Filet Mignon Wi H Blue Cheese Mousse

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YIELD 4 SERVINGS COOKING TIME 2-3 HOURS COOKING TEMPERATURE 131˚F (55˚C) Filet Mignon Wi�h Blue Cheese INGREDIENTS

Fo he filet mignon Fo he sherried MousseCoo�ing 4 PORTIONS OF FILET MIGNON mushroom Fo� �he filet mignon At least 2 to 3 hours before serving, preheat a ABOUT 1 TO 1 1/2 POUNDS 1 POUND MIXED water bath to 131°F (55°C). Salt and pepper the steak then sprinkle with 450G TO 700G MUSHROOMS, CLEANED the garlic powder. Place the steak in a sous vide bag, add the Worces- SALT AND PEPPER AND DESTEMMED ter sauce, then seal. Cook the filet mignon until heated through, about an hour for a 1" (25mm) steak or 3 hours for a 2" (50mm) steak. 1 TABLESPOON GARLIC POWDER 2 TABLESPOONS OLIVE OIL SOUS2 TABLESPOONS WORCESTER SAUCE 1/4 ONION, DICED Fo� �heVIDE b�ue cheese sauce At least 10 minutes before serving, blend all of 4 GARLIC CLOVES, MINCED the ingredients together until smooth. The cheese sauce can be stored Fo he bue cheese suce in the refrigerator for a day or two. 2 TABLESPOONS DICED 1/2 CUP BLUE CHEESE ROSEMARY LEAVES Fo� �he sherried mushrooms 30 minutes before serving, clean and 1/4 CUP HEAVY CREAM 1/4 CUP DRY SHERRY de-stem the mushrooms then cut into large pieces. Heat the oil over 2 TABLESPOONS LEMON JUICE 2 TABLESPOONS BUTTER medium heat then add the onion and garlic. Cook until the onion is 3 TABLESPOONS OLIVE OIL translucent, about 10 minutes. Add the mushrooms and rosemary then 2 TABLESPOONS LEMON cook, stirring occasionally, until the mushrooms are tender. Add the JUICE SALT AND PEPPER sherry and cook until the sherry has evaporated. Stir in the butter until To ssembe it melts. Remove from the heat and stir in the lemon juice. ROSEMARY LEAVES, DICED To assemb�e Lightly salt the outside of the filet mignon then quickly sear it until the meat is just browned. Place the filet mignon on a plate with the sherried mushrooms. Top the steak with the blue cheese sauce then sprinkle some rosemary leaves on top. WWW.GOURMIA.COM This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For moreRECIPES amazing AND recipes PHOTOGRAPHS like this one, please BY JASON see AFMEasy.com/Gourmia LOGSDON OF AMAZING FOODSous VideMADE EASY2 YIELD 4 SERVINGS COOKING TIME 2-3 HOURS COOKING TEMPERATURE 131˚F (55˚C) Filet Mignon Wi�h Blue Cheese INGREDIENTS

Fo�Fo �hehe filet mignon Fo�Fo �hehe sherried Mousse 4 PORTIONS OF FILET MIGNON mushroomsmushroom Fo� �he filet mignon At least 2 to 3 hours before serving, preheat a ABOUT 1 TO 1 1/2 POUNDS 1 POUND MIXED water bath to 131°F (55°C). Salt and pepper the steak then sprinkle with 450G TO 700G MUSHROOMS, CLEANED the garlic powder. Place the steak in a sous vide bag, add the Worces- SALT AND PEPPER AND DESTEMMED ter sauce, then seal. Cook the filet mignon until heated through, about an hour for a 1" (25mm) steak or 3 hours for a 2" (50mm) steak. 1 TABLESPOON GARLIC POWDER 2 TABLESPOONS OLIVE OIL 2 TABLESPOONS WORCESTER SAUCE 1/4 ONION, DICED Fo� �he b�ue cheese sauce At least 10 minutes before serving, blend all of 4 GARLIC CLOVES, MINCED the ingredients together until smooth. The cheese sauce can be stored Fo�Fo �hehe b�uebue cheese saucesuce in the refrigerator for a day or two. 2 TABLESPOONS DICED 1/2 CUP BLUE CHEESE ROSEMARY LEAVES Fo� �he sherried mushrooms 30 minutes before serving, clean and 1/4 CUP HEAVY CREAM 1/4 CUP DRY SHERRY de-stem the mushrooms then cut into large pieces. Heat the oil over 2 TABLESPOONS LEMON JUICE 2 TABLESPOONS BUTTER medium heat then add the onion and garlic. Cook until the onion is 3 TABLESPOONS OLIVE OIL translucent, about 10 minutes. Add the mushrooms and rosemary then 2 TABLESPOONS LEMON cook, stirring occasionally, until the mushrooms are tender. Add the JUICE SALT AND PEPPER sherry and cook until the sherry has evaporated. Stir in the butter until To assemb�essembe it melts. Remove from the heat and stir in the lemon juice. ROSEMARY LEAVES, DICED To assemb�e Lightly salt the outside of the filet mignon then quickly sear it until the meat is just browned. Place the filet mignon on a plate with the sherried mushrooms. Top the steak with the blue cheese sauce then sprinkle some rosemary leaves on top.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 2 YIELD 4 - 8 SERVINGS Salmon Wih COOKING TIME 30 - 60 MINUTES COOKING TEMPERATURE 122˚F (50˚C) pple and INGREDIENTS Jalapeño Fo� �he salmon Fo� �he jalapeño vinaigrette The salmon At least 65 to 95 minutes before serving, preheat a 2 CUPS WATER 1 JALAPEÑO, MINCED water bath to 122°F (50°C). Combine 2 cups of water with the salt and heat until the salt is dissolved. Add the 2 cups of cold 3.5 TABLESPOONS SALT 1/2 SHALLOT, MINCED water and let the water cool to room temperature. Remove the 2 CUPS COLD WATER 6 TABLESPOONS OLIVE OIL skin from the salmon. Cut it into 1" by 3" pieces (25mm by 75mm). Place the salmon into the salted water and let sit for 10 1 2 POUNDS SALMON 3 TABLESPOONS LEMON JUICE 450G TO 900G minutes. Remove the salmon and lightly pepper it then place in 1 TEASPOON YELLOW MUSTARD a sous vide bag and seal. Cook the salmon for 30 to 60 SALT AND PEPPER SALT AND PEPPER minutes, until heated through.

To assemb�e The jalapeño vinaigrette At least 20 minutes before serving, GRANNY SMITH APPLE combine all the ingredients and blend together until fully JALAPEÑO, SLICED emulsified. The vinaigrette can be made several hours ahead of time and refrigerator, then whisked together before serving. LEMON CONFIT OR PRESERVED LEMON, DICED To assemb�e Cut the apple into 1/4" (7mm) cubes. Remove the FRESH PARSLEY, CHOPPED salmon from the sous vide bag and pat dry. Place a section of fish on a plate then top with some diced apples and a jalapeno slice. Add some lemon confit and parsley to the top then drizzle with some of the jalapeno vinaigrette.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 3 YIELD 4-8 SERVINGS COOKING TIME 60 - 90 MINUTES COOKING TEMPERATURE 183˚F (83.9˚C) Butter-Poached INGREDIENTS Beet Salad Fo� �he �ee�s Wi�h Pecans 8 BEETS The �ee�s At least 60 to 90 minutes before serving, preheat 1 ORANGE the water bath to 183ºF (83.9ºC). Peel the beets and cut SALT AND PEPPER them into bite-sized chunks then place them in a sous vide bag, trying to keep the thickness of the bag less than 1" 2 TABLESPOONS HONEY (25mm) for even cooking. Zest the orange into the sous 2 TABLESPOONS BUTTER vide bag then salt and pepper the beets. Add the honey and To assemb�e butter and seal. Cook the beets for around 60 to 90 minutes. Once tender, remove the beets from the sous vide MANDARIN ORANGES bag. FRISEE LETTUCE BLUE CHEESE, CRUMBLED To assemb�e Place some frisee on a plate and add mandarin PECANS oranges and cooked beets to it. Top with some blue cheese, pecans and tarragon. Drizzle with olive oil then salt TARRAGON LEAVES and pepper the salad. OLIVE OIL SALT AND PEPPER

