto Rico.Get this week's recipe, Chicken Fricase with Tomatoes, Potatoes and Carrots: https://www.177milkstreet.com/recipes/chicken-fricase-with-tomatoes-potatoes-and-carrotsWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsors: Discover the Sleep Number 360® smart bed. Now, during the Biggest Sale of the Year, all beds are on sale. Save 50% on aNEW Limited Edition smart bed plus special financing. For a limited time only at Sleep Number stores orsleepnumber.com/MILK.For 30% off your first Brami purchase, go to bramisnacks.com and enter code MILKSTREET30. See acast.com/privacy for privacy and opt-out information.

When someone you love is sick, sending food is often the first way we show our love and support. It can offer satisfaction and heartiness when a hug is not possible.This was definitely true for Eric Poretsky, a close friend of Meat and Three producer and episode host, Dylan Heuer. Eric was diagnosed with cancer a few months ago and talking to him, Dylan noticed that food has played a big role during his treatment. It’s become a marker of his sickness and wellness, of what’s changed and what still feels normal. Eric is an avid home cook and in this episode he brings us with him on the winding path he has traveled to keep food a joyful part of his life.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Wondering what the buzz is about sous vide. Let us break it down for you with some helpful advise.

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!

A new Food For Thought this week, and conversations include uni, linguine with clam sauce, sage and butternut squash lasagna, sous vide cooking, vegan ricotta and more. Tune in your tastebuds! It airs daily at 1:00 on http:www.panjradio.com or listen to our podcasts ANYTIME at :http://FoodForThought.buzzsprout.com Feel free to send comments or questions: laura@chamberswalk.com #foodforthought

It's the secret to cooking meats perfectly. It's also the newest cooking technique in the world. And it's little known outside hipster circles. Naturally, Simblified listeners will be dying to know more about it and your hosts Tony and Naren dive into it inSousciantly and simblify it for you.Meet your hosts aka The Ultracrepidarians!Naren | TonyInstagram: @shenoynv | @notytonyTwitter: @shenoyn | @notytonySay hello and tell us what you think! We love your feedback.We'd love it if you could leave a rating on Apple Podcasts - it really helps boost visibility and our egos.Simblified is:An Indian podcast that takes things that happen around us and deconstructs them in a manner you can understand and impress your colleagues, next interviewer, date or cat. Run by four folks seeking a return to the "good ol' days of Twitter" - Naren, Srikeit & Tony, Simblified has the guarantee of "if we can understand it, you can!" and proceeds to look at everything from technology to politics to weird phenomena to questions you never knew you wanted to be answered. Along the way, you'll hear lots of bad jokes, facts, PG Wodehouse references, and more bad jokes. Hopefully, you'll have a laugh.For more awesome IVM podcasts, find us at:Website: https://ivmpodcasts.com/Facebook: https://facebook.com/ivmpodcastsTwitter: https://twitter.com/ivmpodcastsInstagram: https://instagram.com/ivmpodcasts

Jake and Bart reveal the results of their DIY Elk wine pairing dinner. Elevation of the vineyard can create drastic differences in your glass, even with the same grape varietals. Eating at a fine dining establishment is like a box of chocolates, you never know what you're gonna get.Where to source Elk: https://www.elkusa.com/Balthazar Restaurant Story: https://nypost.com/2020/10/23/couple-mistakenly-served-2000-wine-at-nyc-restaurant/More info on Sous Vide Cooking: https://anovaculinary.com/what-is-sous-vide/

Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097/ IN THE DISCUSSION SEGMENT ... We talk eggs, omlettes and the "French Omlette Falacy." I also walk you through how to make a classic, American style breakfast omelette (fully loaded of course). Original post by John: https://www.facebook.com/groups/StellaCulinary/permalink/1432663070250210/ Resources Mentioned Jacques Pepin French Omelette Video: https://youtu.be/s10etP1p2bU Jamie Oliver's Omelette Video: https://youtu.be/OQyRuOEKfVk How to Make A Classic French Omelette with Geoffrey Zakarian: https://youtu.be/O51dA1kpeGs Alton Browns Omelette Special: https://youtu.be/nX7g5A50IuE IN THE TECHNIQUE SEGMENT ... ... we weigh the pros and cons of sous vide turkey and poultry, how to crisp the skin on the re-therm, and alternative methods and approaches. Original question by Autumn: https://www.facebook.com/groups/StellaCulinary/permalink/1433111250205392/ "Planning to do a 14 lb spatchcocked turkey sous vide. I have it dry brining for the next 36 hours, then will cook 150F/6. I then plan to ice bath it and refrigerate until two days later when we serve it-doing it this way due to lack of fridge space. Trying to come up with the best way to retherm and obtain a crispy skin. Baking at 375 F till internal temp reaches 140 was suggested in one of the sous vide groups, but I’m trying to determine how long it will take for it to reach that temperature (so I can plan the rest of the meal accordingly). Thoughts? Also, is 375 F too low a temp? When I completely oven bake a spatchcocked turkey I usually go 425 F. Thanks!" Resources Mentioned SCS 035 | Sous Vide Cooking - The Good, The Bad, and The Ugly - https://stellaculinary.com/scs35 SCS 036 | Sous Vide Cooking at Home with Jason Logsdon - https://stellaculinary.com/scs36 Turkey Cooking Playlist (Including Spatchcocking) - https://www.youtube.com/playlist?list=PLpkj3Cc40ZCqyWzjGmVHpxEsiGrb0wKJc Sous Vide Beef Bourguignon - https://stellaculinary.com/cooking-videos/cooking-techniques/ct-029-beef-bourguignon-sous-vide-with-glazed-vegetables Sous Vide Lamb Rack - https://stellaculinary.com/cooking-videos/completed-dish/tcd-009-sous-vide-lamb-rack-pan-sauce-and-sauted-vegetables Sous Vide Chicken Breast - https://stellaculinary.com/cooking-videos/completed-dish/tcd-010-sous-vide-crispy-skin-chicken-breast-spring-vegetables Chef Jacob's Sous Vide Temperature Guide PDF - https://stellaculinary.com/PDFs/Sous%20Vide%20Cooking.pdf IN THE Q&A SEGMENT ... ... I answer the following questions: Mark C. via E-mail "Hey chef! Glad to see you’re back doing the podcast again. Hope this e-mail finds you well. I had a quick question about pizza yeast. My wife picked some up from the store the other day because they didn’t have anything else. We made some white sandwich bread, and the loaf came out pretty dense. We’ve made this particular recipe quite a few times in the past without any issues. On further examination of the packet, it says specifically not to use for bread baking.  What’s going on? I thought yeast was yeast. Why would you need a different yeast for pizza than bread dough. Thanks! Mark C." Resources Bread Baking Video Index - https://stellaculinary.com/sb Kevin via SCFB - https://www.facebook.com/groups/StellaCulinary/permalink/1436163809900136/ "Question about tangzhong in bread. Could it replace fat in recipe? Where the fat isn't used for flavor or maybe a way to reduce the fat content in recipes? Seems like tangzhong provides similar affect to the final loaf as the fat. Anyone attempted this? Google wasn't any help." David | Plum Blossom Water | https://www.facebook.com/groups/StellaCulinary/permalink/1435144506668733/ "I was in my garden today, quite despondent over the looming threat of two nights of temperature going below 30F. I’m not worried about the veggies, as they can be covered. I’m worried about my fruit trees. This is the first year I’ve had blossoms on my pear trees, and one of my plum trees decided to blossom this year as well. These trees are simply too big to cover, and probably too expensive as well. So I was wondering. The plum blossoms have an intoxicating aroma. Intoxicating is good. I’ve heard of making rose water, and orange blossom water. Does anyone have experience in making orange blossom water? I don’t think I have enough blossoms on the tree ghis year, but maybe next?" Resources Make Shift Distiller Using a Pot | https://youtu.be/oOzyjMbxOJ0 ANNOUNCEMENTS & SHOUTOUTS Join the Stella Culinary School Facebook Group - https://facebook.com/groups/stellaculinary Trudy for applying the F-STEP Methodology to Skyline style chili - https://www.facebook.com/groups/StellaCulinary/permalink/1430643413785509/ Mason for successfully making neapolitan pizza using my recipe in his Ooni Roccbox Oven. https://www.facebook.com/groups/StellaCulinary/permalink/1435555486627635/. Pizza resource page  with instructions on how to make the neapolitan pizza: https://stellaculinary.com/pizza Walter made Canadian bacon that turned out great: https://www.facebook.com/groups/StellaCulinary/permalink/1432847886898395/ Graham for helping Pamela troubleshoot her Sweedish Meatball recipe, by posting a recipe of his own: https://www.facebook.com/groups/StellaCulinary/permalink/1434205610095956/ PURCHASE CHEF JACOB'S CULINARY BOOT CAMP AND F-STEP CURRICULUM HERE: https://stellaculinary.com/f-step-written-curriculum-digital-download

Welcome back to another episode of The Cheeky BBQ Show! This week features a return guest, Aron Duty (@tbsq.co), to discuss all things Sous Vide cooking. I recently picked up one of these gadgets and had a great conversation with Aron about his experience testing and trying different cooks with his Sous Vide. 

