edited by Mary Dan Eadesphotography by Mehosh Dziadziocontents6introduction 8the basics12startersgrilled artichokes, deviled eggs20entresAsian short ribs, pork belly sliders, baby back pork ribs,pulled pork barbecue, barbecue chicken, nutty bird cheeseburgers, chile bacon onion burgers 38sidespotato salad, slider slaw, sweet potato fries, mango salsa,honey barbecued beans, corn on the cob52dessertsstrawberry and sour cream pound cake, vanilla ice cream with dulce de leche 60notesmeasurements, Archimedes Principle6sous videintroduction7Incorporating sous vide cooking into the plan changes everything. By cooking food in a sous vide water bath in advance of the mealan almost totally hands-off processeach item can be prepared at its ideal temperature, quick-chilled, and refrigerated two or even three days ahead, then given a quick warm-up and sear on the barbee for serving. And the results are simply sublime: steaks and burgers cooked edge to edge to the perfect rare, medium-rare, medium or higher that you prefer, simply dialed in. Ribs, so juicy and tender the meat falls off the bone. Chops and chicken that stay moist and tender. No guesswork! And its not just about meats. Perfect corn on the cob, vibrant veggies, tender potatoes, eggs for deviling. Even desserts! This book will show you how to do it all. Armed with a sous vide water oven as your secret weapon, youll be cooking like a top chef in your own backyard and enjoying the party yourself. First some basics, and then well get to the meat of the matter with some barbecue specics.~ Mary Dan Eades, EditorintroductionHistory tells us that not too long after the discovery of re, some 500,000 years ago, humans discovered the benets (and delights) of roasting meat over it. Whether this occurred initially by design or serendipity is a matter of opinion, but the practice suited us so well that in virtually every culture of the world, across the millennia, weve been gathering around res to roast our food ever since. The term barbecue is of a more recent vintage, and though there is debate about it, probably originated in the Caribbean, where the natives preserved meat by dry-ing it in the sun and lightly smoking it (to drive away the insects) on wooden frames. Their term for it: barabicu. The process spread to Spain, Portugal, the Americas, and elsewhere. Transgured into Spanish, the word became barbacoa and then, by the late 17th Century, turned up as the English, barbecue. In modern usage, the term has come to represent not only the frame or rack on which the meat is cookedthe barbecue (grill)but the process itselfbarbecuing. And also, at least in the Southern parts of the United States, its come to mean the end productbarbecue. In the US South, that generally means pork; in Maryland or Texas, it usually means beef; in other locales, maybe mutton or goat. And, it has even come to mean the gathering itselfhaving a barbecue.In the warm months, who doesnt love getting together with family and friends, around the grill in the backyard, at a park, by the lake, or on the riverbank or seashore to cook over the ames? All of us, except maybe the barbecue cook, who tends the grill, smoke in the eyes, sweating and fretting over the food: are the burgers done in the center? Chicken cooked all the way through? Steaks too rareor overdone? Thus has it always been, until now.8 sous videbasics 9the vacuum sealis important, as pockets of air between the pouch and the food can result in uneven cooking.When cooking sous vide, the water bath temperature is set at precisely the desired target for donenessfor instance, 146F (63.5C) for perfectly done chicken breasts. Foods cook gently for (at a minimum) long enough to allow the heat of the water to pen-etrate to the center of the food. How long that process takes has been carefully worked out mathematically for a wide variety of food types, and depends not as much on the weight of the food being cooked as on its thickness. For example, if it takes 40 minutes to bring a piece of chicken that is one-inch thick to temperature, it might take two hours to bring a two-inch thick piece to that temperature. It is important, for food safety, to carefully adhere to the minimum cooking times and holding instructions.The simple steps of sous vide cookingSeason your food lightly with salt and pepper, or fresh or dried herbs and spices. Seal the food in an appropriate sized food-grade cooking pouch. Use the vacuum-seal option for most foods, and the seal-only option for foods containing more than just a tablespoon of liquid. Use zip-closure cooking pouches and Archimedes Prin-ciple (page 60) for foods containing a substantial amount of liquid.Simmer the food at the desired temperature in the preheated water bath for at least the minimum recommended amount of time to ensure it is heated to the center. In most cases, you can leave the food in the water bath substantially longer without loss of quality.Sear or sauce your food, if desired. All foods that have been cooked sous vide will be delicious straight from the pouch; but some benet from a complementary sauce or a quick sear in a hot skillet, on a grill, or with a kitchen torch to impart the expected crisp, golden crust and