KOGAN SMARTERHOME™ SOUS VIDE PRECISION COOKER KASMSVDC13A

Beef

Description This recipe showcases how a low temperature and long cooking time can really transform a cut of meat with sous vide. Compared to a traditional chuck cooked at a high temperature, this is cooked at 131°F (55°C) for 36 to 60 hours, resulting in a meltingly tender meat that tastes similar to prime rib or ribeye.

Ingredients:

For the Chuck Steak:

• 900g chuck steak or chuck roast • 1 tsp garlic powder • 1 tsp onion powder ½ tsp coriander

For the Asparagus:

• 1 bunch asparagus • 1-pint cherry tomatoes Olive oil • 2 tsp diced garlic

To Assemble:

• 4 shishito peppers • Salt • Sage, diced • Sea salt

Chuck Steak with Asparagus and Shishito Peppers

Method:

For the Sous Vide Chuck Steak:

1. Preheat a water bath to 131°F (55°C).

2. If the chuck steak is large, cut it into 1.5'' to 2'' slabs (38mm to 50mm) then trim off any excess fat or connective tissue.

3. Combine all the spices in a bowl and mix well.

4. Lightly coat the chuck slabs with the spices then place in a sous vide bag. Seal the bag and cook for 36 to 60 hours.

For the Asparagus:

1. Trim the bottom off of the asparagus and cut the cherry tomatoes in half.

2. Heat some olive oil in a pan over medium heat.

3. Place the asparagus and garlic in the pan and cook until the asparagus becomes tender. Add the cherry tomatoes then remove the vegetables from the heat.

To Assemble:

1. In a hot pan, sear the shishito peppers until they just start to brown, turning to all sides get colour and they begin to become tender.

2. Remove the cooked steak from the bag and dry the meat well. Salt the chuck steak and then quickly sear it. Cut the chuck steak into serving-sized portions.

3. Place a few spoonsful of the tomatoes and asparagus on a plate then top with the steak.

4. Sprinkle some sage and sea salt over the dish then top with a seared shishito pepper.

Description Who doesn't love a good medium-rare steak? We employ our sous-vide machine to make the perfect steak, sealing it with aromatic herbs and garlic before cooking it in its own juices. As soon as you try this method, you won't want to cook steak any other way.

When we tested this recipe, we made two steaks: one we cooked for one hour and the other for two. Since the temperature cannot exceed 131°F (55°C), you don't have to worry about the steak overcooking and the flavours of the aromatics will infuse the meat. If you're in a pinch, however, the one-hour steak is still incredible and miles above your average steak.

Ingredients • Once 16-to-18-ounce boneless rib

eye steak • Kosher salt • Freshly ground black pepper • 2 thyme sprigs • 1 garlic clove, smashed

• One 4-inch rosemary sprig • Once 3-inch piece lemon zest • 2 tbs vegetable oil • 1 tbs unsalted butter • Flaky sea salt, for garnish

Sous Vide Rib Eye Steak Serves: 2 servings - Active Time: 10mins, + resting time - Cook Time: 2 hours - Total

Time: 2 hours and 10 mins, + resting time

Method:

1. Season the steak liberally with salt and pepper. Place in a vacuum-seal bag with the thyme, garlic, rosemary and lemon and vacuum seal closed. Alternatively, place the ingredients in a sealable plastic bag and dip the bag into a large bowl of water to displace the air before sealing shut.

2. Preheat a pot of water fitted with your sous vide immersion circulator to 131°F (55°C) according to the manufacturer's Description.

3. Cook the steak for 2 hours, making sure it is completely submerged in the water.

4. Remove the bag from the pot and take the steak out of the bag, drying with paper towels.

5. In a large cast-iron skillet, heat the vegetable oil over high heat.

6. Add the steak and cook flipping once until seared on both sides, about 1 minute per side.

7. Add the butter and baste the steak for 10 to 15 seconds more. Transfer to a board to rest for 5 minutes.

8. Slice the steak and garnish with flaky sea salt, then serve.

Description:This recipe showcases how simple it is to cook a tender cut of steak with sous vide. We use hanger steak in this example, but it works equally well with other tender steaks such as filet, ribeye or strip steak.

In this recipe you can also use cuts of medium toughness such as sirloin or flank steak, though because they are a little tougher, you can increase the time they cook for a more tender steak.

We pair it with a simple succotash, but you can use any sides you traditionally like to serve with sous vide steak.

Ingredients:

For the Hanger Steak:

• 900g hanger steak • Salt • 1/4 tsp steak seasoning or chili

powder

To Assemble:

• 1 lime • Basil, chopped • Salt

For the Succotash:

• Olive oil • 1 red onion, diced • 2 garlic cloves, minced • 1 poblano pepper, diced • 2 cups corn kernels • 2 cups lima beans • 2 tbs butter • 1 lime

Hanger Steak with Succotash

Method:

For the Hanger Steak:

1. Preheat a water bath to 131°F (55°C) 2. Lightly salt the hanger steak then

sprinkle with the steak seasoning. Place the steak in a sous vide bag then seal the bag and cook for 2 to 4 hours.

For the Succotash: 1. Heat some olive oil in a pan over

medium-high heat. 2. Place the red onion in the pan and

cook until it starts to soften. 3. Add the garlic and poblano peppers

and cook until the poblano pepper is tender.

4. Add the corn and lima beans and cook until the lima beans are tender.

5. Add butter and let it melt. 6. Juice the lime into the pan and mix

well to combine.

To Assemble:

1. Remove the cooked steak from the bag and dry the meat well. Quickly sear the steak then cut it into serving sections.

2. Place a few spoonsful of succotash on a plate then top with the steak. Sprinkle with some fresh basil, then lightly salt.

Ingredients:

Steak:

• 2 (1 4 to 2-inch thick) ribeye steaks Salt and freshly ground black pepper 4 sprigs thyme

• 2 garlic cloves • 2 tbs olive oil • 2 tbs butter Red wine reduction • 2 tbs olive oil

• 3 cups beef stock • 4 large shallots, peeled and sliced • 12 whole black peppercorns • 1 bay leaf • 1 thyme sprig • Splash of red wine vinegar • 1 bottle red wine

Ribeye Steak with Red Wine Reduction Serves: 4 servings - Active Time: 30 minutes - Total Time: 1-4 hours

Method:

Cook ribeye:

1. Preheat water bath to 134°F (56.7°C) 2. Season the steaks on all sides with

salt and pepper. 3. Put the steaks in a vacuum seal or

zip-top bag along with the herbs and seal.

4. Cook for 1-4 hours. Meanwhile, prepare wine sauce:

1. Heat 2 tbs oil in a saucepan and add shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.

2. Add the vinegar and let simmer for a few minutes until almost dry. Add the wine and boil until almost completely reduced. Add the stock and bring to a boil again. Lower the heat and simmer gently for 1 hour, occasionally skimming the surface of the sauce. Strain the liquid through a fine sieve. Season with salt and pepper to taste.

To complete:

1. Heat a stainless steel or cast-iron skillet over medium-high heat and add the remaining butter and pour the cooking liquid and herbs from the bag into the skillet.

2. When the bubbling slows down add the steak to the skillet for 30 seconds on all sides.

3. Cut into thick slices, drizzle with wine sauce and serve.

Ingredients:

• 1.8 to 2.2kg chuck roast • Salt and freshly ground pepper • Garlic, minced

Method:

1. Pre-heat water bath to 150°F (65.6°C).

2. Heat a large cast iron or stainless-steel skillet with one tbs of oil over very high until oil is almost smoking.

3. Place the roast in the skillet and turn to get even colour on all sides.

4. Remove from heat and season liberally with salt, pepper and garlic on all sides.

5. Add the roast to the bag and seal.

6. Place the bag in the water bath and cook for 24 hours.

7. Remove the roast from the bag and place on a paper towel-lined plate and pat dry on all sides. Discard juices.

8. Pat dry and trim away fat.

9. Heat a large cast iron or stainless-steel skillet with one tbs of oil over very high until oil is almost smoking.

10. Re-sear the roast as before to create a crust.

11. Slice and serve with roast potatoes, carrots and onions.

Mum's Pot Roast Serves: 12 servings - Active Time: 5 minutes - Total Time: 24 hours

Ingredients:

• 2 slabs (about 8 ribs) beef short ribs • Salt and freshly ground pepper • Fresh herbs like rosemary or thyme

(optional)

• Garlic cloves, crushed (optional) • 1 tbs Butter

Method:

1. Pre-heat water bath to 185°F (85°C)

2. Season all over with salt and pepper.

3. Add ribs to a bag and seal using a vacuum sealer or displacement method.

4. Place the bag in the water bath and cook for 12 hours and up to 24.

5. Remove the ribs from the bag and place on a paper towel-lined plate and pat dry on both sides.

6. After 45 seconds, flip ribs in the pan.

7. Add one tbs of butter to the skillet and cook an additional 30 seconds.

8. Remove bones from ribs and trim away fat.

9. At this point, the ribs can be seared and served or reserved for a sauce or ragu.

10. To Sear, heat a large cast iron or stainless-steel skillet with one tbs of oil over very high until oil is almost smoking.

11. Place the ribs in the skillet.

12. If desired, add aromatics like whole thyme and rosemary sprigs or crushed whole garlic cloves.

Braised Style Short Ribs Serves: 4 servings - Active Time: 5 minutes - Total Time: 12-24 hours

Ingredients:

• 2 slabs (about 8 bones) beef short ribs 24 cups water

• 2/3 cup tamari or soy sauce ½ cup (packed) dark brown sugar

• 3 Tbs apple juice • 24 Tbs mirin (sweet Japanese rice

wine) • 1 Tbs sesame oil • 1 chopped pear • 4 chopped onion • 1 tea spoon fresh ground pepper

For the Kimchi: • 1 head Napa cabbage • 4 cup sea salt • 5 cups water 4-5 garlic cloves 1'' piece

ginger • 1 small onion diced • 3 tbs fish sauce • 2 tbs sugar • 5 tbs chili flakes • 2 tbs apple juice • 1 tsp honey • 2 red chilies seeded and thinly sliced,

optional • 2 tbs toasted sesame seeds

Korean Style Short Ribs with Quick Kimchi

Serves: 4 servings - Active Time: 30 minutes - Total Time: 48 hours

Method:

1. Pre-heat water bath to 144°F (62°C). Allow the water bath to come to temperature before adding the ribs.

2. Add all marinade ingredients to a blender and combine.

3. Pour marinade into small pan and heat over medium-low for 10 minutes.

4. Bag together ribs and marinade in Ziploc freezer bag (best to double bag), or, using a vacuum sealer, slowly vacuum out excess air and seal.

