SOUS VIDE RECIPES From the Kitchen of Geoffrey Zakarian CONTENTS WELCOME TO SOUS VIDE COOKING PAGE 5 Chef Geoffrey Zakarian PAGE 6 Sous Vide for the Home Chef PAGE 8 Unit Diagram PAGE 10 Directions PAGE 12 Care and Troubleshooting PAGE 14 Tips from Chef Zakarian PAGE 16 Cook Time & Temperature Reference Chart RECIPE GUIDE PAGE 20 Tomato Soup PAGE 22 Corn Soup PAGE 24 Chicken Salad Sandwich PAGE 26 Flaked Salmon Salad with Cucumber and Yogurt PAGE 28 Cobb Salad PAGE 30 Warm Carrots with Citrus and Hazelnuts PAGE 32 Creamy Polenta PAGE 34 Bolognese Sauce PAGE 36 Halibut with Gremolata PAGE 38 Asian Style Tuna Steak PAGE 40 Fried Chicken PAGE 42 Chicken Chimichurri PAGE 44 Traditional Turkey PAGE 46 Cornbread Stuffing PAGE 48 Pork Chops with Braised Apples PAGE 50 Pork Spare Ribs PAGE 52 Carnitas Tacos PAGE 54 The Perfect Burger PAGE 56 Overnight Short Ribs with Korean BBQ Dipping Sauce PAGE 58 The Lambs Club Delmonico Steak PAGE 60 Weekend Eggs TECHNICAL DETAILS PAGE 62 Warnings PAGE 63 Specifications

PAGE 4 CHEF GEOFFREY ZAKARIAN Geoffrey Zakarian’s career as a chef began as a young student who traveled to France and fell in love with food and hospitality. Upon his return, he enrolled in The Culinary Institute of America and now, more than 30 years later, he has made his mark as a chef restaurateur known for his expert cooking and signature style. As owner and proprietor of eight restaurants and bars, Zakarian combines his classical culinary training with his eye for design to create unique hospitality experiences across America.

In 2016, Geoffrey debuted his Pro For Home product line out of a desire to bring professional techniques and efficiencies to the home kitchen. Now with the Pro For Home Sous Vide Circulator, Geoffrey is teaching home cooks how to use an extraordinary piece of equipment to make restaurant quality food.

Outside of his work as a chef, Geoffrey is an accomplished author and notable television personality. His award-winning cookbooks, Geoffrey Zakarian’s Town/Country and My Perfect Pantry, are well loved by home cooks and professional chefs alike. In addition to his status as an Iron Chef and longtime favorite judge on Food Network’s Chopped, Geoffrey is an Emmy- nominated host on a number of hit Food Network series. Geoffrey also serves as Chairman of the City Harvest Food Council, an organization committed to fighting hunger in New York City.

To learn more about Geoffrey and his restaurants, visit www.geoffreyzakarian.com

PAGE 5 SOUS VIDE FOR THE HOME CHEF Sous vide, literally translated from French, means “under pressure,” referring to the technique of cooking food in a sealed bag, completely submerged in a water bath that maintains a precise temperature. This method was first introduced in the 1970s, and has been used in professional kitchens for decades thanks to its consistency, accuracy and ability to be left alone while other tasks are completed.

With the Pro For Home Sous Vide Circulator, you can now easily reap the benefits of this professional technique in your own kitchen, taking the worry out of overcooking expensive proteins like steak and fish, tenderizing tough cuts of meat, and cooking for a crowd with ease. From dinner parties and special occasions to weeknight dinners and lazy Sunday brunches, the sous vide technique will be one you’ll learn quickly and use often. The following pages will guide you in using your circulator with tips from Geoffrey and more than 20 everyday recipes that he makes at home for his family. Once you’ve mastered the basics, you can easily experiment with your own favorite flavors using the charts and guidelines provided – just place ingredients in the bag and get cooking!

PAGE 6 “No results match what you can consistently achieve from cooking sous vide. It’s an incredible way to prepare food.” – Geoffrey

PAGE 7 UNIT DIAGRAM TOP VIEW

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1. Control Panel 2. Water Temperature Reading 3. Temperature Adjustment Icon 4. Timer and Temperature Setting Reading 5. Timer Setup Icon 6. Start Icon 7. Scroll Wheel for Time and Temperature Setting 8. Removable Pump Housing 9. Maximum Fill Line 10. Minimum Fill Line 11. Removable Water Flow Direction Cap 12. Adjustable Ring Clamp

PAGE 8 FRONT VIEW

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PAGE 9 DIRECTIONS COOKING VESSEL AND SEALABLE BAGS The sous vide circulator requires a minimum of 10L/ 2.64 Gal cooking pot (stainless steel, copper, cast iron or glass are acceptable) to operate correctly. Do NOT use sous vide circulator in anything other than water. If you have a delicate countertop, place pot on stovetop or sturdy heat resistant board to prevent warmed pot from leaving a mark on counter. When using the sous vide circulator, food should be placed inside sous vide grade sealable bags and clipped to the side of the pot.

ATTACHING CIRCULATOR Place the adjustable ring clamp on the side of your pot and turn the knob until it is secure. Then, place sous vide circulator into the ring clamp with controls facing towards the middle of the pot.

PAGE 10 SET TEMPERATURE To set the temperature, press the Temperature Adjustment Icon ( ) and then turn the Scroll Wheel up or down. After 5 seconds, the temperature will set and the icon will turn blue.

CHANGE BETWEEN °C/°F To change between Celsius and Fahrenheit, hold down the Start Icon ( ) for 3 seconds.

START/ STOP COOKING Once you have set the desired temperature, press the Start Icon ( ) to begin. The icon will turn blue. To stop cooking, hit this button again. The icon will turn red.

SET TIMER To set the timer once water is at desired temperature, press the Timer Icon ( ) and set the desired hours with the scroll wheel. Press the Timer Icon again to set the desired minutes. In 5 seconds, the timer will automatically set. (You can program the timer before or after water reaches desired temperature, as the timer will not actually begin counting until water is at the correct temperature.) Timer Icon will turn blue once it is set. PAGE 11 CARE SAFETY Always turn off and disconnect the sous vide circulator from the wall outlet after use.

REMOVAL OF PUMP HOUSING AND CAP With the front of the unit facing you, grip the top half of the unit and turn the Pump Housing gently to the right. Gently work the Pump Housing off the threaded base slowly and with care, as the propeller can get caught if pulled too quickly. If this occurs, move side to side gently until it releases. To remove the Water Flow Direction Cap, turn it to the right out of the lock position and lift off. To reattach the Pump Housing, line up the dot to the left of the MAX marking and gently work back onto the threaded base. Turn the Pump Housing to the left to lock it into position.

CLEANING THE PUMP HOUSING AND CAP Turn the Water Flow Direction Cap out of the lock position then remove. The Removable Pump Housing and Water Flow Direction Cap are both dishwasher safe.

WATER FLOW DIRECTION For the sous vide circulator to achieve best results, heating needs to be even all the way around the food when cooking. Although unlikely, if large foods or bags block water flow, the direction of the water flow can be changed. To adjust water flow, take sous vide circulator out of ring clamp and remove Water Flow Direction Cap. Reinstall the cap with the output area in an alternate position. Replace sous vide circulator in ring clamp and proceed as normal. WARNING: Be sure unit is cool and drained of water when lifting out of the pot to adjust cap.