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 4 YIELD 4 SERVINGS COOKING TIME 13 MINUTES COOKING TEMPERATURE 167˚F (75˚C) 13-Minute INGREDIENTS Eg on Wiled

Fo� �he eggs Spinach Salad Preheat a water bath to 167ºF (75ºC) 15 to 20 4 EGGS The eggs minutes before serving. Gently place the eggs in the water Fo� �he wil�ed spinach salad bath and let cook for 13 minutes. Once cooked, remove from the water bath and set aside. 8 CUPS BABY SPINACH

4 STRIPS BACON, CUT INTO BATONS The wil�ed spinach salad At least 30 to 40 minutes before 2 SHALLOTS, DICED serving, place the spinach in a bowl and set aside. Heat the bacon over medium heat until the fat has rendered and the 4 GARLIC CLOVES, MINCED bacon is crispy, 15 to 20 minutes. Remove and discard all 3 TABLESPOONS LEMON JUICE but approximately 1 tablespoon of the bacon fat. Add the shallots and garlic, cook until the shallots turn translucent, To assemb�e 3 to 5 minutes. Stir in the lemon juice then pour the mixture BASIL, MINCED over the spinach and toss well to combine. Salt and pepper PAREMESAN CHEESE FOR GRATING to taste. LEMON QUARTERS To assemb�e Place some spinach in a bowl, leaving an indentation at the top to hold the egg. Crack a 13 minute egg over the top of the spinach, sprinkle with the basil, then grate the parmesan cheese on top. Squeeze some lemon juice over the dish then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 5 YIELD 20 - 30 WINGS COOKING TIME 2 - 5 HOURS Chicken Wings COOKING TEMPERATURE 150˚F (65.6˚C)

The chicken wings Preheat the water bath to 150ºF (65.6ºC) 2 to 5 hours before serving. If using whole wings, cut them INGREDIENTS into drummettes and wing ﬂats, discarding the tips. Salt and pepper the chicken pieces. Seal them in a sous vide Fo� �he chicken wings bag and place into the water bath. Cook for 2 to 5 hours. Remove from the sous vide bag, pat dry, and let rest at 3 POUNDS 1,350 GRAMS CHICKEN WINGS least an hour. They can also be stored in the refrigerator or SALT AND PEPPER frozen at this point. It is best to deep fry them just before PEANUT OR CANOLA OIL serving. Heat the oil to 400ºF (204ºC). Set up a drying station with a metal rack set over a sheet pan. Add the Fo� �he buf�alo sauce chicken in batches, being sure not to overcrowd the pan. Cook just until the skin is golden brown and crispy, turning 1/4 CUP BUTTER if needed. Remove from the heat and set on the metal rack. 1/4 CUP HOT SAUCE PREFERABLY FRANK’S The buf�alo sauce At least 30 minutes before serving, melt To assemb�e the butter in a pot over medium heat then whisk or blend in BLUE CHEESE, CRUMBLED the hot sauce. It will last in the refrigerator for several days. CUCUMBERS, CUT INTO STICKS To assemb�e Toss the wings with the bualo sauce then CARROTS, CUT INTO STICKS place in a bowl next to the cucumber and carrots. Top with BASIL LEAVES the crumbled blue cheese and basil leaves, then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 6 YIELD 25 - 40 SERVINGS COOKING TIME 75 MINUTES COOKING TEMPERATURE 135˚F (57.2˚C) Choco�ate Chip INGREDIENTS Coo�ie Dough

Fo� �he pasteurized egg Balls 1 LARGE EGG, STILL IN THE SHELL The pasteurized egg At least 2 hours before serving, pre-heat a water bath to 135ºF (57.2ºC). Place the egg in the water Fo� �he coo�ie dough bath and cook for 75 minutes. Remove and let cool. ⅔ CUP BUTTER, SLIGHTLY SOFTENED ½ CUP WHITE SUGAR The coo�ie dough At least 15 minutes before serving, combine the butter, white sugar, brown sugar, vanilla, salt, ½ CUP BROWN SUGAR and pasteurized egg and mix well to combine, preferably 1 TEASPOON VANILLA EXTRACT with a hand mixer or standing mixer. Stir in the ﬂour until it 1 TEASPOON SALT is completely combined. Add the chocolate chips and fold 1 PASTEURIZED EGG them into the dough To Assemble Roll the dough into small balls and serve in a bowl or on a plate. You can also serve 1 ½ CUPS FLOUR them as a topping on ice cream or brownies. They will last 5 OUNCES CHOCOLATE CHIPS 150G in the refrigerator for several days.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 7 YIELD 4 - 8 SERVINGS COOKING TIME 15 - 35 MINUTES COOKING TEMPERATURE 132˚F (55.6˚C) Shrimp Cocktail INGREDIENTS Wi�h Chipo�le

Fo� �he shrimp Sauce 1 POUND 450 GRAMS SHRIMP The shrimp At least 60 minutes before serving, preheat a water SALT AND PEPPER bath to 132ºF (55.6ºC). Salt and pepper the shrimp, place in a sous vide bag in a single layer then seal. Cook the shrimp for Fo� �he chipo�le sauce 15 to 35 minutes. Prepare an ice-bath with ½ water and ½ ice. 2 SMALL TOMATOES Once cooked, remove the sous vide bag from the water bath and place in the ice bath. Let cool until chilled then refrigerate 3 GARLIC CLOVES until serving. 1 CHIPOTLE PEPPER IN ADOBO SAUCE, LESS OR MORE TO TASTE The chipo�le cocktail sauce At least 20 minutes before serving, 1 TABLESPOON HONEY Combine all of the ingredients for the cocktail sauce in a blender or food processor. Process until it is mixed well and the 1 TABLESPOON LIME JUICE consistency you prefer. Taste and adjust the ﬂavors to your ¼ CUP TOMATO PASTE preferences. If you want it thicker you can also add more ¼ CUP CILANTRO tomato paste. The cocktail sauce can be refrigerated for several days. SALT AND PEPPER To assemb�e Fill a bowl or serving glass with ice. Remove the shrimp from the sous vide bag and place several of them in the bowl. Serve with the cocktail sauce on the side for dipping.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 8 YIELD 4 - 8 SERVINGS COOKING TIME 2 - 4 HOURS COOKING TEMPERATURE 141˚F (60.6˚C) Turkey Breast INGREDIENTS Wi�h Cran�erry