5. Lower bag into the water bath and cook for 48 hours.

Make the Kimchi:

1. Cut off the stem part of the cabbage and trim each leaf in half or 3-4 sections (depends on the size) vertically.

2. Place the cabbage leaves in a large mixing bowl.

3. In a small pot, combine salt and water and bring to a full boil until salt is dissolved.

4. Let cool for 5 minutes and pour over the cabbage leaves.

5. Let it sit for 10 minutes. Turn the cabbage leaves and continue to soak for 5 more minutes. Rinse once and drain thoroughly.

6. Combine garlic, ginger, onion and fish sauce in a blender and puree until smooth.

7. Pour the puree into a small mixing bowl. Add chili flakes, sugar, apple juice and honey and mix well.

8. Place drained cabbages in a large mixing bowl. Add the red chilies if using and the sauce. Toss all together to coat evenly.

9. Sprinkle toasted sesame seeds and toss well. Kimchi will stay fresh in the fridge for 10 days.

To finish:

1. Remove from water bath.

2. Remove ribs and pat dry.

3. Pour remaining liquid through fine mesh strainer into a small pot.

4. Boil liquid over high heat for 10 minutes to reduce.

5. Remove bones from ribs and trim away fat. Cut into small pieces.

6. Heat about 1/4 inch of oil in a cast iron pan or use deep fryer.

7. Fry pieces evenly until browned, 3-4 minutes.

8. Serve with reduced sauce, kimchi and steamed rice.

Ingredients:

• 2 slabs (about 8 bones) beef short ribs 24 cups water

• 2/3 cup tamari or soy sauce ½ cup (packed) dark brown sugar

• 3 Tbs apple juice • 24 Tbs mirin (sweet Japanese rice

wine) • 1 Tbs sesame oil • 1 chopped pear • 4 chopped onion • 1 tea spoon fresh ground pepper

For the Kimchi:

• 1 head Napa cabbage • 4 cup sea salt • 5 cups water 4-5 garlic cloves 1'' piece

ginger • 1 small onion diced • 3 tbs fish sauce • 2 tbs sugar • 5 tbs chili flakes • 2 tbs apple juice • 1 tsp honey • 2 red chilies seeded and thinly sliced,

optional • 2 tbs toasted sesame seeds

Flank Steak with Chimichurri Sauce Serves: 8 servings - Active Time: 5 minutes - Total Time: 2-24 hours

Method:

1. Preheat water bath to 134°F (56.7°C).

2. Whisk together the marinade ingredients and add to a large zip-top bag with the steak.

3. Seal bag using the displacement method.

4. Add to water bath and cook for 2-3 hours and up to 24.

Make the chimichurri sauce:

1. Combine vinegar, 1 tsp. salt, garlic, shallot and red pepper flakes in a medium bowl and let stand for 10 minutes.

2. Stir in cilantro, parsley and oregano and whisk in oil.

Finish the steak:

1. After cooking, remove the steak from the bag to a paper towel-lined plate and pat dry (but don't wipe off the marinade).

2. Heat a grill or skillet until smoking hot and add steak.

3. Sear quickly on each side to get a nice dark crust.

4. Remove to a cutting board and slice against the grain into ½" slices.

5. Top with chimichurri sauce.

Ingredients

• 1 Centre-cut beef tenderloin, about 945ml oil, for searing

• 2 Tbs Butter, divided

• 4 Sprigs of fresh thyme • 2 Sprigs of rosemary

Method:

1. Preheat water bath to 138°F (58.9°C)

2. Truss the tenderloin with butchers’ twine in three intervals to help it keep its shape.

3. Heat a stainless steel or cast-iron skillet with two tbs of oil over high heat until the oil begins to shimmer. Add the loin and sear on all sides until the outside is dark and crisp.

4. Remove the loin from the pan and set aside.

5. Add one tbs of butter to the pan and sauté the herbs until bright green, 30 seconds to one minute.

6. Put the tenderloin in a vacuum seal or zip-top bag along with the herbs and cooking liquids and seal.

7. Cook for 90 minutes to two hours.

Finish:

1. Heat a stainless steel or cast-iron skillet over medium-high heat and add the remaining butter and pour the cooking liquid and herbs from the bag into the skillet.

2. When the bubbling slows down, return the loin to the skillet for a final sear, quickly crisping the outside for about 30 seconds on all sides while spooning the hot liquid over the top.

Beef Tenderloin Serves: 6-8 servings - Active Time: 30 minutes - Total Time: 4-5 hours

Ingredients• Beef Chuck (1.8 to 2.3kg) • Liquid smoke • Mesquite Spice Rub

Method:

1. Pre-heat water bath to 145°F (62.8°C).

2. Pat beef dry on all sides.

3. Heat one tbs of oil in a large cast iron or stainless-steel skillet until oil is almost smoking.

4. Place the beef in the skillet and turn to get even colour on all sides.

5. Remove from heat and season liberally with spice rub on all sides.

6. Add the beef chuck and a few dashes of liquid smoke to the bag.

7. Seal the bag either using a vacuum-sealer or displacement method. If using zip-top bags, we recommend double-bagging.

8. Place the bag in the water bath and cook for 12 hours.

9. Remove the beef from the bag and place on a paper towel-lined plate and pat dry on all sides. Discard juices or reserve to use in pan sauce.

Barbecue Beef Chuck Serves: 8 servings - Active Time: 15 minutes - Total Time: 12 hours

Ingredients Notes • Brisket • Liquid smoke • Mesquite Spice Rub

• Medium-rare 130°F (54.4°C) 24 to 36 hours • Medium 140°F (60°C) 24 to 36 hours • Medium-well 150°F (65.5°C) 24 to 48 hours • Well-done 160F (71.1°C) 24 to 48 hours

Beef Brisket

Method:

1. Pre-heat your water bath to the desired final temperature. Allow the water bath to come to temperature before adding the brisket.

2. Pat brisket dry on all sides.

3. I recommend to pre-sear the brisket because it's easier to handle at this stage: heat a large cast iron or stainless-steel skillet with one tbs of oil over very high until oil is almost smoking.

4. Place the brisket in the skillet and turn to get even colour on all sides.

5. Remove from heat and season liberally with spice rub on all sides.

6. To bag brisket, start by folding the top of a vacuum-seal or zip-top bag back over itself to from a cuff.

7. Add the brisket and a few dashes of liquid smoke into the bag.

8. Seal the bag either using a vacuum-sealer or displacement method. If using zip-top bags, we recommend double-bagging.

9. Place the bag in the water bath and cook for 24-36 hours.

10. Remove the brisket from the bag and place on a paper towel-lined plate and pat dry on all sides. Discard juices or reserve to use in stock or pan sauce.

11. Pat dry and trim away fat.

12. Finish on a hot grill or cast-iron pan.

13. If a grill is not available, heat a large cast iron or stainless-steel skillet with one tbs of oil over very high until oil is almost smoking.

14. Re-sear the brisket as before to create a crust.

15. Slice and serve.

Ingredients • 1 Centre-cut beef tenderloin, • about 945ml Oil, for searing • 2 Tbs Butter, divided • 4 sprigs of fresh thyme • 2 sprigs of rosemary • 1 cup wild mushrooms

• 1 sprig fresh thyme sprig, leaves only • 1 sheet frozen puff pastry, thawed • 4 slices prosciutto • 1 egg yolk, beaten with 2 tsp water and a

salt and freshly ground black pepper

Beef Wellington Serves: 6-8 servings - Active Time: 30 minutes - Total Time: 4-5 hours

Method:

1. Preheat water bath to 138°F (58.9°C)

2. Truss the tenderloin with butchers’ twine in three intervals to help it keep its shape.

3. Heat a stainless steel or cast-iron skillet with two tbs of oil over high heat until the oil begins to shimmer. Add the loin and sear on all sides until the outside is dark and crisp.

4. Remove the loin from the pan and set aside.

5. Add one tbs of butter to the pan and saute the herbs until bright green, 30 seconds to one minute.

6. Put the tenderloin in a vacuum seal or zip-top bag along with the herbs and cooking liquids and seal.

7. Cook for 90 minutes to two hours.

8. While the tenderloin is cooking, finely chop the mushrooms and fry in a hot pan with a little olive oil, add the thyme leaves and salt and pepper and cook for about 10 minutes until all the excess moisture has evaporated and you are left with a paste. Remove the paste from the pan and leave to cool.

9. Place pastry on a lightly floured surface and roll into a rectangle large enough to envelop the tenderloin.

10. Chill in the refrigerator.

11. Lay a large sheet of plastic wrap on a work surface and place 4 slices of prosciutto in the middle, overlapping slightly, to create a square. Spread half the mushroom paste evenly on top.

12. When the tenderloin is done cooking, remove from bag pat dry with paper towels. Discard liquids.

13. Place the tenderloin on top of the mushroom-covered ham. Using the plastic wrap, roll the prosciutto over the beef, then roll and wrap the plastic film to get a nice, evenly thick log. Chill for 30 minutes.

14. Remove the pastry from the fridge and brush with the egg wash. Remove the plastic film from the beef, then wrap the pastry around the tenderloin.

15. Trim the pastry and brush all over with the egg wash.

16. Cover with plastic wrap and chill for at least 30 minutes.

17. When you are ready to cook the beef, wellington preheat the oven to 425°F (218.3°C)

18. Remove the plastic wrap, score the pastry lightly and brush with the egg wash again.

19. Bake 10-15 minutes, until the pastry is golden brown.

20. Rest for 1-5 minutes before carving.

21. Slice and serve.

Ingredients Notes • Salt • Pepper • Spice

• Cook flank steak for at least 8 hours and up to 24 hours. • Medium Rare: 131°F (55°C) for 8 to 36 hours • Traditional or well-done: 165°F (73°C) for 8 to 48 hours

Flank Steak

Method:

1. Pre-heat your water bath to the desired final temperature. Allow the water bath to come to temperature before adding your beef.

2. Because these cuts are generally larger and can be harder to sear after prolonged cooking times, we recommend pre-searing the meat. Place the meat on a paper towel-lined plated and pat dry on all sides.

3. Heat a large cast iron or stainless-steel skillet with two tbs of oil over very high heat until oil is almost smoking.

