edited by Mary Dan Eades

photography by Mehosh Dziadzio

 6

contents
8
introduction

12
the basics

starters
grilled artichokes, deviled eggs
20
entrées
Asian short ribs, pork belly sliders, baby back pork ribs,
pulled pork barbecue, barbecue chicken,
nutty bird cheeseburgers, chile bacon onion burgers
38
sides
potato salad, slider slaw, sweet potato fries, mango salsa,
honey barbecued beans, corn on the cob
52
desserts
strawberry and sour cream pound cake,
vanilla ice cream with dulce de leche
60
notes
measurements, Archimedes’ Principle
introduction
History tells us that not too long after the discovery of fire, some 500,000 years ago,
humans discovered the benefits (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, we’ve been
gathering around fires 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. Transfigured 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 cooked—the
barbecue (grill)—but the process itself—barbecuing. And also, at least in the Southern
parts of the United States, it’s come to mean the end product—barbecue. 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 itself—
having a barbecue.
Incorporating sous vide cooking into the plan changes everything. By cooking food in
a sous vide water bath in advance of the meal—an almost totally hands-off process—
each 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 it’s 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, you’ll be cooking like a top chef in your own backyard and enjoying
the party yourself. First some basics, and then we’ll get to the meat of the matter with
some barbecue specifics.
~ Mary Dan Eades, Editor

In the warm months, who doesn’t 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 flames? 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 rare…or overdone? Thus
has it always been, until now.

6 sous vide introduction 7

the basics
Cooking sous vide (a French term meaning under vacuum) involves vacuum-sealing a
given food—meat, fish, poultry, vegetables, fruit—in 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 pan
stay locked in the food pouch, which produces the most flavorful, 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 first-class cabin
cuisine on Air France’s international flights. Since then, it has become a favored
cooking technique of great chefs around the globe and the secret weapon of chefs
in competitions.
The introduction in 2009 of the SousVide Supreme™ , the first 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 sautéing,
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 pouch—creating
8 sous vide
the vacuum seal—is 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 doneness—for instance, 146°F (63.5°C) 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 cooking
Season 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 benefit 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 flavor.
Serve!
basics 9
Basic rules of sous vide barbecuing
Plan your menu in advance. Cook foods that need some time (spare ribs, short ribs,
flank 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 hotter—176°F (80°C)—and longer, so
they’re a breeze to do overnight. Fruits and vegetables of every type can cook at the
same temperature—in the range of 180°F (82°C) to 185°F (85°C)—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 finished—perhaps 45 minutes to an hour for a 1-inch piece
of steak or a burger—then given a finishing 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 gelatinize
and 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, you’re set. Simply fill the water oven(s) on
the day of your barbecue, set the temperature to the lowest cooking temperature you
used—usually about 134°F (56.5°C) if red meat is on the menu—and 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 you’ll be the King (or Queen) of barbecue cuisine!
10 sous vide
Food safety in sous vide cooking
As 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 consumption—what is termed Cook-Serve—the basic rules of food handling
will suffice, because the food will remain hot in the machine until serving and will get a
final 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 40°F
(5°C) and 130°F (54°C) 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 forms—called spores—
that can blossom again given sufficient 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 40°F (5°C), and that the freezer
maintains a temperature below 0°F (-17°C).
basics 11
starters
15
grilled artichokes

17
deviled eggs
grilled
4 cloves garlic, peeled
2 teaspoons (10 ml) coarse salt
(kosher or sea salt)

artichokes
5 lemons (divided use)
1/2 cup (4 fl oz/118 ml) extra virgin

olive oil
1/8 teaspoon (0.6 ml) freshly ground

black pepper (or to taste)

4 medium artichokes
Serves 4 1 handful fresh flat leaf parsley
Cooking time: 11/2 to 3 hours for garnish

1. On a cutting board, mince the

garlic, then top with the salt. Using
the flat 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 finely, 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 time
1. 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 remove
the fibrous choke.
4. Dip the trimmed wedges in lemon juice water again and then drop into the bowl
with the olive oil marinade.

