Home Brewers: Vacuum seal your hops
The uses for your VacMaster® at home are endless. For many the cult favorite hobby of home brewing can get expensive, spending a healthy chunk of change on your hops and grains. As with your food, it…
Fresh Bites Blog
Introducing our latest and GREATEST chamber vacuum sealer!
Looking for an UPGRADE?! Need to increase PRODUCTIVITY? Meet the newest addition to the VacMaster family ... the all new VP680. We have taken all the great components of our chamber vacuum sealers, an…
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…
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…
Our Best Selling home chamber vacuum sealer... reimagined! Pre-Order the VP112S Now!
Just when you thought something couldn’t get any better… it
did! The new VP112S has all the notable features of its predecessor, but with
new, industry leading improvements. The VP112 model has been…
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…
Goose Stock
Goose StockYield: 10-12 cupsIngredients:- 1 large goose carcass with wings (optional) neck, giblets (not the liver) and any other leftover trimmings- 2 medium onion, yellow or white, unpeeled and cut…
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…
Chef Eric's Beef Tenderloin- Perfect for Sous Vide Cooking!
Beef TenderloinPREP TIME: 20 minutes | COOK TIME: 3 hoursThe most tender area of beef, with the most mild flavor, is the tenderloin located in the middle of the back between the sirloin and the rib of…
Tallow (Rendered Beef Suet/Fat)
Tallow (Rendered Beef Suet/Fat)PREP TIME: 10 minutes | COOK TIME: 2 hours | YIELD: about 2 poundsIngredients:2.5 pounds beef suet or beef fat scraps, gently frozenDirections:Fill and preheat your sous…