savory avor.Serve!Cooking sous vide (a French term meaning under vacuum) involves vacuum-sealing a given foodmeat, sh, poultry, vegetables, fruitin a food-grade pouch and sub-merging it in a temperature-controlled water bath for as long as it takes to bring the food to the desired temperature throughout. Food cooks gently and precisely and cannot overcook, since it can only reach the temperature of the water in the bath.Flavor and moisture that would normally escape into the air or drip into the panstay locked in the food pouch, which produces the most avorful, tender, and juicy food possible.Chef George Pralus developed the technique in France about 40 years ago as a method for perfectly cooking and minimizing the costly shrinkage of foie gras. Chef Bruno Goussalt popularized the technique by introducing it in the rst-class cabincuisine on Air Frances international ights. Since then, it has become a favoredcooking technique of great chefs around the globe and the secret weapon of chefsin competitions.The introduction in 2009 of the SousVide Supreme, the rst water oven designed for kitchen countertops, made the technique practical for everyone, from the rank novice to the accomplished cook.How does sous vide cooking work?Unlike traditional cooking methods, such as roasting, broiling, grilling, or sauting, that use aggressively high temperatures to heat the air around the food, the sous vide technique relies on the superior ability of water to transfer heat to the food. Because the transfer of heat through water is many times faster than the transfer of heat through air, removing all, or at least most, of the air from the cooking pouchcreating the basics10 sous videbasics 11Food safety in sous vide cookingAs with all cooking methods, it is important to use clean, fresh ingredients and to work with clean hands and tools on clean surfaces. When cooking food sous vide for im-mediate consumptionwhat is termed Cook-Servethe basic rules of food handling will sufce, because the food will remain hot in the machine until serving and will get a nal high-temperature sear on the barbecue.Sometimes, especially when entertaining, it is helpful to employ a technique, used widely by restaurant chefs, called Cook-Chill-Hold. In this method, food is vacuum- sealed and cooked to completion in the water oven in advance, and then quick-chilled in an ice water bath for long enough to return it to refrigerator temperature, and out of the so-called danger zone. The danger zone is the temperature range between 40F (5C) and 130F (54C) where food-borne bacteria can grow most easily. Even though most of the potentially harmful bacteria will be killed by sous vide cooking, some can protect themselves from the heat by hibernating as dormant formscalled sporesthat can blossom again given sufcient time and favorable temperatures.To reduce the risk of food-borne illness when using the Cook-Chill-Hold method, fol-low these important guidelines: Quick-chill the warm cooking pouches of food fully submerged in an ice water bath (half ice and half water) for long enough to ensure a quick drop back to refrigerated temperature. Generally this will be the same length as the minimum time required to bring the food to temperature. Add ice or freezer packs as needed. Immediately after chilling either refrigerate or freeze in the pouch. Hold refrigerated pouches of sous vide cooked food for no more than 48 hours; properly frozen food pouches should remain safe for up to one year. To ensure safety in holding, particularly with home refrigerators, be sure the refrigera-tor compartment maintains a temperature below 40F (5C), and that the freezer maintains a temperature below 0F (-17C).Basic rules of sous vide barbecuingPlan your menu in advance. Cook foods that need some time (spare ribs, short ribs, ank steak, pork roast, pork belly, and tough or grass fed cuts) over night or even a couple of days. Quick-chill them thoroughly (see page 11) and refrigerate. Then cook foods that take the shortest amount of time.Group foods together according to the temperatures that they cook. Red meats (steaks, burgers, lamb) can all cook at the same temperature to your preferred degree of doneness: rare, medium-rare, medium, medium-well. White meats (chicken or turkey breast and pork chops, ribs, or roasts) can cook at the same temperature. Chicken, turkey or duck thighs and legs cook hotter176F (80C)and longer, so theyre a breeze to do overnight. Fruits and vegetables of every type can cook at the same temperaturein the range of 180F (82C) to 185F (85C)simultaneously in about 30 minutes to an hour-and-a-half, depending on their tenderness or toughness.The length of cooking required depends on two things: thickness of the food in the pouch and its tenderness or toughness. Tender cuts merely need to be brought to the desired temperature and nishedperhaps 45 minutes to an hour for a 1-inch piece of steak or a burgerthen given a nishing quick sear. Though they may be heated through in the same hour, long, slow cooking of short ribs (48 to 72 hours) or pork shoulder for pulled pork (18 to 30 hours) allows their plentiful collagen to gelatinizeand melt, giving them succulence and transforming their