Labor Day Pork Shoulder
Wondering what to serve for your Labor Day cookout? You don't always have to serve burgers- to be honest I love PIG and it’s not just me! The culinary eggheads
have found proof of pig production dati…
Fresh Bites Blog
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…
Seared Boneless Pork Loin Steak with a Fresh Mixed Herb Rub
Salt sneaks its way into pre-packaged and processed
foods, canned vegetables, cured meats and deli meats. I’m sure you've all heard that salt overload can create havoc in your body with maladie…
Chicken Breast Sous Vide
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…
Get 'sucked' into vacuum packaging with our Total Freshness System™ Bundle
Whether you are tired of your old vacuum sealer, interested in getting one for the home or have been on the fence about vacuum sealing you're in the right place. Here is the perfect opportunity to get…
Hamburgers Sous Vide With A Hint of Sweet and Blazing Heat
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
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 with Wild Mushroom Salt - It’s a meat eaters dream!
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…
Chef Eric's Best of Both Worlds Sous Vide Baby Back Ribs!
I love barbecue! Low and slow in the classic style of our
southern half, true barbecue is America. My ribs can take anywhere up to 6-8 hours depending on my rig, the
weather and of course the amount…
Smoked Salmon Eggs Benedict with Lime Dill Hollandaise for your Mother's Day Brunch!
With Mother's Day coming up I can’t think of a better
recipe to offer all of you Vacmasters.Using the SV1 your able to produce fool-proof poached eggs in no time
and a lime and dill spiked Hollandai…
The industry's FIRST... Duo Suction and Chamber Vacuum Sealer
With the release of our
newest vacuum sealer, the DUO550, we've opened up a whole new door of
possibilities for vacuum packaging in your kitchen.While standard suction
vacuum sealers are an es…
These French Styled Scrambled Eggs Cooked Sous Vide, Never Disappoint!
Sous Vide French Style Scrambled EggsPREP TIME: 10 minutes | COOK TIME: 30 minutes | SERVES: 2 I have always been a fan of eggs. As a matter of fact, my parents loved to tell the story of how I used t…