PAGE 12 TROUBLESHOOTING & FAQS WHISTLING NOISE: Under normal operation the device can emit whistling sounds due to motor, propeller, and cooling fan in operation. GRINDING NOISE: The removable Pump Housing is loose. Push the stainless housing up into the guide groove and turn to the right until you hear a click. With the housing secured, the noise will go away. The propeller shaft will sometimes get off center. If this is the reason, take off the Water Flow Direction Cap and slowly push the propeller until it is in its correct centered position. HISSING NOISE: Your pot is running out of water and needs to be refilled above the MIN line. BUBBLING & SWISHING NOISE: Your pot is running out of water and needs to be refilled above the MIN line. LOW WATER LEVEL ALARM: Your pot is running out of water and needs to be refilled above the MIN line. FOOD DAMAGE: Adjust the flow of water or turn the pump waterflow away from the food. SOUS VIDE CIRCULATOR WILL NOT TURN ON: Check the power cord and propeller. TEMPERATURE VARIANCE (RECALIBRATION): If you are finding temperature variance, the unit will need to be calibrated. To calibrate unit, place unit into pot with water and turn on. Take temperature with an external thermometer. Compare to temperature displayed on unit. Hold Temperature Adjustment Icon ( ) for 5 seconds then move the dial + or - until the temperatures match.

PAGE 13 TIPS FROM CHEF ZAKARIAN SEASONING YOUR FOOD Because of the hands-off nature of the cooking method, adequately seasoning your food before it goes into the bag is of the utmost importance.

REMOVING AIR FROM SOUS VIDE BAGS Place bag on a flat surface and use your hands to smooth the air out from around the contents, removing as much air as possible. Seal tightly. RECIPES LASTING LONGER THAN FOUR HOURS Once the bag is secured in the pot, stretch plastic wrap across the top of the pot and cover tightly and completely to avoid evaporation. You may need multiple sheets of plastic wrap, depending on the size of your pot.

RECIPES REQUIRING AN ICE BATH In a large mixing bowl, add equal parts ice and water to fill about half the bowl. Remove bag from sous vide circulator and fully submerge the bag (with contents sealed inside) in ice water until completely cooled. COOK TIME & TEMPERATURE REFERENCE CHART

RED MEAT - STEAKS RARE MEDIUM RARE MEDIUM WELL DONE 129.2F 132.8F 140F 154.4F 1-1.5 HOURS 1-1.5 HOURS 1-1.5 HOURS 1-1.5 HOURS

RED MEAT - LARGE ROASTS ( WHOLE TENDERLOIN, PRIME RIB ) RARE MEDIUM RARE MEDIUM WELL DONE 132.8F 140F 145.4F 158F 7-12 HOURS 6-12 HOURS 6-12 HOURS 5-11 HOURS

RED MEAT - TOUGH CUTS ( SHORT RIBS, BRISKET ) RARE MEDIUM RARE MEDIUM WELL DONE 131F 149F 158F 185F 24-36 HOURS 18-24 HOURS 14-18 HOURS 8-16 HOURS

PORK - CHOPS/ CUTLETS RARE MEDIUM RARE MEDIUM WELL DONE 136.4F 141.8F 145.4F 158F 1-2 HOURS 1-2 HOURS 1-2 HOURS 1-2 HOURS

PORK - LARGE ROASTS ( WHOLE LOINS ) RARE MEDIUM RARE MEDIUM WELL DONE 136.4F 143.6F 149F 158F 3-5 HOURS 3-4 HOURS 3-3.5 HOURS 3-3.5 HOURS

PORK - TOUGH CUTS ( RIBS, SHOULDERS, SHANKS ) RARE MEDIUM RARE MEDIUM WELL DONE 140F 154.4F 163.4F 185F 8-24 HOURS 8-24 HOURS 8-20 HOURS 8-16 HOURS CHICKEN - BREAST DARK MEAT TENDER WELL DONE TENDER FALLING OFF BONE 149F 167F 149F 167F 1-2 HOURS 1-2 HOURS 1-3 HOURS 1-3 HOURS

FISH - 1" THICK FILET MOIST & FLAKY WELL DONE 122F 131F 40 MIN-1 HOUR 40 MIN-1 HOUR

VEGETABLES GREEN VEGETABLES POTATOES & ROOT VEGETABLES 179.6F 185F 10-20 MINUTES 1.5-3 HOURS

EGGS POACHED, SOFT POACHED, MEDIUM POACHED, WELL HARD BOILED 149.9F 154.4F 159.8F 164.3F 45 MINS 45 MINS 45 MINS 45 MINS

Whole eggs can go directly in the water, not in a bag. Crack open when finished to remove egg from shell.

ADDITIONAL NOTE: All items will be completed cooking by the minimum time noted above, however the food can be held up to the maximum time noted without overcooking. This allows flexibility if you are out or finishing other components of the meal. PAGE 17 RECIPES

PAGE 18   PAGE 19 TOMATO SOUP SERVES 4

This recipe is easy and hassle free as you simply place all ingredients into the bag to cook and blend at the end to finish. And by using sous vide cooking, you can control the recipe from a very precise approach, giving the consistent and flavorful results I achieve in my restaurants.

1 28 oz. Can Crushed Tomatoes, 1. Set sous vide circulator to 185°F to preferably San Marzano* preheat water. 2. Combine all ingredients, except fresh basil, in a ½ Yellow Onion, diced finely sealable bag. 1 Carrot, peeled and diced finely 3. Place bag into preheated water, clip to side of 1 Celery Stalk, peeled and diced finely pot and let cook, fully submerged, for 1.5 hours. 4. Once cooked, discard the bay leaves, and then ¼ Cup Extra Virgin Olive Oil empty the remaining contents into a blender 1 Tbsp. Granulated Sugar with 1 cup of water. Blend until it comes to a 1 Tbsp. Garlic Salt smooth consistency. This may have to be done ½ Tsp. Celery Salt in small batches; do not fill the blender more than halfway at a time. 1 Tsp. Crushed Red Pepper Flake 5. Season soup with salt and fresh cracked black 2 Bay Leaves pepper to taste. ½ Cup Basil Leaves, thinly sliced 6. Garnish soup with fresh basil. Kosher Salt, as needed Fresh Ground Black Pepper, as needed

Note: San Marzano Tomatoes are the best variety of plum tomato as they are sweeter and less acidic than others, making them perfect for soups and sauces. Look out for this variety at the grocery store – the end result is worth it!

PAGE 20 PAGE 21 CORN SOUP SERVES 4

Corn is one of the best gifts summer brings, and my favorite preparations take advantage of the unmistakable sweetness of the kernels during the height of the season. This sous vide recipe marries the sweetness of the corn with the additional ingredients to give you a professional balance of flavor.