toughness into pull-apart tenderness. Once you have given each food on your menu its proper culinary respect in the water oven, quick-chilled it, and refrigerated it, youre set. Simply ll the water oven(s) on the day of your barbecue, set the temperature to the lowest cooking temperature you usedusually about 134F (56.5C) if red meat is on the menuand an hour ahead, simply bring the chilled, cooked foods to temperature all at once. Fire up the grill and have it hot. When you and your guests are ready to eat, give a quick surface sear to the food and in minutes youll be the King (or Queen) of barbecue cuisine!15grilled artichokes17deviled eggsstartersstarters 154 cloves garlic, peeled2 teaspoons (10 ml) coarse salt (kosher or sea salt)5 lemons (divided use) 1/2 cup (4 f oz/118 ml) extra virgin olive oil1/8 teaspoon (0.6 ml) freshly ground black pepper (or to taste)4 medium artichokes1 handful fresh fat leaf parsleyfor garnishServes 4 Cooking time: 11/2 to 3 hours 1. On a cutting board, mince thegarlic, then top with the salt. Usingthe at of your knife across the board, mash the garlic and salt to make a paste.2. In a large bowl, zest 4 of the lemons nely, then cut the 4 zested lemons in half and reserve.3. Add the oil, pepper, and lemon zest and whisk to combine the marinade. Set aside.4. In another bowl, squeeze the juice from the zested lemon halves and add an equal amount of water. Set aside.Prepare the artichokes, working one at a time1. Cut the artichoke in half from tip to stem and in half again, making 4 wedges. 2. Dip the cut surfaces of the wedges in the lemon juice-water to prevent discolor-ation.3. Remove 5 or 6 layers of the light inner leaves and use a small spoon to removethe brous choke.4. Dip the trimmed wedges in lemon juice water again and then drop into the bowl with the olive oil marinade.artichokesgrilled16 sous videstarters 17Serves 4 Cooking time: 45 to 60 minutes Hard cook the eggs 1. Fill and preheat the water ovento 167F (75C).2. Put the eggs (up to 1 dozen, if desired) directly onto the bottom perforated grillof the water oven3. Cook for 45 minutes to 1 hour.4. Remove the eggs from the water oven,cool rapidly in cold water, and refrigerateuntil ready to use.Stuff and assemble the eggs with lox and caper lling1. Peel the cooked eggs, cut them in half,and remove the yolks to a bowl. Set thewhite halves aside.2. Dice the salmon nely and set aside.3. Mash the yolks with a fork and add the5. Repeat with the remaining artichokes. 6. Toss the wedges in the marinade to coat them well, and then put them into a food-grade cooking pouch and vacuum seal.7. Refrigerate the pouch for a couple of hours to infuse avor into the artichokes. Cook the artichokes1. Fill and preheat the water oven to 185F (85C). 2. Submerge the pouches in the water bath and cook for 11/2 to 3 hours.3. If desired, nish on the grill. Preheat a grill or grill pan to high heat, remove theartichokes from the pouch, and sear briey on the grill to mark and add avor.4. Transfer the artichokes to a serving plate, chop the at leaf parsley and sprinkle over the top. Cut the fth lemon into wedges to garnish the plate, if desired.eggsdeviled4 eggs For lox and caper flling2 ounces (60 g) smoked salmon lox or Nova Scotia salmon2 tablespoons (30 ml)mayonnaise2 teaspoons (10 ml) Dijon mustard1 tablespoon (15 ml) pickling juice from the capers1/4 teaspoon (1.25 ml) salt1/4 teaspoon(1.25 ml) black pepper1/8 teaspoon (0.75 ml)garlic powder1 tablespoon (15 ml) capers, drainedPaprika for garnish For bacon and cheddar flling 4 slices bacon1/2 cup (4 oz/125 g) mayonnaise1/4 (2 oz/57 g) cup minced red onion2 teaspoons white sugar1/2 teaspoon (2.5 ml) balsamic vinegar1/4 (1.25 ml) teaspoon celery salt1/4 (1.25 ml) teaspoon freshlyground black pepper1/4 (0.5 oz/15 g) cup choppedfresh parsley18 sous videstarters 19mayonnaise, mustard, caper juice, and seasonings, except paprika.4. Fold the capers and salmon into the egg yolk mixture.5. Fill each egg half with a scoop of the yolk mixture and sprinkle with paprikafor color.Stuff and assemble the eggs with bacon and cheddar lling1. Peel the cooked eggs, cut them in half, and remove the yolks to a bowl. Set thewhite halves aside. 2. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop. 3. Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.entres23Asian short ribs 25pork belly sliders27baby back pork ribs29pulled pork barbecue 33barbecue chicken35nutty bird cheesburgers37chile bacon onion burgersentres23For the Asian barbecue glaze1/3 cup (1.5 oz/43 g) brown sugar,lightly packed1 inch (2.5 cm) fresh ginger root, peeled and minced3 ounces (85 g) hoisin sauce2 tablespoons (30 ml) unseasoned rice vinegar1 tablespoon (15 ml) soy sauce1 tablespoon (5 ml) nam pla(Asian fsh sauce)2 cloves garlic, peeled and minced2 shallots, peeled and minced1/8 teaspoon Chinese Five-spice powder For the ribs 2 pounds (32 oz/.9 kg) beefshort ribsSalt and pepper to tasteServes 4 Cooking time: 72 hours Make the glaze 1. Fill and preheat the water ovento 180F (82C).2. In a small saucepan over me-dium heat, melt the sugar; stiroccasionally with a fork after ithas begun to visibly melt andcook until completely liqueed.3. Stir in the ginger and set asideto