1. Pumpkin spice pie

    It’s autumn and that means it’s time to dust off your Uggs, take out your puffy vests and mittens; yes, it’s time to get cozy by the bonfire and drink some cider; take in the breathtaking beauty of the changing leaves and get your pumpkin spice latte for a limited time only! Yes, apart from Halloween, and crisp air the beginning of the NFL season and well, everything else that Autumn has to offer, pumpkin pie has to be somewhere…

  2. Trick or treat the Vacuvita way

    Whatever you want to call it it’s right around the corner. For many (this writer included) Halloween is the end all be all in celebrations; it is, if you will, our prom and most of us treat it accordingly. With crisp fall air giving birth to excitement as we prepare ourselves and our little ghosts and goblins for the big night. There isn’t another celebration that consistently brings out the kid in us quite like Halloween does. From planning our costumes…

  3. Cook and store fresh oysters the right way

    Oyster is the common name for a number of different molluscs that live in marine habitats. With many variations of the species it’s best to leave the harvesting to professionals because only a few types are commonly consumed. Cooked or raw, oysters are and always have been regarded as a delicacy and heralded as an aphrodisiac. So go to your local fishmonger as he/she knows what’s good. Now; what to do with them? Typically when we conjure up imagery of oysters…

  4. Beginners guide to use leftovers

    In the age of convenience it’s easy to forget things. Until you’re faced with some unknown horror in the back of your refrigerator. Some unidentifiable something or other that has evolved into another life form. The Leftovers. Sometimes you buy food with the intention of making something in particular which gets postponed and then it goes bad; or you didn’t need all of what you bought. If there is a supermarket out there that sells celery by the stalk or…

  5. Sous vide rack of lamb made easy

    Rack of lamb is already one of the most tender meats out there, however it can be a bit more difficult to obtain a perfect temperature due to its varying size. Sous vide eliminates those grey bands of overcooked lamb on the outside and leaves you with a perfect medium rare chop. Simply set your sous vide machine to 132F for the best lamb you’ll ever eat – seriously, try this once and you’ll never cook lamb any way other…

  6. How to store parmesan

    Italians use parmesan like salt. Or that’s what we’re lead to believe. It is said that all households in Italy have a chunk of the stuff laying around which can be used with virtually anything as a garnish or seasoning. It isn’t just cheese, it is the king of cheeses and at any rate the people of Italy do not mess around with their parmesan; like, in the way that football fans don’t mess around about their teams. Parmesan is available…

  7. Vacuvita Chef: Cheese tart with peach jelly

    Peaches are one of the most flavored and juicy fruits out there and this week I was lucky to probably find the last harvest of this year. They can be used in a huge variety of dishes but work best in deserts. So this time I thought about stepping away from the classic cheesecake and make a tart instead with cheese and peach jelly. Vacuvita TIP: Buy extra peaches, vacuum seal it (peeled and sliced) in a Vacuvita bag and…

  8. How to store gluten free products

    There are plenty of people who eat gluten free, for plenty of different reasons. Whatever your reason is you certainly don’t go to the trouble or making or buying the gluten free products only to have them contaminated with glutens. Especially if you actually have someone in your family with a gluten intolerance Celiac Disease. These poor gluten free souls can get so sick from something as simple as cutting bread on the same cutting board. The cross contamination could send a…

  9. Indonesian marinated tuna steak

    There is a wide range of fish to choose from fresh and salt water varieties; and then variations on those, it’s a virtual flow chart of delicious fishes and their relations. But today we’ll speak about tuna, a fresh and light fish; high in nutrients and full of those good fats that keep our hearts and brains healthy. Like with other types of meat marinades keep fish and seafood from drying out and the oil helps keep them from sticking…

  10. How to store fresh basil

    ‘Sweet’ or Genovese basil has a subtle peppery flavour which gives way to a slightly sweet, aromatic flavour. When used in cooking it should be added at the end; as heat removes the flavour and cooking it for too long makes it bitter. Basil, is extremely popular in Italian cuisine but is notoriously difficult to keep fresh, turning black and wilting at a most astonishing rate. However we have ways of keeping it fresh. #1 The Very Best Method Hand’s…