sous vide cooking

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.

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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! 

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!