cool slightly.4. Meanwhile, in a small (1 quart/.9 liter) zip-closure cooking pouch, add all remaining ingredients.5. Add the melted sugar to the pouch and stir to combine.6. Use Archimedes Principle (page 60) to remove the air from the pouch and zip it closed. (If you are using standard vacuum sealing pouches, simply press out as much air as possible with your hands and seal only.)short ribsAsian24 sous videentres2521/2 pounds (40 oz/1 kg) pork belly1/4 cup (1 oz/31 g) brown sugar, lightly packed1 tablespoon (15 ml) good bourbon1 teaspoon (5 ml) crushed redchile pepperSalt and pepper to taste1 recipe Slider Slaw (page 00)12 slider buns Recipe courtesy of Sharone Hakman,sharonehakman.com Serves 12 Cooking time: 10 to 18 hours1. Fill and preheat the water oven to 176F (80C).2. Put the pork belly, brown sugar, bourbon and crushed red pepper into a large(1 gallon/3.8 liter) food-grade cooking pouch and vacuum seal.3. Submerge the pouch in the water oven and cook for at least 10 hours, but up to18 hours will make the meat even more tender.4. Preheat a grill to medium heat.5. Season the pork belly on both sides with salt and pepper to taste and grill the pork for 30 to 45 seconds per side to get a tasty crust all around.6. Slice the pork belly and transfer to a warm platter. Assemble the sliders1. Lightly toast the slider buns2. Brush the bottom bun with barbecue sauce, if desired, and pile on the pork belly and Slider Slaw (recipe on page 43), if desired.3. Top with the other half-bun and serve.pork bellysliders1/21/41/81/32/33/4 1/2 1/4 1/8 1/3 2/3 3/4 7. Submerge the pouch in the water oven and cook for 30 minutes. The food must be completely submerged to ensure even cooking.8. Remove the pouch from the water oven; quick-chill, submerged in an ice water bath (half ice, half water) and store in the refrigerator for up to several weeks. Once you open the pouch, store any unused glaze, tightly capped, in a clean jar in the refrigerator. Cook the ribs1. Fill and preheat the water oven to 134F (56.5C).2. Lightly season the short ribs with salt and pepper.3. Put the ribs into two small (1 quart/.9 liter) cooking pouches and vacuum seal.4. Submerge the pouches in the water oven and cook for 72 hours.5. When ready to serve, heat a skillet, grill, or grill pan to high heat.6. Remove the ribs from their pouches and pat dry.7. Brush the Asian Glaze over all surfaces of the ribs and sear on the high heatfor 45 seconds per side.8. Serve with additional glaze, if desiredentres27For the brine1/2gallon (64 f oz/1.9 liters) water1/2 cup (4 oz/120 g) kosher salt2 racks baby back pork ribs, each cut in half For the seasoning 1/2 cup (4 f oz/120 ml) applecider vinegar21/2 tablespoons (37.5 ml)brown sugar1 cup (8 f oz/240 ml) heavy, dark beer (Guinness works well)21/2 tablespoons (37.5 ml) honey2 tablespoons (30 ml) paprika1 bottle HAKs Barbecue Sauce(or your favorite brand)babybackRecipe courtesy of Sharone Hakman,sharonehakman.com Serves 4 Cooking time: 12 hoursBrine the pork 1. In a large pot, make the brinefor the ribs by adding the koshersalt to the water and stirring untilcompletely dissolved.2. Divide the rib racks between two large (1 gallon/3.8 liter) zip-closure pouches. Pour half the brine into each pouch, and zip closed.3. Refrigerate for several hours, up to overnight.Cook the ribs1. Fill and preheat the water oven to 150F (65.5C).2. Remove the ribs from the brine, rinse, and pat dry.3. In a bowl, make the seasoning mixture by whisking together all remaining ingredi-ents, except the barbecue sauce.porkribs28sous videentres29barbecue2 tablespoons (30 ml) chili powder2 tablespoons (30 ml) paprika2 tablespoons (30 ml) groundblack pepper2 tablespoons (30 ml) brown sugar1 teaspoon (5 ml) dry mustard (hot or mild)1 teaspoon (5 ml) garlic powder1/2 teaspoon (2.5 ml) cayennepepper, or to taste6 pounds (2.7 kg) pork roast(shoulder or loin)1 cup (8 ounces/240 ml) barbecue sauce (your favorite or recipe on page 23)Serves 12 Cooking time: 18 to 24 hours1. Fill and preheat the water ovento 176F (80C).2. Meanwhile, in a small bowl, make arub for the pork by combining all spicesand seasonings, mixing thoroughly.3. Cover the pork roast on all surfaces with the rub and pat it into the meat.4. Put the roast into a large (1 gallon/3.8 liter) food-grade cooking pouch and vacuum seal it.5. Submerge the pouch in the water oven and cook for at least 18 hours and up to24 hours.6. Remove the pouch from the water oven, open it and carefully remove the roast toa platter and let it cool slightly. (Reserve the juices for adding to your favorite barbecue sauce or for making your own.)7. Put the barbecue sauce into a small saucepan and warm it on the stove overmedium-low heat.4. Put each half of the rib racks into a large (1 gallon/3.8 liter) food-grade, zip-closure cooking pouch, pour in one quarter of the seasoning mixture, and using Archimedess Principle (page 60), remove as much air as possible and zip the pouch closed.5. Submerge the pouches in the water oven and cook for 12 hours. The food must be completely submerged to ensure even cooking.6. Preheat a grill or oven broiler to high heat.7. Remove the pouches from the water oven, open them, remove the racks, and pat the surface dry with paper towels.8. Brush a generous amount of barbecue sauce over the surface and sear the ribs on the grill or under the broiler to caramelize the sauce.9. Serve immediately with additional barbecue sauce and your favorite sides. pulled

