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Fresh Bites Blog
Red Flannel Corned Beef Hash with Eggs Sous Vide
The sous vide cooking technique is and has been taking the culinary world by storm since its inception in France in the early ’70’s. Since that time it has been rolling across the “pond” to our shores first in industrial and commercial kitchens over…
Russet Potatoes Sous Vide
Ingredients:• 2 large potatoes, russet• 2 teaspoons kosher salt• 2 tablespoons unsalted butter or any appropriate rendered animal fatDirections:1. Fill and preheat the VacMaster SV1 to 185°F/85°C. 2. Thoroughly wash the potatoes to remove all di…
