For those of you that aren’t aware, today is International Sous Vide Day (1/26)! Granted, it’s more of a culinary “Hallmark Holiday” but it’s our holiday and I for one observe it! So, I though…

PorterhouseIngredients: - 1 2 inch thickPorterhouseSteak, choice grade or better - Wild Mushroom Roasted Garlic Rub - 2-3 tablespoons olive oil, evcp or similar - as needed Steak Sauce SV, see…

Ingredients: For the Lake Effect & Chipotle "Salmorra" ... - 1 tablespoon garlic oil, see recipe or similar - 1/4 cup garlic puree, roasted, see recipe - 2-3 large chipotle chiles in adobo,…

Ingredients: - 1 recipe Detroit Style Steel Pan Pizza Dough, see recipe, cold fermented method or freshly made - 3 tablespoons or as needed extra virgin olive oil, or as needed - For th…

Kansas City, MO – February 28, 2019 – VacMaster®, a Kansas City based manufacturer, will showcase its wide variety of Vacuum Packaging Machines, Food Safe Bags, Immersion Circulators, and Sous Vide…

You’ve decided on a chamber vacuum sealing machine. Now you need pouches. VacMaster Chamber Pouches come in sizes and strengths to meet all your food storage and sous vide cooking needs.VacMast…

Many of the top antelope hunting spots are found in arid shortgrass prairies. Most states require you to enter a draw to get an antelope tag, check state rules and regulations. For the best chance a…

Western Foodservice Expo – here we go! We are very excited to announce we will be attending the Western Foodservice and Hospitality Expo located in Los Angeles, California on August 27 -29. We wi…

Sous Vide Cherry and Maple Bread Pudding with Vanilla CremeHappy Valentine's Day!Maple Bread Pudding - Ingredients: 1 pound brioche loaf or rolls, broken or cut into small pieces1/2 cup tart cherrie…

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…

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…

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…