Chicken Thighs Sous Vide Recipe
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…
Fresh Bites Blog
Swordfish Roast with Charred Jalapenos, Garlic & Lemon Recipe
Ingredients:
For the swordfish cure ...
1/4 cup kosher salt, or as needed
2 tablespoons sugar, or as needed
2-3 pounds swordfish loin
For the charred jalapeno marinade ...
1 hea…
Crispy "Lake Effect" Chicken Wings Recipe
Ingredients:
4 1/4 cups water
1/2-ounce kosher salt, fine grind
1 ounce
Lake Effect seasoning
1/4 cup hot pepper sauce, Frank's red hot or similar
1/4 cup honey, clover or simi…
Sous Vide Brisket Recipe
Ingredients:
1 flat-cut or point-cut, beef brisket, 4 1/2 to 5 lb (2.25 to 2.5
kg)
Olive oil, evcp or similar
2 tablespoons garlic clove, fresh, thinly sliced
3 lb sweet onions, Vidalia, M…
2019 International Restaurant & Foodservice Show of New York
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…
Seared Salmon Sous Vide Recipe
Ingredients:
2 pounds salmon, fresh, trimmed with any pin bones removed an portioned as
needed
for the brine ...
1/4 cup kosher salt, fine grind
2 tablespoons maple syrup
1 quart…
Hot Toddy Sous Vide Recipe
For those of you who don’t know me, it’s true, I do love a well-crafted
cocktail to soften the edges of a hard day. I’ve often wondered what the
drinking culture enjoyed before the advent of the…
Pork Rib Roast with Michigan Maple Spice Blend Sous Vide Recipe
Ingredients:
3-4 pounds 5-rib pork loin roast
1/4 cup Michigan Maple Spice Blend, or as needed
1/4 cup olive oil, evcp or similar
1-2 whole lemons, fresh
Directions:
Preheat the V…
Sous Vide Limoncello Recipe
Sous Vide Limoncello Recipe
First it
was considered a fad, then a fashion, nowadays it’s a solid tradition that is
believed to be 10 decades old. A cultural phenomenon–in Southern Italy, it’s L…
French Scrambled Eggs Sous Vide
Serving Size: 2Ingredients:6 large eggs4 1/2 tablespoons unsalted butter, melted and slightly cooled1/4 cup heavy cream1 teaspoon salt1 tablespoon black truffles, fresh, freshly grated, with slices
f…
Black Truffle Season
Chef Eric is enhancing his Poutine with black truffles –
also French - currently in season
(December – February is winter black truffle season) and a highly prized
food. They are known as the bla…
Venison Meatballs Sous Vide
Ingredients:
For the venison meatballs ...
1 pound venison, ground
1 pound pork, ground
4 ounces smoked bacon, finely minced
4 teaspoons salt, kosher
1 cup buttermilk, plus more if need…