porkentres318. Working with a pair of forks (or your fngers) pull the meat into shreds, discarding any bones.9. Pile the pulled pork into a large bowl, pour on the barbecue sauce, and toss to coat the meat well.10. Serve the meat on a plate with your favorite sides, or pile it high on a toasty bun with slaw and more barbecue sauce.32sous videentres33 chicken For the brine1/2 gallon (64 oz./1.9 liter) water1/2 cup (4 oz/120g) kosher salt4 chicken leg quarters For the seasoning rub 2 tablespoons(30 ml) paprika1 tablespoon (15 ml) chili powder1 teaspoon (5 ml) onion powder1 teaspoon (5 ml) garlic powder1 teaspoon (5 ml) black pepper1/4 teaspoon (1.25 ml) cayenne pepperServes 4 Cooking time: 4 to 6 hoursBrine the chicken 1. In a large (1gallon/3.8 liter) zip- closure bag, make a briningsolution by dissolving the salt inthe water.2. Add the chicken, zip the bag closed, and refrigerate overnight. Cook the chicken1. Fill and preheat the water oven to 176F (80C).2. Remove the chicken from the brine, rinse, and pat dry.3. Mix the ingredients for the rub in a small bowl.4. Season the chicken on all sides with the rub.5. Put each leg quarter into a small (1 quart/0.9 liter) food-grade cooking pouch and vacuum seal.6. Submerge the pouches in the water oven and cook for 4 to 6 hours.7. Before serving, heat an oiled grill to high heat.8. Remove the chicken from the pouches, pat dry, and sear on the grill to add grill marks and avor.barbecueentres351 pound (16 oz/454 g) ground turkey2 tablespoons (30 ml) fresh fat leaf parsley, minced1 tablespoon (15 ml) fresh chives, minced1/2 cup (2 ounces/56.5 g) pepper jack (or cheddar) cheese shreds1/4 cup (1 ounce/30 g) pine nuts1 tablespoon (15 ml) extra virgin olive oil1/2 teaspoon (2.5 ml) garlic powder1/4 teaspoon (1.2 ml) onion powder1/2 teaspoon (2.5 ml) salt or to taste1/4 teaspoon (1.2 ml) ground black pepper or to tasteServes 4 Cooking time: 45 to 90 minutesPrepare the meat 1. In a bowl, add all ingredients andmix well with clean hands to thoroughlycombine the avors.2. Form into patties and put theminto the freezer for a couple of hoursto rm them. Cook the burgers1. Fill and preheat the water oven to 160F (71C). 2. Put the patties into a large (1 gallon/3.8 liter) food-grade cooking pouch in a single layer and vacuum seal.3. Submerge the pouch in the water oven and cook for 45 to 90 minutes.4. Remove the patties from the pouch, pat them dry with a paper towel, brush witha bit of olive oil, and sear on a hot grill for color.5. Dress with mayonnaise and Mango Salsa (recipe on page 47) or your favoritecondiments, and serve.nutty birdcheeseburgersentres374 slices bacon, diced1/2 sweet onion, peeled and diced,no larger than 1/2inch (2.5 cm) dice1 pound (16 oz/454 g) ground sirloin1 can (4 oz/113 g) fre-roasted diced green chiles2 tablespoons (30 ml) soy sauce1/2 teaspoon (2.5 ml) garlic powder1/2 teaspoon (2.5 ml) onion powder1/2 teaspoon (2.5 ml) coarselyground black pepperServes 4 Cooking time: 45 to 90 minutesPrepare the meat 1. In a skillet over medium heat, frythe bacon until crisp. Remove fromthe pan with a slotted spoon to drain on paper towels and set aside.2. In the same skillet, caramelize the onions until golden brown, taking care not to let them burn. Drain on paper towels and set aside.3. In a bowl, put cooked bacon and onions, add all remaining ingredients and mix well with clean hands to thoroughly combine the avors.4. Form the mixture into patties and freeze for a couple of hours to rm them. Cook the burgers1. Fill and preheat the water oven to desired temperature: 134F (56.5C) for medium- rare; 140F (60C) for medium; 150F (65.5C) for well-done. 2. Put the patties into a large (1 gallon/3.8 liter) food-grade cooking pouch in a single layer and vacuum seal.3. Submerge the pouch in the water oven and cook for 45 to 90 minutes.4. Remove the patties from the pouch, pat them dry with a paper towel, brush witha bit of olive oil, and sear on a hot grill for color.5. Dress with condiments, and serve.chilebacononion burgerssides41potato salad 43slider slaw45sweet potato fries47mango salsa 48honey barbecued beans51corn on the cobsides41 salad For the vegetables11/2 pounds (24 oz/680 g) redfngerling potatoesSalt and pepper to taste1/2 red pepper, cored and diced1 stalk celery, chopped3 green onions, trimmed, green and white parts chopped2 tablespoons (30 ml) minced fat leaf parsley For the dressing 1 tablespoon (15 ml) white wine vinegar1/4 teaspoon (1.25 ml) garlic powder1/4 teaspoon (1.25 ml) onion powder1/8 teaspoon (.6 ml) cayenne pepper or to taste1 teaspoon honey or 1/2 packet sucralose, stevia, or your preferred sweetener3 tablespoons (45 ml) extra virgin olive oil pepperServes 4 to 6 Cooking time: 45 to 90 minutes1. Fill and preheat the water ovento 183F (84C).2. Cut the potatoes in half or inquarters (dependent on size) andseason them lightly with salt andpepper.3. Put the potatoes into a large(1 gallon/3.8 liter) food-gradecooking pouch and