starters 15
 deviled
5. Repeat with the remaining artichokes. 4 eggs
6. Toss the wedges in the marinade to coat them well, and then put them into a food- For lox and caper filling
2 ounces (60 g) smoked salmon lox

eggs
grade cooking pouch and vacuum seal.
or Nova Scotia salmon
7. Refrigerate the pouch for a couple of hours to infuse flavor into the artichokes.
2 tablespoons (30 ml) mayonnaise
Cook the artichokes
2 teaspoons (10 ml) Dijon mustard
1. Fill and preheat the water oven to 185°F (85°C). 1 tablespoon (15 ml) pickling juice
2. Submerge the pouches in the water bath and cook for 11/2 to 3 hours. from the capers
Serves 4 1/4 teaspoon (1.25 ml) salt
3. If desired, finish on the grill. Preheat a grill or grill pan to high heat, remove the
Cooking time: 45 to 60 minutes 1/4 teaspoon (1.25 ml) black pepper
artichokes from the pouch, and sear briefly on the grill to mark and add flavor.
1/8
teaspoon (0.75 ml)
4. Transfer the artichokes to a serving plate, chop the flat leaf parsley and sprinkle Hard cook the eggs
garlic powder
over the top. Cut the fifth lemon into wedges to garnish the plate, if desired. 1. Fill and preheat the water oven 1 tablespoon (15 ml) capers,
to 167°F (75°C). drained
2. Put the eggs (up to 1 dozen, if desired) Paprika for garnish
directly onto the bottom perforated grill For bacon and cheddar filling
of the water oven 4 slices bacon
3. Cook for 45 minutes to 1 hour. 1/2 cup (4 oz/125 g) mayonnaise
1/4 (2 oz/57 g) cup minced red onion
4. Remove the eggs from the water oven,
cool rapidly in cold water, and refrigerate 2 teaspoons white sugar
until ready to use. 1/2teaspoon (2.5 ml) balsamic
vinegar
Stuff and assemble the eggs with lox
1/4 (1.25 ml) teaspoon celery salt
and caper filling
1/4
(1.25 ml) teaspoon freshly
1. Peel the cooked eggs, cut them in half, ground black pepper
and remove the yolks to a bowl. Set the 1/4(0.5 oz/15 g) cup chopped
white halves aside. fresh parsley
2. Dice the salmon finely and set aside.
3. Mash the yolks with a fork and add the

16 sous vide starters 17

 mayonnaise, 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 paprika
for color.
Stuff and assemble the eggs with bacon and cheddar filling
1. Peel the cooked eggs, cut them in half, and remove the yolks to a bowl. Set the
white 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.

18 sous vide starters 19

entrées
23
Asian short ribs

25
pork belly sliders

27
baby back pork ribs

29
pulled pork barbecue

33
barbecue chicken

35
nutty bird cheesburgers

37
chile bacon onion burgers
Asian
For the Asian barbecue glaze
1/3 cup (1.5 oz/43 g) brown sugar,

lightly packed

short ribs
1 inch (2.5 cm) fresh ginger root,
peeled and minced
3 ounces (85 g) hoisin sauce
2 tablespoons (30 ml) unseasoned
rice vinegar
1 tablespoon (15 ml) soy sauce
Serves 4 1 tablespoon (5 ml) nam pla
Cooking time: 72 hours (Asian fish sauce)
2 cloves garlic, peeled and minced
Make the glaze
2 shallots, peeled and minced
1. Fill and preheat the water oven 1/8
teaspoon Chinese Five-spice
to 180°F (82°C).
powder
2. In a small saucepan over me- For the ribs
dium heat, melt the sugar; stir 2 pounds (32 oz/.9 kg) beef
occasionally with a fork after it short ribs
has begun to visibly melt and Salt and pepper to taste
cook until completely liquefied.
3. Stir in the ginger and set aside
to 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.)

entrées 23
 pork belly
7. Submerge the pouch in the water oven and cook for 30 minutes. The food must be 21/2 pounds (40 oz/1 kg) pork belly
completely submerged to ensure even cooking. 1/4 cup (1 oz/31 g) brown sugar,

