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…
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…
Based on the basic Sally Lunn formula and using a classic Pullman loaf pan. This version of Sally Lunn is raised to porcine perfection with the addition of bacon. Not only the wonderful crispy bits of…
Some say she was French, others British, others doubt she
even existed at all. Regardless of her
history, real or not, Sally Lunn’s namesake bread with its copious amounts of
butter, eggs and suga…
