Weck Rolls Sous Vide (Kummelweck Rolls)
A kummelweck roll is a crusty bread of Germanic origin
that’s traditionally topped with coarse salt and caraway seeds. Kümmel
apparently is the German word for caraway, and weck roughly translates t…
Fresh Bites Blog
Sous Vide and Smoked Brisket
If you're a fan of barbecue, chances are you are no stranger to the brisket. While we typically think of the brisket prepared solely in the smoker, we find the mean best prepared throu…
Kale & Pear Soup with Bacon Sous Vide
Kale is known botanically by the name Brassica oleracea
variety acephala which literally translates to "cabbage of the vegetable
garden without a head.” I must say, every time I re…
Chuleta Kan Kan Sous Vide
Chuleta Kan Kan or Pork Chop Kan Kan is a relatively
recent dish in world of cuisine. Ground
zero for this porcine prize looks to be the La Guardarraya restaurant in
Guayanilla,…
Maple Teriyaki with Ginger & Garlic
This maple version of a classic teriyaki sauce is a
wonderful sauce to make in large batches and store vacuum packed in the fridge
for whenever the mood strikes. It’s
perfect for…
Maple Syrup Brine
Ingredients:• 1 cup kosher salt • 2 cups Maple Syrup, grade b • 2 teaspoons hot red pepper flakes • 1/4 cup fresh rosemary, chopped • 2 tablespoons chopped fresh thyme • 12 g…
Macaroni and Cheese with Pumpkin Sous Vide Topped with Parmesan and Roasted Pumpkin Seeds
“… If I had a million dollars, we wouldn't have to eat
Kraft Dinner, but we would eat Kraft Dinner … Of course we would, we'd just eat
more, and buy really expensive ketchups with…
Planter's Rum Punch with Spiced Rum Sous Vide
Whether you call it Barbados water, Rumscullion,
Devil’s Death, Kill-Devil, Nelson’s Blood, Rumbustion, Tafia or Screech - Rum’s
history is as varied as its many monikers.
The c…
Detroit Style Steel Pan Pizza
I’m not sure how the rest of the country views pizza but
even as a lifelong Michigander I find it odd that Detroit, just a hop, skip and
a jump from my culinary compound holds a un…
It's Goose Season! Here's How To Cook Your Bird
PREP TIME: 45 minutes
| COOK TIME: 24 hoursGoose season
is finally here! Many of our favorite hunters are getting ready to go out and
bring down some of this popular bird! Once you bring your bird…
Chef Eric Says: You’ll WOW with this Christmas Goose
A Christmas Goose with A Spiced Maple & Citrus RubPREP TIME: 45 minutes | COOK TIME: 24 hoursWhether goose is part of your holiday menus or not – it wants to be! As geese hatch in the spring it’s read…
Rendered Goose Fat
Rendered Goose FatPREP TIME: 5 minutes | COOK TIME: 2 hours | YIELD: +/- Two PoundsIngredients:2.5 pounds Fat and excess skin from one 10 to 12 pound young goose, gently frozen
Directions:Fill and…