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…

The sous vide cooking technique is and has been taking the culinary world by storm since its inception in France in the early ’70’s. Since that time it has been rolling across the “pond” to our shores…

Ingredients:• 2 large potatoes, russet• 2 teaspoons kosher salt• 2 tablespoons unsalted butter or any appropriate rendered animal fatDirections:1. Fill and preheat the VacMaster SV1 to 185°F/85°C…

Ingredients:• 4-6 large carrots • 2 teaspoons kosher salt• 2 tablespoons unsalted butter or any appropriate rendered animal fatDirections:1. Fill and preheat the VacMaster SV1 to 185°F/85°C. 2. T…

Ingredients:• 2 large beets• 2 teaspoons kosher salt• 2 tablespoons unsalted butter or any appropriate rendered animal fatDirections:1. Fill and preheat the VacMaster SV1 to 185°F/85°C. 2. Thorou…

Components, most restaurants create culinary components that when properly portioned and stored are the building blocks of a great menu. Vacuum packaging combined with the sous vide cooking technique…

Mornay sauce is a cheese packed white sauce based on the classic Béchamel. Usually finished with shredded Gruyère cheese, this Mornay uses aged white cheddar and Parmesan cheese that offers a delicio…

Sous vide is a wonderful way to prepare turkey breast that you can use in a wide variety of ways. Perfectly cooked, with great texture and unrivaled juiciness its one of the best ways to prepare this…

Ingredients:• 1/2 cup Michigan maple sugar, or similar• 1/2 cup smoked paprika• 1/2 cup roasted garlic powder• 1/4 cup cumin, ground• 1/4 cup dry mustard powder• 1/4 cup ground black pepper• 1/4 cup c…

Save time and eat healthier by incorporating meal prep into your weekly routine. Preparing a meal can be time-consuming. I know by the time I get home most nights there isn’t time to cook dinner. Gr…

“Little meats,” is the translation of carnitas from Spanish. Crispy and glistening from its long lard bath, the pork either shredded or chopped can be swaddled in fresh corn tortillas and served,…

Scampi can mean a whole bunch of different things to different people. Here in the good ole U.S. of A., “scampi" is often the menu name for shrimp in Italian-American cuisine. In Italian, shrimp…