Modernist Cooking Made Easy by Jason Logsdon

herbs in it. I like to serve this with some fresh bread to really soak up all the sauce.
    Here I call for using canned, diced tomatoes which work well but if you have some extra time there’s nothing like fresh tomatoes in the middle of summer. Just dice them and cook them for an extra 5 minutes when you add them to the dish to break them down.
    Pre-Bath
    Salt and pepper the shrimp, sprinkle with the cayenne pepper, then add to the sous vide pouch in a single layer. Add the butter and seal.
    At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months or cook it right away. If you freeze the pouch be sure to thaw it in the refrigerator for 1 to 2 days before cooking or increase the cooking time to compensate.
    Cooking
    Preheat the water bath to 122°F / 50°C for sushi quality or 132°F / 55.6°C otherwise.
    Place the sous vide pouch in the water bath and cook for 15 to 35 minutes.
    Finishing
    Bring a pot of salted water to a boil. Heat a pan over medium to medium-high heat.
    Add the linguine to the water and cook until tender.
    Meanwhile, make the pomodoro sauce. Add the olive oil to the pan and heat. Cook the garlic for 1 minute then add the onion and cook until it begins to soften and turn translucent. Add the tomatoes and some of their juices to the pan and cook for 5 to 10 minutes. Whisk in the butter, add the basil and oregano, salt and pepper to taste, then mix well.
    Spoon the pasta into bowls and top with the pomodoro sauce. Take the shrimp out of the pouches and place on top of the pasta. Grate the parmesan cheese on top and sprinkle with the basil and lemon zest.

 
     
    F ISH T ACOS WITH C ORN S ALSA
    Pre-Bath Time: 15 Minutes
    Cooking Time: 10 to 30 Minutes
    Finishing Time: 25 Minutes
    Temperature: 122°F / 50°C for sushi quality or 132°F / 55.6°C otherwise
    Serves: 4
    Pre-Bath Ingredients
    For the Fish
    1 pound mahi mahi
    2 teaspoons garlic powder
    ½ teaspoon paprika
    ¼ teaspoon chipotle powder, or chile powder of your choice
    Salt and pepper
    Finishing Ingredients
    For the Corn Salsa
    1 cup corn kernels, cooked
    2 tomatoes, diced
    1 avocado, diced
    ½ cup black beans, either canned or cooked
    2 tablespoons chopped red onion
    ¼ cup fresh cilantro
    4 cloves garlic, diced
    2 tablespoons olive oil
    1 teaspoon lime juice
    For the Tacos
    4-6 soft corn tortillas
    These fish tacos are inspired by some that my friend made when I was out visiting them in Denver. Avocado and corn always go great together and they form the base for this flavorful salsa. If you can’t find mahi mahi you can use any flaky, white fish.
    Pre-Bath
    Mix the spices together in a bowl. Salt and pepper the mahi mahi then sprinkle with the spices. Place in the sous vide pouches and seal.
    At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months or cook it right away. If you freeze the pouch be sure to thaw it in the refrigerator for 1 to 2 days before cooking or increase the cooking time to compensate.
    Cooking
    Preheat the water bath to 122°F / 50°C for sushi quality or 132°F / 55.6°C otherwise.
    Place the sous vide pouch in the water bath and cook for 10 to 30 minutes.
    Finishing
    To make the salsa combine all of the ingredients in a bowl and mix well.
    Remove the mahi mahi from the water bath and pat dry. Serve it with the salsa and the corn tortillas.

 
     
    S PHERIFICATION

     
For more tips and tricks you can visit our modernist cooking forums. There are a lot of questions answered and information exchanged there.
You can find them on our website here:
www.modernistcookingmadeeasy.com/modernist-cooking-forums
     

 
     
    Spherification is one of the hallmarks of modernist cooking. It is used to refer to spheres 6 mm to 30 mm / ¼” to 1” wide with a still liquid center. The smaller spheres burst like caviar when bitten and the larger ones release their liquid similar to an over easy egg yolk. When done right, if you serve these to