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…
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…
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…
I recently moved into an apartment with a much
smaller kitchen than my last. The counter space has been cut in half and the
refrigerator freezer is smaller than I was accustomed to. I like to buy in…
Summer harvest season is in full bloom! If you are producing more food than you could possibly consume all at once, don't fear, you can keep your fruits and veggies fresh for 5 times longer by vacuum…
Compressed Watermelon & Cantaloupe Infused with Honey,
Mint and Lime Recipe By: Chef Eric Villegas Fifteen or more years ago I had the VacMaster SVP-20, a
beast of a machine, installed in my restaur…
Hamburgers Sous Vide Recipe By: Chef Eric Villegas At first I wasn't all that excited about the idea of Sous Vide Hamburgers and my initial attempts were less than stellar. Keep in mind I started pl…
Hamburger Spice Blend Recipe By: Chef Eric VillegasServing Size: 12 Yield: About 1/2 a cup I generally eschew sweeteners for burgers but in this
case a Sous Vide burger needs to achieve a quick yet t…
New York Strip Steak with Wild Mushroom Salt Sous VideSummary: Whether you call it a Kansas City Steak, Ambassador
Steak, Boneless Club Steak, Hotel-Style Steak, New York Steak, or, the quite
unappe…