4. Place the meat in the skillet and turn to sear on all sides - about 2 minutes per side.

5. Remove the meat to a plate and season all over with salt and pepper or spice rub if desired.

6. To bag the meat, start by folding the top of a vacuum-seal bag back over itself to form a cuff. For best results, do not use zip-top style bags. Uncuff and seal with a vacuum sealer.

7. Place the bag in the water bath and cook for at least 8 and up to 36 hours depending on the size of the cut and desired tenderness.

8. Remove the meat from the bag and place it on a paper towel-lined plate and pat dry on both sides.

9. If you want to re-crisp the crust, you can sear it again. Use tongs to turn the meat in the hot pan. This step is optional.

Ingredients Notes • Salt • Pepper • Rosemary or thyme

• Rare: 125°F (51.6°C) to 128°F (53.3°C) • Medium-rare: 129°F (53.8°C) to 134°F (56.6°C) • Medium: 135°F (57.2°C) to 144°F (62.2°C) • Medium-well: 145F (62.7°C) to 155°F (68.3°C)

Ribeye or Sirloin Steak

Method:

1. Pre-heat your water bath to the desired final temperature. Allow the water bath to come to temperature before adding your steak.

2. Season the steak generously with salt and pepper or your favourite rub.

3. To bag steaks, start by folding the top of a vacuum-seal or zip-top bag back over itself to form a cuff. For best results, do not bag more than one large or two small steaks together in one bag.

4. Add the steaks into the bag along with any aromatics, such as rosemary or thyme.

5. Seal the bag(s) either using a vacuum-sealer or displacement method.

6. Place the bag(s) in the water bath and cook for one hour. Steaks can remain in the water bath for up to four hours, but ideal cooking time is one.

7. Remove the steak from the bag and place it on a paper towel-lined plate and pat dry on both sides.

8. Heat a large cast iron or stainless-steel skillet with one tbs of oil over very high until oil is almost smoking.

9. Place the steak in the skillet.

10. If desired, add aromatics like whole thyme and rosemary sprigs or crushed whole garlic cloves.

11. After 15 to 30 seconds, flip the steak with your tongs. Repeat, flipping the steak every 15 to 30 seconds until it has developed a nice brown sear, about a minute-and-a-half total. Turn steak in skillet to sear edges as well as top and bottom. Don't make the mistake of overcooking your steak at his point-remember, it's already done. You're just adding a sear!

12. Add one tbs of butter to the skillet and let melt, tossing the melting butter onto the top of the steak for 30 seconds.

13. Alternately, sear the steak on a grill or with a torch, making sure to brown all sides.

14. Serve with freshly ground pepper and sea salt.

Tip: You can cook steaks straight from the freezer. For steaks an inch to two inches thick allow an extra hour for the steak to fully thaw in the hot water bath before you begin timing it for doneness.

Description For tender short ribs, cook them sous vide for 48 hours; if you prefer falling-off-the-bone tender ribs, cook them for 72 hours.

Longer cook times are necessary with tougher cuts of beef like short ribs so the muscle fibres can fully break down.

Ingredients

For the beef short ribs:

• 4 bone-in beef short ribs, each 6-8 inches long

• Kosher salt and coarsely ground pepper, to taste

• Olive oil or unsalted butter for searing.

• 2 Tbs unsalted butter • 4 fresh thyme sprigs • 1 tsp. roughly chopped

peppercorns • 2 cups beef stock or your favourite

marinade

For the cumin-butter carrots:

• 1 bunch baby carrots • 2 Tbs. unsalted butter • ½ Tbs freshly ground cumin • Kosher salt, to taste.

Beef Short Ribs with Cumin-Butter Carrots

Method:

1. To prepare the beef short ribs, set the Sous Vide to 135°F (57°C)

2. Season the beef short ribs with salt and coarsely ground pepper.

3. In a hot pan, grill or plancha, warm olive oil or butter. Add the short ribs and sear until evenly browned on all sides. Basting the ribs in foaming butter will produce an appealing colour and flavour.

4. Place the short ribs in a large vacuum bag and evenly distribute the butter, thyme sprigs, chopped peppercorns and stock.

5. Seal the bag to the desired vacuum.

6. Once the target temperature of 135°F (57°C) is reached, place the bag in the circulating water bath. Allow for at least a 50% food-to-water ratio to ensure optimal circulation.

7. Cook the short ribs to the desired doneness, 48 to 72 hours.

8. Remove the shourt ribs from the bag.

9. To render the fat and achieve a browned exterior, sear the short ribs in a hot pan, place them in a 450°F (232.2°C) oven or grill them for 10 to 15 minutes or until browned to your liking.

10. Let the short ribs rest for 60 seconds before serving.

11. To prepare the cumin-butter carrots, set the Sous Vide to 185°F (85°C)

12. Peel the carrots and trim off the green top.

13. In a small saucepan over low heat, combine the butter, cumin and salt. Heat until the butter melts and the ingredients are blended.

14. Place the carrots and butter mixture in a medium vacuum bag.

15. Once the target temperature of 185°F (85°C) is reached, place the bag in the circulating water bath.

16. Cook the carrots until tender, about 45 minutes.

17. Remove the bag from the circulating water and remove the carrots from the bag. Serve the carrots with the short ribs.

Egg

Method:

1. Set the water bath to 143°F (61.6°C)

2. Add the eggs to the water bath and cook for 45 minutes.

3. Remove from water and allow to cool slightly.

4. Bring a medium pot of water to a bare simmer.

5. Working one egg at a time, carefully crack the egg near one end.

6. Hold a perforated spoon over a small bowl and slip the egg out of it shell into the spoon, allowing the excess loose white to drain into a small bowl.

7. Dump the excess white and place the egg into a larger bowl.

8. Repeat with remaining eggs.

9. Once all eggs are drained, carefully slip the eggs into the pot, swirling the water occasionally to prevent eggs from sticking to bottom.

10. Cook until outer whites are just set, about 1 minute.

11. Remove eggs from water with the perforated spoon and serve immediately.

Tip: You can actually store poached eggs in cold water in the refrigerator for up to 3 days. To reheat, place the eggs in a bowl of hot water for a few minutes until warm. Perfect when prepping brunch for a crowd!

Soft Poached Eggs Serves: 1 to 12 eggs - Active Time: 5 minutes - Total Time: 50 minutes

Method1. Set the water bath to 143°F (61.6°C)

2. Add the eggs to the water bath and cook for 45 minutes.

3. Serve immediately.

To store soft boiled eggs, cool immediately in an ice bath and store in the refrigerator for up to 3 days. Reheat in a water bath at 135°F (57°C) for 30 minutes to serve.

Soft Boiled Eggs Serves: 1 to 12 eggs - Active Time: 5 minutes - Total Time: 45 minutes

Method1. Set the water bath to 165°F (73.8°C)

2. Add the eggs to the water bath and cook for 45 minutes.

3. Serve immediately.

To store hard boiled eggs, cool immediately in an ice bath and store in the refrigerator for up to 3 days.

Hard Boiled Eggs Serves: 1 to 12 eggs - Active Time: 5 minutes - Total Time: 45 minutes

DescriptionInspired by a traditional salad lyonnaise, this showstopper combines mesclun with radicchio and endive before getting tossed with bacon lardons and a bacon-fat vinaigrette. The final touch? A sous vide egg on top. Once the egg is cracked, the yolk coats the greens, adding an extra punch of richness to this indulgent yet bright salad.

This is not your average poached egg. Since the egg slowly comes up to temperature, the yolk thickens to a custardy consistency while the white sets. Just be super careful when removing each egg from the bag, because they're very delicate. We suggest cracking each egg into a separate bowl first, before placing it on the salad. Carefully strain out the loose albumen with a slotted spoon and then plate.

Ingredients • 4 eggs • 4 ounces slab bacon, cut into

lardons • 2 tbs Champagne vinegar • 1 tbs lemon juice • ½ tbs honey • 1 tsp Dijon mustard • 1 small shallot, minced

• Kosher salt and freshly ground black pepper • 1/4 cup olive oil • 2 tbs bacon fat • 4 cups baby mesclun • 1 small endive, cored and thinly sliced • 1 small radicchio, cored and thinly sliced • 1 small watermelon radish, thinly sliced

Sous Vide Egg and Bacon Salad Serves: 4 eggs - Prep Time: 25mins - Active Time: 1 hour - Total Time: 1hour 25mins

Method:

1. Pre-heat a pot of water fitted with your sous vide immersion circulator to 145°F (62.8°C) according to the manufacturer's Description. Add the eggs and cook for 1 hour.

2. Meanwhile, in a medium skillet, heat the bacon lardons over medium heat. Cook until golden brown and all the fat has rendered, 10 to 12 minutes. Transfer the bacon to paper towel-lined plate and serve 2 tbs of the bacon fat for the dressing.

3. In a small bowl, whisk together the vinegar, lemon juice, honey, mustard, shallot, salt and pepper. Slowly stream in the olive oil and bacon fat, whisking until emulsified. Set aside until ready to toss.

4. In a large bowl, toss together the mesclun, endive, radicchio, radish and the reserved bacon with the vinaigrette. Divide between 4 bowls.

5. Crack each egg carefully and open into a small bowl. Using a slotted spoon to strain any loose albumen, slide 1 egg onto each salad. Season all the eggs with a little salt and pepper and then serve.

Description Runny eggs can be the basis of so many other recipes, such as a topper for a salad or just enjoying the eggs themselves. We'll be posting a recipe later that uses these eggs and a slight alternation for an Asian morning breakfast flare.

For this recipe, just follow our original sous vide poached egg recipe and after you're done, just sprinkle some furikake on top. You can then eat the eggs in a bowl with a spoon or even put it on top of rice or steamed asparagus. Bon appetite!

Method:

1. Start your sous vide bath at 144.5°F (62.5°C).

2. Gently lower your eggs into the sous vide bath. We put a ladle and put them in one at a time.

3. After 35 minutes, put a pot of water on the stove and bring to a boil.

4. At the same time, start your toast. After it's done, butter it and set it aside.

5. After a total of 45 minutes cooking time pull the eggs out and set them in a bowl.

6. One at time, crack the eggs on top and make a small rectangular “window" and pour the egg out through it into a small bowl. Make sure the “window" doesn't have any sharp edges otherwise you'll risk puncturing the yolk.

7. Using a slotted spoon, carefully scoop the yolk and surround white and gently lower into the boiling water. Make sure you leave the egg on the slotted spoon.

