Vacuum-Sealed Perfection: Steak, Pickles, & Chicken Like You’ve Never Seen Before!

Amazon Link: 20% OFF V553: https://www.amazon.com/promocode/A2TC1OAF1PIFGE?maas=maas_adg_903A8660D6B343A4320A47C5475F69C7_afap_abs&ref_=aa_maas&tag=maas 20% OFF V513: https://www.amazon.com/promocode/A2S9PSTTMTIHBE?maas=maas_adg_F73E66D538F83D7AE2412C051596B368_afap_abs&ref_=aa_maas&tag=maas 15% OFF Sitewide (Vesta Precision): https://www.vestaprecision.com/discount/GR15 Watch as we prepare three mouthwatering recipes: 🍴 Marinated Garlic Butter Steak 🥕 Vacuum-Sealed Pickled Veggie Medley 🍋 Marinated Citrus Herb Chicken With its SmartVac function, Mason Jar mode, and Marinate function, the V553 makes it easy to seal in freshness and flavor like a pro. Plus, we’ll show you how to vacuum-seal Mason jars, canisters, and even preserve wine with the included accessory hose! Why the V553 Stands Out: ✅ SmartVac mode for automatic vacuum adjustments ✅ Mason Jar function with universal adapters ✅ Powerful, commercial-grade dry vacuum pump (85 L/min) ✅ Compatible with all vacuum bags, including Mylar bags ✅ Easy-to-clean removable CleanTray and seal bars ✅ Large chamber for liquids, powders, and batch prep ✅ 2-year warranty for peace of mind #VestaPrecision #V553VacuumSealer #MealPrep #VacuumSealing Marinated Garlic Butter Steak Ingredients: • 2 ribeye steaks (1-inch thick) • 4 cloves garlic (minced) • 4 tbsp unsalted butter (melted) • 2 tbsp olive oil • 2 tbsp soy sauce • 1 tsp Worcestershire sauce • 1 tsp smoked paprika • 1 tsp black pepper • 1 tsp salt • 1 sprig fresh rosemary • 1 sprig fresh thyme Instructions: 1. Prepare the Marinade: In a bowl, mix melted butter, olive oil, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, salt, and pepper. 2. Marinate the Steak: Place the steaks in a vacuum-seal bag. Pour the marinade over the steaks, ensuring they are evenly coated. Add the rosemary and thyme sprigs. 3. Vacuum Seal: Use the Vesta Precision V553 Chamber Vacuum Sealer to seal the bag, ensuring no air remains. This will help the marinade penetrate deeply into the meat. 4. Marinate: Refrigerate the sealed bag for at least 2 hours (or overnight for maximum flavor). 5. Cook: Remove the steak from the bag and cook to your preferred doneness using a grill, skillet, or sous vide method. For sous vide, cook at 130°F (54°C) for medium-rare, then sear in a hot skillet for 1-2 minutes per side. Vacuum-Sealed Pickled Veggie Medley Ingredients: • 1 cup carrots (sliced into sticks) • 1 cup cucumbers (sliced into sticks) • 1 cup radishes (sliced thin) • 1 cup cauliflower florets • 1 cup white vinegar • 1 cup water • 2 tbsp sugar • 1 tbsp salt • 1 tsp mustard seeds • 1 tsp black peppercorns • 2 garlic cloves (smashed) • 1 bay leaf Instructions: 1. Prepare the Pickling Brine: In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, black peppercorns, garlic, and bay leaf. Bring to a boil, then let it cool to room temperature. 2. Pack the Veggies: Arrange the carrots, cucumbers, radishes, and cauliflower in a vacuum-seal bag. 3. Add the Brine: Pour the cooled brine into the bag, ensuring the veggies are fully submerged. 4. Vacuum Seal: Use the Vesta Precision V553 Chamber Vacuum Sealer to seal the bag. The vacuum process will help the brine infuse into the vegetables quickly. 5. Pickle: Refrigerate the sealed bag for at least 24 hours before serving. The veggies will stay fresh and flavorful for up to 2 weeks. Marinated Citrus Herb Chicken Ingredients: • 4 boneless, skinless chicken breasts • 1/4 cup orange juice (freshly squeezed) • 1/4 cup lemon juice (freshly squeezed) • 2 tbsp olive oil • 2 tbsp honey • 3 garlic cloves (minced) • 1 tsp dried oregano • 1 tsp dried thyme • 1 tsp paprika • 1/2 tsp salt • 1/2 tsp black pepper • 1 sprig fresh parsley (optional) Instructions: 1. Prepare the Marinade: In a bowl, whisk together orange juice, lemon juice, olive oil, honey, minced garlic, oregano, thyme, paprika, salt, and pepper. 2. Marinate the Chicken: Place the chicken breasts in a vacuum-seal bag. Pour the marinade over the chicken, ensuring even coating. Add a sprig of parsley for extra flavor. 3. Vacuum Seal: Use the Vesta Precision V553 Chamber Vacuum Sealer to seal the bag, ensuring a tight seal for optimal marinade infusion. 4. Marinate: Refrigerate the sealed bag for at least 2 hours (or overnight for deeper flavor). 5. Cook: Grill, bake, or sous vide the chicken. For sous vide, cook at 145°F (63°C) for 1.5 hours, then sear in a hot skillet for a golden finish. ➡️ SUBSCRIBE NOW: https://www.youtube.com/GetRecipe For business inquiries, please contact us at: 📧 Email: info@getrecipe.org DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, GetRecipe will receive a small commission (at no cost to you). This helps support the channel and allows us to continue to make videos like this. Thank you for the support!