vacuum seal.4. Submerge the pouch in the wateroven and cook for 45 to 90 minutes.If not serving right away, you mayquick-chill the potatoes in their pouch,submerged in ice water (half ice, half water) for 20 to 30 minutes, then refrigeratefor up to 2 days.5. When ready to proceed, make a dressing in a small bowl, adding all dressingingredients except the olive oil. Whisk to combine and let the mixture sit forpotato42sous videsides4310 to 15 minutes or longer for the avors to combine. Just before serving whisk in the olive oil slowly to nish the dressing.6. Drain the potatoes and put them into a larger bowl.7. Add all remaining herbs and vegetables, pour on the dressing, and toss to coat. Check seasonings and adjust salt and pepper to your liking.8. Serve.slider1 tablespoon (15 ml) cider vinegar3 tablespoons (45 ml) prepared mayonnaise2 teaspoons (10 ml) sugar1 lemon, juice onlySalt and pepper to taste2 cups (24 oz/680 g) shreddedcabbage or cabbage slaw mixBlack sesame seeds for garnishRecipe courtesy of Sharone Hakman,sharonehakman.com Serves 121. In a bowl, whisk together the vinegar mayonnaise, sugar, lemon juice, salt andpepper until smooth.2. Add the cabbage or slaw mix and toss to coat evenly.3. Use to top sliders (recipe on page 25) or serve as a side dish. slawsides452 large baking sweet potatoes2 teaspoons (10 ml) olive oilSalt and pepper to taste10 leaves fresh sage4 tablespoons (65 ml) butter fries Recipe courtesy of Sharone Hakman,sharonehakman.com Serves 4 to 6 Cooking time: 30 to 60 minutes1. Fill and preheat the water oven to 183F (84C).2. Peel the sweet potatoes and cut them into thick strips (steak-fry size.)3. Rub the fries lightly with olive oil and season to taste with salt and pepper.4. Put the fries into a large (1 gallon/3.8 liter) food-grade cooking pouch and vacuum-seal.5. Submerge the pouch in the water oven and cook for at least 30 minutes, and up to 1 hour. Longer cooking will make the fries too soft and difcult to handle on the grill.6. In a saucepan over medium heat, melt the butter; add the sage leaves and continue to cook for a few minutes to infuse the butter with avor. Remove from the heat and set aside.7. Preheat a grill or grill pan to high heat.8. Carefully remove the fries from the pouch and pat them dry. Brush the fries with a little of the sage butter and sear on the grill for 30 to 45 seconds to mark them and add smoky avor. sweet potato46sous videsides472 cloves garlic, peeled and fnely minced1 Serrano pepper, seeded and minced2 ounces (60 ml) white wine or champagne vinegarSalt and pepper to taste2 fuid ounces (60 ml) olive oil4 fresh mangos, peeled and chopped4 green onions, trimmed, white and green parts chopped1 red pepper, cored and diced1 red onion, peeled and diced9. Drizzle the grilled fries with more sage butter at serving.VariationsSubstitute peeled butternut squash for the sweet potatoes in this recipe. Or substitute white baking potatoes for the sweet potatoes and infuse the butter with 3 cloves of garlic, peeled and crushed, and a sprig of rosemary in place of the sage.mangoServes 121. In a bowl, combine the garlic,Serrano pepper, vinegar, salt andpepper, and let the mixture sit for10 to 15 minutes.2. Whisk in the olive oil to emulsify.3. Add the remaining ingredients and toss to coat.4. Serve immediately or chill, if desired, for serving later.salsa48sous videsides49For the barbecue sauce1 tablespoon lard or olive oil1/2 red onion, peeled and grated1 can (14.5 oz/411g) tomato sauce1/4 cup (2 ounces/60 ml) prepared mustard1/4 cup (2 oz/60 ml) honey2 tablespoons (30 ml)Worcestershire Sauce2 tablespoons (30 ml) chili powder1 teaspoon (5 ml) garlic powder1 teaspoon (5 ml) ground black pepper1/4 teaspoon (1.25 ml) groundcayenne pepper (or to taste)For the beans 2 cups (14 oz/400g) dried pinto beans, picked over and rinsed1/4 large red onion, peeled 1 bay leaf1 can (4 oz/113 g) diced green chile peppers, hot or mild, undrained2 cups beef stock 2 thick slices bacon, choppedServes 4 to 6 Cooking time: 6 to 8 hours1. Fill and preheat the water ovento 195F (90.5C).2. Meanwhile, in a skillet overmedium heat, warm the lard oroil, then saut the grated onionuntil translucent. Set aside.3. In a large (1 gallon/3.8 liter) zip- closure cooking pouch, add allremaining sauce ingredients andthe sauted onions, and stir wellto combine.4. Add all the bean ingredients andstir once again to combine.5. Use Archimedes Principle (page 60) to remove the air from the pouch and zip the seal closed.honeybarbecuedbeans6. Submerge the pouch in the water oven and cook for 6 to 8 hours, until the beans are tender. Cooking times may vary depending on the freshness of the beans. The beans must be completely submerged to ensure even cooking. 