Jason Logsdon's Blog

Poularde à l'Aurore is an elegant French classic that showcases an incredible chicken breast roulade - with a surprise filling of a mousse made with the dark meat. Served over polenta, with brussels sprouts and tomato rosettes, and finished with a silky Sauce Aurora, this dish is a showstopper! Read the entire entry...

Tomatoes become something truly special with sous vide. Gentle cooking intensifies their natural sweetness while preserving their fresh flavor and vibrant color, creating the perfect foundation for these elegant tomato rosettes. Whether served as a beautiful appetizer, a colorful side dish, or a stunning garnish, this simple recipe transforms everyday tomatoes into a restaurant-worthy presentation that's as delicious as it is impressive. Read the entire entry...

Recipe Introduction

Brussels sprouts are one of the vegetables that benefit most from sous vide cooking. Precise temperature control transforms them into perfectly tender sprouts with a vibrant green color and naturally sweet, nutty flavor--without the mushiness or sulfurous aroma that often comes from boiling. Finish them with a quick sear or roast for caramelized edges, and you'll have a versatile side dish that's just as at home on a weeknight dinner table as it is at a holiday feast. Read the entire entry...

Good catch! Sauce Aurora is traditionally made by enriching a velouté, not a béchamel.

Here's the corrected introduction:

Sauce Aurora is a classic French sauce that combines a silky velouté with tomato for a beautifully balanced blend of richness and bright acidity. Preparing it sous vide creates an exceptionally smooth, velvety texture while eliminating the risk of scorching or breaking. Whether spooned over seafood, chicken, vegetables, eggs, or pasta, this elegant sauce brings restaurant-quality flavor and consistency to your kitchen. Read the entire entry...

Polenta is the ultimate comfort food, and sous vide makes it easier than ever to achieve a perfectly smooth, creamy texture. With no constant stirring or worries about scorching, this hands-off method delivers consistently rich, velvety polenta every time. Serve it as a simple side dish, top it with your favorite braises, or use it as the foundation for an unforgettable meal. Read the entire entry...

Eggplant has a reputation for being a love-it-or-hate-it vegetable, but sous vide completely transforms it. A light vacuum compression with aged balsamic vinegar infuses every bite with rich flavor, while gentle cooking creates an incredibly creamy texture that traditional methods can't match. Layered with fresh mozzarella, tomatoes, basil, and a drizzle of olive oil, this elegant Sicilian-inspired stack makes a beautiful appetizer or light meal that's as impressive as it is simple. Read the entire entry...

Farro is one of the easiest whole grains to master with sous vide. Cooking it in a sealed bag ensures every grain absorbs maximum flavor while maintaining its pleasantly chewy texture--without the guesswork of stovetop cooking. Whether you're serving it as a hearty side dish, adding it to salads, or building grain bowls, this simple recipe delivers perfectly cooked farro every time. Read the entire entry...

Few sandwiches are as satisfying as a classic French dip--but when you start with a perfectly cooked sous vide chuck roast, it reaches a whole new level. Slow-cooked until fork-tender, then thinly sliced and piled onto a crusty roll with melted cheese and a rich, savory au jus, this recipe delivers incredible flavor in every bite. It's comfort food at its finest, whether you're feeding a crowd or treating yourself to an unforgettable sandwich. Read the entire entry...

Crème de Muscadine brings the rich, floral sweetness of Southern muscadine grapes to one of France's most elegant cocktails. Topped with chilled Champagne or sparkling wine, it transforms the classic Kir Royale into a unique fusion of French sophistication and Southern charm. Light, fruity, and perfect for celebrations, it's a simple cocktail that lets the distinctive flavor of muscadines shine. Read the entire entry...

These buns are exactly how I make them at home for my family! *HOT TAKE - I use Hawaiian Rolls. I know. I know. Frankly, I've never had a great experience at home with steamed buns. Yes, even the ones I've made. The store-bought ones turn to cold cardboard the second you're ready to eat them. Also, it's a process and unless I've planned for it, I don't have that kind of time. If you do, cool! Warm the rolls up a bit in a low oven (if you want, I don't). This is going to get you there. Trust me. Read the entire entry...