1. 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.…

  2. 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…

  3. 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…

  4. How to make a good espresso

    Recently people have entered the realm of ‘coffee elitism.’ Like micro breweries coffee shops have been popping up all over the place, each one like the next claiming to have the best melanges and brews, whether you like fruity aromas or something seriously dark and menacing, everyone has their favorites. Some people have even gone ‘coffee alchemist’ ordering beans from around the world creating and roasting their own blends at home. But do you know what it takes to make…

  5. 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…

  6. Five tips to reduce food waste

    reduce food waste vacuvita

    In addition to using our revolutionary and stylish vacuum system, we at Vacuvita would also like to share with you a little common sense to optimally use and keep your food, as well as save you a little money. Let’s talk about your groceries, the fridge and yesterday’s leftovers! Be Mindful. Plan your meals. Make a list and stick to it! Eat the food. Keep track of what you have in stock and use it! Don’t let things go to waste…

  7. Delictable sous vide salmon à la Vacuvita

    sous vide salmon vacuvita

    The sous vide method of cooking is a technique dating back to the late 1700’s which translates literally to ‘cooking under pressure’. With that in mind sous vide cooking and Vacuvita are the perfect marriage in consumerism and culinary prowess. What we like about this method of cooking is that it preserves all of the vitamins and nutrients in your food. Furthermore it preserves all of the flavour. So when you cook your fish you’re not losing anything. Many people choose…

  8. 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,…

  9. Marinating quickly with our vacuum containers

    Vacuvita-Vacuum-System-Blog-Marinating-quickly

    Marinating quickly is best done in one of our vacuum containers. The low pressure inside the container will make the pores in the meat open up more, allowing the salt and other flavors to penetrate into the meat’s surface faster. For marinating quickly it is important that 2 key elements are present in the marinade: Salt and acid. Salt is important because it is the one ingredient in a marinade that can penetrate the deepest. The right amount of salt…

  10. Freezing your homemade pasta sauce

    No pasta sauce is better than the one you make yourself. However, making that perfect sauce is time consuming so you will find yourself making it less often than you or your family would like to have it. The best solution is to make a large batch of it and freeze your pasta sauce. Not as one big lump however, as that might force you to cook more than you need. The best thing is to portion it in several…