7. When the beans are cooked, open the pouch and stir to distribute the sauce. Pluck out the bay leaf and serve. VariationSubstitute vegetable stock for the beef stock and 1 tablespoon of olive oil for the bacon for a vegetarian version of this dish.sides514 whole fresh ears of corn (cut in half if serving 8)Salt and pepper to taste2 tablespoons (10 ml) butter on the cob Serves 4 to 8 Cooking time: 45 to 90 minutes1. Fill and preheat the water oven to 182F (83.5C).2. Put ears in a single layer in a large (1 gallon/3.8 liter) food-grade cooking pouch, season to taste with salt and pepper, add the butter and vacuum seal.3. Submerge the pouch in the water oven and cook for 45 to 90 minutes.4. Remove the corn from the water oven and, if serving right away, open the pouch and enjoy or, if desired, give the ears a quick turn on a hot grill (30 seconds a side just to add a few grill marks and smoky avor before serving.5. If not serving immediately, remove from the water oven, quick-chil by submerging the pouch in ice water (half ice, half water), and refrigerate for up to 48 hours.6. Reheat in the pouch in the water oven at 130F or higher for 20 minutes beforeserving, followed by step 4 (above).corndesserts55strawberry and sour cream pound cake 57vanilla ice cream with dulce de leche54sous videdesserts55For the pound cake3/4 cup (3 oz/85 g) four1 teaspoon (5 ml) baking powder1/4 teaspoon (1.25 ml) salt1/8 teaspoon (0.6 ml) baking soda1 stick (4 oz/ 113g) butter, softened1 cup (8 oz/190 g) sugar11/2 ounces (42g) cream cheese, softened1 lemon, for zest only2 eggs, room temperature1/2 cup (120 ml) sour cream For the shortcake berries 4 cups (21oz/605 g) freshstrawberries, washed, stemmed, and quartered1/2 cup (4 oz/113 g) whipped cream, sweetened to your liking8 sprigs fresh mint for garnish,if desiredServes 8 Cooking time: 1 to 11/2 hours1. Fill the water oven just to the llline and preheat to 195F (90.5C).2. Elevate the bottom perforated grillabout 2 inches, either on a sous videbaking platform or non-rusting wireadjustable v-rack for roasting.Position the bottom grill atop theplatform in the water bath.3. Fill two mini-loaf pans or mini-bundt pans with water and position them on theperforated grill to check water depth in the water oven. The water level in the bath should come no higher than to 1/2 inch (1.25 cm) below the rim of the baking pans.4. Remove the pans, dry thoroughly, and spray with non-stick spray. Set aside.5. In a medium bowl, sift together the dry ingredients and set aside.strawberryand sour creampound cake56sous videdesserts57with dulcede lecheFor the dulce de leche2 cans (14 oz/396 g each) sweet-ened condensed milk For the ice cream6 large egg yolks1 cup (6.5 oz/190 g) superfne(castor) sugar1/4 cup (29 g) non-fat dry milkpowder (organic if available)1 quart (.9 liter) half-and-half * 1/2 vanilla beanPinch of coarse sea salt * For a lighter ice cream, substitute3 cups (24 f oz/710 ml) 2% milk plus1 cup (8 f oz/240 ml) light creamServes 8 Cooking time: 14 hoursMake the dulce de leche1. Fill and preheat the water ovento 185F (85C).2. Pour and scrape the contents of each can of sweetened condensed milk into a small (1 quart/.9 liter) zip-closure cooking pouch. (One can per pouch.)3. Use Archimedes Principle (page 60) to remove the air from the pouches and zip them closed.4. Submerge the pouches in the water oven and cook for 13 hours, removing the pouches to gently massage now and again during the process. The liquid must be completely submerged to ensure even cooking.5. Remove the pouches from the water bath and quick-chill them, submerged in ice water (half ice, half water) for 30 minutes.vanillaice cream6. In a large bowl, beat the butter until it is creamed.7. Add the sugar and continue to beat until the mixture is light and uffy.8. Add the cream cheese and lemon zest and beat again to mix thoroughly.9. Beat in the eggs, one at a time.10. Beat in half the our followed by half the sour cream, then repeat with the remain-ing our and sour cream.11. Divide the batter between the baking pans, allowing a little room at the top.12. Tear a sheet of aluminum foil about 12 inches (30 cm) long and fold it in half.13. Position the lled baking pans on the elevated bottom grill and tent the foil over the baking pans to deect any drips of condensation.14. Cook in the bain Marie for 1 hour, and up to 90 minutes.15. Remove the pans carefully from the water oven to a cooling rack. Cover lightly with a paper towel and let cool for 15 minutes.16. Invert the pans to remove the cakes.17. Slice and serve topped with fresh berries and whipped cream or a drizzle of dulce de leche (page 57) and whipped cream.58sous videdesserts596. Store the pouches in the refrigerator for up to 6 weeks. (Once opened, squeeze the remaining contents into a clean container with a tightly tting lid and refrigerate to use for up to 6 weeks.)7. Serve over ice cream; drizzle on fresh fruit or pound cake; use to top frozencappuccino drinks, malts, or shakes. Make the ice cream1. Fill and preheat the water oven to 140F (60C).2. In a bowl, beat the egg yolks with the sugar and non-fat dry milk until light yellow and thickened.3. Scrape the seeds from the vanilla bean and add them and the half-and-half to the yolks and beat just enough to mix.4. Pour the mixture into a large (1 gallon/3.8 liter) zip-closure cooking pouch; use Archimedes Principle (page 60) to remove the air from the pouch and zip it closed. (If using standard vacuum seal pouches, press out as much air as possible from the pouch with your hands and seal only. Do not attempt to seal liquids using a suction vacuum sealer.)5. Submerge the pouch in the water oven and cook for 45 minutes to 1 hour. The food must be completely submerged to ensure even cooking.6. Remove the pouch from the water bath and quick chill it, submerged in ice water (half ice, half water) for 30 minutes. Refrigerate until ready to churn.7. Churn the chilled mixture according to your ice cream machines manufacturers instructions.8. Spoon into dishes, top with dulce de leche and a sprinkle of sea salt, and serveimmediately. If you desire a rmer consistency, scoop the ice cream into a quartcontainer, cover tightly, and freeze for one hour before serving. 