8. After a mere 15 seconds, remove it and get rid of excess water. Transfer to your buttered toast. Sprinkle with salt and pepper and enjoy!

Japanese-style Sous Vide Poached Eggs Cooking time: 45 minutes

Lamb

Ingredients • 1/4 cup canola oil • 2 onions, thinly sliced (3 cups) • 2 Tbs minced fresh ginger • 2 garlic cloves, minced • 900g boneless goat (or lamb)

shoulder • 1 tbs curry powder • 1 tsp turmeric

• ½ tsp cayenne pepper • 2 baby leaves • Once (14-ounce) can tomato puree • 1 tsp garam masala • Salt and pepper • Cilantro leaves, for garnish • Basmati rice and warm naan, for serving

Goat Curry Serves: 6 Serving - Active Time: 10 minutes - Total Time: 16-24 hours

Method:

1. Preheat the water bath to 180°F (82.2°C).

2. Pat meat dry with paper towels.

3. Heat a large cast iron or stainless-steel skillet with two tbs of oil over high heat until oil is almost smoking.

4. Add goat to pan and turn to brown on all sides - remember, you're not trying to cook it, just get a crush on it.

5. Once browned, remove goat to a plate.

6. Heat remaining oil in pan over medium high until shimmering.

7. Add onions to the pan and cook until just translucent, 3-5 minutes.

8. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 30 seconds.

9. Add the goat and cooked ingredients along with can of tomato puree to a gallon-sized zip-top bag. Seal using displacement method.

10. Cook for 16 - 24 hours.

11. When done, remove the bag from the water bath.

12. Remove the goat from the stew. Discard by leaves and any large pieces of fat.

13. Shred the meat and return to the stew.

14. Stir in garam masala and season to taste with salt and pepper.

15. Garnish with fresh cilantro leaves and serve with rice and naan.

Ingredients • 1 boneless leg of lamb • Salt and freshly ground black pepper • 4 sprigs rosemary, minced • 2 garlic cloves, minced

• 2 tbs olive oil • 2 tbs butter • 2 cups of balsamic vinegar

Leg of Lamb with Balsamic Glaze Serves: 4 Serving - Active Time: 5 minutes - Total Time: 8-24 hours

Method:

1. Preheat water bath to 131°F (55°C) for medium rare (up to 140°F (60°C) for medium)

2. with a sharp knife, score just through the skin in parallel lines. Repeat in the opposite direction creating a diamond pattern.

3. Rub the leg all over with the salt, pepper, rosemary and garlic.

4. Add to a large bag and add 1 tbs of oil. Seal using vacuum or displacement method. If using zip-top bags and displacement method, we recommend double-bagging.

5. Cook for at least 8 hours and up to 24. The longer time will result in more tender meat.

6. When it's ready, remove the lamb from the bag and reserve juices.

7. Preheat the oven to 450°F (232°C).

8. Add the reserved juices to a saucepan with the balsamic vinegar and cook over medium-high heat until it reduces by half, about 20 minutes.

9. Strain glaze through a fine-mesh sieve lined with damp paper towels.

10. Place a rack on a cooking try lined with foil.

11. Set the lamb on the rack and place in the oven for 10-15 minutes to crisp up the skin.

12. Serve with favourite sides and drizzle with balsamic glaze.

Ingredients• 2 (8-bone) racks of lamb • Salt and freshly ground black pepper • 2 sprigs fresh rosemary 1 shallot,

sliced • 1 clove garlic, sliced • 2 tbs olive oil • 2 tbs unsalted butter

Method1. Preheat water bath to 130°F (54.4°C).

2. Season lamb generously with salt and pepper.

3. Place racks in two individual bags along with rosemary, shallots and garlic.

4. Seal bags using a vacuum sealer or displacement method.

5. Place bags in preheated water bath for 1 to 2.5 hours (longer times will render a more tender result, but don't go more than 2.5).

6. Remove lamb from bags and carefully pat dry with paper towels.

7. Add olive oil to a heavy cast iron or stainless-steel skillet set over high until it begins to smoke.

8. Place lamb, meaty side down, in skillet, working in batches if necessary.

9. Add 1 tbs butter per rack, along with fresh thyme.

10. Sear each side for about 30 seconds.

11. Transfer cooked lamb to a cutting board.

12. Slice rack into chops close to each bone and serve immediately.

Rack of Lamb Serves: 4 Serving - Active Time: 30 minutes - Total Time: 1.5-2.5 hours

Ingredients

• 8 lamb chops • 4 sprigs Fresh

Rosemary • 1 tbs butter • 1 tbs garlic powder • Salt and Pepper

Method1. Pre-heat water bath to 134°F (56.6°C).

2. Season the chops all over with garlic powder and salt and pepper or favourite rub.

3. Add the chops into two bags along with fresh rosemary.

4. Seal the bags using a vacuum or displacement method.

5. Place the bags in the water bath and cook for at least two hours and up to four.

6. Remove the chops from the bag and place on a paper towel-lined plate. Pat dry on all sides.

7. Heat a large cast iron or stainless-steel skillet with one tbs of oil over medium-high until oil is shimmering.

8. Add garlic to oil and cook for 30 seconds, until fragrant.

9. Add the chops and rosemary to the skillet.

10. After 45 seconds or when the cooking side has developed a nice, brown crust, flip the chops with tongs.

11. Add one tbs of butter to the skillet and let melt, spooning the melting butter over the pork. Cook for 30 seconds. Continue until all sides are browned.

12. Remove chops from heat and serve.

Garlic Rosemary Lamb Chops Serves: 4 Serving - Active Time: 5 minutes - Total Time: 2-4 hours

Pork

Ingredients• 1 whole pork tenderloin • Salt and freshly ground

black pepper • 6 to 8 sprigs fresh

rosemary, divided • 2 garlic cloves, divided • 1 tbs olive oil • 1 tbs butter

Method 1. Preheat water bath to 135°F (57.2 °C)

2. Season pork generously on all sides with salt and pepper.

3. Place in sous vide bags along with half on the rosemary and garlic.

4. Seal bags and place in water bath for at least 1 hour and up to 4.

5. Remove pork from water bath and bag.

6. Discard rosemary and garlic and liquid from bag.

7. Pat pork dry with paper towels.

8. Heat olive oil in a large cast iron or stainless-steel skillet until oil is almost smoking.

9. Lay pork in skillet. Cook, turning occasionally, until browned on all sides, about 2 minutes total.

10. To finish, add butter and reserved half of rosemary and garlic and cook until fragrant, about 30 seconds, spooning butter over the pork.

11. Remove from heat.

12. Allow to rest for 1 to 2 minutes, then slice and serve.

Pork Tenderloin Serves: 2 Serving - Active Time: 20 minutes - Total Time: 1.5-4.5 hours

Ingredients For the pork: • 4 1-inch thick Pork Chops • Salt & Pepper or your favourite rub • 1 tbs Oil • 1 tbs Butter

For the Apples: • 2 tbs brown sugar • 1/8 tbs ground cinnamon • 1/8 tsp ground nutmeg • 2 tbs unsalted butter • 2 crisp apples -cored and sliced • Salt and pepper to taste

Pork Chops with Caramelized Apples (apples optional)

Serves: 4 Serving - Active Time: 15 minutes - Total Time: 2-4 hours

Method:

1. Preheat your water bath to 140°F (60°C).

2. Season the pork chops generously with salt and pepper or your favourite rub on all sides.

3. Bag the chops in a vacuum-sealer or zip-top bag using the water displacement method.

4. Add the bag to the water bath.

5. Cook for 2-4 hours.

6. Remove the port chops from the bag to a paper towel-lined plate. Pat it dry very carefully on both sides.

7. Heat a heavy cast-iron or stainless-steel skillet with 1 tbs of oil and 1 tbs of butter over high heat. Swirl until the butter is melted and starting to brown.

8. Carefully place the pork chops into the skillet and brown for about 45 seconds on each side.

9. When the chops are browned, pick them with a pair of tongs and make sure to brown the edges as well.

10. Remove to plate and let rest while you prepare the apples.

11. Combine brown sugar, salt and pepper, cinnamon and nutmeg in a bowl.

12. To the same skillet, add butter and stir in brown sugar mixture and apples.

13. Cover and cook over medium heat until apples are just tender.

14. Remove apples with a slotted spoon or spatula to a plate.

15. Continue cooking sauce uncovered in skillet, until thickened slightly.

16. Spoon sauce over apples and chops.

Ingredients From scratch: • 1.8 to 2.2kg pork shoulder • 2 tsp each:

o cumin o coriander o oregano

• 2 bay leaves Pre-cooked method: • 900g unseasoned pre-cooked, shredded pork • ½ tsp each:

o cumin o coriander o oregano

Plus: • 1 white onion • 1 bunch cilantro • 8 corn tortillas • 1 lime

Easy Carnitas from Pork Shoulder Serves: 8 Serving - Active Time: 15 minutes - Total Time: 48 hours

Method:

If starting from scratch:

1. Set water bath to 140°F (60°C).

2. Rub your shoulder with spice mixture and seal in bag.

3. Place the packet in the water bath for 48 hours.

4. Pat dry and give the roast a quick sear on all sides in a really hot pan.

5. Grab two forks and pull the pork apart.

6. Heat 2 tbs oil in pan until sizzling hot.

7. Add shredded pork in batches and fry until crisp.

8. Drain fried pork on paper towels.

If starting with pre-cooked pork: 1. Heat 2 tbs oil in pan.

2. Add 900g of shredded pork along with / tsp each: cumin, coriander, oregano, paprika, salt.

3. Stir and fry until crispy.

4. Drain on paper towels.

To serve: 1. Chop onion and cilantro together.

2. Heat up corn tortillas in oven, microwave (10 seconds) or oven open gas flame.

3. Stack two tortillas together and top with pork, onion and cilantro.

4. Serve with lime wedges. Salsa optional.

Ingredients For the Ribs: • 3/4 cup Sweet + Spicy Rub • 1 tsp Liquid Smoke • 2 racks Pork Ribs • BBQ Sauce - store-bought or

homemade

For the Sauce: • 1 Medium Onion, minced • 1 1/4 cups ketchup • 1/4 cup sweet + spicy rub • 2 tbs dark molasses • 2 tbs Worcestershire • 1 tbs cider vinegar • 1 large garlic clove, minced • 1 tsp liquid smoke

24-Hour Ribs Serves: 4 Serving - Active Time: 25 minutes - Total Time: 24 hours

Method:

Preheat water bath to 145°F (62.8°C).