8. Remove the pouch from the water oven; quick-chill, submerged in an ice water lightly packed
1 tablespoon (15 ml) good bourbon

sliders
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 1 teaspoon (5 ml) crushed red
refrigerator. chile pepper
Salt and pepper to taste
Cook the ribs
1 recipe Slider Slaw (page 00)
1. Fill and preheat the water oven to 134°F (56.5°C).
12 slider buns
2. Lightly season the short ribs with salt and pepper. Recipe courtesy of Sharone Hakman,
sharonehakman.com
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. Serves 12
Cooking time: 10 to 18 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. 1. Fill and preheat the water oven to 176°F (80°C).
7. Brush the Asian Glaze over all surfaces of the ribs and sear on the high heat 2. Put the pork belly, brown sugar, bourbon and crushed red pepper into a large
for 45 seconds per side. (1 gallon/3.8 liter) food-grade cooking pouch and vacuum seal.
8. Serve with additional glaze, if desired 3. Submerge the pouch in the water oven and cook for at least 10 hours, but up to
18 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 sliders
1. Lightly toast the slider buns
2. Brush the bottom bun with barbecue sauce, if desired, and pile on the pork belly
and Slider Slaw (recipe on page 43), if desired.

24 entrées 25
3. Top with the other half-bun and serve.

sous vide
babyback
For the brine
1/2 gallon (64 fl oz/1.9 liters) water
1/2 cup (4 oz/120 g) kosher salt

porkribs 2 racks baby back pork ribs, each

cut in half
For the seasoning
1/2 cup (4 fl oz/120 ml) apple

cider vinegar
21/2 tablespoons (37.5 ml)
Recipe courtesy of Sharone Hakman,
brown sugar
sharonehakman.com
1 cup (8 fl oz/240 ml) heavy, dark
Serves 4 beer (Guinness works well)
Cooking time: 12 hours 21/2 tablespoons (37.5 ml) honey
2 tablespoons (30 ml) paprika
Brine the pork
1 bottle HAK’s Barbecue Sauce
1. In a large pot, make the brine (or your favorite brand)
for the ribs by adding the kosher
salt to the water and stirring until
completely 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 ribs
1. Fill and preheat the water oven to 150°F (65.5°C).
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.

entrées 27
 pulled
4. Put each half of the rib racks into a large (1 gallon/3.8 liter) food-grade, zip-closure 2 tablespoons (30 ml) chili powder

barbecue
cooking pouch, pour in one quarter of the seasoning mixture, and using Archimedess’ 2 tablespoons (30 ml) paprika
Principle (page 60), remove as much air as possible and zip the pouch closed. 2 tablespoons (30 ml) ground

pork
5. Submerge the pouches in the water oven and cook for 12 hours. The food must be black pepper
completely submerged to ensure even cooking. 2 tablespoons (30 ml) brown sugar
1 teaspoon (5 ml) dry mustard (hot
6. Preheat a grill or oven broiler to high heat.
or mild)
7. Remove the pouches from the water oven, open them, remove the racks, and pat 1 teaspoon (5 ml) garlic powder
the surface dry with paper towels. 1/2 teaspoon (2.5 ml) cayenne

8. Brush a generous amount of barbecue sauce over the surface and sear the ribs on pepper, or to taste
the grill or under the broiler to caramelize the sauce. 6 pounds (2.7 kg) pork roast
Serves 12 (shoulder or loin)
9. Serve immediately with additional barbecue sauce and your favorite sides. Cooking time: 18 to 24 hours
1 cup (8 ounces/240 ml) barbecue
1. Fill and preheat the water oven sauce (your favorite or recipe on
page 23)
to 176°F (80°C).
2. Meanwhile, in a small bowl, make a
rub for the pork by combining all spices
and 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 to
24 hours.
6. Remove the pouch from the water oven, open it and carefully remove the roast to
a 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 over
medium-low heat.

28 sous vide entrées 29

8. Working with a pair of forks (or your fingers) 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.

entrées 31
 chicken
barbecue For the brine
1/2

1/2
gallon (64 oz./1.9 liter) water
cup (4 oz/120g) kosher salt
4 chicken leg quarters
For the seasoning rub
2 tablespoons (30 ml) paprika
1 tablespoon (15 ml) chili powder
1 teaspoon (5 ml) onion powder
Serves 4
Cooking time: 4 to 6 hours 1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) black pepper
Brine the chicken 1/4 teaspoon (1.25 ml) cayenne

1. In a large (1gallon/3.8 liter) zip- pepper

closure bag, make a brining
solution by dissolving the salt in
the water.
2. Add the chicken, zip the bag closed, and refrigerate overnight.
Cook the chicken
1. Fill and preheat the water oven to 176°F (80°C).
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