5 Ears Fresh Sweet Corn on the Cobb, 1. Set sous vide circulator to 185°F to preheat kernels removed from 4 the water. 2. In a sauté pan over low to medium heat, sweat ½ Small Yellow Onion, roughly chopped the onions and garlic with the butter. Season 1 Small Garlic Clove, sliced thinly with salt. 1 Fresh Tarragon Sprig 3. Once the onions and garlic are tender and translucent, add the bay leaf and tarragon and 1 Bay Leaf continue to cook on low heat for 2 minutes. 2 Tbsp. Unsalted Butter Remove from heat. 1 Cup Water 4. Once cool, place the mixture in a sealable bag 3 Tbsp. Extra Virgin Olive Oil with the corn kernels from 4 ears and water. 5. Place bag into preheated water, clip to side and ½ Tbsp. Canola Oil let cook, fully submerged, for 1.5 hours. ½ Tbsp. Cilantro, minced 6. Once cooked, discard the tarragon and bay ½ Tbsp. Chives, minced leaf, and then empty the remaining contents into a blender. Blend until it comes to a smooth Zest of ½ Lime consistency, drizzling in the 2 Tbsp. olive oil Salt, as needed as it blends. This may have to be done in small Lime Juice, as needed batches; do not fill the blender more than halfway at a time. 7. Season with salt and lime juice as desired. Optional Ingredients: At this point, you may adjust the soup 4 Tbsp. Shredded Crab Meat consistency to your liking with either water or Vegetable Stock vegetable stock. 8. Coat the last ear of corn with the canola oil Notes: and season with salt. Char the corn under the This soup is also excellent when broiler until color is achieved on all sides. Set served chilled. aside and let cool. If fresh corn is out of season, you 9. Once cooled, remove the charred kernels can substitute frozen kernels. from the cobb and mix with remaining olive oil, cilantro, chives, optional crab meat and lime zest. Season with salt to taste. 10. Add a small amount of the charred corn mixture to each bowl and pour soup around the garnish to serve.

PAGE 22 PAGE 23 CHICKEN SALAD SANDWICH SERVES 4

I love a chicken salad sandwich, but in order to make a good one, your chicken cannot be dry, overdressed, or bland. With the sous vide circulator, you can cook your chicken breast to the ideal doneness every time, while sealing in the flavors of fresh herbs and lemon. If you prefer a "grilled" chicken salad mixture, the breasts can also be finished on the grill instead of chilling the chicken after it is finished cooking. The interior will remain moist, while the exterior will be slightly smoky and charred from the grill.

1 ¾ lbs. Chicken Breast, Bone-In and 1. Set sous vide circulator to 149.9°F to preheat Skin On the water. 2. Season chicken generously with salt and 4 Tarragon Sprigs, whole pepper on all sides. Place into sealable 2 Lemons, 1 cut into ¼" slices bag with the whole sprigs of tarragon and ¼ Cup Mayonnaise lemon slices. 3. Place bag into preheated water, clip bag to 1 Tbsp. Dijon Mustard side of pot and let cook, fully submerged, for 1 Tbsp. Dill, minced 1.5 hours. 1 Tsp. Tabasco Sauce 4. Once cooking is complete, place the whole bag 1 Tbsp. Parsley, minced in an ice bath to chill completely. 5. In a bowl, combine the zest of the other lemon, 1 Tbsp. Chives, finely chopped 2 Tbsp. of lemon juice, mayonnaise, mustard, ½ Cup Red Onion, finely chopped dill, Tabasco, parsley, chives, red onion, celery ½ Cup Celery, finely chopped and garlic. Fold together with a rubber spatula. 6. Remove the chilled chicken from the bag and 1 Garlic Clove, minced remove the skin and bones. 8 Slices of Italian Bread, toasted 7. Cut the meat into ½ inch cubes and add to Kosher Salt, as needed the bowl with the mayonnaise mixture. Fold to combine and season to taste with salt Fresh Ground Black Pepper, as needed and pepper. 8. Serve on toasted bread.

PAGE 24 PAGE 25 FLAKED SALMON SALAD WITH CUCUMBER AND YOGURT SERVES 4

I adore salmon for its health benefits, specifically the Omega-3s. When properly cooked, it’s a fish that can really wow. However when overcooked, salmon is both fishy in flavor and dry in texture. Sous vide will allow you to gently cook the salmon to a medium rare to medium temperature, allowing the qualities and flavors of the fish to be on display. Additionally, this method is excellent for flaking salmon rather than serving a whole piece.

2 6 oz. Salmon Filets, skin off 1. Set sous vide circulator to 132.8°F to preheat ½ Small Shallot, sliced thinly the water. 2. Season salmon with salt and let sit for 2 Thyme Sprig 30 minutes. 1 Lemon, sliced into ¼ inch thick slices 3. After 30 minutes, place salmon into sealable 1 Tbsp. Extra Virgin Olive Oil bag with shallot, thyme, lemon, and olive oil. 4. Place bag into preheated water, clip to side 1 English Cucumber, cut into 4 length- of pot and let cook, fully submerged, for wise, then cut into ¼ inch slices 20 minutes. 6 Small Red Bliss Potatoes 5. In a small pot, cover the red bliss potatoes with 1 Bibb Lettuce Head, leaves torn cold water. Season the water with salt. 6. Bring the pot to a boil over high heat, then 10 Cherry Tomatoes, quartered reduce to a simmer. Continue to cook for about ¼ Small Red Onion, sliced thinly 20 minutes until the potatoes are fork tender 1 Tbsp. Fresh Dill, picked but not falling apart. 7. Once the potatoes are cooked, remove from the ½ Cup Greek Yogurt, 2% water and cool. Cut into ¼ inch slices. 2 Tbsp. Honey 8. In a mixing bowl, combine the yogurt, honey, 2 Tbsp. Grainy Mustard mustard, garlic, cumin, white wine vinegar and water. Season with salt and pepper and whisk ¼ Garlic Clove, pressed or finely grated thoroughly. 1 Pinch Ground Cumin 9. After the salmon is cooked, place the entire 1 Tsp. White Wine Vinegar bag in an ice bath to cool. Once cooled, ½ Tbsp. Water remove the salmon from the bag and flake into smaller pieces. Kosher Salt, as needed 10. Toss flaked salmon, potatoes, cucumber, Bibb Freshly Ground Black Pepper, as needed lettuce, cherry tomatoes, and red onion in a bowl and dress with the yogurt vinaigrette. Season with salt and pepper and garnish with fresh dill.

PAGE 26 PAGE 27 COBB SALAD SERVES 4

An American classic, the Cobb Salad is a favorite seen everywhere from an airport kiosk all the way to the New York City power lunch scene. My best memories of delicious Cobbs start with the preparation and attention given to the chicken. This recipe with sous vide produces results for the chicken breasts better than I have found anywhere.

2 Boneless Skinless Chicken Breasts CHICKEN PREP 1 Bay Leaf 1. Set sous vide circulator to 150.8°F to preheat the water. 2 Thyme Sprigs 2. Season chicken breasts on both sides with salt 1 Garlic Clove, smashed and fresh ground black pepper. 1 Lemon, sliced into ¼ inch thick slices 3. Place chicken into sealable bag with bay leaf, thyme, garlic, lemon, and 1Tbsp of olive oil. 1 Tbsp. Extra Virgin Olive Oil 4. Place bag into preheated water, clip to side of ¼ Cup Red Wine Vinegar pot and let cook, fully submerged, for 1 hour. 2 Tbsp. Shallot, minced 5. Once chicken is cooked, place the entire bag 1 Tbsp. Dijon Mustard in a bowl filled with water and ice to cool. Once cooled, remove the chicken from the bag and ¼ Cup Extra Virgin Olive Oil dice into ½" cubes. 10 Cherry Tomatoes, quartered 1 Cup Blue Cheese, crumbled SALAD PREP 6. In a mixing bowl, combine the red wine vinegar, 2 Romaine Hearts, chopped shallot, and Dijon mustard. Whisk until all the 2 Hard Boiled Eggs, cut into medium ingredients are distributed evenly. Season with sized pieces salt and pepper, and then slowly drizzle in the ¼ cup of olive oil while whisking until completely 8 Slices Thick Cut Bacon, cooked crispy incorporated. and chopped 7. In mixing bowl, dress the diced chicken, cherry 1 Avocado, cut into ¼ " cubes tomatoes, and romaine lettuce with the red wine Salt, as needed vinaigrette, adding salt and pepper to taste. 8. Season the hard-boiled eggs and avocado with Freshly Ground Black Pepper, as needed salt and pepper. Note: 9. Serve the salad, adding the egg, avocado, blue The method used here in steps cheese, and bacon as desired. 1-5 for the chicken breasts can be applied to any of your go-to recipes that use white meat chicken, giving you a flavorful base from which to begin.

