16 Of The Best Blogs For Sous Vide Tips & Recipes | The Tool Shed

16 Of The Best Blogs For Sous Vide Tips & Recipes

With sous vide continuing to gain popularity, it’s no surprise that there are more and more fantastic blogs and resources popping up all over the internet that are dedicated to it. There are plenty of sous vide blogs out there that are full of handy tips and tasty recipes, and we’ve looked at 16 of the best to help you build out your bookmarked list of resources in 2017.

SousVide Supreme

From delicious desserts to tasty treats, SousVide Supreme brings you the ultimate sous vide recipes collection. These guys don’t shy away from experimentation, so if you’re looking to find out how versatile your sous vide machine is, you’ll be in the right place with SousVide Supreme.

You can also expect to find interviews with top chefs, as well as tips and tricks for the more technical side of sous vide cooking.

Anova

Anova’s resource is a detailed and topical blog which is suitable for both home foodies and pro chefs. The blog covers everything from how to recreate the Starbucks egg bites to 8 weird ways to use your precision cooker, and is full of mouth-watering images to spark your imagination.

Written with flair, not only is this blog informative, but it’s an entertaining read that’s bound to capture your attention.

Fusion Chef

Fusion Chef is packed full of innovative ideas and recipes and shows you how your sous vide machine can turn its hand to almost anything – there’s even a post on how to brew beer with it.

Fusion Chef also promotes a series titled ‘Under An Hour Sous Vide’, which brings you recipes for delicious meals that take next to no time at all to cook.

Stefan’s Gourmet Blog

Stefan’s Gourmet Blog has a whole section dedicated to sous vide, and it’s a great place to find advice on cooking times for anything from pigeon breast to artichokes.

A great aspect of this blog is that it has a focus on the technical side of things, offering you tips so that you can make the most of your sous vide journey.

Sous Vide Blog

Sous Vide Blog is great if you’re after tricks on how to make sous vide cooking as easy as possible. The blog covers important topics such as preventing evaporation for extended sous vide cooking and reviews on the latest equipment.

Sous Vide Blog’s recipes have a focus on cooking meats, so if you want to know how to create the perfect sous vide pork belly, or a delicious sous vide lamb fillet, you’ll be in safe hands!

Sous Vide Guy

Sous Vide Guy offers a fantastic collection of recipes, tips and insights into sous vide cooking and covers everything from the basics right through to reviews and opinion pieces on the latest gadgets.

You’ll also find a number of spotlight features on some of the industry’s leading figures which always make for a great read!

That Other Cooking Blog

Paul, the writer of That Other Cooking Blog, has a personable writing style and is creative when it comes to sous vide cooking.

If you’re looking for new recipes, this is the blog for you, with inventive creations such as the sous vide sword fish tacos and the sous vide chicken marsala.

Cuisine Solutions

Cuisine Solutions claims to be the master of sous vide cooking and, on the blog, you’ll find both classic and creative recipes that cater for meat eaters, vegetarians, and vegans.

A great aspect of this blog is that its recipes don’t shy away from the unconventional. Fancy making a sous vide egg nog latte? What about sous vide oil infusions? Cuisine Solutions has got you covered.

Sous Vide Life

The writers of Sous Vide Life are massive advocates of sous vide cooking, and claim that it has completely changed the way they eat.

On the blog, you’ll find original recipes with exotic twists, such as Japanese style sous vide poached eggs.

Chef Steps

Have you been struggling to make the perfect sous vide eggs? Well Chef Steps has the ideal solution for you: The Egg Calcultaor. All you have to do is select your desired consistency of egg, and the calculator will tell you everything you need to know to make it excellent.

Chef Steps also posts delicious recipes and advice on how to up the ante on your sous vide presentation.

Serious Eats

The sous vide section on the Serious Eats blog gives your everything from beginners guides to the more adventurous side of sous vide.

With a heavy focus on meats, this blog is most suitable for the carnivores among us, but you will also find some sous vide hacks, such as why you should add ping-pong balls to your sous vide bath and how to keep sous vide bags submerged.

Molecular Recipes

The no-frills sous vide recipes on this blog are simple and easy to follow, making gourmet sous vide food achievable for everyone.

Molecular Recipes are sous vide connoisseurs and make even the most complex dishes easy, providing you with specific cooking times and temperatures, along with pictures of outstanding presentation to give you that extra little bit of inspiration.

Smart Vide

Smart Vide is a great blog to follow if you’re interested in sous vide tips due to its Ask Our Chef section, where you can ask Chef Enrique Fleischmann for his culinary advice.

On the blog, you’ll also find lots of recipes and video tutorials on sous vide cooking, along with a detailed FAQ section, so you’ll definitely leave Smart Vide more clued-up than when you came.

Sous Vide Chef

Sous Vide Chef is home to all things sous vide, including great deals on equipment, tips on sous vide cooking, and everything you need to know about the sous vide process.

With easy navigation and a clear layout, Sous Vide Chef answers all of the big questions, such as is sous vide cooking safe? And why is sous vide cooking so popular?

Dork Food

If you don’t know your baths from your vacuum packs when it comes to sous vide, Dork Food will tell you everything you need to know.

With informative posts which are full of tips and advice, any sous vide beginner can’t go wrong with this blog.

Sugar Creek

This blog is more geared towards professional chefs who use sous vide, and it provides you with plenty of tips and tricks on how to use sous vide cooking to enhance your restaurant.

With posts on everything from choosing the right quality sous vide machine, to how sous vide can improve customer satisfaction, if you’re a restaurant owner you should definitely follow this blog.

If you’re unsure about whether or not to try sous vide cooking, here are 10 great reasons to get a sous vide water bath.

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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