Fo� �he turkey b�eas�s Chutney 2 POUNDS 900G TURKEY BREASTS, CUT INTO PORTIONS The turkey b�east At least 2 to 4 hours before serving, preheat a SALT AND PEPPER water bath to 141ºF (60.6ºC). Salt and pepper the turkey then 1 LEMON, SLICED place in a sous vide bag. Evenly distribute the lemon slices and 8 SAGE LEAVES sage leaves among the turkey. Seal the bag and cook the Fo� �he cran�erry chutney turkey for 2 to 4 hours. 12 OUNCES 340G CRANBERRIES 1 CUP ORANGE JUICE The cran�erry chutney At least 45 minutes before serving, ½ CUP WATER combine the cranberries, orange juice, water, brown sugar, ⅓ CUP BROWN SUGAR white sugar, ancho pepper, and ginger in a pot. Bring to a ⅓ WHITE SUGAR simmer and let cook until the cranberries have released their 1 DRIED ANCHO PEPPER juices, about 10 to 15 minutes. Remove the pot from the heat 1 TABLESPOON PEELED AND GRATED FRESH GINGER and discard the ancho pepper. Add the triple sec, cinnamon, ¼ CUP TRIPLE SEC OR GRAND MARNIER and cloves then blend well. You want the chutney to bind 2 TEASPOONS GROUND CINNAMON together but still have chunks of cranberry in it. The cranberry 1 TEASPOON GROUND CLOVES chutney will last for several days in the refrigerator and can be served cold or reheated. To assemb�e SAGE LEAVES To assemb�e Remove the turkey from the bag and pat dry. CHOPPED ORANGE ZEST Lightly sear the turkey if desired. Place the turkey on the plate and top with the cranberry chutney. Sprinkle the sage leaves and orange zest over the top then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia. Sous Vide 9 YIELD 6 SERVINGS COOKING TIME 2-3 HOURS Beer Brat Grinders COOKING TEMPERATURE 141˚F (60.6˚C) Wi�h Guinness INGREDIENTS Mustard Fo� �he b�atwurst At least 2 to 3 hours before serving, preheat the water Fo� �he b�atwurst Fo� �he grilled onions bath to 141ºF (60.6ºC). Place the bratwurst into the sous vide bag and 6 LINKS BRATWURST and peppers add the beer. Seal the bag then place in the water bath and cook for 2 to 3 hours. 5 OUNCES BEER PREFERABLY A LAGER 2 ONIONS 1 RED PEPPER Fo� �he guinness mustard At least 12 hours before serving , combine the Fo� �he guinness mustard mustard seeds, malt vinegar, and guinness in a bowl. Cover with plastic 1 ORANGE PEPPER ¼ CUP YELLOW MUSTARD SEEDS wrap and let sit for several hours or preferably overnight. The next day, 1 POBLANO PEPPER add the soaked mustard seeds and their liquid to a blender or food ¼ CUP BROWN MUSTARD SEEDS processor. Add the remaining ingredients and process until it is the SALT AND PEPPER consistency you desire. The mustard can be refrigerated for several ½ CUP MALT VINEGAR weeks. 1 CUP GUINNESS To assemb�e Fo� �he grilled onions and peppers 40 minutes before serving, Peel the 2 TABLESPOONS BROWN SUGAR 6 GRINDER onions and then cut into slices about ½" to ¾" (13mm to 19mm) thick, OR HOT DOG BUNS trying to keep the slices together. You can also thread the onion slices ½ TEASPOON GROUND ALLSPICE OLIVE OIL onto a shish-kabob skewer. Cut the sides o of the peppers, leaving ¼ TEASPOON GINGER POWDER them whole. Salt and pepper the onions and peppers and then drizzle with the canola oil. Heat a grill to high heat. Add the onions and peppers ¼ TEASPOON GARLIC POWDER and cook until they just begin to brown and are cooked through. Remove them from the heat. Once they have cooled enough to handle slice the 1 TEASPOON SALT peppers into ½" (13mm) strips and cut the onions in half. ½ TEASPOON BLACK PEPPER To assemb�e Remove the bratwurst from their bag and pat them dry. Sear the brats on the grill over high heat, about 1 or 2 minutes per side. Brush the inside of the buns with oil and then grill brieﬂy until they just start to brown. Remove from the heat then smear some Guinness mustard on the buns, add a bratwurst, and top with the peppers and onions then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 10 YIELD 2 SERVINGS COOKING TIME 2 - 4 HOURS Duck Breast COOKING TEMPERATURE 135˚F (57˚C)

Pre ba�h Preheat the water bath to 135°F / 57°C. Salt and pepper the duck and sprinkle with the cumin and ancho INGREDIENTS chile powder. Place the duck in the sous vide pouch and seal. Place in the water bath and cook the sous vide duck Fo� �he duck b�east for 2 to 4 hours. DUCK BREAST APPROXIMATELY 1 POUND Finishing �he duck When the sous vide duck is done 2 TEASPOONS GROUND CUMIN cooking, remove it from the water bath and cool in a ½ ice - 1 TEASPOON ANCHO CHILE POWDER ½ water bath until chilled. Refrigerate until you are ready to OR OTHER CHILE POWDER sear and serve it. Pre-heat a pan to medium-high heat when SALT AND PEPPER you are ready to eat. Remove the sous vide duck from the pouch and pat dry. Score the duck fat in a diamond pattern. When the pan is heated place the duck in it and sear it, turning every few minutes until the duck has a nice crust on it and is heated through. Remove from the heat and serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 11 YIELD 4 SERVINGS COOKING TIME 3 - 6 HOURS COOKING TEMPERATURE 135˚F (57.5˚C) Bourbon Glazed Po�k Tenderloin INGREDIENTS Pre-ba�h Mix the spices together in a bowl. Pepper the pork tenderloin, sprinkle with the spices, then place in the sous vide Fo� �he po�k pouches and seal. At this point you can store the pouch in the 1 2 POUNDS PORK TENDERLOIN refrigerator for up to 2 days, freeze it for up to 6 months, or 1 TEASPOON DRIED SAGE cook it right away. 1 TEASPOON ALLSPICE 1/2 TEASPOON GINGER Coo�ing Preheat the water bath to 135°F / 57.2°C. Place the sous vide pouches in the water bath and cook for 3 to 6 hours. PEPPER Remove the pouches and place in a 1/2 ice - 1/2 water bath Fo� �he glaze until chilled. You can store the pouches in the refrigerator for 1 CUP BOURBON WHISKEY around 2 days or freeze them for up to 6 months. 1/2 CUP BROWN SUGAR 1/2 CUP KETCHUP Finishing Preheat a grill to high heat or the broiler in the oven. To prepare the glaze, mix together all of the ingredients in a 2 TEASPOONS WORCESTER SAUCE pot over medium-high heat and bring to a simmer, stirring 1 TEASPOON LIQUID SMOKE occasionally. Cook for about 30 minutes, until it thickens some. 1/4 CUP APPLE JUICE Take the pork out of the pouches and pat dry. Sear on the grill 1 TABLESPOON LEMON JUICE until grill marks form on the ﬁrst side, a couple of minutes. 1 TEASPOON MINCED GARLIC Brush the glaze on the side facing up and turn the tenderloin. 1/2 TEASPOON CAYENNE PEPPER Repeat several times until it is coated with the glaze, cooking 1/4 TEASPOON DRY MUSTARD about 30 to 60 seconds per turn. Remove from the heat, brush SALT AND PEPPER once more with the glaze, slice into 1/2" rounds and serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia. Sous Vide 12 YIELD 4-8 SERVINGS COOKING TIME 2 - 3 HOURS, OR UP TO 10 HOURS COOKING TEMPERATURE 131˚F (55˚C) Sirloin Steak Wi�h Lime-Ginger INGREDIENTS Slaw Fo� �he sirloin steak Fo� �he cab�age slaw Pre-ba�h Mix the spices together in a bowl. Pepper the pork 2 POUNDS SIRLOIN STEAK 900G 2 CUPS THINLY SLICED RED CABBAGE tenderloin, sprinkle with the spices, then place in the sous vide 1/2 TEASPOON GROUND CUMIN 2 CUPS THINLY SLICED BOK CHOY OR pouches and seal. At this point you can store the pouch in the 1/2 TEASPOON ANCHO CHILE POWDER CHINESE CABBAGE refrigerator for up to 2 days, freeze it for up to 6 months, or 1/2 TEASPOON SMOKED PAPRIKA 1 ORANGE BELL PEPPER, THINLY SLICED cook it right away. 1/4 TEASPOON MUSTARD POWDER 2 MEDIUM CARROTS, CUT INTO STICKS 1/4 TEASPOON GROUND CORIANDER 12 SNOW PEAS, CUT INTO STRIPS Coo�ing Preheat the water bath to 135°F / 57.2°C. Place the SALT AND PEPPER To assemb�e sous vide pouches in the water bath and cook for 3 to 6 hours. Remove the pouches and place in a 1/2 ice - 1/2 water bath TOMATOES, SLICED Fo� �he lime-ginger sauce until chilled. You can store the pouches in the refrigerator for SESAME SEEDS 1 TABLESPOON RICE VINEGAR around 2 days or freeze them for up to 6 months. 2 TABLESPOONS LIME JUICE BASIL LEAVES, CHOPPED 1 TABLESPOON HONEY Finishing Preheat a grill to high heat or the broiler in the oven. 1 TABLESPOON SOY SAUCE To prepare the glaze, mix together all of the ingredients in a 2 TEASPOONS MINCED GINGER pot over medium-high heat and bring to a simmer, stirring 3 TABLESPOONS OLIVE OIL occasionally. Cook for about 30 minutes, until it thickens some. 1 TABLESPOON SESAME OIL Take the pork out of the pouches and pat dry. Sear on the grill SALT AND PEPPER until grill marks form on the ﬁrst side, a couple of minutes. Brush the glaze on the side facing up and turn the tenderloin. Repeat several times until it is coated with the glaze, cooking about 30 to 60 seconds per turn. Remove from the heat, brush once more with the glaze, slice into 1/2" rounds and serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia. Sous Vide 13 YIELD 4-8 SERVINGS COOKING TIME 36 - 60 HOURS Chuck Steak Wi�h COOKING TEMPERATURE 131˚F (55˚C) Deep Fried INGREDIENTS Brussels Sprou�s The chuck steak At least 36 to 60 hours before serving, preheat Fo� �he chuck steak Fo� �he b�ussels sprou�s a water bath to 131°F (55°C). Mix together the spices in a bowl. 2 POUNDS CHUCK STEAK 900G, OR 1/2 POUND BRUSSELS SPROUTS, Lightly salt the steak then coat with the spices. Place the steak CHUCK ROAST CUT INTO 1" 25MM SLABS TRIMMED AND CUT IN HALF 240G in a sous vide bag then seal. Cook the steak for 36 to 60 hours. 2 TEASPOONS GARLIC POWDER OIL 1 TEASPOON ONION POWDER SALT AND PEPPER The pesto At least 20 minutes before serving, combine all the ingredients into a blender or food processor and process until 1 TEASPOON GROUND CUMIN To assemb�e SALT AND PEPPER it forms a smooth paste. This can be done a day or two ahead BLUE CHEESE, CRUMBLED of time and stored in the refrigerator. Fo� �he pesto BASIL LEAVES 11/2 CUPS PACKED FRESH BASIL LEMON ZEST The b�ussels sprou�s 20 minutes before serving, ﬁll a pot of oil 1 CUP PACKED FRESH PARSLEY LEMON JUICE one third to half way full with oil then heat it to 350°F (176°C). Set up a plate with paper towels on it or a cooling rack over a 1/4 CUP PINE NUTS baking sheet. Add the brussels sprouts to the hot oil, working 1/2 TEASPOON SALT in batches if necessary to prevent overcrowding. Cook them 1/4 TEASPOON BLACK PEPPER until golden brown, 2 to 4 minutes. Remove from the heat and 1/4 CUP GRATED PARMESAN CHEESE place on the cooling rack. Sprinkle with salt and pepper. 2 TABLESPOONS LEMON JUICE 4 GARLIC CLOVES, MINCED To assemb�e Remove the cooked steak from the sous vide bag and pat dry. Lightly salt the outside of the steak then quickly 1/2 CUP OLIVE OIL sear it until the meat is just browned. Cut into thick slices. Place the steak on a plate with the brussels sprouts. Top the brussels sprouts with the blue cheese crumbles. Add a dollop of pesto to the steak then top with the basil leaves and lemon zest. Drizzle some lemon juice over the brussels sprouts then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia. Sous Vide 14 YIELD 4-8 SERVINGS COOKING TIME 18 HOURS, OR UP TO 60 HOURS COOKING TEMPERATURE 150˚F (65.6˚C) Brisket Wi�h INGREDIENTS Cran�erry