1. Divide rib racks into four portions.

2. Rub ribs generously on all sides with the % cup of the spice rub mixture.

3. Place individual portions of rubbed ribs in vacuum-sealer or zip-top bags. If using zip-top bags, we recommend double-bagging because of the long cook time.

4. Add a few drops of liquid smoke to each bag.

5. Seal the bags, add to water bath and cover with plastic wrap.

6. Cook for 24 hours, checking periodically to flip bags and top up water levels as needed.

Make the sauce:

1. In a medium saucepan, whisk together spice rub, minced onion, ketchup, mustard, whiskey (if using) molasses, Worcestershire sauce, vinegar, garlic and liquid smoke.

2. Bring to bare simmer and cook until reduced and thickened, about 20 minutes.

3. Set aside.

To finish the ribs:

1. Remove ribs from vacuum bags and carefully pat dry with paper towels.

2. Preheat oven to 400°F (204°C). Line two rimmed baking sheets with aluminium foil and place a wire rack on each.

3. Divide ribs evenly on racks, facing up. Transfer ribs to oven and cook until surface is sizzling, about 10-15 minutes.

4. Brush ribs with sauce and return to oven for five minutes.

5. Remove from oven, brush with another layer of sauce and return to oven until it is dried and sticky, about five minutes longer.

6. Remove ribs from oven, brush with another layer of sauce and serve.

Tip: Finish the ribs on the grill instead of the oven for a super smoky taste!

Ingredients

• 450g pork belly • 2 tsp five spice powder • Salt and freshly ground pepper • 1 tbs white wine vinegar

Method 1. Preheat water bath to 154°F (67.8°C).

2. Season pork belly on all sides with spices, salt and pepper.

3. Pork belly likes to float, so either vacuum seal with a heavy spoon in the bag or use displacement method and clip to the side of your cooking vessel.

4. Cook for 6-7 hours.

5. Remove pork belly from bag and serve juices.

6. Add juices and vinegar to a saucepan and bring to a boil. Simmer until reduced by half.

7. Brush the pan sauces over the finished pork belly. Slice and serve.

Perfect Pork Belly Serves: 4 Serving - Active Time: 15 minutes - Total Time: 7 hours

Ingredients• 1 whole pork tenderloin • Salt and freshly ground black

pepper • 6-8 sprigs fresh rosemary,

divided • 2 garlic cloves, divided • 1 tbs olive oil • 1 tbs butter

Method1. Preheat water bath to 135°F (57.2°C)

2. Season Pork generously on all sides with salt and pepper.

3. Place in sous vide bags along with half of the rosemary and garlic.

4. Seal bags and place in water bath for at least 1 hour and up to 4.

5. Remove pork from water bath and bag.

6. Discard rosemary and garlic and liquid from bag.

7. Pat pork dry with paper towels.

8. Heat olive oil in a large cast iron or stainless-steel skillet until oil is almost smoking.

9. Lay pork in skillet. Cook, turning occasionally, until browned on all sides, about 2 minutes total.

10. To finish, add butter and reserved half of rosemary and garlic and cook until fragrant, about 30 seconds, spooning butter over the pork.

11. Remove from heat.

12. Allow to rest for 1 to 2 minutes, then slice and serve.

Pork Tenderloin Serves: 2 Serving - Active Time: 20 minutes - Total Time: 1.5-4.5 hours

DescriptionPork tenderloin is lean, light and, well, tender, but that doesn't mean it can't have intense flavour. This sous vide recipe plays up the tastes and textures everyone loves about pork tenderloin while pairing it with a spicy mango salsa that gives it an extra burst of heat and sweetness. The play between pork and produce is nothing new, but this recipe takes it to a new level.

Ingredients

• 1/4 cup light brown sugar • 1 tbs freshly ground black pepper • ½ tbs onion powder • 1 tsp mustard powder • 1 tsp garlic powder • ½ tsp chili powder • ½ tsp chipotle powder • ½ tsp cayenne powder • 2 pork tenderloins • 2 tbs canola oil

For mango salsa: • 2 mangoes, pitted, peeled and finely

diced • 1 red bell pepper, seeded, stemmed

and finely • 1/4 cup chopped fresh cilantro or

parsley • 3 tbs finely diced red onion • 2 tbs freshly squeezed lime juice • 1 small jalapeno, seeded and finely

diced

Spiced Pork Tenderloin with Mango Salsa Serves: 8 Serving - Active Time: 45 minutes - Total Time: 2 hours

Method1. Set the water bath to 140°F (60°C)

2. In a medium bowl, whisk together brown sugar and spices. Rub spice mixture over tenderloins.

3. Place tenderloins in a large zip-top vacuum-sealer bag. Seal the bag using the water displacement method or a vacuum sealer on the moist setting.

4. Place the bag in the water bath and cook for 2 hours.

5. Remove the bag from the water bath. Remove the pork from the bag to a paper towel lined plate and pat dry.

6. Heat oil in a large skillet over medium-high heat. When the oil is shimmering, add the pork and sear until browned on all sides, 2-3 minutes total. Transfer to plate and let rest.

7. Meanwhile, prepare the salsa: Mix together the mango, bell pepper, cilantro or parsley, onion, lime juice and jalapeno in a medium bowl.

8. Season to taste with salt and pepper. Slice the pork and serve topped with the mango salsa.

Description Pulled pork is usually made using the pork butt, sometimes called the pork shoulder or Boston Butt and is cooked over low heat, often in a smoker, for several hours. Using sous vide takes longer but you don't have to manage a fire or look in on the meat. Our favourite combination is probably 156°F (68.8°C) for around 18 to 24 hours, it's shreddable but not over-tender.

For a more traditional flavour, you can either pre or post-smoke the pork shoulder, just make sure it is cold when you are smoking it. We like to serve it with traditional BBQ sides such as corn on the cob, coleslaw or macaroni and cheese.

Ingredients For the Chili Pepper Sauce: • 4 to 7 dried chili peppers • Olive oil • 1/3 cup tomato paste • 1/4 cup sherry vinegar • 1 tbs Worcester sauce • 1/4 cup dark rum • 2 tbs brown sugar • 3/4 cup water • 1 tbs minced garlic • 2 tbs honey • 1 tsp paprika • 1 tsp cumin • 1 tsp coriander

For the Pork Shoulder: • 0.9 to 1.3kg pork shoulder • 1 tsp sweet paprika • 1 tsp garlic powder • 1 tsp ancho chili powder • ½ tsp cinnamon To Assemble: • BBQ Sides

Sous Vide Pulled Pork Recipe with Chili Pepper BBQ Sauce

Prep Time: 15 m - Total Time: 18 to 24 hours - Serves: 4 to 8 serving

Method

For the Pork shoulder:

1. Preheat a water bath to 156°F (68.8°C).

2. If the pork shoulder is too large to fit into a bag, cut it into multiple pieces. Mix the spices together in a bowl then coat the pork with them. Place the pork in a sous vide bag then seal. Cook the pork for 18 to 24 hours.

For the Chili Pepper Sauce:

3. Take the chili peppers and soak them in water for 30 minutes. Remove the stems and seeds.

4. Heat some olive oil in a pan over medium heat, add the tomato paste them cook until just starting to darken.

5. Add the chili peppers and remaining ingredients and blend well. Bring the mixture to a simmer and let cook for at least 5 minutes for the flavours to meld or up to 30 minutes if you want it thicker.

6. If you prefer a thinner sauce, add more water until it is the desired consistency.

To Assemble:

1. Remove the pork from the sous vide bag and shred it with a fork and tongs.

2. On a plate, make a pile of the pulled pork and top with the chili pepper BBQ sauce. Serve with your favourite BBQ sides.

Description Cooks: 140°F (60°C) for 2 to 3 hours

Boar behaves very similarly to pork but has a richer, sometimes nutty flavour. We like to prepare it just like pork, cooking it at 140°F (60°C) long enough to cook it through and pasteurize it.

Here we serve it with a sweet and spicy cherry chutney that complements the flavour of the meat really well. It also goes great with any sides you normally like to serve with pork, such as roasted vegetables, casserole or a salad.

Ingredients For the Cherry Chutney: • Olive oil • 1/4 onion, diced • 1 cup coarsely diced, pitted cherries • 2 tsp minced ginger • 1 tbs balsamic vinegar • 2 tbs spiced rum • 1/8 tsp chili powder, preferably

chipotle • 1/4 tsp allspice • 1/4 tsp cinnamon

For the Boar Tenderloin: • 900g boar tenderloin (900g) • 1 tsp garlic powder • ½ tsp coriander • ½ tsp cumin • 4 sprigs of rosemary • Salt and pepper To Assemble: • Fresh rosemary, minced

Sous Vide Boar Tenderloin Recipe with Cherry Chutney

Prep Time: 30m - Total Time: 2 to 3 hours - Serves: 4 serving

MethodFor the Boar Tenderloin:

1. Preheat a water bath to 140°F (60°C) 2. Mix Together the spices in a bowl. Lightly salt and pepper the boar tenderloin then

sprinkle with the spices. 3. Place in a sous vide pouch with the rosemary sprigs then seal the bag and cook for 2 to 3

hours, until heated through or pasteurized.

For the Cherry Chutney:

1. Heat some olive oil in a pan over medium heat. 2. Add the onion and cook until just starting to brown. Add the cherries and ginger and cook

for 5 minutes. Add the remaining ingredients and cook until thickened to the desired consistency, adding water if needed. Taste and adjust seasonings as needed.

3. The cherry chutney can be held in the refrigerator for several days.

To assemble:

1. Remove the cooked boar tenderloin from the bag and dry it off. 2. Quickly sear it just until colour develops.

Ingredients Pork (Sous Vide): • 2 iberico loins a 300g (35mm thick) • 1 small piece of fresh ginger • 3 juniper berries • 2-3 tbsp rape seed oil • ½ tbsp cumin seeds • 400ml wheat beer Freshly ground

pepper • ½ tbsp tarragon • ½ ssp cornflour to bind

Cauliflower risotto: • 400g cauliflower (corresponds to a half a

head) • 1 tbsp oil • 1 clove of garlic, finely chopped • 50g Cheddar cheese, chopped • 60g Mozzarella

Pork Sous Vide with Cauliflower risotto Serves: 12 Serving - Active Time: 2 hours - Total Time: 36 hours

MethodPork (Sous Vide): Finely dice the ginger and crush the juniper berries with the pestle and mortar. Heat the oil in a hot pan. Saute the cumin seed, ginger and juniper berries on a low heat. Douse with wheat beer. Add the tarragon and take the pot off the stove.