60sous videnotes61buoyed up by a force equal to the weight of the uid displaced by the object. In sous vide cooking, we can use this property to displace the air in a cooking pouch contain-ing liquid. When we ll a pouch with food and liquid, because air is lighter than water, we can use this displacement principle to force the residual air from the pouch, and then zip it closed to create a mostly airless environment inside the pouch. Here arethe simple steps:1. Fill a zip-closure cooking pouch with food and uid.2. Lower the lled pouch, with the zip closure still open, into the water bath (or into a large pot of cooler water, if you prefer.)3. The weight of the water in the bath or pot will press against the sides of the pouch and force the air out as you lower the zip closure to the surface of the water.4. Once the zip closure is at the surface and most of the air has been evacuated from the pouch, zip it closed. The zip-sealed pouch should now stay submerged.This principle can be used to evacuate most of the air from a cooking pouch contain-ing liquid, which can be difcult to handle with a suction vacuum sealer. Using a zip-closure cooking pouch and Archimedes Principle makes it easy to prepare sous vide sauces, syrups, glazes, infusions, ice cream bases, soups, stews, braises, and more. notesMeasurements Because of the precisely controlled temperatures used in sous vide cooking, reci-pes can be reproduced perfectly time after time. But as with any culinary technique, the success of the recipe also depends on correctly measured ingredients. Different ingredients are measured in different ways and, depending on where you live, using different measuring utensils. In order to ensure that our recipes can be successfully prepared by everyonewhether you live in Des Moines or Tokyothe ingredient amounts have been specied using both volume and mass (weight). Mass equivalencies for US volume measuring spoons (teaspoons and tablespoons) are given as UK metric measuring spoons (milliliters). (The same size measuring spoons in Asia are specied in grams.) The volume measure conversions based on cooking utensils are: 1/4 teaspoon = 1.25 ml spoon; 1/2 teaspoon = 2.5 ml spoon;1 teaspoon = 5 ml spoon; 1 tablespoon = 15 ml spoon.For liquids, a 1 cup measurement, as well as fractions of a cup, are converted to weights based on 8 f oz being equivalent to 240 ml, the US FDA standard. Dry vol-ume measures, as well as uid measurements greater than 1 cup volume, have been converted to actual weights. For example, 1 cup of crumbled Feta cheese weighs5 oz/150 g, while 1 cup of fne cornmeal weighs 6.3 oz/186 g. A pint of liquid isaccurately converted to 16 oz/473 ml, not estimated based on 240 ml per cup.The accuracy of these conversions make it possible to successfully produce the recipes worldwide. Archimedes PrincipleThe principle, rst stated by Greek mathematician and physicist Archimedes, in the second century BCE, states: Any object, wholly or partially immersed in a uid, is Disclaimer and Limitation of Liability: The contents of this book have been prepared and authored based on the knowledge and experience of the author, but neither the author nor the publisher make any guarantees, warranties, or representations, implied or express, with respect to the appropriateness, timeliness, accuracy, completeness, or usefulness of the information of this book. There may be mistakes in the informa-tion presented. The author and publisher specically disclaim any implied warranties of merchantability or tness for a particular purpose and no warranty may be created or extended by any person (including sales persons) or in any manner (including sales, promotional, or advertising materials or activities or by demonstrations of any recipes). Any recommendations, strategies, techniques or recipe steps may not be suitable for your situation or for your circumstances. You should be aware that preparation of food and the use of any food preparation equipment or techniques must be undertaken with great care. You should consult with a professional where appropriate. Neither the publisher nor the author assumes any risk or obligation for your use of this book and neither shall be liable for any loss of prots or any other commercial damages, including but not limited to special, incidental, consequential, or other damages. Copyright Matters: Copyright 2011 by Paradox Press LLC. All rights reserved. No portion of this publication may be reproduced, distributed, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the publisher.ISBN: 978-0-9844936-7-8Printed in the United States of America.First Edition12345678910Book design by Faith Keating