Fo� �he smo�ed b�isket Bar�ecue Sauce 2 3 POUNDS BEEF BRISKET The smo�ed b�isket At least 18 to 36 hours before serving Prepare a smoker over the lowest heat it works at. Preheat a 1 TEASPOON ANCHO CHILE POWDER water bath to 150°F (65.6°C). Mix together the spices in a bowl. 1 TEASPOON SMOKED PAPRIKA Lightly salt and pepper the brisket then coat with the spices. 1 TEASPOON DRIED THYME LEAVES Place the brisket in the smoker and smoke for 30 to 60 1/2 TEASPOON MUSTARD POWDER minutes, ensuring the temperature of the meat stays below the temperature you will be sous viding it at. Once the smoking is 1/2 TEASPOON GROUND CORIANDER done place the brisket in a sous vide bag and seal. Cook the Fo� �he cran�erry bar�ecue sauce brisket for 18 to 36 hours, until it is tender. 170G FRESH CRANBERRIES The cran�erry bar�ecue sauce At least 15 minutes before 180G ORANGE JUICE, 3/4 CUP serving, combine the cranberries, orange juice, and water in a 230G WATER, 1 CUP pot and bring to a boil. Let simmer until the cranberries have 100G KETCHUP popped and released their juices. Blend in the remaining 75G BROWN SUGAR ingredients with an immersion blender until thoroughly mixed and the sauce is smooth. Let simmer for 5 to 10 minutes for the 20G BALSAMIC VINEGAR ﬂavors to meld then remove from the heat. The cranberry BBQ 28G GARLIC, 5 6 CLOVES CHOPPED sauce will keep in an airtight container placed in the refrigera- 5G ANCHO CHILE POWDER tor for at least a week. 1 2 CHIPOTLES IN ADOBO SAUCE Remove the cooked meat from the sous vide bag 0.9G XANTHAN GUM, 0.2% To assemb�e and pat dry. Lightly salt the outside then quickly sear it until To assemb�e the meat is just browned. Cut the brisket across the grain into FRESH PARSLEY, CHOPPED thin slices. Place some arugula on a plate and top with several brisket slices. Drizzle the cranberry BBQ sauce over the top ARUGULA OR OTHER BITTER GREENS then sprinkle with the salt and parsley. Add the coleslaw then COLESLAW serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia. Sous Vide 15 YIELD 4 SERVINGS COOKING TIME 2 - 4 HOURS Chicken Breast COOKING TEMPERATURE 141˚F (60.5˚C) Wi�h Bulgar Salad INGREDIENTS and Za’atar Onions The chicken b�east At least 2 to 4 hours before serving, preheat a water bath to Fo� �he chicken b�east Fo� �he bulgar w�eat salad 141°F (60.5°C). Lightly salt and pepper the chicken then sprinkle with the garlic powder. Place the chicken breasts in a single layer in a sous vide bag, add the 2 3 CHICKEN BREASTS 2 CUPS COOKED BULGUR WHEAT thyme, then seal. Cook the chicken breasts for 2 to 4 hours. SALT AND PEPPER 1/2 CUP COOKED CORN KERNELS At least 50 minutes before serving, heat a pan with no oil 1 TEASPOON GARLIC POWDER 1/2 CUP COOKED BLACK BEANS The za’atar seasoning in it over medium-low heat. Add the sesame seeds and cook the seeds until 6 THYME SPRIGS 1/4 CUP FRESH POMEGRANATE they just start to brown and become aromatic, usually after 2 to 5 minutes. SEEDS Remove the sesame seeds from the heat. Combine the sesame seeds, thyme Fo� �he za’atar seasoning 2 TABLESPOONS CHOPPED FRESH leaves and ground sumac together in a small bowl and mix well. 1 TABLESPOON SESAME SEEDS PARSLEY LEAVES The za’atar onions At least 35 minutes before serving, remove the skin from the 1 TABLESPOON FRESH THYME LEAVES 1 TABLESPOON CHOPPED FRESH onions and slice into rounds about 1/2" thick (12mm). Heat the canola oil over 1 TEASPOON GROUND SUMAC MINT LEAVES medium-high heat then add the onion rounds in a single layer. Let the rounds sit SALT AND PEPPER until they begin to brown then ﬂip them. Sprinkle with half of the za'atar Fo� �he za’atar onions seasoning. Let the onion rounds continue to cook until the other side starts to 2 SWEET ONIONS To assemb�e brown. Add the remaining za'atar seasoning and stir to mix in the seasoning. FRESH BABY SPINACH Salt and pepper to taste then continue cooking until the onions are tender. CANOLA OIL Remove from the heat and set aside. ZA'ATAR SEASONING, FROM ABOVE AVOCADO SLICES WALNUT OIL OR OLIVE OIL The bulgar w�eat salad At least 30 minutes before serving, add the cooked SALT AND PEPPER bulgur wheat, corn kernels, black beans to a bowl and mix well to combine. Stir FINISHING SALT OR SEA SALT in the pomegranate seeds, parsley and mint. Salt and pepper to taste. The salad can be held for an hour on the counter, or a day in the fridge before being used.

