Orson Welles famous writer, director, actor and all around gourmand described the Negroni thus, "The bitters are excellent for your liver, the gin is bad for you. They balance each other." I…

I recently moved into an apartment with a much smaller kitchen than my last. The counter space has been cut in half and the refrigerator freezer is smaller than I was accustomed to. I like to buy in…

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…

Just when you thought something couldn’t get any better… it did! The new VP112S has all the notable features of its predecessor, but with new, industry leading improvements. The VP112 model has been…

With the release of our newest vacuum sealer, the DUO550, we've opened up a whole new door of possibilities for vacuum packaging in your kitchen.While standard suction vacuum sealers are an es…

Sous Vide French Style Scrambled EggsPREP TIME: 10 minutes | COOK TIME: 30 minutes | SERVES: 2 I have always been a fan of eggs. As a matter of fact, my parents loved to tell the story of how I used t…

Recipe By: Chef EricServing Size: 2 Yield: 1, 8 Rib Rack of Baby Lamb Summary: Lamb is defined as a sheep that is less than a year old, typically slaughtered between the ages of 4 and 12 months.…

King Crab Legs with a Lemon Garlic Herb ButterPREP TIME: 10 minutes | COOK TIME: 45 minutesKing crab legs are a seasonal fixture in our home especially for New Years Eve. Expensive to be sure, they a…

Crispy Goose Fat PotatoesPREP TIME: 5 minutes | COOK TIME: 0 minutes | SERVING SIZE: 4Ingredients: 2 pounds Idaho potatoes , peeled and cut into large chunks1/4 cup rendered goose fat (see recipe) or…

Goose StockYield: 10-12 cupsIngredients:- 1 large goose carcass with wings (optional) neck, giblets (not the liver) and any other leftover trimmings- 2 medium onion, yellow or white, unpeeled and cut…

Goose GravyPREP TIME: 5 minutes | COOK TIME: 5 minutes | YIELD: +/- 2 1/2 cupsIngredients:1/4 cup goose fat, rendered (see recipe)1/4 cup Wondra brand flour or All-purpose flour10 cups goose stock (se…

Rendered Goose FatPREP TIME: 5 minutes | COOK TIME: 2 hours | YIELD: +/- Two PoundsIngredients:2.5 pounds Fat and excess skin from one 10 to 12 pound young goose, gently frozen Directions:Fill and…