32 entrées 33
marks and flavor.

sous vide
 nutty bird
1 pound (16 oz/454 g) ground
turkey
2 tablespoons (30 ml) fresh flat leaf

cheeseburgers
parsley, minced
1 tablespoon (15 ml) fresh chives,
minced
1/2 cup (2 ounces/56.5 g) pepper

jack (or cheddar) cheese shreds

1/4 cup (1 ounce/30 g) pine nuts
Serves 4
1 tablespoon (15 ml) extra virgin
Cooking time: 45 to 90 minutes
olive oil
Prepare the meat 1/2 teaspoon (2.5 ml) garlic powder
1/4 teaspoon (1.2 ml) onion powder
1. In a bowl, add all ingredients and
1/2 teaspoon (2.5 ml) salt or to taste
mix well with clean hands to thoroughly
combine the flavors. 1/4
teaspoon (1.2 ml) ground black
pepper or to taste
2. Form into patties and put them
into the freezer for a couple of hours
to firm them.
Cook the burgers
1. Fill and preheat the water oven to 160°F (71°C).
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 with
a 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 favorite
condiments, and serve.

entrées 35
chile bacon
4 slices bacon, diced
1/2 sweet onion, peeled and diced,

no larger than 1/2–inch (2.5 cm) dice

onion burgers
1 pound (16 oz/454 g) ground sirloin
1 can (4 oz/113 g) fire-roasted diced
green chiles
2 tablespoons (30 ml) soy sauce
1/2 teaspoon (2.5 ml) garlic powder
Serves 4 1/2 teaspoon (2.5 ml) onion powder
Cooking time: 45 to 90 minutes 1/2
teaspoon (2.5 ml) coarsely
Prepare the meat ground black pepper

1. In a skillet over medium heat, fry

the bacon until crisp. Remove from
the 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 flavors.
4. Form the mixture into patties and freeze for a couple of hours to firm them.
Cook the burgers
1. Fill and preheat the water oven to desired temperature: 134°F (56.5°C) for medium-
rare; 140°F (60°C) for medium; 150°F (65.5°C) 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 with
a bit of olive oil, and sear on a hot grill for color.

entrées 37
5. Dress with condiments, and serve.
sides
41
potato salad

43
slider slaw

45
sweet potato fries

47
mango salsa

48
honey barbecued beans

51
corn on the cob
 salad
potato For the vegetables
11/2 pounds (24 oz/680 g) red
fingerling potatoes
Salt and pepper to taste
1/2 red pepper, cored and diced
1 stalk celery, chopped
3 green onions, trimmed, green and
white parts chopped
Serves 4 to 6 2 tablespoons (30 ml) minced flat
Cooking time: 45 to 90 minutes leaf parsley
For the dressing
1. Fill and preheat the water oven
to 183°F (84°C). 1 tablespoon (15 ml) white wine
vinegar
2. Cut the potatoes in half or in 1/4 teaspoon (1.25 ml) garlic powder
quarters (dependent on size) and 1/4 teaspoon (1.25 ml) onion powder
season them lightly with salt and
1/8teaspoon (.6 ml) cayenne pepper
pepper.
or to taste
3. Put the potatoes into a large 1 teaspoon honey or 1/2 packet
(1 gallon/3.8 liter) food-grade sucralose, stevia, or your preferred
cooking pouch and vacuum seal. sweetener
4. Submerge the pouch in the water 3 tablespoons (45 ml) extra virgin
olive oil pepper
oven and cook for 45 to 90 minutes.
If not serving right away, you may
quick-chill the potatoes in their pouch,
submerged in ice water (half ice, half water) for 20 to 30 minutes, then refrigerate
for up to 2 days.
5. When ready to proceed, make a dressing in a small bowl, adding all dressing
ingredients except the olive oil. Whisk to combine and let the mixture sit for

sides 41
 slider
10 to 15 minutes or longer for the flavors to combine. Just before serving whisk in the 1 tablespoon (15 ml) cider vinegar
olive oil slowly to finish the dressing. 3 tablespoons (45 ml) prepared
mayonnaise
6. Drain the potatoes and put them into a larger bowl.

slaw
2 teaspoons (10 ml) sugar
7. Add all remaining herbs and vegetables, pour on the dressing, and toss to coat.
1 lemon, juice only
Check seasonings and adjust salt and pepper to your liking.
Salt and pepper to taste
8. Serve.
2 cups (24 oz/680 g) shredded
cabbage or cabbage slaw mix
Black sesame seeds for garnish
Recipe courtesy of Sharone Hakman,
sharonehakman.com

Serves 12

1. In a bowl, whisk together the vinegar mayonnaise, sugar, lemon juice, salt and
pepper 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.