To assemb�e Remove the cooked chicken breast from the sous vide bag and pat dry. Lightly salt the outside then quickly sear it until the chicken is just browned. Cut the chicken into slices. Place some spinach on a plate and top with several chicken slices. Add a spoonful of the bulgur wheat salad to the side as well as a few slices of avocado. Top the chicken with the za'atar onions. Drizzle some walnut oil over the top and sprinkle with some of the ﬁnishing salt then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia. Sous Vide 16 YIELD 2 - 4 SERVINGS COOKING TIME 10 - 30 MINUTES Asparagus Wi�h COOKING TEMPERATURE 183˚F (83.9˚C) Dijon Mustard INGREDIENTS Vinaigrette Fo� �he asparagus The asparagus At least 10 to 30 minutes before serving, preheat 1 BUNCH ASPARAGUS the water bath to 183°F (83.9°C). Place the asparagus in a sous vide bag, trying to keep the thickness of the bag less than 1" SALT AND PEPPER (25mm) for even cooking. Salt and pepper the asparagus then Fo� �he dijon vinaigrette seal the bag. Place in the water bath and cook for 10 to 30 minutes. Once the asparagus is tender remove it from the bag. 1 TABLESPOON WHITE WINE VINEGAR 1 TABLESPOON LEMON JUICE The dijon vinaigrette PAt least 20 minutes before serving, combine all the ingredients and whisk or blend together. The 11/2 TABLESPOONS DIJON MUSTARD vinaigrette can be made several hours ahead of time and 1/4 CUP OLIVE OIL re-whisked just before serving. 2 TABLESPOONS CHOPPED TARRAGON To assemb�e Place the asparagus on a plate and drizzle the dijon SALT AND PEPPER mustard vinaigrette over the top. Sprinkle the tarragon on top To assemb�e and serve. TARRAGON LEAVES, CHOPPED

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia. Sous Vide 17 YIELD 4 SERVINGS COOKING TIME 2 - 5 HOURS Chicken Thighs COOKING TEMPERATURE 148˚F (64.5˚C) Wi�h Orange INGREDIENTS Mint Glaze Fo� �he chicken �highs Pre-ba�h Mix the spices together in a bowl. Pepper the chicken 1 POUND CHICKEN THIGHS then sprinkle with the spice mixture and seal in a sous vide pouch. At this point you can store the pouch in the refrigerator 1 TEASPOON GARLIC POWDER for up to 2 days, freeze it for up to 6 months, or cook it right 1 TEASPOON GROUND CORIANDER away. 1 TEASPOON ANCHO CHILE POWDER, OR YOUR CHILE POWDER OF CHOICE Coo�ing Preheat the water bath to 148°F / 64.5°C. Place the sous vide pouches in the water bath and cook for 2 to 5 hours. PEPPER Remove the pouches and place in a 1/2 ice - 1/2 water bath Fo� �he sauce until chilled. You can store the pouches in the refrigerator for around 2 days or freeze them for up to 6 months. 6 CLOVES GARLIC, DICED 1/4 TEASPOON CHIPOTLE POWDER, Finishing Heat a pan over medium-high heat. Remove the sous OR CHILE POWDER OF YOUR CHOICE vide chicken thighs from the pouches and pat dry. Sear the chicken in the pan until they begin to brown. Remove from the 1 1/2 CUPS ORANGE JUICE heat and set on a plate under foil. Add the garlic to the pan and Fo� �he garnish let cook for about 1 minute. Add the chipotle powder and orange juice and cook until it thickens some, about 10 to 15 1/4 CUP CHOPPED MINT minutes. To serve, place the sous vide chicken thighs on plates. Pour the sauce over the chicken and top with the chopped mint.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia. Sous Vide 18 COOKING TIME 1 - 3 HOURS COOKING TEMPERATURE 160˚F (71.1˚C) Black Cherr INGREDIENTS Infused Rye The b�ack cherry infused rye Remove the stems from the cherries. Place the cherries in a sous vide bag or mason jar. Fo� �he b�ack cherry infused rye Lightly crush or muddle the cherries. Add the remaining 20 TO 30 BLACK CHERRIES ingredients to the cherries then seal and place in the water bath. Heat the infusion for 1 to 3 hours. 1/2 STICK CINNAMON 8 CLOVES Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 1.5 CUPS RYE 15 to 20 minutes. Strain the rye and store in a sealed container. The cherries can be reserved for a garnish or boozy snack.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia. Sous Vide 19 YIELD 4 PIECES COOKING TIME 60 - 90 MINUTES White Choco�ate COOKING TEMPERATURE 190˚F (87.8˚C) Creme Brulee INGREDIENTS The creme b�ulee At least 4 to 5 hours before serving, place an upside down strainer or bowl in your water bath. Top with a sheet pan or plate. Set the ramekins on it and ﬁll the water Fo� �he creme b�ulee bath two-thirds of the way up the ramekin. Preheat the water 2 CUPS HEAVY OR WHIPPING CREAM bath to 190°F (87.8°C). 6 OUNCES WHITE CHOCOLATE, ROUGHLY CHOPPED 170G Pour the heavy cream into a pot and bring just to a simmer. 4 EGG YOLKS Slowly add the white chocolate and whisk until combined. PINCH OF SALT Remove from the heat. Whisk together the egg yolks in another bowl then slowly whisk in the salt and sugar, the mixture 1/3 CUP WHITE SUGAR should turn glossy and thicken slightly. Slowly whisk in the To assemb�e cream. Evenly divide among the ramekins then cover each ramekin with plastic wrap and use a rubber band to hold in SUGAR RASPBERRIES place. Place the ramekins in the sous vide bath with the water level coming two-thirds of the way up the side. Cook for 60 to 90 minutes, depending on how thick you prefer your creme brulee. Once cooked, remove from the water bath and let cool for 15 to 20 minutes. Place in the refrigerator and chill until cold, or preferably overnight.

To assemb�e Spread a thin layer of sugar on the top of the creme brulee and quickly torch until the sugar melts and begins to brown. Add raspberries to the top then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia. Sous Vide 20 BEEF - ROASTS AND TOUGH CUTS

Bottom Round Roast Short Ribs Medium Rare 131ºF for 2 to 3 Days (55.0ºC) Medium Rare 131ºF for 2 to 3 Days (55.0ºC) Medium 140ºF for 2 to 3 Days (60.0ºC) Flaky and Tender 150ºF for 18 to 36 Hours (65.5ºC) Well-Traditional 160ºF for 1 to 2 Days (71.1ºC) Well-Traditional 175ºF for 12 to 24 Hours (79.4ºC)

Brisket Sirloin Roast Medium Rare 131ºF for 2 to 3 Days (55.0ºC) Medium Rare 131ºF for 5 to 10 Hours (55.0ºC) Medium 140ºF for 2 to 3 Days (60.0ºC) Medium 140ºF for 5 to 10 Hours (60.0ºC) Well-Traditional 160ºF for 1 to 2 Days (71.1ºC) Stew Meat Cheek Medium Rare 131ºF for 4 to 8 Hours (55.0ºC) Medium Rare 131ºF for 2 to 3 Days (55.0ºC) Medium 140ºF for 4 to 8 Hours (60.0ºC) Medium 149ºF for 2 to 3 Days (65.0ºC) Sweetbreads Well-Traditional 160ºF for 1 to 2 Days (71.1ºC) Medium 140ºF for 30 to 45 Min (60ºC) Chuck Roast Pre-Roasting 152ºF for 60 Min (66.7ºC) Medium Rare 131ºF for 36 to 60 Hours (55.0ºC) Tenderloin Roast Flaky and Tender 161ºF for 1 to 2 Days (71.6ºC) Medium Rare 131ºF for 3 to 6 Hours (55.0ºC) Well-Traditional 176ºF for 12 to 24 Hours (80ºC) Medium 140ºF for 3 to 6 Hours (60.0ºC)