Check out this discussion with Lloyd Cuppicia and Kevin Liddell about some of the more advanced concepts of the sous vide cooking method that confuse most people or that they may not even know about! We discuss the why's and why not's of things like "Pre-season vs. Post season, Using dry herbs vs fresh herbs, butter or other fat in the bag, thickness vs. weight" and many other more technical variables of sous vide cooking like "Warm Aging"! You can check out Lloyd's blog "The Kosher Dosher" and Kevin's Facebook Group "Sous Vide, Food, and Fun" for more information! If you have not checked out the amazing courses offered by "Masterclass" yet, you really need to! Learn to cook sous vide from Thomas Keller who's book "Under Pressure" is one of the best sous vide books out there! Learn how to cook the perfect Texas Style Brisket from world famous pitmaster Aaron Franklin! There are currently 12 Culinary courses alone and many other categories! You can purchase individual classes, but the BEST deal is to get the "All Access Annual Pass" for just $180!!! Check it out HERE! Check out the Inkbird 1000 Watt WIFI enabled sous vide circulator! I have been using one for over 3 months and they work great! Right now you can get 20% off for a cost of only $63 by using the Discount Code X5T542GD at checkout!

Randy pitches to Don an approach for a CMS project and then rifs on the cool new toy he recently purchased for the kitchen: A sous vide cooking device.

Randy pitches to Don an approach for a CMS project and then rifs on the cool new toy he recently purchased for the kitchen: A sous vide cooking device.

Join us for a great discussion with Executive Chef AJ Schaller of CREA, the Culinary Research and Education Academy! CREA is the leading research and education center for Sous Vide cooking and is led by none other than Dr Bruno Goussault, the Father of Sous Vide! We discuss the history of Sous Vide, CREA, and Cuisine Solutions and how they work together to educate and expand the uses of the Sous Vide method! CREA trains the worlds top chef's! Check out CREA HERE and also check out Cuisine Solutions HERE! Get all your favorite groceries delivered to your home in around an hour! Save money and time! Check out InstaCart HERE and get FREE deliver on your 1st order of $35 or more! InkBird just released their new WIFI Based, 4 probe, rainproof, BBQ thermometer! Has pretty much an unlimited rage as it uses 2.4ghz wifi to connect to your mobile device where ever you are! It also uses a brand new InkBird Pro app to help you monitor your cook! Use the code 4BD57AS6 to save $30 at check out! Find it on Amazon HERE!

For this episode, we wrap up the Lochaber Axe episode of Forged in Fire Season 6 Episode 22, then we deep dive into the Straight Razor Challenge, and talk about Sous Vide Cooking and Candied Bacon. Vote on the Straight Razor Challenge Here: https://www.facebook.com/fansoftheforge/posts/2300814240178480 SEND US A VOICE MESSAGE: https://anchor.fm/fans-of-the-forge/message Also available in podcast form, just search your podcast app of choice for Fans of the Forge! Our Social Media: Official Facebook: https://www.facebook.com/fansoftheforge/ Official Twitter: https://twitter.com/FansoftheForge Official Instagram: https://www.instagram.com/fansoftheforge/ Theme by Mike East Intro Animation by Jay Dinardi #bladesmith #straightrazor #knifemaker --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

In this episode we discuss Jason Logsdon's website, Facebook group, and many books that deal with sous vide and modernist cooking. Jason has one of the largest Facebook groups that deal with sous vide. His website also offers tons of information and guides on sous vide cooking. He has written 16 books on sous vide and modernist cooking. Jason is also the President of the "International Sous Vide Association" and Mike LaCharite is the CEO of that organization and we also discuss that group and the up coming 1st annual "Sous Vide Summit" that takes place on July 19-21st just outside Philadelphia, PA! They have also offered a 50% discount on registration by using the code "SVS50". This episode is sponsored by InkBird BBQ Products. InkBird makes many different Grill thermometers that feature bluetooth, mulit-probes, and great features! Check out InkBird BBQ Thermometers and their new Sous Vide Circulator in my Amazon Store HERE!