Salt the beer stock and leave to cool for approx. 30 minutes. Then strain the stock through a colander. Vacuum seal the loins and cook the Sous Vide for 45 minutes at 60°C in the water bath.

Remove the bag from the water bath, place the juices in a pot through a sieve and reduce by half for 15 minutes.

When the risotto is ready, season the boiled down juices with salt and pepper.

Mix the cornflour in a little water and stir in the boiling juices, bring to the boil.

Saute the pork loins for 30 seconds on each side in a hot pan in order to produce roasting aromas.

Cauliflower risotto: Break the cauliflower into florets and crush them in a blender to the consistency of rice. Pour the oil into a hot pan and saute the cauliflower rice for a few minutes at high heat. Stir occasionally until the cauliflower is light brown. Add the garlic and cool for another minutes.

Reduce the heat and add the Cheddar cheese, Mozzarella, milk and half of the chives. Stir well until the cheese is melted.

Place the onto a plate with the pork and garnish with remaining chives.

Ingredients• 1 whole boneless, rind-on pork belly • 2 tbs whole peppercorns • 3 tbs whole fennel seed • 3 tbs finely chopped fresh rosemary • 12 cloves garlic, minced • Salt and freshly ground pepper • 2 tsp baking powder • 2 quarts peanut oil or lard

Method:

1. Using a sharp knife, score the pork skink at 1-inch intervals.

2. Turn 90 degrees and repeat to create a diamond pattern in the skin only.

3. Heat a small skillet over medium-high heat and toast peppercorns and fennel seed until lightly browned, about 2 minutes. Grind until roughly crushed.

4. Season pork liberally with salt and pepper then rub in the crushed pepper and fennel, chopped rosemary and garlic.

5. Roll belly into a tight log

6. Cut several lengths of kitchen twine and truss roll at 1-inch intervals.

7. Combine 2 tbs salt with 1 tsp baking powder and rub over the surface.

8. Seal in bag and refrigerate overnight

9. Preheat water bath to 155°F (68.3 °C).

10. Add pork and cook for 36 hours.

11. Transfer pork to an ice bath chill for 15 minutes.

12. Remove from bag and discard cooking liquids.

13. Rinse porchetta under hot running water to remove all excess fat and pat dry with paper towels.

14. Heat peanut oil or lard over high heat in a large pot Dutch oven to 400°F (204.4°C).

15. Gently place pork into oil using tongs.

16. Cover and cook, shaking the pan occasionally, about 2 minutes.

17. Spoon hot oil over the pork until the bottom half is cooked and crisp, about 5 minutes.

18. Carefully flip and cook on second side, repeating basting process.

19. Remove porchetta to a large paper towel-lined plate and blot dry.

20. Season with salt and pepper.

21. Let rest 5 minutes.

22. Carve and serve immediately.

Pork Belly Porchetta Serves: 12 Serving - Active Time: 2 hours - Total Time: 36 hours

Poultry

Ingredients

• 900g boneless skinless chicken breasts • Salt and freshly ground black pepper • ½ cup mayonnaise • ½ cup plain Greek yogurt • 3 tbs freshly squeezed lemon juice 1

cup seedless red grapes, quartered • ½ cup chopped walnuts, toasted • 1/4 sliced scallions • 1/4 cup diced celery

Method1. Set the water bath to 140°F (60°C)

2. Season chicken breasts with salt and pepper (Optional).

3. Add the chicken breasts into the bag along with any aromatics, such as fresh herbs or lemon slices (if using).

4. Seal the bag using either a vacuum sealer or the displacement method.

5. Cook the chicken for 1-2 hours.

6. Prepare an ice bath

7. After cooking, remove the chicken to an ice bath and chill for 20 minutes.

8. Whisk together the mayonnaise, yogurt and lemon juice in a large bowl. Stir in the grapes, walnuts, scallions and celery.

9. When the chicken has cooked, remove it from the bag and pat dry. Cut into V'' cubes and add to the mayonnaise mixture. Stir to combine. Season to taste with salt and pepper. Serve.

Sous Vide Chicken Waldorf Salad Serves: 6 Serving - Active Time: 10 hours - Total Time: 2 and a half hours

Ingredients

• Salt • Pepper • Fresh herbs or lemon slices

Method1. Set the water bath to 165°F (73.9°C).

2. Season chicken thighs with salt and pepper (optional).

3. To bag chicken thighs, start by folding the top of a vacuum-seal or zip-top bag back over itself to form a cuff. This prevents chicken juices from getting on the edges of the bag, which can interfere with the seal or spread bacteria. For best results, do not bag more than two pieces together in one bag.

4. Add the chicken thighs into the bag along with any aromatics, such as fresh herbs or lemon slices (if using).

5. Uncuff and seal the bag(s) using either a vacuum sealer or the displacement method.

6. Place the bag(s) in your water bath and cook the chicken for at least 1 and up to 6 hours.

7. Prepare an ice bath.

8. Once cooked for the desired time, transfer the bagged chicken to the ice bath to chill completely. At this stage, the chicken can be stored in the refrigerator for up to three days before finishing and serving.

9. Remove the chicken from the bag, discard any aromatics and place on a paper towel-lined plate.

10. Remove any gelled juices from the chicken and the bag with your fingers and discard.

11. Heat a large cast iron or stainless-steel skillet with one tbs of oil over medium-high until oil is slightly shimmering.

12. Add chicken to the hot skillet, skin-side down (if using skin-on chicken breasts).

13. Cook for four to five minutes, pressing down on the chicken to ensure the most contact with the hot oil for maximum browning.

14. Flip chicken and cook for another minutes. Remove from heat and serve.

Chicken Thighs Serves: Makes 1 to 6 chicken thighs - Active Time: 5m - Total Time: 2-6 hours

Ingredients

• 1 6kg turkey • Salt + Pepper or your favourite

rub • 1 Stick of Unsalted Butter • 4 Sprigs Sage • 4 Sprigs Thyme • 4 Sprigs Rosemary • Ice

Sous Vide Turkey Serves: 8 Serving - Active Time: 30 hours - Total Time: 6 and a half hours

Method

1. Defrost turkey if frozen.

2. Set water bath and turn temperature to 165°F (73.9°C).

3. If starting with a whole turkey, remove the thighs and drumsticks. Next, remove the wings of the turkey. Remove the packaged gizzards inside the body cavity (if applicable) and set aside for gravy.

4. Cut out the rib cage and save for stock or gravy.

5. Separate the breasts from the bone.

6. Season the turkey pieces all over.

7. Prepare four gallon-sized vacuum-sealer bags or four zip-top bags. Place the thighs and wings in one - making sure they do not overlap, add in 1 sprig of each herb and two tbs of butter.

8. Put drumsticks in another bag with 1 sprig of each herb and two tbs of butter. You may need two bags depending on the size of the drumsticks.

9. Place one turkey breast in each of the two remaining bags, with 1 sprig of each herb and two tbs of butter in each.

10. Seal with a vacuum sealer or use the water displacement method.

11. Put the breasts in the fridge until later.

12. Cook the thighs and legs for 3½ hours.

13. Chill the water bath to 146°F by adding a few ice cubes until you reach the desired temperature.

14. Add the breasts (do not remove the legs and thighs) and cook an additional 2½ hours.

15. To serve immediately, remove meat from bags and pat skin dry with a paper towel.

16. Heat 2 tsp of oil in a stainless steel or cast-iron pan on high heat until it shimmers. Add turkey pieces, skin-side down and sear until brown and crispy, around 3 minutes each side.

17. To store for later, immediately add to an ice bath and chill for at least 30 minutes before placing in fridge.

18. To reheat, put entire bags back in water bath at 146°F (63°C) for 1 hour, then crisp up skin according to Description above.

Ingredients • 1 whole chicken, cut into pieces • 1 ½ cups all-purpose flour • ½ cup cornstarch • 1 tsp baking powder • 1 tbs garlic powder • 1 tbs onion powder • 1 tsp smoked paprika

• 1 tsp cayenne • 1/4 tsp black pepper • 1 tsp kosher salt • 1 cup buttermilk • 12 cups peanut oil for deep frying

(less for pan max level)

Fried Chicken

Method If using both light and dark meat:

1. Preheat water bath to 148°F (64.4°C).

2. Separate chicken into parts and bag no more than two pieces together.

3. Cook sous vide for 3-5 hours.

If using only light meat:

1. Preheat water bath to 144°F (62.2°C)

2. Separate chicken into parts and bag no more than two pieces together.

3. Cook Sous Vide for 1½ - 3 hours.

To Fry: Create Spice Mixture:

1. Combine garlic powder, onion powder, smoked paprika, cayenne and black pepper together in a small bowl.

Create Breading Station:

1. Toss together the flour, cornstarch and 2 Tbs of Spice Mixture together in a Ziploc bag. Pour half onto a large plate.

2. Whisk together buttermilk, salt and remaining Tbs of Spice Mixture.

3. To the remaining bag of flour mixture, add enough buttermilk to create a good-sized crumb.

Bread and Fry:

1. Bring oil up to 375°F (190°C) in deep fryer, cast iron skillet or high-sided pan.

2. Dip the chicken pieces in the plate of flour, turning to coat.

3. Repeat with buttermilk mixture.

4. Finally, toss in the bag with the flour/buttermilk mixture.

5. Continue until all pieces are breaded.

6. Fry in batches in hot oil for 3 minutes on each side (don't crowd the oil!)

7. Remove from oil and place on rack to cool.

Ingredients For the Salad: • 4 plates of mixed lettuce • 1 yellow pepper, cut into slices • 6-8 radishes, thinly sliced • ½ cup blueberries • 1/4 cup roasted seeds

or sunflower seeds • 4 to 6 tbs olive oil • 3 tbs white wine vinegar • Salad and pepper

For the Sous Vide Chicken: • 4 chicken breasts • 3 tbs vindaloo seasoning

or other spice • Salt and Pepper

Salad with Sous Vide Chicken Recipe Prep Time: 30m - Total Time: 3 or up to 5 Hours - Serves: 4

MethodFor the Sous Vide Chicken:

1. At least 3 to 5 hours before serving.

2. Preheat the water bath to 141°F (60.5°C).

3. Salt and pepper the chicken and sprinkle with about 1 tbs of spice mixture. Add to the sous vide pouches, seal and place in the water bath. Cook the chicken for 2 to 4 hours.

