How to Sous Vide a Scotch Egg
I for one was greatly surprised to find out that the
Scotch or Scottish egg may have nothing to do with the land of haggis and the
70’s teeny bopper heart throbs, Bay City Rollers. Many culinary egg…
Fresh Bites Blog
It's Goose Season! Here's How To Cook Your Bird
PREP TIME: 45 minutes
| COOK TIME: 24 hoursGoose season
is finally here! Many of our favorite hunters are getting ready to go out and
bring down some of this popular bird! Once you bring your bird…
Porcini and Chanterelle Cream Sauce
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…
Chicken Breast Sous Vide
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…
It's Harvest Time! Tips and Tricks to Vacuum Package your Fruits and Vegetables!
Summer harvest season is in full bloom! If you are producing more food than you could possibly consume all at once, don't fear, you can keep your fruits and veggies fresh for 5 times longer by vacuum…
Compressed Watermelon & Cantaloupe Infused with Honey, Mint and Lime
Compressed Watermelon & Cantaloupe Infused with Honey,
Mint and Lime Recipe By: Chef Eric Villegas Fifteen or more years ago I had the VacMaster SVP-20, a
beast of a machine, installed in my restaur…
Hamburgers Sous Vide With A Hint of Sweet and Blazing Heat
Hamburgers Sous Vide Recipe By: Chef Eric Villegas At first I wasn't all that excited about the idea of Sous Vide Hamburgers and my initial attempts were less than stellar. Keep in mind I started pl…
Hamburger Spice Blend
Hamburger Spice Blend Recipe By: Chef Eric VillegasServing Size: 12 Yield: About 1/2 a cup I generally eschew sweeteners for burgers but in this
case a Sous Vide burger needs to achieve a quick yet t…
Wild Mushroom Salt
Wild Mushroom Salt
Ingredients: - 6 tablespoons wild mushroom powder - 1 tablespoon kosher salt - 1/2 teaspoon black pepper, freshly ground - 1 1/2 teaspoons dried thyme - 1 tablespoon fresh lemon…
New York Strip with Wild Mushroom Salt - It’s a meat eaters dream!
New York Strip Steak with Wild Mushroom Salt Sous VideSummary: Whether you call it a Kansas City Steak, Ambassador
Steak, Boneless Club Steak, Hotel-Style Steak, New York Steak, or, the quite
unappe…
Chef Eric's Best of Both Worlds Sous Vide Baby Back Ribs!
I love barbecue! Low and slow in the classic style of our
southern half, true barbecue is America. My ribs can take anywhere up to 6-8 hours depending on my rig, the
weather and of course the amount…
Smoked Salmon Eggs Benedict with Lime Dill Hollandaise for your Mother's Day Brunch!
With Mother's Day coming up I can’t think of a better
recipe to offer all of you Vacmasters.Using the SV1 your able to produce fool-proof poached eggs in no time
and a lime and dill spiked Hollandai…