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! Hosts: Lee and Winter Redd. Sound engineer and editor: Lee Redd

In this 12th episode of 40 and 20 we do part 5 of our watch type series, talking this week about Atomic Watches. As always, we talk about some background and notable historical examples, and then give some current affordable options. We also talk full contact racket ball, vacation on the horizon, DIY watch rolls, sous vides, and what it means to be a good customer. Show Notes: How an atomic clock works, and its use in the global position system (GPS): https://www.youtube.com/watch?v=p2BxAu6WZI8 Junghans Mega 1: https://grail-watch.com/junghans-mega-1/ Citizen Atomic Watch: https://www.citizenwatch-global.com/technologies/#radiocontrolled Casio 5610-1: https://www.casio.com/products/watches/g-shock/gwm5610-1 Casio WV59DA-1AV: https://www.casio.com/products/watches/g-shock/gwm5610-1 Citizen Promaster Skyhawk A-T JY0000-53E: https://www.citizenwatch.com/us/en/mens-promaster-skyhawk-a-t/JY0000-53E.html Citizen World Perpetual A-T CB0160-51L: https://www.citizenwatch.com/us/en/mens-world-perpetual-a-t/CB0160-51L.html?cgid=atomic-trend#start=20 Casio ProTrek PRW-7000-3: https://products.protrek.com/asia-mea/en/_detail/PRW-7000-3/ Sous Vide Cooking: https://en.wikipedia.org/wiki/Sous-vide I was a Cable Guy. I saw the worst of America: https://www.huffingtonpost.com/entry/cable-tech-dick-cheney-sex-dungeon_us_5c0ea571e4b06484c9fd4c21 Intro/Outro Music: Bummin on Tremelo Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons.org/licenses/by/3.0/

Sous-vide cooking is fast becoming a food revolution. Recently, Woman Around Town’s Editor Charlene Giannetti visited Cuisine Solutions, the force behind this movement. (See the story.) In this WAT-CAST, she talks with AJ Schaller, who is on the forefront of training chefs in this slow-cooking technique. AJ Schaller is a 2005 graduate and former teaching assistant at the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years. 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 overseeing health department matters. In 2015, after a stint at Corkbuzz Restaurant and Wine Bar, she took the opportunity to work under Bruno Goussault for Culinary Research and Education Academy. At CREA, AJ assists Dr. Goussault in training chefs in sous-vide and extraction, as well as managing consulting projects for a variety of food service establishments. 

HOME DESIGN CHAT WITH NANCY Brad King of B & B Marketing explains Sous-Vide Technology and how it’s part of Perlick’s new gas range introduced into the world of consumer appliances as well as Perlick’s new column refrigeration system. Brad also chatted about beer taps and how everyone could have one at their house.  […]

Forget the reality cooking shows, you too can cook like a pro sous vide style! Sous Vide style means cooking food in a vacuum sealed plastic bag while in a precision-controlled temperature water bath. Sous Vide is a low and slow method of cooking, similar

In episode 35 of the Stella Culinary School Podcast, we took a deep dive into the science and technique of sous vide cooking, dicussing common pitfalls, best practices, and some tips and tricks. In this episode, I welcome Jason Logsdon of AmazingFoodMadeEasy.com to give us some sous vide cooking tips and tricks for in home cooking and execution. Supporting Links AmazingFoodMadeEasy.com Jason's Exploring Sous Vide FaceBook Group Check out the Episode 35 Show Notes for links to sous vide videos and time temperature charts. Other Supporting Links Leave chef Jacob a voicemail, comment or questions by using our contact form, or by calling 775-204-8389. Buy chef Jacob's F-STEP Curriculum and master the five pillars of cooking, Flavor, Sauce, Technique, Execution & Preparation. Join the Stella Culinary Forum. Join the Stella Culinary Facebook Group.  

How to cook sous vide is explored in this episode, including the how's, why's, and underlying science. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389. Or you can write us via our contact form. Stella Culinary Sous Vide Cooking Videos Sous Vide Beef Bourguignon Sous Vide Lamb Rack Sous Vide Chicken Breast Sous Vide Cooking Resources Chef Jacob's Sous Vide Temperature Guide PDF Beginners Guide to Sous Vide Cooking - Jason Logsdon at AmazingFoodMadeEasy.com ChefSteps.com Sous Vide Resource Page Exploring Sous Vide FaceBook Group Dave Arnold's Sous Vide Primer from CookingIssues.com Tools Mentioned Anova Immersion Circulator Poly Science Immersion Circulator Joule Immersion Circulator VacMaster VP215 VacMaster VP210 Food Saver Gallon Freezer Zip-Lock Bag You may want a container with a lid to make your sous vide cooking more convenient. If you haven't yet, check out Chef Jacob's F-STEP Curriculum.  

