Ingredients: - 2 pounds large shrimp, raw, fresh, defrosted or frozen, peeled to the tail and deviened, shells saved for shrimp stock SV if needed - 1/2 tablespoon Kosher salt - 1/2 teaspoon…

Ingredients: 2 each chicken breasts, skinless, skin on, bone in or boneless 1 tablespoon chicken fat, renedered, see recipe, or butter, oil etc , chilled Directions: Preheat your SV1 to 147F…

You may be thinking about carving pumpkins in preparation for Halloween. While buying your pumpkins to carve, pick up a couple extra smaller pumpkins and serve up this tasty soup your family is g…

Once you have a batch of confit duck tucked away in your cooler you can have an amazing meal in minutes! Delicious on its own you can cook on the wild side if you’re looking for something a bit mor…

Sous Vide French Style Scrambled Eggs PREP TIME: 10 minutes | COOK TIME: 30 minutes | SERVES: 2 Not only did the French give us the best ever egg recipe, but they also one-upped themselves w…

You may have heard people say that sous vide is simply boiling food in a plastic bag. This is not true. Sous vide is the art of cooking food at a consistent, precise temperature, resulting in more a…

Rabbit season is upon us. Have you ever wondered how to cook a rabbit? Rabbit meat is a great source of protein, vitamin B-12 and other nutrients. It contains more protein than beef or chicken, 2…

Fall is coming. Cooler weather is ahead. With that comes the thought of hearty meals that provide warmth and comfort. Comfort food can provide you with emotional satisfaction on a cold day.…

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…