PAGE 28 PAGE 29 WARM CARROTS WITH CITRUS AND HAZELNUTS SERVES 4

Carrots, like any root vegetable, require attention so that they are flavorful and cooked through, but do not become mushy. Cooking the carrots sous vide produces a firm yet tender vegetable, and with the addition of orange juice for cooking, you will have layered bright flavors in the final dish.

1 lb. Medium Sized Whole Carrots, peeled 1. Set sous vide circulator to 194°F to preheat the 2 Cups Freshly Squeezed Orange Juice water and preheat oven to 350°F. 2. Heat orange juice and 1 Tbsp. brown sugar in 2 Tbsp. Brown Sugar a small pot and reduce to 1/3, or until slightly 1 Tbsp. Butter thick in consistency. 2 Thyme Sprigs 3. Pour reduced orange juice, carrots, butter, thyme, and a large pinch of salt into a ½ Cup Hazelnuts sealable bag. 2 Tbsp. Extra Virgin Olive Oil 4. Place bag into preheated water, clip to side of 1 Tsp. Ground Ginger pot and let cook, fully submerged, for 1 hour. 1 Tsp. Rosemary, minced 5. While carrots are cooking, spread hazelnuts onto a baking sheet and place in oven to toast 1 Tsp. Orange Zest, approximately the until golden brown, about 5 minutes. zest of 1 medium orange 6. Remove hazelnuts from oven and cool. Roughly 1 Tsp. Parsley, minced chop nuts and place in a mixing bowl. Add olive oil. Toss with remaining 1 Tbsp. of brown sugar, Kosher Salt, as needed ground ginger, rosemary, orange zest, and Extra Virgin Olive Oil, as needed parsley and season with salt. 7. After the carrots are cooked, remove from bag and pour excess liquid on top. Sprinkle with the hazelnut topping.

PAGE 30 PAGE 31 CREAMY POLENTA SERVES 4-6

Like any thick sauce or mixture that cooks for a long time over a flame, there is a risk of scorching the bottom of the pan, and when this happens, the contents are ruined. By cooking the polenta sous vide, we eliminate this risk and the stress of wondering if the bottom is burnt, if there is enough liquid, or if it is too thick.

1 Cup Polenta 1. Set sous vide circulator to 185°F to preheat 3 Cups Whole Milk the water. 2. In a small bowl, mix polenta, whole milk and 2 Cups Heavy Cream heavy cream until distributed evenly. Pour into 6 Tbsp. Unsalted Butter a sealable bag. ½ Cup Grated Parmesan 3. Place bag into preheated water, clip to side of pot and let cook, fully submerged, for 2 hours. Kosher Salt, as needed 4. Pour cooked polenta into a bowl. Whisk in Note: butter and grated Parmesan. This dish goes well with sautéed 5. Check for seasoning and add salt as needed. wild mushrooms or rich savory meats.

PAGE 32 PAGE 33 BOLOGNESE SAUCE SERVES 4-6

Bolognese, a staple in Northern Italian cooking, is challenging in that there is a long cooking process which requires management of evaporation as the sauce cooks. Pitfalls can be over-reducing or cooking it too fast and as a result, drying out the meat. Bolognese should be thought of as several small pieces of beef and pork, braised for several hours to develop the flavor of the sauce. Sous vide will allow these flavors to remain sealed in, while preventing a loss of moisture. The result is a consistent red sauce that allows for the braised meats to shine through.

1 Tbsp. Butter 1. Set sous vide circulator to 176°F to preheat 1 Tbsp. Extra Virgin Olive Oil the water. 2. Heat butter, olive oil, and pancetta over medium ¾ Cup Pancetta, finely diced heat in a large pot or Dutch oven. Cook until 1 Medium Yellow Onion, finely diced pancetta begins to render, about 1 minute. 1 Medium Carrot, peeled and finely diced 3. Add onion, carrot, celery, and garlic and continue to cook, stirring occasionally, until 1 Celery Stalk, peeled and finely diced tender and slightly browned, about 10 minutes. 1 Garlic Clove, minced Add wine. 1 Cup Dry White Wine 4. Add tomato paste and stir to incorporate ½ Cup Tomato Paste evenly, cooking for another minute. Add milk, pork, and beef. Continue to cook and stir, 1 Cup Whole Milk breaking up the meat until it is broken up and 1 lb. Lean Ground Chuck cooked through. 1 lb. Ground Pork 5. Add nutmeg and bay leaf. Season with salt and pepper. Remove from heat. ¼ Tsp. Freshly Ground Nutmeg 6. Place whole mixture into a sealable bag. 1 Bay Leaf 7. Place bag into preheated water, clip bag to side 1 16 oz. Pack Dry Pasta of choice of pot, cover top of pot with plastic wrap, and let cook, fully submerged, for 5 hours. ½ Cup San Marzano Tomato Purée 8. Once cooked, discard the bay leaf and reserve 2 Tbsp. Parsley, minced sauce for use. 1 Tbsp. Unsalted Butter 9. Cook the dry pasta to al dente*, one minute less ¼ Cup Parmesan Cheese, grated than package directions. Simultaneously heat the sauce along with the tomato purée in a Kosher Salt, as needed large sauté pan over low to medium heat. Fresh Ground Black Pepper, as needed 10. Transfer cooked pasta to the pan with the sauce. Add ½ cup of the pasta water and 1 *Al Dente: This term describes the Tbsp. of butter. Toss until all ingredients are texture of pasta when it is “firm to evenly distributed. the bite”. This is considered the ideal texture for dry pasta and ensures 11. Remove from heat and finish with parsley and that the pasta will not be overcooked Parmesan cheese. Season with salt and pepper. once mixed with sauce.

PAGE 34 PAGE 35 HALIBUT WITH GREMOLATA SERVES 2

Like all white fish, halibut is lean and therefore can quickly dry out during the cooking process or the outside can be over done with an undercooked interior. To cook halibut well, chefs traditionally turn towards the slower low-heat cooking method of poaching. Here with sous vide, you can cook the fish at the precise doneness ideal for halibut and infuse a great deal of flavor into the fish. The fish may be served warm out of the bag, or may be quickly finished on the grill.

