Ingredients: 2 each chicken breasts, skinless, skin on, bone in or boneless 1 tablespoon chicken fat, renedered, see recipe, or butter, oil etc , chilled Directions: Preheat your SV1 to 147F…

Rabbit season is upon us. Have you ever wondered how to cook a rabbit? Rabbit meat is a great source of protein, vitamin B-12 and other nutrients. It contains more protein than beef or chicken, 2…

Fall is coming. Cooler weather is ahead. With that comes the thought of hearty meals that provide warmth and comfort. Comfort food can provide you with emotional satisfaction on a cold day.…

Save time and eat healthier by incorporating meal prep into your weekly routine. Preparing a meal can be time-consuming. I know by the time I get home most nights there isn’t time to cook dinner. Gr…

Cordon bleu or translated from the original French as the blue ribbon is a term that seems to date back to the 16th century when King Henry III of France created the l'Ordre des Chevaliers du Saint Es…

Salads are good food!This ridiculously easy salad of sous vide chicken breasts offers anyone a delicious and healthy meal in just a matter of minutes especially when you start thinking ahead and sto…

Whether they are called satay in Indonesia, satti in the Southern Philippines, yakitori in Japan, shish kebab in Turkey and the Middle East, shashlik in the Caucasus, chuanr in Chi…

Porcini and Chanterelle Cream SauceBy: Chef Eric VillegasThis mushroom cream sauce is flavor packed and extremely versatile. Originally developed for chicken breasts I have used it on all poultry, p…

Sous Vide Chicken BreastRecipe By: Chef Eric VillegasAs I’m not too much of a fan of the BSCB (boneless, skinless, chicken breast) I have to say this Sous Vide method is the prefect way to prepare t…