42 sous vide sides 43

 fries
sweetpotato 2 large baking sweet potatoes
2 teaspoons (10 ml) olive oil
Salt and pepper to taste
10 leaves fresh sage
4 tablespoons (65 ml) butter

Recipe courtesy of Sharone Hakman,

sharonehakman.com

Serves 4 to 6
Cooking time: 30 to 60 minutes

1. Fill and preheat the water oven to 183°F (84°C).

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 difficult 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 flavor. 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 flavor.

sides 45
 mango
9. Drizzle the grilled fries with more sage butter at serving. 2 cloves garlic, peeled and finely
minced
Variations
1 Serrano pepper, seeded and

salsa
Substitute peeled butternut squash for the sweet potatoes in this recipe. Or substitute minced
white baking potatoes for the sweet potatoes and infuse the butter with 3 cloves of 2 ounces (60 ml) white wine or
garlic, peeled and crushed, and a sprig of rosemary in place of the sage. champagne vinegar
Salt and pepper to taste
2 fluid ounces (60 ml) olive oil
4 fresh mangos, peeled and
Serves 12 chopped
4 green onions, trimmed, white and
1. In a bowl, combine the garlic,
green parts chopped
Serrano pepper, vinegar, salt and
1 red pepper, cored and diced
pepper, and let the mixture sit for
10 to 15 minutes. 1 red onion, peeled and diced

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.

46 sous vide sides 47

 honey
barbecued
For the barbecue sauce
1 tablespoon lard or olive oil
1/2 red onion, peeled and grated
1 can (14.5 oz/411g) tomato sauce
1/4
cup (2 ounces/60 ml) prepared
6. 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.

beans
Serves 4 to 6
Cooking time: 6 to 8 hours
1. Fill and preheat the water oven
to 195°F (90.5°C).
2. Meanwhile, in a skillet over
medium heat, warm the lard or
oil, then sauté the grated onion
until translucent. Set aside.
3. In a large (1 gallon/3.8 liter) zip-
closure cooking pouch, add all
remaining sauce ingredients and
the sautéed onions, and stir well
to combine.
4. Add all the bean ingredients and
stir once again to combine.
5. Use Archimedes’ Principle (page 60) to remove the air from the pouch and zip the
seal closed.
mustard
Variation
1/4 cup (2 oz/60 ml) honey
Substitute vegetable stock for the beef stock and 1 tablespoon of olive oil for the
2 tablespoons (30 ml)
bacon for a vegetarian version of this dish.
Worcestershire Sauce
2 tablespoons (30 ml) chili powder
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) ground black
pepper
1/4 teaspoon (1.25 ml) ground
cayenne pepper (or to taste)
For the beans
2 cups (14 oz/400g) dried pinto
beans, picked over and rinsed
1/4 large red onion, peeled
1 bay leaf
1 can (4 oz/113 g) diced green chile
peppers, hot or mild, undrained
2 cups beef stock
2 thick slices bacon, chopped

48 sous vide sides 49

on the cob
corn 4 whole fresh ears of corn (cut in
half if serving 8)
Salt and pepper to taste
2 tablespoons (10 ml) butter

Serves 4 to 8
Cooking time: 45 to 90 minutes

1. Fill and preheat the water oven to 182°F (83.5°C).

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 flavor 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 130°F or higher for 20 minutes before
serving, followed by step 4 (above).