Pot Roast Tongue Medium Rare 131ºF for 2 to 3 Days (55.0ºC) Low and Slow 140ºF for 48 Hours (60.0ºC) Medium 140ºF for 2 to 3 Days (60.0ºC) High and Fast 158ºF for 24 Hours (70.0ºC) Well-Traditional 160ºF for 1 to 2 Days (71.1ºC) Top Loin Strip Roast Prime Rib Roast Medium Rare 131ºF for 4 to 8 Hours (55.0ºC) Medium Rare 131ºF for 5 to 10 Hours (55ºC) Medium 140ºF for 4 to 8 Hours (60.0ºC) Medium 140ºF for 5 to 10 Hours (60ºC) Top Round Rib Eye Roast Roast Medium Rare 131ºF for 5 to 10 Hours (55ºC) Medium Rare 131ºF for 1 to 3 Days (55.0ºC) Medium 140ºF for 5 to 10 Hours (60ºC) Medium 140ºF for 1 to 3 Days (60.0ºC) Ribs Well-Traditional 160ºF for 1 to 2 Days (71.1ºC) Medium Rare 131ºF for 48 to 60 Hours (55.0ºC) Tri-Tip Roast Flaky and Tender 141ºF for 2 to 3 Days (60.5ºC) Medium Rare 131ºF for 5 to 10 Hours (55ºC) Well-Traditional 156ºF for 1 to 2 Days (68.8ºC) Medium 140ºF for 5 to 10 Hours (60ºC) Shank Medium Rare 131ºF for 2 to 3 Days (55.0ºC) Medium 140ºF for 2 to 3 Days (60.0ºC) Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)

Sous Vide 21 BEEF - STEAK AND TENDER CUTS

Blade Steak Ribeye Steak Medium Rare 131ºF for 4 to 10 Hours (55.0ºC) Medium Rare 131ºF for 2 to 6 Hours (55.0ºC) Medium 140ºF for 4 to 10 Hours (60.0ºC) Medium 140ºF for 2 to 6 Hours (60.0ºC)

Bottom Round Steak Sausage Medium Rare 131ºF for 1 to 3 Days (55.0ºC) Medium Rare 131ºF for 2 to 3 Hours (55.0ºC) Medium 140ºF for 1 to 3 Days (60.0ºC) Medium 140ºF for 90 to 120 Min (60ºC)

Chuck Steak Shoulder Steak Medium Rare 131ºF for 36 to 60 Hours (55.0ºC) Medium Rare 131ºF for 4 to 10 Hours (55.0ºC) Medium 140ºF for 36 to 60 Hours (60.0ºC) Medium 140ºF for 4 to 10 Hours (60.0ºC)

Eye Round Steak Sirloin Steak Medium Rare 131ºF for 1 to 2 Days (55.0ºC) Medium Rare 131ºF for 2 to 10 Hours (55.0ºC) Medium 140ºF for 1 to 2 Days (60.0ºC) Medium 140ºF for 2 to 10 Hours (60.0ºC)

Flank Steak Skirt Steak Medium Rare 131ºF for 2 to 12 Hours (55.0ºC) Medium Rare 135ºF for 1 to 3 Hours (57.2ºC) Medium Rare 131ºF for 1 to 2 Days (55.0ºC) Medium Rare 131ºF for 12 to 24 Hours (55.0ºC) and Tender and Tender Medium 140ºF for 2 to 12 Hours (60.0ºC) Medium 140ºF for 1 to 3 Hours (60.0ºC)

Medium and 140ºF for 1 to 2 Days (60.0ºC) T-Bone Steak Tender Medium Rare 131ºF for 2 to 3 Hours (55.0ºC) Flat Iron Steak Medium 140ºF for 2 to 3 Hours (60.0ºC) Medium Rare 131ºF for 4 to 24 Hours (55.0ºC) Tenderloin Steak Medium 140ºF for 4 to 24 Hours (60.0ºC) Medium Rare 131ºF for 2 to 3 Hours (55.0ºC) Hamburger Medium 140ºF for 2 to 3 Hours (60.0ºC) Medium Rare 131ºF for 2 to 4 Hours (55.0ºC) Top Loin Strip Steak Medium 140ºF for 2 to 4 Hours (60.0ºC) Medium Rare 131ºF for 2 to 3 Hours (55.0ºC) Hanger Steak Medium 140ºF for 2 to 3 Hours (60.0ºC) Medium Rare 131ºF for 2 to 3 Hours (55.0ºC) Top Round Steak Medium 140ºF for 2 to 3 Hours (60.0ºC) Medium Rare 131ºF for 1 to 2 Days (55.0ºC) Porterhouse Steak Medium 140ºF for 1 to 2 Days (60.0ºC) Medium Rare 131ºF for 2 to 3 Hours (55.0ºC) Tri-Tip Steak Medium 140ºF for 2 to 3 Hours (60.0ºC) Medium Rare 131ºF for 2 to 24 Hours (55.0ºC) Rib Steak Medium 140ºF for 2 to 24 Hours (60.0ºC) Medium Rare 131ºF for 2 to 8 Hours (55.0ºC) Medium 140ºF for 2 to 8 Hours (60.0ºC)

Sous Vide 22 CHICKEN AND EGGS DUCK Breast Rare 136ºF for 1 to 4 Hours (57.8ºC) Breast Medium Rare 131ºF for 2 to 4 Hours (55.0ºC) Medium / Typical 140ºF - 147ºF for 1 to 4 Hours (63.9ºC) Medium 140ºF for 2 to 4 Hours (60.0ºC) More Dry 140ºF - 147ºF for 4 to 12 Hours (63.9ºC) Drumstick Drumstick Rare 140ºF for 90 to 120 Min (60.0ºC) Medium Rare 131ºF for 3 to 6 Hours (55.0ºC) Ideal 148ºF - 156ºF for 2 to 5 Hours (64.4ºC) Well 176ºF for 8 to 10 Hours (80.0ºC) For Shredding 160ºF - 170ºF for 8 to 12 Hours (71.1ºC) Conﬁt 167ºF for 10 to 20 Hours (75.0ºC) Eggs Foie Gras Over Easy 140ºF - 145ºF for 45 to 60 Min (60ºC) Foie Gras 134ºF for 35 to 55 Min (56.7ºC) Poached 142ºF for 45 to 60 Min (61.1ºC) 13 Minute 167ºF for 13 Min (75ºC) Leg Hard Boiled 155ºF for 45 to 60 Min (68.3ºC) Medium Rare 131ºF for 3 to 6 Hours (55.0ºC) Pasteurized 135ºF for 75 Min (57.2ºC) Well 176ºF for 8 to 10 Hours (80.0ºC) Leg Duck Conﬁt 167ºF for 10 to 20 Hours (75.0ºC) Rare 140ºF for 90 to 120 Min (60.0ºC) Sausage Ideal 148ºF - 156ºF for 2 to 5 Hours (64.4ºC) Breast Meat 131ºF for 1 to 2 Hours (55.0ºC) For Shredding 160ºF - 170ºF for 8 to 12 Hours (71.1ºC) Mixed Meat 131ºF for 2 to 3 Hours (55.0ºC)

Sausage Thigh White Meat 140ºF for 1 to 2 Hours (63.9ºC) Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)

Mixed Meat 140ºF for 90 to 120 Min (60.0ºC) Well 176ºF for 8 to 10 Hours (80.0ºC) Confit 167ºF for 10 to 20 Hours (75.0ºC) Thigh Rare 140ºF for 90 to 120 Min (60.0ºC) Whole Duck Ideal 148ºF - 156ºF for 2 to 5 Hours (64.4ºC) Medium Rare 131ºF for 3 to 6 Hours (55.0ºC) For Shredding 160ºF - 170ºF for 8 to 12 Hours (71.1ºC) Medium 140ºF for 3 to 6 Hours (60.0ºC) Whole Chicken Confit 167ºF for 10 to 20 Hours (75.0ºC) Rare 140ºF for 4 to 6 Hours (60.0ºC) Typical 148ºF for 4 to 6 Hours (64.4ºC) Larger 148ºF for 6 to 8 Hours (64.4ºC) Butterflied 148ºF for 2 to 4 Hours (64.4ºC)

Sous Vide 23 FISH AND SHELLFISH

Arctic Char Flounder "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Rare Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Grouper Bass "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Rare Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Haddock Black Sea Bass "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) Rare "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Rare Medium 140ºF for 10 to 30 Min (60.0ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Hake "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC)

Blueﬁsh "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Rare Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Halibut Carp "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) "Sushi", Medium 129ºF for 10 to 30 Min (53.9ºC) Rare Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Catﬁsh "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) King Crab Tail 140ºF for 30 to 45 Min (60.0ºC) Rare Lobster Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium Rare 126ºF for 15 to 40 Min (52.2ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Medium 140ºF for 15 to 40 Min (60.0ºC) Cod Rare 104ºF for 10 to 30 Min (40.0ºC) Mackerel "Sushi", Medium 129ºF for 10 to 30 Min (53.9ºC) "Sushi", Rare 109ºF for 10 to 30 Min (42.8ºC) Rare "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC)