To Finish:

4. Preheat a grill to high heat.

5. Take the sous vide chicken out of the pouches and pat dry. Liberally sprinkle with the remaining spice mixture and let sit for a few minutes. Sear them on a very hot grill for 1 to 2 minutes per side. Remove from the heat.

6. To make the vinaigrette combine the vinegar, salt and pepper in a bowl. Then slowly whisk in the olive oil.

To Assemble:

7. To serve, place the greens in individual bowls or on plates.

8. Top with the bell pepper, radishes and blue berries.

9. Add the chicken and spoon the vinaigrette on top. Add the roasted seeds and serve.

Description If you are looking for super-moist, tender turkey breast then it's really hard to beat sous vide turkey. There's a definite art to properly roasting an entire turkey and getting every part to turn out perfectly cooked and it's something that's always hit or miss for me. Once we switched to sous vide turkey breast, we make awesome turkey every time.

You have several options for the turkey breast meat itself. Our favourite is to cook it at 140°F (60°C) for 4 to 8 hours which we think results in the best combination of “moist but cooked" so it's what we often to go with.

Ingredients For the Roasted Apples: • 3 sweet apples such as gala or honey

crisp • 2 tbs brown sugar • 1/8 tsp cinnamon • 1/8 tsp cloves

For the Turkey Breast: • 2 turkey breasts, ideally bones attached • Salt • 1 lemon • 10 sage leaves To Assemble: • Cherry tomatoes

Turkey Breast Recipes with Roasted Apples

MethodFor the Sous Vide Turkey Breast: Preheat the sous vide water bath to 140°F (60°C).

Salt the turkey breasts and add to a sous vide bag.

Remove the zest from the lemon, using a vegetable peeler or zester and place into the bag on the turkey breasts. Add the sage leaves to the bag then seal it.

Cook the turkey breasts for 4 to 8 hours or at a minimum, until they are pasteurized.

For the Roasted Apples: Preheat an oven to 400°F (204°C).

Remove the stem and seeds from the apples then cut into eights. Toss the apples with the sugar, cinnamon and cloves. Take a backing sheet with a rim and spread the apples out in a single layer.

Bake until tender, about 30 to 40 minutes, flipping the apples after 20 minutes.

To Assemble: Once cooked, remove the cooked turkey breasts from the sous vide bag and pat dry. Lightly salt the outside then quickly sear them until just browned. You can serve the turkey breast whole or cut them into slices.

Spoon the apples on a plate, set the turkey breasts around it and garnish with cherry tomatoes.

Vegetables

Ingredients

• 1 to 6 chicken breasts

• Salt and pepper (optional)

Method1. Set the water bath to 146°F

(63.3°C)

2. Season Chicken breasts with salt and pepper (optional).

3. To bag chicken breasts, start by folding the top of a vacuum-seal or zip-top bag back over itself to form a cuff. This prevents chicken juices from getting on the edges of the bag, which can interfere with the seal or spread bacteria. For best results, do not bag more than two pieces together in one bag.

4. Add the chicken breasts into the bag along with any aromatics, such as fresh herbs or lemon slices (if using)

5. Uncuff and seal the bag(s) using either a vacuum sealer or the displacement method.

6. Cook the chicken for at least 1 and up to 3 hours. After 3 hours, the texture of chicken breast can become chalky.

7. After cooking, remove the chicken from the bag, discard any aromatics (if using) and place it on a plate lined with paper towels. Pat dry.

8. Heat a large cast iron or stainless-steel skillet with one tbs of oil over medium-high until oil is slightly shimmering.

9. Add chicken to the hot skillet, skin-side down (if using skin-on chicken breasts).

10. Cook for about 1 minute, swirling the oil or pressing down on the chicken to ensure the most contact with the hot oil for maximum browning.

11. Flip chicken and cook for another minute. Remove from heat.

12. If using bone-in chicken breasts, remove the bones before serving. You should be able to peel the breast off the breastbone by simply running your thumb in between the meat and the bone.

13. Cut the chicken into thick slices on the bias, keeping the skin intact and serve.

Chicken Breasts Serves: Makes 1 to 6 chicken breasts - Active Time: 5m - Total Time: 1-3 hours

Ingredients

• 900g russet potatoes 5 cloves garlic

• 3 sprigs rosemary • 225g unsalted butter • 1 cup whole milk • 2 tsp kosher salt • 2 tsp freshly ground

black pepper

Method 1. Preheat water bath to

190°F (87.8°C).

2. Rinse and chop potatoes into h'' pieces.

3. Smash and peel the garlic cloves.

4. Seal the potatoes, garlic, rosemary, butter and milk into a zip-top or vacuum seal bag.

5. Cook until the potatoes are tender, about 1h hours.

6. Open the bag and strain the liquid into a small bowl and reserve.

7. Discard the rosemary.

8. Empty the potatoes into a large bowl and roughly mash them.

9. Gently stir the served liquid back into the mashed potatoes.

10. Season with salt and pepper to taste.

Creamy Mashed Potatoes with Garlic and Rosemary

Serves: 4 serving - Active Time: 15m - Total Time: 1½ hours

Seafood

Ingredients

• 2 piece 1.5" to 2" thick tuna steaks

• Salt and freshly ground black pepper

• 3 tbs olive oil, divided • ½ cup sesame seeds

(optional)

Method1. Preheat water bath to 115°F (46°C).

2. Season tuna generously with salt and pepper on all sides.

3. Place tuna in a single layer in a gallon-size zip top bag.

4. Add 2 tbs olive oil to bag.

5. Let tuna rest in the refrigerator to brine for 30 minutes.

6. When ready to cook, seal bags using displacement method.

7. Use a rack or clip bag to the side of cooking vessel to prevent floating.

8. Cook 45 minutes to an hour.

9. Remove tuna from bags and pat dry with paper towels.

10. Season tuna with freshly ground black pepper or sesame seeds.

11. Heat remaining oil in a pan over high heat until lightly smoking.

12. Add tuna and sear without moving, 30-45 seconds. Flip and cook for an additional 30 to 45 seconds. Using tongs, hold tuna upright to sear edges all around.

13. Serve immediately.

Perfect Seared Tuna Serves: 4 serving - Active Time: 15m - Total Time: 1 hours, 15m

Ingredients

• 4 tbs salt • 4 tbs sugar • 1 tsp liquid smoke

(optional) • 8 salmon filets

Method1. Preheat water bath to 115°F (46.1°C).

2. Mix the salt and sugar and completely cover the salmon in the dry cure mixture. Let sit for 30 minutes, then rinse.

3. Place salmon in a few separate bags being careful not to overlap filets. Add liquid smoke (if using) and gently vacuum seal or use the water displacement method.

4. Submerge the pouches in the water oven to cook for 30 minutes.

5. Prepare an ice bath.

6. Quick chill the pouches to an ice water bath for 15 to 20 minutes.

7. Serve as an appetizer or with toasted bagels, cream cheese, onions and capers for a traditional breakfast.

Gravlax Serves: 8 serving - Active Time:15m - Total Time: 1½ hours

Ingredients

• 12 sea scallops • 4 Tbs butter, divided • 12 medium asparagus spears • 1 tsp olive oil • 1/4 tsp salt • 1/4 tsp freshly ground pepper • 2/3 cup diced uncooked pancetta

or centre-cut • Olive oil • Salt and freshly ground pepper • 3/4 cup freshly squeezed orange

juice • 2 tbs dry vermouth or dry white

wine • 2 tbs chopped chives • 2 tbs shaved parmesan cheese

Twice Cooked Scallops with Pancetta and Asparagus

Serves: 4 serving - Active Time: 5m - Total Time: 45m

Method

1. Preheat water bath to 122°F (50°C)

2. Preheat oven to 475°F (246.1°C)

3. Package scallops in a bag with 2 Tbs butter and seal on gentle setting or using the displacement method.

4. Cook for 20 minutes (add an extra 30 if cooking from frozen).

5. Meanwhile trim asparagus tips into 2 pieces ½'' inch long pieces.

6. Toss asparagus with olive oil, ¼ tsp salt and % tsp pepper on a baking pan. Bake asparagus for 6 minutes. Remove from pan and set aside.

7. Cook pancetta or bacon in a large skillet until crisp. Remove from skillet and drain on paper towels. Reserve the drippings.

8. Prepare an ice bath.

9. When scallops are done, immediately chill the bag in the ice bath. This step helps set a custard-like interior and prevents the scallops from dumping all their liquid when you sear them.

10. Sprinkle both sides of scallops with salt and pepper.

11. Heat reserved pancetta drippings and 2 tsp oil in skillet over medium-high heat until just smoking; add scallops.

12. Sear quickly on both sides - no more than 15-30 seconds or they'll overcook!

13. Set aside and keep warm.

14. Heat skillet over medium-high heat until hot. Add served juices from bag, orange juice and vermouth (if using) to skillet. Cook, stirring constantly, until mixture is reduced to ½ cup.

15. Remove from heat and whisk in butter.

16. Serve 3 scallops and 3 asparagus tips on each plate. Drizzle with sauce and sprinkle with pancetta, chives and Parmesan.

Ingredients For the octopus

• 900g of small octopus tentacles (1" or less)

• 1 ½ tbs olive oil plus more for grilling

• Salt and freshly ground black pepper

• 1 sprig thyme • 1 sprig rosemary • 2 bay leaves • 1/4 tsp coriander seeds • 1/4 tsp cumin seeds • 1 dried red chili

For the side: • 1 (14-ounce) can butter beans with

their liquid • 225g chorizo, chopped • 3 tbs olive oil • 1 tbs olive oil • 1 tbs sherry vinegar • 1 pint cherry tomatoes, halved • ½ small red onion, thinly sliced • 1 cup coarsely chopped flat-leaf

parsley • Salt and freshly ground pepper

Spanish grilled octopus with chorizo and butter beans

Serves: 4 serving - Active Time: 15m - Total Time: 7 hours

Method1. Preheat water bath to 170°F (76.6°C)

2. Add the octopus to the bag along with the spices and seal.

3. Cook for 5-7 hours.

4. Let the octopus cool in the bag enough so you can handle them, then drain them well. (Liquid can be reserved and even frozen for seafood stock later)

While the octopus cools, prepare the beans and chorizo.