sides 51
desserts
55
strawberry and sour cream pound cake

57
vanilla ice cream with dulce de leche
 strawberry
and sour
cream
For the pound cake
3/4 cup (3 oz/85 g) flour
1 teaspoon (5 ml) baking powder
1/4 teaspoon (1.25 ml) salt
1/8 teaspoon (0.6 ml) baking soda
1 stick (4 oz/ 113g) butter, softened
1 cup (8 oz/190 g) sugar

pound cake
11/2 ounces (42g) cream cheese,
softened
1 lemon, for zest only
2 eggs, room temperature
1/2 cup (120 ml) sour cream
Serves 8 For the shortcake berries
Cooking time: 1 to 11/2 hours 4 cups (21oz/605 g) fresh
strawberries, washed, stemmed,
1. Fill the water oven just to the fill and quartered
line and preheat to 195°F (90.5°C). 1/2 cup (4 oz/113 g) whipped cream,

2. Elevate the bottom perforated grill sweetened to your liking

about 2 inches, either on a sous vide 8 sprigs fresh mint for garnish,
baking platform or non-rusting wire if desired
adjustable v-rack for roasting.
Position the bottom grill atop the
platform in the water bath.
3. Fill two mini-loaf pans or mini-bundt pans with water and position them on the
perforated 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.

54 sous vide desserts 55

 vanilla
6. In a large bowl, beat the butter until it is creamed. For the dulce de leche

with dulce
7. Add the sugar and continue to beat until the mixture is light and fluffy. 2 cans (14 oz/396 g each) sweet-

ice cream
ened condensed milk
8. Add the cream cheese and lemon zest and beat again to mix thoroughly.

de leche
For the ice cream
9. Beat in the eggs, one at a time.
6 large egg yolks
10. Beat in half the flour followed by half the sour cream, then repeat with the remain- 1 cup (6.5 oz/190 g) superfine
ing flour and sour cream. (castor) sugar
1/4 cup (29 g) non-fat dry milk
11. Divide the batter between the baking pans, allowing a little room at the top.
powder (organic if available)
12. Tear a sheet of aluminum foil about 12 inches (30 cm) long and fold it in half.
1 quart (.9 liter) half-and-half *
13. Position the filled baking pans on the elevated bottom grill and tent the foil over 1/2 vanilla bean
the baking pans to deflect any drips of condensation.
Pinch of coarse sea salt
14. Cook in the bain Marie for 1 hour, and up to 90 minutes. * For a lighter ice cream, substitute
15. Remove the pans carefully from the water oven to a cooling rack. Cover lightly Serves 8 3 cups (24 fl oz/710 ml) 2% milk plus
with a paper towel and let cool for 15 minutes. Cooking time: 14 hours 1 cup (8 fl oz/240 ml) light cream

16. Invert the pans to remove the cakes. Make the dulce de leche
17. Slice and serve topped with fresh berries and whipped cream or a drizzle of dulce 1. Fill and preheat the water oven
de leche (page 57) and whipped cream. to 185°F (85°C).
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.

56 sous vide desserts 57

 6. Store the pouches in the refrigerator for up to 6 weeks. (Once opened, squeeze the
remaining contents into a clean container with a tightly fitting 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 frozen
cappuccino drinks, malts, or shakes.
Make the ice cream
1. Fill and preheat the water oven to 140°F (60°C).
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 machine’s manufacturer’s
instructions.
8. Spoon into dishes, top with dulce de leche and a sprinkle of sea salt, and serve
immediately. If you desire a firmer consistency, scoop the ice cream into a quart
container, cover tightly, and freeze for one hour before serving.

58 sous vide desserts 59

notes
Measurements
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 everyone—whether you live in Des Moines or Tokyo—the ingredient
amounts have been specified 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 specified 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 fl oz being equivalent to 240 ml, the US FDA standard. Dry vol-
ume measures, as well as fluid measurements greater than 1 cup volume, have been
converted to actual weights. For example, 1 cup of crumbled Feta cheese weighs
5 oz/150 g, while 1 cup of fine cornmeal weighs 6.3 oz/186 g. A pint of liquid is
accurately converted to 16 fl 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.
buoyed up by a force equal to the weight of the fluid 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 fill 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 are
the simple steps:
1. Fill a zip-closure cooking pouch with food and fluid.
2. Lower the filled 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 difficult 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.

Archimedes’ Principle
The principle, first stated by Greek mathematician and physicist Archimedes, in the
second century BCE, states: Any object, wholly or partially immersed in a fluid, is

60 sous vide notes 61

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 specifically disclaim any implied warranties
of merchantability or fitness 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 profits 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: 978-0-9844936-7-8

Printed in the United States of America.

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