Conversations About Sous-Vide
Real chefs, home cooks, and food enthusiasts talk about the techniques, challenges, and discoveries that come from precision cooking. These are unscripted talks that go into the details you won't find in recipes.
Recent Episodes
Episode 12
Temperature Control in Small Kitchens
Olena Stepaniuk discusses how she adapted commercial techniques for her apartment kitchen, including dealing with limited counter space and maintaining consistent water temperature.
Episode 11
Eggs at Different Temperatures
Three cooks tried the same eggs at 62°C, 64°C, and 66°C. They talk about the actual differences in texture, why timing matters more than you'd think, and what went wrong the first few tries.
Episode 10
Restaurant Prep vs Home Cooking
Mykhailo Tkachenko runs a small bistro and uses sous-vide for his prep work. He breaks down what actually saves time, what doesn't, and why he still uses traditional methods for some dishes.
Episode 09
Vegetables That Work and Don't
A conversation about carrots, beets, asparagus, and why some vegetables turn out better than others. Includes specific temperatures and what to watch for when texture starts to change.
Episode 08
Dealing With Overcrowded Water Baths
What happens when you're cooking for eight people and your circulator can't quite keep up. Practical advice on circulation, bag placement, and knowing when you need a bigger container.
Episode 07
Fish Without Turning It Mushy
Halyna Bondarenko talks about the thin line between properly cooked fish and something that falls apart. She covers timing, temperature adjustments, and what to do when a fillet is thicker on one end.
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