Week four and camp sous is cookin’ with gas (electricity actually)! This week the camp saw a slight departure from the regimen of sous vide protein-laden dishes. Plus, one crazy camper came up with…

Well, here we are at week three and Camp Sous is still abuzz with the sound of circulators and clatter in the kitchen. So far the collective consensus is that sous vide cooking is SO much easier…

As week two ended, the campers of Camp Sous further explored their surroundings, tested the waters and shared their experiences around the campfire (AKA MS Teams) about discoveries made using th…

Campers had the opportunity to get familiar with their gear, see how to get the most out of the sous vide survival kit and explore their culinary creativity. The team was crafty and utilized what w…

Where team VacMaster stays connected while exploring the delicious world of sous vide cooking. Since the mandate to shelter-in-place VacMaster scrambled to establish logistics for the team to work…

Sous Vide Glazed Meatloaf Glaze Ingredients: 1/2 cup apple cider vinegar, raw 1/4 cup maple sugar, firmly packed 3-4 tablespoons SEARED, Burger Blend seasoning 3/4 cup ketchup…

Sous Vide Leg of Lamb with a Wild Mushroom Horseradish Glaze Ingredients - Lamb: 4-5 pounds leg of lamb, boneless Kosher salt and freshly ground black pepper SEARED Wild Mushroom…

Sous Vide Juicy Lucy Burger with Burger Blend Spice Rub & SauceIn 2014 TIME Magazine published a list compiled by assorted "burger historians and experts" of what they considered to be the top 17…

Sous Vide Chocolate Maple Pudding Recipe “Shake-a-pudding” any self-respecting TV-watching child of the ’60s and ’70s would be aware that this delicious dessert was the most successful time of our…

Ingredients: 1 whole octopus, cleaned 1 tablespoon salt, kosher 1/4 cup olive oil, evcp or similar for the lake effect cream ... 1/2 cup sour cream 1/2 cup mayonnaise, favorite brand…

Sous Vide Short Ribs RecipeBeef short ribs have become one of the iconic sous vide recipes that takes any tough cut of meat and turn it into fork-tender goodness by simply setting the proper t…

In the culinary world, there is an unwritten rule to follow: Don't throw anything away that you don't have to. I–my–friends have lived by that rule professional and personally for most of my culina…