2 5-6 oz. Halibut Filets 1. Set sous vide circulator to 134.6°F to preheat 2 Tbsp. Salt, plus more as needed the water. 2. On a tray, coat both filets of halibut with 2 Tbsp. 1 Tbsp. Granulated Sugar of salt and 1 Tbsp. of sugar on all sides. Let sit 4 Tbsp. Olive Oil for 10 minutes. 1 Garlic Clove 3. Rinse fish of all salt and sugar. Pat dry. 4. Lightly season fish with salt and fresh ground 2 Thyme Sprigs black pepper. Place into a sealable bag with ½ Lemon, zest reserved and then sliced 2 Tbsp. of olive oil, garlic, thyme, and slices of 1 Tbsp. Shallot, minced lemon. 1 Tbsp. Parsley, minced 5. Place bag into preheated water, clip to side of pot, and let cook, fully submerged, for 25 Fresh Ground Black Pepper, as needed minutes for 1-inch filets (1 hour for 1.5-inch to 2-inch filets). Note: 6. Combine the shallots, parsley, remaining 2 This dish goes nicely with simply Tbsp. of olive oil, and lemon zest in a small roasted tomatoes on the vine. Place tomatoes on a sheet pan, bowl and mix until evenly incorporated. Season drizzle with olive oil and sprinkle with 1/8 Tsp. of salt and as needed with pepper. with salt and fresh cracked Taste and adjust seasoning as needed. black pepper. Place into a 350F 7. Remove fish, discarding remaining contents in oven for about 10-15 minutes or until tomatoes are tender and bag. Serve with the gremolata. beginning to burst.

PAGE 36 PAGE 37 ASIAN STYLE TUNA STEAK SERVES 4

Fresh tuna can be prepared in a variety of ways, depending on the desired results. The common mistake with tuna steak is a well-done seared exterior and a cold raw interior. Sous Vide allows you to enjoy a slightly warm piece of fish throughout, while still retaining a perfectly cooked medium-rare temperature.

4 6-8 oz. Tuna Steaks 1. Preset sous vide circulator to 114.8°F. This 2 Tbsp Extra Virgin Olive Oil will provide for meaty yet moist tuna steaks. See chart below for other preferred levels of 1/2 Cup Soy Sauce “doneness” for the tuna. 1/2 Cup Mirin 2. Season tuna steaks heavily on both sides with 2 Tsp Brown Sugar salt. Let sit for 30 minutes. 3. Season on both sides with black pepper and 2 Tbsp Sesame Seeds place into sealable bag with olive oil. 2 Scallions, thinly sliced for garnish 4. Place bag into preheated water and let cook, Canola Oil, as needed fully submerged for 45 minutes for steaks up to Salt, as needed 1 inch thick and 1 hour for steaks up to 2 inches thick. Clip bag to side of pot to keep it in place. Freshly Ground Black Pepper, as needed 5. While tuna steak is cooking, combine soy sauce, mirin, and brown sugar in a sauce pan. * Optional Ingredient: 2 Tbsp Furikake Bring to a boil, then reduce heat to a simmer and continue to cook until reduced by half. Note: 6. Remove the sauce from heat and add the Furikake is a dry Japanese Furikake if using. Set aside and cool. seasoning mix containing sea salt, nori, sugar and sesame seeds. 7. Remove tuna steak from the bag and pat dry. Although it is most commonly Re-season with pepper and coat with sesame used over rice, used here it also seeds. can add a complex depth of flavor. 8. Coat the bottom of a hot pan with canola oil, Furikake can be found at specialty food stores or online. just enough for a thin layer. Sear the tuna steak on both sides until golden brown. 9. Garnish with sliced scallion and serve with sauce on the side.

COOK TEMPS 109.4F Mostly red interior; very moist and just firmed 114.8F Mostly red interior with firmer exterior; meaty yet still moist 120.2F Slightly pink in center; majority of tuna firm and cooked through 129.2F No pink inside; completely cooked through, dry, firm, and flaky *If using 129.2°F, you will not sear the tuna and therefore will skip Step 8. PAGE 39 FRIED CHICKEN SERVES 4

The challenge when cooking fried chicken at home is getting the chicken cooked through and tender, but also golden and not burnt on the exterior. Often times, home recipes call for finishing the chicken in the oven after frying, which yields less crispy results. With sous vide, you cook the chicken first to ensure doneness, tenderness and proper seasoning throughout meat, not just on the crispy exterior. Additionally, this technique will eliminate concerns about maintaining an even oil temperature for a long period of time, which can be challenging for even the best restaurant cook.

3 lbs. Chicken Thighs and Legs, bone in 1. Set sous vide circulator to 154.4°F to preheat 4 Tbsp. Kosher Salt, plus more to taste the water. 2. Season chicken with 1 Tbsp. of salt and place 2 Rosemary Sprigs into sealable bag with rosemary and garlic. 3 Garlic Cloves, peel removed 3. Place bag into preheated water, clip to side of 1 ½ Cups All-Purpose Flour pot and let cook, fully submerged, for 2 hours. 4. Preheat canola oil in a Dutch oven to 400°F. 1 Tbsp. Paprika The surface of the oil should be about 4 inches 2 Tbsp. Curry Powder from the top of the pot. 2 Cups Buttermilk 5. Combine flour, paprika, curry powder, and 3 Canola Oil, as needed for frying Tbsp. salt in a bowl. Place buttermilk in another bowl. Kosher Salt, to taste 6. Remove chicken from bag and dry off with a Honey, optional, for serving paper towel. 7. Coat chicken in the flour mixture. Shake off excess and submerge in buttermilk. Return to flour mixture to dredge again, shaking off excess. Repeat for all chicken pieces. 8. Carefully place coated chicken in hot oil and fry for 2-3 minutes until golden brown. Fry the pieces in batches so as not to overcrowd the pan. Place on a sheet pan lined with paper towels to drain excess oil. Check for seasoning and add more salt if necessary. 9. Serve with honey drizzle if desired.

PAGE 40 PAGE 41 CHICKEN CHIMICHURRI SERVES 4

Roast chicken is a classic recipe that is hard to master. By breaking down the chicken and cooking the pieces sous vide, you get an even temperature for both breasts and legs. The results with this recipe are exquisite, moist meat on the inside and perfectly crisp skin on the outside.

For Chicken: 1. Set sous vide circulator to 165.2°F to preheat 1 4 lb. Whole chicken cut into 6 pieces the water. 2. Place chicken, 1 cup extra virgin olive oil, 6 2 legs, 2 thighs, 2 breasts (reserve crushed garlic cloves, bay leaf, rosemary, wings for another use) thyme, 2 Tbsp. of salt, and 1 Tbsp. of whole 1 Cup Extra Virgin Olive Oil black peppercorns into a sealable bag. Move around in the bag to mix. 6 Garlic Cloves, crushed 3. Place bag into preheated water, clip bag to 1 Bay Leaf side of pot, and let cook, fully submerged, 4 Rosemary Sprigs for 8 hours. 4 Thyme Sprigs 4. Remove the chicken pieces from the bag and pat them dry. Generously season on all sides 2 Tbsp. Kosher Salt with salt and pepper and place in a pan coated 1 Tbsp. Whole Black Peppercorns with canola oil over medium to high heat, skin Salt, as needed side down. Cook until skin is crisp. Remove from pan. Fresh Ground Black Pepper, as needed 5. Combine remaining 1 cup extra virgin olive oil Canola Oil, as needed with minced garlic, capers, parsley, cilantro, arugula, basil, chives, and lemon zest. Mix until incorporated and season with salt and pepper. For Chimichurri: Set aside and serve with the crispy chicken. 1 Cup Extra Virgin Olive Oil 3 Garlic Cloves, minced 1 Tbsp. Capers, minced ½ Cup Parsley Leaves, minced ¼ Cup Cilantro Leaves, minced 1 Cup Arugula Leaves, minced ¼ Cup Basil Leaves, minced Cup Chives, minced Zest of 1 Lemon Kosher Salt, as needed Fresh Ground Black Pepper, as needed

PAGE 42 PAGE 43 TRADITIONAL TURKEY SERVES 6-8

The ceremonial image of the Thanksgiving dinner table is a whole roasted bird, golden and crisp. However, a juicy and tender bird is especially challenging to achieve with such a large piece of meat, because it has white meat (breasts) and dark meat (legs) which require different oven cooking times and temperatures for each. With this recipe, you can prepare the legs and breasts separately, ensure crispy skin with juicy tender meat, and eliminate that fear of serving your guests a dry bird!