Will Wallus from the Weekend Homestead and I talk a little tractor maintenance, sous vide cooking and what it is. Will tells us about the Birkebeiner ski race.  You can download and subscribe to The Clean Slate Farm Podcast at Google Play Music, iTunes, and Stitcher. When you do please leave a comment or give us a few stars...it will help others find us. And don't forget to subscribe! That's a big help. Help support Clean Slate Farm by using our Amazon affiliate link - we receive a small finders fee if you purchase through this link. Thanks! See our YouTube channel at Clean Slate Farm for cooking, gardening, and DIY projects. Find us on Twitter https://twittercom/@cleanslatefarmLook for us on Facebook as Clean Slate FarmCatch us on Instagram cleanslatefarmVisit the website Clean Slate Farm for recipes and more

Jay Nutt and Jennifer MacKenzie join me to talk about their new book Sous Vide Cooking and offer all sorts of tips on this hot home cooking trend. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/104 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Google Play Music

Alexander Muse had a single-dad conundrum: cooking healthy food for his kids. That is until he found a healthy-cooking technique that is foolproof. Alex evolved from eating out too often, to cooking in the kitchen with his kids, to throwing dinner parties. Visit Alex's blog to find out everything you need to know to take the anxiety out of meal preparation: https://medium.com/sous-vide http://5ed.8db.myftpupload.com/

Episode Week Number Forty Five! Pedro Martinez...Part 2! In today's Episode, Ben & Brad hang with a special guest Kayla, and Brad shares some thoughts on the new fad of sous vide cooking.  To Contact Sports Meats Beer: Email: SportsMeatsBeer@Gmail.com Facebook, Twitter & Instagram: @SportsMeatsBeer Text or Voicemail: 415-496-9511 Sports Meats Beer is brought to you by Go-To Productions, visit the website at www.Go-ToProductions.com

In this episode of Reduce by Half, we explain what exactly sous vide cooking is and how it can help you make delicious meat at home. We also share two simple recipes that you can make with your sous vide cooker. Check out the recipes we shared in this episode and get more information on sous vide cooking on our website at episode2.reducebyhalf.info.

For Beyond 50's "Culinary" talks, listen to an interview with Chris McDonald. He is an acclaimed chef in Toronto, Canada. He'll talk about the Sous Vide cooking method that is done in fine restaurants and can be done affordably at home. By immersing the food in hot (not boiling water) that's temperature controlled in a water bath for long periods, it can result in the juiciest, most succulent and tender meat you'll ever taste. The hot water intensifies flavors, and the resulting texture of the food is perfect. McDonald offers his tips and techniques for using the Sous Vide technique to cook a variety of meat, poultry, fish, seafood, vegetables, eggs and desserts. Tune in to Beyond 50: America's Variety Talk Radio Show on the natural, holistic, green and sustainable lifestyle. Visit www.Beyond50Radio.com and sign up for our Exclusive Updates.

Lisa Fetterman is the founder and CEO of Nomiku, the first home sous vide immersion circulator machine on the market. Lisa has been featured in Wired, MAKE, and Forbes, and was named on both Forbes and Zagat Survey's 30 Under 30 lists for her pioneering work in the food space. Lisa has worked at some of the top restaurants in the country including Babbo and Jean-Georges in New York and Saison in San Francisco. She lives in San Francisco where she and her husband-cofounder have brought manufacturing back to the states with their new Wifi-Nomiku device. I wanted to learn more about Lisa's experience in designing and launching a new device for the at home chef.

This week all the segments are BACK! We talk about what I thought of Suicide Squad, Crazy Driving Stories, and Sous Vide Cooking. I also read your emails and cover some stupid news!

On today's show I discuss Sous Vide Cooking; cooking in a temperature controlled water bath using a vacuum sealing machine. This method of cooking produces super tender, moist properly cooked foods. Everything from a basic steak to yogurt, to eggs, to fish, to vegetbles can be cooked sous vide. This will be a multi part series. Todays introduction will cover the basics of this method. 

Plant and tree gender, omega-3 fatty acids and cancer and the science of sous vide cooking... Like this podcast? Please help us by supporting the Naked Scientists

Plant and tree gender, omega-3 fatty acids and cancer and the science of sous vide cooking... Like this podcast? Please help us by supporting the Naked Scientists