Sous Vide 24 FISH AND SHELLFISH Mahi Mahi Scallops "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Pre-Sear 122ºF for 15 to 35 Min (50.0ºC) Rare Scrod Medium Rare 132ºF for 10 to 30 Min (55.6ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Marlin Medium 140ºF for 10 to 30 Min (60.0ºC) "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Sea Bass Rare "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Monkﬁsh Medium 140ºF for 10 to 30 Min (60.0ºC) "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) "Sushi", Medium 118ºF for 10 to 30 Min (47.8ºC) Shark Rare "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Rare Medium 140ºF for 10 to 30 Min (60.0ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Octopus Medium 140ºF for 10 to 30 Min (60.0ºC) Slow Cook 170ºF for 4 to 7 Hours (76.7ºC) Shrimp

Fast Cook 180ºF for 2 to 3 Hours (82.2ºC) "Sushi" Medium 122ºF for 15 to 35 Min (50.0ºC) Red Snapper Rare "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) Medium Rare 132ºF for 15 to 35 Min (55.6ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Skate Rare "Sushi", Medium 129ºF for 10 to 30 Min (53.9ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Rare Medium 140ºF for 10 to 30 Min (60.0ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Salmon "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) Soft Shell Crab "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Standard 145ºF for 3 hours (62.8ºC) Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Sole Medium 140ºF for 10 to 30 Min (60.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Rare Sardines Medium Rare 132ºF for 10 to 30 Min (55.6ºC) "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) Medium 143ºF for 10 to 30 Min (61.7ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Rare Squid Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Pre-Sear 113ºF for 45 to 60 Min (45.0ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Low Heat 138ºF for 2 to 4 Hours (58.9ºC) High Heat 180ºF for 1 Hour (82.2ºC)

Sous Vide 25 FISH AND SHELLFISH

Striped Bass Turbot "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) "Sushi", Medium 129ºF for 10 to 30 Min (53.9ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Rare Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium 140ºF for 10 to 30 Min (60.0ºC) Medium 140ºF for 10 to 30 Min (60.0ºC)

Sturgeon "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium 140ºF for 10 to 30 Min (60.0ºC)

Swordﬁsh "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium 140ºF for 10 to 30 Min (60.0ºC)

Tilapia "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium 140ºF for 10 to 30 Min (60.0ºC)

Trout "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium 140ºF for 10 to 30 Min (60.0ºC)

Tuna "Sushi", Rare 100ºF for 10 to 20 Min (37.8ºC) "Sushi", Medium 129ºF for 10 to 30 Min (53.9ºC) Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC)

Sous Vide 26 FRUITS AND VEGETABLES

Acorn Squash 183ºF for 1 to 2 Hours (83.9ºC) Pears 183ºF for 25 to 60 Min (83.9ºC) Apples 183ºF for 1 to 2 Hours (83.9ºC) Pineapple 167ºF for 45 to 60 Min (75.0ºC) Artichokes 183ºF for 45 to 75 Min (83.9ºC) Plums 167ºF for 15 to 20 Min (75.0ºC) Asparagus 183ºF for 10 to 30 Min (83.9ºC) Potatoes Small 183ºF for 30 to 60 Min (83.9ºC) Banana 183ºF for 10 to 15 Min (83.9ºC) Large 183ºF for 60 to 120 Min Beet 183ºF for 60 to 90 Min (83.9ºC) (83.9ºC) Broccoli 183ºF for 30 to 60 Min (83.9ºC) Pumpkin 183ºF for 45 to 60 Min (83.9ºC) Brussels Sprouts 183ºF for 45 to 60 Min (83.9ºC) Radish 183ºF for 10 to 25 Min (83.9ºC) Butternut Squash 183ºF for 45 to 60 Min (83.9ºC) Rhubarb 141ºF for 25 to 45 Min (60.6ºC) Cabbage 183ºF for 60 Min (83.9ºC) Rutabaga 183ºF for 2 Hours (83.9ºC) Carrot 183ºF for 45 to 60 Min (83.9ºC) Salsify 183ºF for 45 to 60 Min (83.9ºC) Cauliﬂower Squash, Summer 183ºF for 30 to 60 Min (83.9ºC) Florets 183ºF for 20 to 30 Min (83.9ºC) Squash, Winter 183ºF for 1 to 2 Hours (83.9ºC) For Puree 183ºF for 2 Hours (83.9ºC) Sunchokes 183ºF for 40 to 60 Min (83.9ºC) Stems 183ºF for 60 to 75 Min (83.9ºC)

Celery Root 183ºF for 60 to 75 Min (83.9ºC) Sweet Potatoes Small 183ºF for 45 to 60 Min (83.9ºC) Chard 183ºF for 60 to 75 Min (83.9ºC) Large 183ºF for 60 to 90 Min (83.9ºC) Cherries 183ºF for 15 to 25 Min (83.9ºC) Swiss Chard 183ºF for 60 to 75 Min (83.9ºC) Corn 183ºF for 15 to 25 Min (83.9ºC) Turnip 183ºF for 45 to 60 Min (83.9ºC) Eggplant 183ºF for 30 to 45 Min (83.9ºC) Yams 183ºF for 30 to 60 Min (83.9ºC) Fennel 183ºF for 30 to 60 Min (83.9ºC) Zucchini 183ºF for 30 to 60 Min (83.9ºC) Golden Beets 183ºF for 30 to 60 Min (83.9ºC) Green Beans 183ºF for 30 to 45 Min (83.9ºC) Leek 183ºF for 30 to 60 Min (83.9ºC) Onion 183ºF for 35 to 45 Min (83.9ºC) Parsnip 183ºF for 30 to 60 Min (83.9ºC) Pea Pods 183ºF for 30 to 40 Min (83.9ºC) Peaches 183ºF for 30 to 60 Min (83.9ºC)

Sous Vide 27 LAMB

Arm Chop Osso Buco Medium Rare 131ºF for 18 to 36 Hours (55.0ºC) Medium Rare 131ºF for 1 to 2 Days (55.0ºC) Medium 140ºF for 18 to 36 Hours (60.0ºC) Medium 140ºF for 1 to 2 Days (60.0ºC) Well-Traditional 165ºF for 1 to 2 Days (73.9ºC) Blade Chop Medium Rare 131ºF for 18 to 36 Hours (55.0ºC) Rack Medium 140ºF for 18 to 36 Hours (60.0ºC) Rare 126ºF for 1 to 2 Hours (52.2ºC) Medium Rare 131ºF for 2 to 4 Hours (55.0ºC) Breast Medium 140ºF for 1 to 4 Hours (60.0ºC) Medium Rare 131ºF for 20 to 28 Hours (55.0ºC) Medium 140ºF for 20 to 28 Hours (60.0ºC) Rib Chop Well-Traditional 165ºF for 20 to 28 Hours (73.9ºC) Rare 126ºF for 1 to 2 Hours (52.2ºC) Medium Rare 131ºF for 2 to 3 Hours (55.0ºC) Leg, Bone In Medium 140ºF for 1 to 3 Hours (60.0ºC) Rare 126ºF for 1 to 2 Days (52.2ºC) Medium Rare 131ºF for 2 to 3 Days (55.0ºC) Ribs Medium 140ºF for 1 to 3 Days (60.0ºC) Medium Rare 131ºF for 22 to 26 Hours (55.0ºC) Medium 140ºF for 22 to 26 Hours (60.0ºC) Leg, Boneless Well-Traditional 165ºF for 22 to 26 Hours (73.9ºC) Medium Rare 131ºF for 18 to 36 Hours (55.0ºC) Medium 140ºF for 18 to 36 Hours (60.0ºC)

Loin Chops Shank Rare 126ºF for 1 to 2 Hours (52.2ºC) Medium Rare 131ºF for 1 to 2 Days (55.0ºC) Medium Rare 131ºF for 2 to 4 Hours (55.0ºC) Medium 140ºF for 1 to 2 Days (60.0ºC) Medium 140ºF for 2 to 3 Hours (60.0ºC) Well-Traditional 165ºF for 1 to 2 Days (73.9ºC)

