1. 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…

  2. 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…

  3. Buried culinary treasure

    Truffles are a type mushroom or tuber. What is a tuber? Who knows? But here is what we do know: They grow underground. They are infamously difficult to find. Most people, when asked if they like truffles, are very clear and concise. There is no in between when it comes to the truffle experience. They give off an earthy, pungent, garlic-like aroma. Invoking a very strong love or hate reaction. Truffle lovers will enjoy this simple and yet very satisfying recipe.…

  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. 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…

  6. 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…

  7. Non food sealing for long term protection

    non food sealing vacuvita

    In the past, to protect documents and identification people would laminate them. Unfortunately, due to increased security features on such documents and general pickiness, this is a no-no. In fact, it’s destruction of government property and comes with a fine. ‘But it’s my drivers license!’ No, it isn’t; that’s why it can be revoked. Marriage licenses. Divorce settlements. Property Deeds. Wills. Birth certificates. Warranties. Your first love letter. Photos; even money, should you actually have an excessive amount of it…

  8. Vacuvita Chef: Easy Pavlova for summer days

    pavlova recipe vacuvita

    Question: What do you do with the egg whites that remain after you make mayonnaise? Answer: FREEZE THEM! Yeah, they can be frozen as already discussed in a previous blog. And when you get many, it is time for a delicious cake. Bake a Pavlova! Preparation: Bring 10 egg whites to room temperature and beat until stiff. Gradually add in 200g of powder sugar and 15ml of lemon juice and mix until the meringue becomes glossy. To form the meringue,…

  9. Homemade Argentinian chimichurri sauce

    With barbecue season upon us it’s time we had a serious talk about barbecuing and barbecue culture. On the most part people mean well, they have the right idea. Cook meat over fire, eat meat. This assuming you’re even into meat. Thats none of our business here at Vacuvita. We are here to speed up your prep work and help you clean up and store your leftovers. When barbecuing you need to stay with your food. One can not simply walk…

  10. Waste not, want not – freezing eggs

    freezing eggs vacuvita

    Many recipes call for either yolks or whites. How many times have you washed egg whites down the drain while only using the yolk; like in pasta carbonara? How often have you thrown away 6 perfectly good tediously separated yolks after using the whites for meringue? So much waste! Think of the times you thought you had eggs but didn’t and had to drop everything and to go to the supermarket; infuriating. Did you know that in a home freezer,…