Sous vide is a French style of cooking that's been around since the 70's, but lately seems to be taking the U.S. by storm! Now used in many restaurants including, Chipotle, and Panera Bread,…
Yields: 4-6 Ingredients: For the Salisbury Steak •1 tablespoon garlic oil, or
similar •1 large red onions, diced •1 1/2 poun…
It was 600 AD, and Pope Gregory ruled that rabbits could be eaten during Lent, apparently because baby rabbits resemble fish. After this interesting decree it’s not too surprising that rabbits became…
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…
Salt sneaks its way into pre-packaged and processed
foods, canned vegetables, cured meats and deli meats. I’m sure you've all heard that salt overload can create havoc in your body with maladie…
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…
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…
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…
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…
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…
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.…
