Treat yourself to a vacuum sealer

Chef Kim sings the praises of his low-budget vacuum sealer. “For less than $100 you can find a decent vacuum sealer these days. I use mine to keep my leftover food longer and fresher, but also for marinating steaks, pickling vegetables, slow-cooking some tough cuts of beef under water (sous vide!) and even just to organize my fridge and freezer.”

Chanthy Yen, executive chef at Nightshade Restaurant in Vancouver, seconds the motion: “Be open-minded to cuts that are considered a ‘butcher’s secret’ and ask for advice on how to process it.”

The same goes for the veggie pros, too. “At the farmers’ market, find a farmer when they have a minute of ‘down time’ and ask them about different products, where they’re grown and the practices they use. They like it! Maybe you’ll even get to snack on a free carrot or apple,” says Devon Latte, head chef at Vancouver’s Acorn.

RECIPE

Chef Bryan Satterford’s G randma’s Salad Dressing

“Honey, grainy mustard, red wine vinegar, olive oil, shallot, chopped herbs—all placed in a mason jar and shaken vigorously.”

Spring fresh.

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