Loin Roast Shoulder Rare 126ºF for 1 to 2 Hours (52.2ºC) Medium Rare 131ºF for 1 to 2 Days (55.0ºC) Medium Rare 131ºF for 2 to 4 Hours (55.0ºC) Medium 140ºF for 1 to 2 Days (60.0ºC) Medium 140ºF for 2 to 3 Hours (60.0ºC) Well-Traditional 165ºF for 18 to 36 Hours (73.9ºC)

Loin, Boneless Tenderloin Rare 126ºF for 1 to 2 Hours (52.2ºC) Rare 126ºF for 1 to 2 Hours (52.2ºC) Medium Rare 131ºF for 2 to 4 Hours (55.0ºC) Medium Rare 131ºF for 2 to 3 Hours (55.0ºC) Medium 140ºF for 2 to 3 Hours (60.0ºC) Medium 140ºF for 1 to 3 Hours (60.0ºC)

Neck Medium Rare 131ºF for 2 to 3 Days (55.0ºC) Medium 140ºF for 2 to 3 Days (60.0ºC) Well-Traditional 165ºF for 1 to 2 Days (73.9ºC)

Sous Vide 28 PORK

Arm Steak Fresh Side Medium Rare 131ºF for 1 to 2 Days (55.0ºC) Pork Medium 140ºF for 1 to 2 Days (60.0ºC) Low and Slow 140ºF for 2 to 3 Days (60.0ºC) Baby Back Ribs In Between 160ºF for 18 to 36 Hours (71.1ºC) Medium Rare 131ºF for 24 to 48 Hours (55.0ºC) High and Fast 180ºF for 12 to 18 Hours (82.2ºC) Medium 140ºF for 12 to 48 Hours (60.0ºC) Ground Pork Well-Traditional 155ºF for 12 to 24 Hours (68.3ºC) Medium Rare 131ºF for 2 to 4 Hours (55.0ºC) Back Ribs Medium 140ºF for 2 to 4 Hours (60.0ºC) Medium Rare 131ºF for 24 to 48 Hours (55.0ºC) Ham Roast Medium 140ºF for 12 to 48 Hours (60.0ºC) Medium Rare 131ºF for 10 to 20 Hours (55.0ºC) Well-Traditional 155ºF for 12 to 24 Hours (68.3ºC) Medium 140ºF for 10 to 20 Hours (60.0ºC) Belly Well-Traditional 155ºF for 10 to 20 Hours (68.3ºC) Low and Slow 140ºF for 2 to 3 Days (60.0ºC) Ham Steak In Between 160ºF for 18 to 36 Hours (71.1ºC) Medium Rare 131ºF for 2 to 3 Hours (55.0ºC) High and Fast 180ºF for 12 to 18 Hours (82.2ºC) Medium 140ºF for 2 to 3 Hours (60.0ºC) Blade Chops Kebabs Medium Rare 131ºF for 8 to 12 Hours (55.0ºC) Medium Rare 131ºF for 3 to 8 Hours (55.0ºC) Medium 140ºF for 8 to 12 Hours (60.0ºC) Medium 140ºF for 3 to 8 Hours (60.0ºC) Blade Roast Well-Traditional 155ºF for 3 to 8 Hours (68.3ºC) Medium Rare 131ºF for 1 to 2 Days (55.0ºC)

Medium 140ºF for 1 to 2 Days (60.0ºC) Leg (Fresh Ham) Well-Traditional 155ºF for 1 to 2 Days (68.3ºC) Medium Rare 131ºF for 10 to 20 Hours (55.0ºC) Blade Steak Medium 140ºF for 10 to 20 Hours (60.0ºC) Medium Rare 131ºF for 18 to 36 Hours (55.0ºC) Well-Traditional 155ºF for 10 to 20 Hours (68.3ºC) Medium 140ºF for 18 to 36 Hours (60.0ºC) Loin Chop Boston Butt Medium Rare 131ºF for 3 to 5 Hours (55.0ºC) Medium Rare 131ºF for 1 to 2 Days (55.0ºC) Medium 140ºF for 2 to 4 Hours (60.0ºC) Medium 140ºF for 1 to 2 Days (60.0ºC) Loin Roast Well-Traditional 155ºF for 1 to 2 Days (68.3ºC) Medium Rare 131ºF for 4 to 8 Hours (55.0ºC) Butt Roast Medium 140ºF for 4 to 6 Hours (60.0ºC) Medium Rare 131ºF for 18 to 36 Hours (55.0ºC) Picnic Roast Medium 140ºF for 18 to 36 Hours (60.0ºC) Medium Rare 131ºF for 1 to 3 Days (55.0ºC) Well-Traditional 155ºF for 18 to 36 Hours (68.3ºC) Medium 140ºF for 1 to 3 Days (60.0ºC) Country Style Ribs Well-Traditional 155ºF for 1 to 3 Days (68.3ºC) Medium Rare 131ºF for 8 to 24 Hours (55.0ºC) Pork Chops Medium 140ºF for 8 to 24 Hours (60.0ºC) Medium Rare 131ºF for 3 to 6 Hours (55.0ºC) Well-Traditional 155ºF for 12 to 24 Hours (68.3ºC) Medium 140ºF for 2 to 4 Hours (60.0ºC)

Sous Vide 29 PORK TURKEY

Rib Chops Breast Medium Rare 131ºF for 5 to 8 Hours (55.0ºC) "Rare" 136ºF for 1 to 4 Hours (57.8ºC) Medium 140ºF for 4 to 7 Hours (60.0ºC) Medium / Typical 140ºF - 147ºF for 1 to 4 Hours (63.9ºC)

Rib Roast Drumstick Medium Rare 131ºF for 5 to 8 Hours (55.0ºC) Medium Rare 140ºF for 3 to 4 Hours (60.0ºC) Medium 140ºF for 4 to 7 Hours (60.0ºC) Ideal 148ºF for 4 to 8 Hours (64.4ºC) Sausage For Shredding 160ºF for 18 to 24 Hours (71.1ºC) Medium Rare 131ºF for 2 to 3 Hours (55.0ºC) Medium 140ºF for 2 to 3 Hours (60.0ºC) Leg Well-Traditional 155ºF for 2 to 3 Hours (68.3ºC) Medium Rare 140ºF for 3 to 4 Hours (60.0ºC) Ideal 148ºF for 4 to 8 Hours (64.4ºC) Shank For Shredding 160ºF for 18 to 24 Hours (71.1ºC) Medium Rare 131ºF for 8 to 10 Hours (55.0ºC) Medium 140ºF for 8 to 10 Hours (60.0ºC) Sausage Shoulder White Meat 140ºF for 1 to 4 Hours (63.9ºC) Medium Rare 135ºF for 1 to 2 Days (57.2ºC) Mixed Meat 140ºF for 3 to 4 Hours (64.4ºC) Medium 145ºF for 1 to 2 Days (62.8ºC) Thigh Well-Traditional 156ºF for 18 to 24 Hours (68.8ºC) Medium Rare 140ºF for 3 to 4 Hours (60.0ºC) Sirloin Chops Ideal 148ºF for 4 to 8 Hours (64.4ºC) Medium Rare 131ºF for 6 to 12 Hours (55.0ºC) For Shredding 160ºF for 18 to 24 Hours (71.1ºC) Medium 140ºF for 5 to 10 Hours (60.0ºC)

Sirloin Roast Medium Rare 131ºF for 6 to 12 Hours (55.0ºC) Medium 140ºF for 5 to 10 Hours (60.0ºC) Well-Traditional 155ºF for 10 to 16 Hours (68.3ºC) Spare Ribs Medium Rare 131ºF for 24 to 48 Hours (55.0ºC) Medium 140ºF for 12 to 48 Hours (60.0ºC) Well-Traditional 155ºF for 12 to 24 Hours (68.3ºC) Spleen Spleen 145ºF for 1 Hour (62.8ºC) Tenderloin Medium Rare 131ºF for 3 to 6 Hours (55.0ºC) Medium 140ºF for 2 to 4 Hours (60.0ºC)

Sous Vide 30