Ingredients: 2 pounds salmon, fresh, trimmed with any pin bones removed an portioned as needed for the brine ... 1/4 cup kosher salt, fine grind 2 tablespoons maple syrup 1 quart…

eed a use for the rest of the eggnog before the holiday season ends? Here is a cocktail you can enjoy on a cold winter evening or at a holiday gathering. If you are looking for a festive drink to…

Cooking any cut of beef sous vide style typically leads to amazing results. But, if you’re a beef lover, you may still want to seek out the best cuts of red meat you can buy. When cooking sous…

It’s turkey time. Between turkey hunting, and the holidays, it’s the time of year for delicious turkey meals. Get your VacMaster SV1 and vacuum sealer ready, and enjoy this bacon wrapped…

You’ve been wanting to try sous vide cooking. You’ve purchased a VacMaster SV1. Sous vide cooking style started in France, and requires the food to be under pressure or vacuum seal…

Quail meat is a sweet, delicate white game meat. It has low skin fat and low cholesterol value. Quail meat is rich in a range of vitamins, including niacin, vitamin B-6, and vitamin C. It is a g…

You may be thinking about carving pumpkins in preparation for Halloween. While buying your pumpkins to carve, pick up a couple extra smaller pumpkins and serve up this tasty soup your family is g…

Once you have a batch of confit duck tucked away in your cooler you can have an amazing meal in minutes! Delicious on its own you can cook on the wild side if you’re looking for something a bit mor…

Sous Vide French Style Scrambled Eggs PREP TIME: 10 minutes | COOK TIME: 30 minutes | SERVES: 2 Not only did the French give us the best ever egg recipe, but they also one-upped themselves w…

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…

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…

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…