1 10-14 lb. Turkey, divided into 2 1. To make a brine, combine salt, brown sugar, black breasts, 2 thighs, and 2 legs peppercorns, garlic, bay leaves, rosemary, and water in a large pot. Bring to a boil, stir to dissolve ¾ Cup Kosher Salt sugar and salt, then let cool. 1 Cup Brown Sugar 2. Place the turkey breasts, legs, and thighs in 1 Tbsp. Whole Black Peppercorns sealable bags and pour in the brine to cover. Seal the bags and place into a large bowl. 1 Garlic Clove, split in half Refrigerate for 8-10 hours. 2 Bay Leaves 3. Remove the turkey from the brine, rinse well, and 2 Rosemary Sprigs pat dry. 1 Gallon Water 4. Set sous vide circulator to 176°F to preheat the water. 4-8 Tbsp. Unsalted Butter 5. Place legs and thighs in a new sealable bag. Extra Virgin Olive Oil, as needed Place breasts in a separate sealable bag and store in the refrigerator. Notes: 6. Add 2 Tbsp. of butter into the bag containing the As turkeys are most often sold thighs and legs. whole, ask your butcher to divide it into pieces for you. 7. Place the thigh and leg meat bag into preheated water, clip to side of pot, and let cook, fully Brining is a process of submerging submerged, for 7 hours. Cover top of pot with a product in a solution of water, plastic wrap. salt, and occasionally sugar, spices, and aromatics. This helps 8. Keeping the legs and thighs in the water bath, season the product throughout reduce the heat to 145.4°F. and keep it moist. 9. Add 2 Tbsp. of butter to the bag containing the breast meat. 10. Place bag into water, clip to side of pot and let cook, fully submerged, for 2.5 hours, along with the legs and thighs. 11. Remove the turkey breasts, legs, and thighs from the bags. Pat dry. 12. Place all turkey pieces on a baking sheet with a rack, skin side up. Brush with olive oil and place under broiler until golden brown. 13. Remove from oven, slice, and serve.

PAGE 44 PAGE 45 CORNBREAD STUFFING SERVES 4-6

It may sound like a leap of faith to cook your stuffing sous vide, but I promise you the concentrated flavor will impress your Thanksgiving guests. Steps 1 – 8 can be completed the day ahead, leaving your sous vide circulator available for the turkey on Thanksgiving Day.

6 Cups Cornbread, crumbled, left out to 1.Set sous vide circulator to 161.6°F to preheat dry overnight the water. 2. In a sauté pan, place butter and bacon over 4 Slices Thick Cut Bacon, chopped into medium heat and slowly cook to render fat. ¼" pieces Once fat is rendered, remove bacon solids, 1 Medium Yellow Onion, chopped into leaving the fat in the pan. 3. Add the onion and celery to the pan and cook ¼" pieces until tender. Season with salt and pepper. 4 Celery Stalks, peeled and chopped Set aside. into ¼" pieces 4. In a mixing bowl, combine chicken bouillon 2 Tsp. Chicken Bouillon Base base and hot water. Whisk until smooth. Cool mixture. 5 Tbsp. Unsalted Butter, plus additional 5. Add eggs, celery salt, garlic powder, and onion to coat skillet powder to the bouillon mixture. Whisk until ½ Cup Water, hot from the tap evenly incorporated. 6. Add sage and thyme to the bowl and toss with 2 Whole Large Eggs cornbread to coat. 2 Tsp. Celery Salt 7. Place the mixture into a sealable bag. 1 Tsp. Garlic Powder 8. Place bag into preheated water, clip to side of pot and let cook, fully submerged, for 1.5 hours. 2 Tsp. Onion Powder 9. Empty the contents of the bag into a buttered 1 Sage Sprig, leaves minced cast iron skillet. Even out the surface to 1 Thyme Sprig, leaves minced produce a consistent layer. Place under the Kosher Salt, as needed broiler until golden brown. Fresh Ground Black Pepper, as needed

DAY AHEAD PREP If preparing the stuffing the day ahead, after Step 8, place the bag into an ice bath to cool down for 30 minutes. Store bag in refrigerator. When ready, empty contents into a buttered cast iron skillet and heat in oven for 20 Minutes at 325 °F or when warmed through. Switch over to the broiler and remove skillet after 2-3 minutes or when golden brown on top.

PAGE 46 PAGE 47 PORK CHOPS AND BRAISED APPLES SERVES 4

Pork chops are lean like chicken breasts and require smart attention to their seasoning, cooking time, and cooking temperature. This recipe and the sous vide method allow you to give intense flavor to the pork while bringing the temperature to an ideal medium interior. We also use this technique to prepare the apples, which finish as a perfectly poached fruit to accompany the chops for easy dinner prep with limited steps.

4 8 oz. Boneless Pork Chops 1. Set sous vide circulator to 168.8°F to preheat ½ Lemon, zest and juice the water. 2. Combine the lemon zest, lemon juice, 1 Pinch Ground Cinnamon cinnamon, ginger, clove, nutmeg, and brown 1 Pinch Ground Ginger sugar in a mixing bowl and whisk to incorporate 1 Pinch Ground Clove evenly. 3. Place mixture into a sealable bag along with 3 1 Pinch Ground Nutmeg Tbsp. butter and the apples. 1 Tsp. Dark Brown Sugar 4. Place bag into preheated water, clip to side of 5 Tbsp. Unsalted Butter pot and let cook, fully submerged, for 1 hour. 2 Apples (preferably Honeycrisp), peeled, 5. Lower temperature of sous vide circulator to 145.4°F, leaving the apples in the water bath. cored, and cut into eight ¼" slices 6. Season the pork chops generously with salt 2 Rosemary Sprigs and pepper. 2 Thyme Sprigs 7. In a separate bag, arrange the pork chops in a single layer and add the rosemary, thyme, 2 Garlic Cloves, crushed garlic, and olive oil. This may be separated into 2 Tbsp. Extra Virgin Olive Oil multiple bags if necessary. Kosher Salt, as needed 8. Place bag into preheated water along with the apples, clip to side of pot, and let cook, fully Fresh Ground Black Pepper, as needed submerged, for 50 minutes (1 hour for 1-inch and larger cuts). 9. Once cooked, remove pork chops from bag and pat dry. Reserve apples for later. 10. Melt remaining 2 tablespoons butter in a sauté pan and brown pork chop on both sides over medium-high heat. 11. Serve with cooked apples.