5. In a small saucepan, heat the butter beans in their liquid over medium-low heat.

6. In a large skillet, cook the chorizo over high heat until it is lightly browned and most of the fat is rendered, about 2 minutes.

7. In a medium serving bowl, whisk the oil and vinegar.

8. Stir in the tomatoes, onion and parsley.

9. Drain the beans and chorizo and add them to the bowl.

10. Season with salt and pepper to taste.

Finish the octopus:

11. Optional: To trim the tentacles, scrape away the top flesh with a sharp paring knife. Scrape away the membranes, including the suckers. If the suckers are difficult to remove, use your hands. You will be left with very clean, smooth pieces of octopus.

12. If using baby octopus, gently rub away the membrane-it will come off very easily.

13. Heat a stainless steel or cast-iron skillet on high heat with 1 tbs oil until smoking hot.

14. Add octopus and sear until the edges are crisp, about 2 minutes.

15. Transfer to a cutting board and cut into 2'' pieces.

16. To serve plate the beans and chorizo, placing the tentacles on top. Garnish with remaining parsley.

Ingredients

• 4 (6-ounce) swordfish steaks • 1/4 cup olive oil • Zest and juice of 4 lemons • 8 sprigs fresh thyme • 1 avocado, diced • 1 mango, chopped • 1 tbs red onion, finely diced • 2 tbs of cilantro or parsley, chopped • 1 tbs red pepper, very finely diced • 1 tsp Serrano pepper, very finely

diced • 4 tbs of rice wine vinegar • 6 tbs of olive oil • 1 tbs of chili sauce (optional) • 1 tbs of fresh lime juice • Salt and freshly ground black pepper

Method1. Preheat water bath to 130°F (54.4°C)

2. Season the swordfish with salt and pepper. Place steaks in two large zipper lock or vacuum-sealer bags with the olive oil, lemon zest, lemon juice and thyme. Seal the bag using vacuum sealer or water displacement method.

3. Place in water bath and cook for 30-45 minutes.

4. Meanwhile, combine avocado, mango, onion, cilantro, peppers, vinegar, 4 tbs of olive oil, chili sauce (if using) and lime juice. Season with salt and pepper to taste.

5. When done, remove the bags from the water bath.

6. Carefully remove the swordfish from the bags and pat very dry with paper towels.

7. Reserve cooking liquid.

8. Heat a grill, grill pan or cast-iron skillet on high until smoking. Add the swordfish and sear for 1 to 2 minutes on each side.

9. Serve the swordfish and top with avocado mixture and extra cilantro or parsley for garnish.

Swordfish with Avocado and Mango Salsa

Serves: 4 serving - Active Time: 15m - Total Time: 30m

Ingredients:

• 4 halibut fillets • Salt and freshly ground black

pepper • Fresh herbs, such as thyme, parsley

or dill • Grated lemon zest • 4 tbs unsalted butter, divided

Method 1. Preheat water bath to 130°F

(54.4°C)

2. Season halibut generously on all sides with salt and pepper.

3. Add halibut in a single layer to 2 zip top bags.

4. Divide 2 tbs butter evenly between bags.

5. Add thyme, parsley or dill and grated lemon zest.

6. Close bags and let halibut rest in the refrigerator for at least 30 minutes and up to overnight.

7. Seal the bags using the displacement method.

8. Cook for 30 to 45 minutes for 1-inch fillets or 45 minutes to an hour for fillets up to 2 inches thick.

9. Gently remove halibut from bags. Use a paper towel to blot surface dry. Discard aromatics, if used and discard halibut skin.

10. Heat remaining 2 tbs butter in a heavy skillet over medium-high heat until foaming subsides.

11. Sear halibut until lightly browned, 30-45 seconds. Flip and let second side brown for 15 to 30 seconds.

12. Serve immediately.

Butter Poached Halibut Serves: 4 serving - Active Time: 15m - Total Time: 1 hour 15 minutes or up to overnight

Ingredients

• Cocktail Sauce

Method 1. Preheat water bath to 130°F (54.4 °C)

2. Place the shrimp in a large zip-top or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

3. Place the bag in the water bath and cook for 15 minutes.

4. While shrimp is cooking, prepare an ice bath.

5. Remove the bag from the water bath and transfer to the ice bath. When the shrimp are cooled to room temperature, transfer to the refrigerator.

6. Refrigerate for at least 1 hour before serving with cocktail sauce or use for pad thai, scampi or linguine.

Perfect Shrimp

Ingredients

• 2 fresh or frozen lobster tails • 2 tbs unsalted butter • 1 lemon cut into wedges, for serving • 1/4 cup clarified butter, for serving

Method 1. Preheat a water bath to 130°F (54.4°C).

2. Prepare an ice bath.

3. Bring a large pot of water or a steamer to a rolling boil. Add lobster tails and cook for 1 minute. Remove tails and transfer to ice bath.

4. Remove shells from tails by squeezing the sides of shell inward until they crack, then pulling outwards. The shell should open up easily. Remove tail meat and set aside.

5. Place tails in a heavy-duty ziptop or vacuum bag. Add 2 tbs unsalted butter and seal.

6. Add bagged meat to water and cook for at least 20 minutes and up to 1 hour.

7. Remove lobster from bag and serve immediately with lemon wedges and hot clarified butter for dipping.

Sous Vide Lobster Tails Serves: 2 serving - Active Time: 20m - Total Time: 40 minutes to 1 hour 20 minutes

Ingredients For the Sous Vide Shrimp:

• 450g raw shrimp, cleaned and deveined

• 1 tbs rendered fat or butter • Salt and pepper

For the Cocktail Sauce:

• 2 small tomatoes • 3 cloves garlic • 1 chipotle pepper in adobo

sauce, to taste • 1 tbs honey • 1 tbs lime juice • 1/4 cup tomato paste • 1/4 cup cilantro • Salt and pepper

To Assemble:

• Few cilantro leaves

Method For the Pre-Bath: 1. Salt and pepper the shrimp then add

to a sous vide pouch with the fat. Seal the pouch.

For the Sous Vide Shrimp: 1. At least 30 to 60 minutes before

serving Preheat your sous vide water bath to 132°F (55.6°C).

2. paste to thicken it. It was a flavour of the shrimp without

3. Place the pouch in the water bath for 15 to 35 minutes.

4. Remove the sous vide shrimp from the pouch and pat dry. Place in the refrigerator until chilled.

For the Cocktail Sauce: 1. Combine all of the ingredients for the

cocktail sauce in a blender of food processor. Process until it is mixed well and consistency you prefer. Taste and adjust the flavours to your preferences. If you want it thicker you can also add more tomato paste.

To Assemble: 1. Remove the sous vide shrimp cocktail

from the refrigerator and plate in a bowl with the cocktail sauce. Garnish with the cilantro.

Sous Vide Shrimp Cocktail Recipe Prep Time: 10m - Total Time: 30-60m - Serves: 2 to 4 serving

Description Miso marinated salmon makes an easy, no fuss, full-flavored dish to pair with rice, quinoa or even on top of mashed potatoes. The marinade and sauce for this Miso Salmon dish is made of 3 easy-to-find Japanese ingredients available at most supermarkets: Miso, Mirin, Sake.

You can use any fish you'd like. The recipe is for fish pieces about 1.25'' thick. If you are using thicker pieces of fish, increase sous vide cooking time to 45 minutes.

Ingredients

• 2 tbs miso paste • 2 tbs Japanese sake • 2 tbs mirin (sweet rice wine) • 2 tbs butter • 4 pieces salmon (about 5

ounces each) • 1 tbs cooking oil • Green onion, very thinly sliced

or sesame seeds

Method 1. In a bowl, whisk together the miso, sake and mirin until smooth paste forms.

Spread mixture over each salmon fillet. Add the salmon to a gallon freezer bag, insert the piece of butter. Set sous vide to 104 °F (40°C). Once at temperature, cook for 30 minutes.

2. When salmon is done, remove from bag, carefully pour miso butter mixture in a bowl and reserve. Pat the salmon pieces dry with a paper towel to wipe off excess moisture. When cooking seafood or delicate items, we don't like using my vacuum sealer. The vacuum sealer sucks out the air too harshly, which can damage the delicate fish or just make the fish misshapen during cooking. Instead, we use the water displacement method.

3. Heat a frying pan over medium high heat. When hot, swirl in the cooking oil. Add the salmon pieces and sear each side for 1 minute. Remove the salmon to a serving plate. To the frying pan over low heat, pour in the reserved miso butter sauce and cook for 30 seconds, to thicken. Pour sauce over salmon and top with green onions or sesame seeds, if desired.

Sous Vide Salmon Recipe Serves: 4 serving - Active Time: 5m - Total Time: 40m

Ingredients For the Sous Vide Cod:

• 4 cod portions • ½ tsp ground cumin • 2 tbs butter or olive oil • Salt and pepper For the Vegetables: • 2 tbs olive or canola oil • 8 carrots, peeled and cut into sticks • 10 ounces green beans, cleaned and trimmed • 4 gloves garlic, minced • Salt and pepper

For the Garnish:

• 8 lettuce leaves • 1 lemon, cut into eights • 16 cherry tomatoes, halved

Sous Vide Cod Recipe Prep Time: 30m - Total Time: 45 to 60m - Serves: 4 serving

Method For the Sous Vide Cod:

1. At least 45 to 60 minutes before serving Preheat the water bath to 132°F (55.6°C)

2. Salt and pepper the cod and sprinkle with the cumin. Place the cod in the sous vide pouches, add the butter or olive oil and seal. Place in the water bath and cook the sous vide cod for 15 to 30 minutes.

For Finishing:

1. While the cod is cooking work on the sides. 2. Preheat a pan to medium or medium-high heat and add a tbs of oil. 3. Add the carrots to the pan and cook until they begin to soften, stirring

occasionally, for about 7 minutes. Add the green beans and garlic and cook, stirring occasionally, until the beans are tender, about 7 minutes.

4. As the beans are finishing take the sous vide cod out of the pouches and pat dry. Remove the vegetables from the pan and set aside on individual plates. Add the cod to the pan just long enough to develop a light crust, about 1 minute per side. Remove from the heat and place on a serving plate on top of lettuce.

5. Add the lemon pieces to the pan to quickly brown them, about 2 minutes. Add the lemon pieces to the top of the cod along with the cherry tomatoes. Drizzle with some of the juices from the pouch and serve.