Sous-vide (French for “under vacuum”) is not a new cooking method, but it has garnered at lot of attention recently, and has come to be associated with the type of cuisine produced by modern high-end restaurants on the vanguard of innovation. Basically, this culinary technique involves thoroughly wrapping or sealing a portioned food item (meat, fish, vegetables etc.) and submerging it in a carefully controlled water bath, where exactitude of water temperature and duration of submersion results in a precisely cooked product. This is achieved with a container of water, and a device to precisely heat the water and control its temperature.
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Cooking Tips & Recipes
As Thanksgiving looms on the horizon, we contemplate not only what method we will use to cook our holiday turkeys, but what we'll do with the inevitable leftovers. If you are not in the mood to eat cold turkey sandwiches for the weeks following the big day, consider some of these slow-cooking favorites.
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Cooking Tips & Recipes
If you are just getting started in the world of commercial food warmers, then you have come to the right place. We have put together a list of information to help you care for your new warmers and use them to best advantage.
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Product Information
Port Wine Poached Pear: Place wine, brown sugar, cinnamon stick, ginger, and clove into medium sauce pan set over medium heat. This recipe is great served with vanilla ice cream!
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Cooking Tips & Recipes
It's fall again and that means recipes for fall. Here is a great recipe for an amazing Fall Spiced and Cherry Stuffed Pork Loin.
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Cooking Tips & Recipes