Side Dish: Creamed Spinach
Creamed spinach makes for a deliciously simple go to side for any dinner. Ingredients:• 3 tablespoons unsalted "sweet" butter• 20 ounces fresh spinach, tough stems removed • 1 small red onion, p…
Fresh Bites Blog
Béarnaise Sous Vide
Sous Vide Béarnaise - Perfect pairing for Whitefish or your favorite protein Ingredients:• 4 tablespoons tarragon, fresh, minced and divided in
half • 3 tablespoons red onion, minced •…
Potato Parmesan Gnocchi Sous Vide
It can be argued that gnocchi (pronounced N’YAW-kee) are
the forerunner of what we today call pasta.
Simply defined, gnocchi are small dumplings and are one of the oldest
preparations in the histo…
Margarita with Lime Infused Agave Tequila Sous Vide
The Margarita has many creators, all with credible
stories until it comes to actual dates.
As I rummaged through the half dozen or so, I decided to offer you what I
found to be the earliest creati…
Hominy Grits With Fresh Mozzarella, Parmesan and Bacon Sous Vide
Ustatahamen is the Native American name for cracked maize
grains cooked into a thick porridge. The
culinary eggheads feel that the word Ustatahamen is the source for today’s term
of “hominy,” whic…
Create a Vacuum- The Most Important Step In Sous Vide Cooking
February 4th is Create a Vacuum Day. For many this is just another silly social media holiday, but here at VacMaster is was an excuse to have some fun and to look over the past few months. VacMaster v…
Hosting The Big Game? VacMaster Can Help
It doesn't have to be stressful planning to play host for Sunday's big game. …
The Best Super Bowl Dish- Crispy Chicken Wings Sous Vide
Who’s
going to win the Super Bowl? Well I personally have no clue, but one thing is for
certain: there will be wings. But how exactly did the Buffalo chicken wing
become a football staple? Well jum…
Chef Eric Villegas
Award winning chef/restaurateur,
cookbook author and television personality Eric Villegas brings his culinary
knowledge and recipes (especially sous vide) to the readers of VacMaster’s Fresh Bi…
Carrot, Ginger And Curry Soup Sous Vide
It has been said that carrots are one of the rare
vegetables which are more nutritious cooked than raw - try telling that
gastronomic nugget to my 5 year old!
That being said both my girls love ca…
Venison Bolognese- Make A Large Batch And Vacuum Seal To Save
It appears in print as early as 1891 as a meat-based
sauce originating from Bologna, Italy. Nowadays, Bolognese is considered by
many here in the USA as the classic meat sauce for pasta. Bolognese i…
Duck Breast Sous Vide With Michigan Tart Cherries & Thyme
It might seem odd now but the classic pan seared breast
of duck was actually “invented” the year of my birth, 1959 in Auch,
France. It was a culinary scenario we
have all heard many times before,…