PAGE 48 PAGE 49 PORK SPARE RIBS SERVES 2

Barbecue is one of the most regionally specific cooking techniques in America. Depending on where you are (St. Louis, Texas, Memphis), the preparations vary largely on how the ribs are finished (wet or dry). What is consistent across all of the regions, however, is the tender, smoky, and juicy product often resulting from hours of labor over smoke, wood, and a large grill. We eliminate the headache of these steps using sous vide and finishing the ribs in the oven with a sweet and spicy glaze.

1 Pork Spare Rib Rack, about 1.5-2 lbs., 1. Set sous vide circulator to 167°F to preheat cleaned of membrane and sinew the water. 2. Season cleaned rack with salt and place in 4 Tbsp. Molasses sealable bag. If rack doesn’t fit, divide in two. 2 Tbsp. Liquid Smoke 3. Place bag, clipped to side of pot, into 2 Tsp. Apple Cider Vinegar preheated water and let cook, fully submerged, for 4 hours. Cover top of pot with plastic wrap. 2 Tbsp. Paprika 4. Preheat oven to 400°F. 1 Tbsp. Brown Sugar 5. In a bowl, combine molasses, liquid smoke, 1 Tbsp. Kosher Salt, plus more to taste and cider vinegar. Whisk thoroughly. In another ½ Tbsp. Celery Salt bowl, combine brown sugar, 1 Tbsp. salt, celery salt, cayenne pepper, garlic powder, onion ½ Tbsp. Cayenne Pepper powder, cumin, and dry mustard. Mix until all ½ Tbsp. Garlic Powder the spices are distributed evenly. ½ Tbsp. Onion Powder 6. Remove ribs from bag(s) and pat dry with a paper towel. Place rack on a sheet pan. ½ Tbsp. Cumin 7. Brush the molasses mixture on both sides of the ½ Tbsp. Dry Mustard ribs and then dust with spice mixture. 8. Cook in oven for 5 minutes. Brush again with Notes: Feel free to ask your butcher to molasses mixture and broil for 2 minutes to clean the rib racks for you. form crust. 9. Slice and serve. Liquid smoke is the condensation that the smoke from wood fires produces. It is captured and then distilled, producing an all natural “smoke” flavored liquid. It is widely accessible and can be found at most grocery stores.

PAGE 50 PAGE 51 CARNITAS TACOS SERVES 4-6

Pork shoulder is the most versatile cut on the pig. It is used for grinding to make sausage and terrines, curing for charcuterie, and braising for several hours to produce a meltingly tender masterpiece. In this recipe, sous vide replaces the long and laborious braising process traditionally used in this dish. It gives an incredibly consistent result because you are cooking at a precise temperature the entire time – something that is hard to gauge in your oven. At the end, the pork will have a juicy and fork-tender interior and bits of crispy exterior - perfect for a carnitas taco.

2 lbs. Boneless Pork Shoulder, trimmed 1. Set sous vide circulator to 165.2°F to preheat of fat, cut into 2" cubes the water. 2. Season pork generously with salt on all sides. 2 Oranges, zest only 3. Combine pork, orange zest, orange juice, ½ Cup Coca-Cola™ garlic, onion, cayenne pepper, paprika, bay leaf, ½ Garlic Head, cloves peeled and minced marjoram, oregano, and clove in a sealable bag. 4. Place bag into preheated water, clip to side of 2 White Onions, one roughly chopped, pot, and cover top of pot with plastic wrap. Let one diced for garnish pork cook, fully submerged, for 24 hours. 1 Tsp. Cayenne Pepper 5. Remove meat from bag and shred meat with your 1 Tbsp. Paprika hands or 2 forks. Spread meat over a baking sheet in an even layer. 1 Bay Leaf 6. Preheat oven broiler. 1 Tsp. Fresh Marjoram 7. Place baking sheet of pork under the broiler on 1 Tsp. Dried Oregano the top rack for about 5 minutes or until the pork is caramelized and crispy on the sides. 2 Whole Cloves 8. While the pork is browning, heat tortillas directly 1 Bunch Cilantro, leaves picked over a gas burner or in a dry sauté pan over for garnish medium heat, about 1 minute per side. 9. Serve the pork on the corn tortillas and garnish ½ Cup Tomato, finely chopped with cilantro, diced tomatoes, shaved radish, and ½ Cup White Onion, finely chopped lime wedges. 1 Cup Radish, sliced thinly for garnish 2 Limes, cut into wedges for serving Kosher Salt, as needed Corn Tortillas, as desired

PAGE 52 PAGE 53 THE PERFECT BURGER SERVES 4

I prefer my burgers medium rare, which means a tender and flavorful patty that is juicy and succulent, but cooking burgers properly for a group is not an easy task. By controlling the cooking temperature with a circulator, you ensure that the patty is cooked correctly inside from edge to edge, giving you a professional result with loads of flavor.

2 lbs. Ground Beef, formed into 1. Set sous vide circulator to 125.6°F to 4 8oz. patties preheat water. 2. Season burger patties on both sides with salt 4 Tbsp. Unsalted Butter and pepper. 4 Potato or Brioche Burger Buns, 3. Place burgers into individual bags with 1 Tbsp. buttered and toasted butter in each bag. 4. Place bags into preheated water, clip to side Canola Oil, as needed of pot, and let cook, fully submerged, for Kosher Salt, as needed 30 minutes. Fresh Ground Black Pepper, as needed 5. Once cooked, remove from bags and let rest for 5 minutes on a cutting board. 6. Over high heat, coat a heavy bottom or cast Suggested Toppings and Condiments: iron pan with canola oil. Cheese, Mayonnaise, Dijon Mustard, 7. Carefully place burgers in the hot pan and sear Ketchup, Dill Pickles, Shredded quickly on both sides. 8. Serve on toasted buns with desired cheese Iceberg Lettuce, Sliced Tomato, Sliced and condiments. Red Onion

Note: For an excellent secret sauce, combine to your taste ketchup, mayonnaise, prepared horseradish, chopped pickles, and chopped parsley.

COOK TEMPS 125.6F Medium Rare 132.8F Medium 140F Medium Well 150.8F Well Done PAGE 55 OVERNIGHT SHORT RIBS WITH KOREAN BARBEQUE DIPPING SAUCE SERVES 2-4

Often times, a home cook wants to make a delicious Sunday braise to feed the family, and it turns into a cooking project that is multi-step and unmanageable. Sous vide allows the time and energy to be cut in half. Using this cooking method with the simple glaze below, you will have a more consistent and elevated finished product without investing the long hours of labor often seen with this type of dish.

