1. Vacuvita Chef: Delicate summer-fall transition with chowder soup

    chowder soup vacuvita

    I can easily say chowder is my favorite soup and if you haven’t tried it before, now is the time to do so. It is not just a soup; it is the Holy of soups. Hearty and warm, nourishing to the soul and if you are looking for a starter to impress your friends, look no further than the recipe below. Variations of chowder can be seafood, fish or vegetable but what makes it special, is that the ingredients are boiled in milk…

  2. Bring saffron into your culinary life

    Store saffron in Vacuvita containers

    Saffron is extracted from the species ‘Crocus Sativus’ and it’s crimson threads are absolutely the most expensive spice in the world. It grows almost exclusively in a belt stretching from Spain to India with 90-95% of all saffron coming from Iran. It is hand harvested on plantations where it has been growing naturally from the beginning of time. Hand picking the crocuses is imperative to preserving and protecting the delicate threads which naturally vary in quality; meaning it also takes…

  3. Make sushi the proper way

    Sushi recipe by Vacuvita

    Sushi. We wouldn’t go so far to sat that it’s easy but it’s not too hard. It is however what you call a labour of love. It requires patience, and understanding and fresh clean ingredients. The food originated from Japan and has become exceedingly popular in recent years allowing for hordes of ‘all you can eat’ sushi joints and ready-made supermarket produce. While the idea is nice and they’re bringing sushi to the masses it’s also being filled with preservatives…

  4. The ultimate cherry pie challenge

    homemade cherry pie vacuvita

    Life is like a bowl of cherries until you’re faced with some trivial problems like metric conversion. Set your heart on making a particular recipe and you pull out your measuring utensils and are met with frustration and confusion. Your instruments are metric. . . your recipe is imperial or vice versa. . . and now what? What is a cup and how can you be expected to know how to convert this information without ruining this cherry pie you’re craving…

  5. Kobe beef extravaganza

    Kobe beef is undoubtedly the tastiest meat in the world and if you’re a beef enthusiast it is considered to be the epitome of fine dining. It comes from a breed of cattle called the Tajima-gyu, (Japanese Black) hailing from the Hyōgo region where Kobe is the capital. They were domesticated for use in agriculture centuries ago and kept isolated in Japan’s mountainous landscape. It was this geographic isolation and circumscribe diet which account for the unique taste and texture…

  6. Sous vide lobster for gourmet dinner

    sous vide lobster vacuvita

    There are very few people in the world who would turn down a nice lobster dinner. It’s amazing how sometimes the most foreboding creatures can yield the most delicious and delectable treats, but it’s true; and should go on to prove yet again that we shouldn’t judge a book by its cover. Lobster can be served in many ways, grilled and boiled and with all sorts of sauces herbs and spices. We prefer the sous vide method as it guarantees…

  7. Vacuvita Chef: The secret to delicious homemade pizza

    homemade pizza vacuvita

    How many times did you want to make pizza but changed your mind only because of the dough? I did it many times for this very reason until one day when I came across an interesting combination of dough and dried herbs. Since that day, my whole idea of making pizza has had an unexpected turn. How it’s done Mix 3 cups of flour with 1 1/2 cup of hot water and 10 gr of yeast, which have first been…

  8. Foie Gras pâté for culinary delight

    foie gras sous vide recipe

    Foie Gras is a luxury food item that is made of the liver of a duck or goose, popular the world over for its rich, buttery and delicate texture unlike any other liver. It is typically sold whole and then can be prepared as a mousse, parfait or (our favorite) pâté. Foie gras is difficult to find in many countries and should only come from a farm that has found a sustainable way of making it, without force-feeding. Should you get…

  9. Temperature conversions for perfect baking

    temperature conversion vacuvita

    With most of the world on the metric system and just a few countries using other measuring units (you know who your are), it may have happened that you stumbled upon a sweet recipe and were then faced with the chore of converting weights, capacity and or temperatures. Were you subsequently wondering what is the difference between heat in gas ovens vs. electric; and why should you even need to quash your inner rebel to the conformist rules? Well, you just…

  10. Refreshing sous vide limoncello cocktail

    sous vide cocktail vacuvita

    Limoncello is a most delicious and refreshing lemon liqueur that is produced mainly in southern Italy and served cold as an after-dinner digestivo. It is made from the zest of Femminello St. Teresa lemons, zest is the peels without the pith. The yellow but not white. The zest is then steeped in rectified spirit (just plain alcohol) until the oil is released resulting in a radioactive looking yellow liquid. This liquid is then combined with a simple sugar/water syrup. This…