3 lbs. Beef Short Rib, bone-in 1. Set sous vide circulator to 158°F to preheat 1 Cup Dark Brown Sugar the water. 2. Season short ribs with salt and place into a 1 Cup Soy Sauce sealable bag. 1 Cup Beef Stock 3. Place bag into preheated water, clip to side of 2 Tbsp. Mirin pot, and let cook, fully submerged, for 16 hours. Cover top of pot with plastic wrap. 1 Small Onion, roughly chopped 4. In a medium sized saucepot, combine brown 1 Pear, cored and roughly chopped sugar, soy sauce, beef stock, mirin, small onion, 4 Tbsp. Garlic, chopped pear, garlic, ginger, and sesame oil. Bring to a 3 Tbsp. Ginger, skin removed and chopped boil and let simmer until reduced by ¼, about 6 minutes. 2 Tbsp. Sesame Oil 5. Place ingredients in a blender, process until 2 Scallions, sliced smooth, cool, and reserve for use when ribs are 2 Tbsp. Sesame Seeds, toasted finished cooking. 6. Remove short ribs from bag and pat dry with Kosher Salt, as needed a paper towel. Brush a thin layer of the sauce around the short ribs. Steamed White Rice, for serving 7. Caramelize short ribs on a grill or under a broiler until a crust is developed, about 4 minutes. If Notes: broiling, place meat on a sheet pan fitted with Per your preference, low-sodium a rack. soy sauce and low-sodium beef 8. Slice and serve with steamed rice and the stock will also work in this recipe. dipping sauce on the side. Garnish with scallions To toast sesame seeds, simply and sesame seeds. put them in a dry sauté pan over low to medium heat for 2 minutes, tossing occasionally. Watch closely, as they will start to toast quickly. Remove from heat as soon as they start to brown.

PAGE 56 PAGE 57 THE LAMBS CLUB DELMONICO STEAK SERVES 4

I serve this cut of beef at my midtown Manhattan restaurant, The Lambs Club, and this dish has been a standout on the menu since the day we opened. When cooking steak, even doneness on the inside is paramount - a result that sous vide achieves perfectly. At the end, the quick sear in the pan with fresh herbs and garlic is foolproof.

4 14oz. Ribeye Steaks, 1" thick, USDA 1. Set sous vide circulator to 125.6°F to preheat the Grade Prime water for medium rare or preferred respective temperature on steak chart. 12 Thyme Sprigs 2. Generously season steak with salt and pepper 4 Garlic Cloves, peeled and smashed on all sides. Don’t be shy - give it a good coating. 6 Tbsp. Unsalted Butter 3. Place 1 seasoned steak, 1 Tbsp. butter, 1 Tbsp. 8 Tbsp. Extra Virgin Olive Oil olive oil, 3 sprigs of thyme, and 1 clove of smashed garlic into a sealable bag. Repeat for 2 Tbsp. Canola Oil each steak in separate bags. 2 Small Bunches Watercress, 4. Place all bags into preheated water, clip to side of pot, and let cook, fully submerged, for 45 stems removed minutes. 1 Tbsp. Balsamic Vinegar 5. When steak is finished cooking, add 1 Tbsp. 4 Sous Vide Shallots, recipe follows canola oil and 1 Tbsp. butter to a hot pan over medium-high heat. Sear 2 steaks on all sides Kosher Salt, as needed until a crust develops. Repeat with remaining Freshly Ground Black Pepper, as needed canola oil, butter, and steaks. 6. When steaks have been removed from pan, Note: Because each bag is a toss cooked Sous Vide Shallots in hot pan for self-contained portion, this recipe about 1 minute or until golden in color. scales up or down very easily. 7. In a mixing bowl, dress watercress with remaining olive oil, balsamic vinegar, salt, and pepper. 8. Serve Delmonico with dressed watercress and 1 portion of sous vide shallot.

SOUS VIDE SHALLOTS

4 Shallots, halved lengthwise 1. Set sous vide circulator to 181.4°F to preheat 3 Tbsp. Extra Virgin Olive Oil the water. 2. Season shallots liberally with salt. Kosher Salt, as needed 3. Place seasoned shallots and olive oil into sealable bag. 4. Place bag into preheated water, clip to side of pot, and let cook, fully submerged, for 1.5 hours. 5. Remove and cool in the bag. Shallots can stay in bag until ready for use. 6. Before serving, remove shallots from bag and reheat in oven at 375°F for 5 minutes. PAGE 59 WEEKEND EGGS SERVES 4

Eggs are one of the most important staples in a balanced diet but can be tricky to cook properly, especially when poaching. By using a circulator, you can eliminate the challenges and myths for poaching by cooking them in a precise temperature controlled environment. This technique is especially useful because you can cook the eggs in the shell, which maintains the egg's perfect shape and avoids broken yolks!

8 Large Eggs 1. Preset sous vide circulator to desired doneness 2 Tbsp. Extra Virgin Olive Oil of eggs. I prefer 149.9°F. 2. Place whole eggs with shell directly into the pot 1 Medium Yellow Onion, thinly sliced of water. Let cook for at least 45 minutes. 1 Large Red Bell Pepper, stems, seeds, 3. Heat oil in a 10” sauté pan over medium high heat. Add your onion and pepper to and ribs removed, then ¼" diced the pan and sauté until the vegetables 2 Garlic Clove, thinly sliced are slightly tender and are caramelized. About 6-8 minutes. 1½ Tbsp. Smoked Paprika 4. Add the garlic, paprika, chili powder, cayenne 1 Tbsp. Chili Powder pepper, and cumin. Continue to cook until the garlic is tender, about 2 minutes. ½ Tsp. Cayenne Pepper 5. Add the capers, hand crushed tomatoes and 2 Tsp. Ground Cumin the tomato liquid in can to the pan. Reduce heat 1 28 oz. Can Whole Peeled San Marzano to a simmer, and continue to cook until reduced by half. Stir occasionally. Tomatoes, hand crushed 6. Season with salt and pepper. 1 Tbsp. Capers, rinsed thoroughly 7. Crack open the cooked eggs into the sauce around the pan. ½ Cup Pecorino Romano, grated 8. Top with pecorino romano and place in the 1 Cup Parsley, minced oven under the broiler to caramelize, about 1 minute. Kosher Salt, as needed 9. Remove from oven, garnish with minced Freshly Ground Black Pepper, as needed parsley, and serve with crusty bread. Crusty Bread, as needed

Note: To cook eggs ahead of time, complete Steps 1 and 2. Then cool eggs in an ice bath for 20 minutes. They can stay in refrigerator for up to 2 days. When ready to use, place as many eggs as desired in 125°F water for 15 minutes.

PAGE 60 PAGE 61 WARNINGS ■ Only use sous vide circulator with water. Never use other liquids in the pot. ■ Use sous vide circulator ONLY with provided bags or heavy duty sous vide grade resealable bags or vacuum sealable bags. ■ The sous vide circulator, cooking pot and bags can get very hot when in use. Let the sous vide circulator and pot cool before emptying water and take care when handling any of the hot items. ■ Do NOT fill water over the Max line of the Pump Housing. ■ Do NOT place whole unit in dishwasher. Only the Pump Housing and Water Direction Flow Cap are dishwasher safe. ■ Unplug the unit when not in use. ■ Do NOT use extension cords with sous vide circulator. Use only properly grounded sockets. ■ Do NOT use sous vide circulator if electrical wire is frayed or damaged. ■ If the sous vide circulator falls into the water, immediately disconnect the sous vide circulator to avoid personal injury. ■ Do NOT use sous vide circulator for anything other than its intended use. ■ Do NOT set up unit near flammable materials. ■ This unit is intended for indoor domestic use. ■ DO NOT DISASSEMBLE. OBSERVE ALL WARNING LABELS.

TECHNICAL SPECIFICATIONS Temperature Minimum: 41°F (5°C) Temperature Maximum: 212°F (100°C) Temperature Stability: °F ± 1% Thermal Power: 800W Max Circulation Pump: 8.50 LPM / 2.25 GPM Max Input Power: 110-120V 50/60Hz Pump Housing: Stainless steel Water Flow Direction Cap: Polypropylene

Photography by Germaine Gatewood PAGE 62

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