SOUS VIDE

BY EMILY WILSON
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 CHAPTER 1

ESSENTIAL KITCHEN EQUIPMENT

COOKING SOUS VIDE SAFETY
CHAPTER 2: SOUS VIDE EGG RECIPES

EGGS WITH ROASTED PEPPERS

CRISPY SOUS VIDE EGG YOLKS
HUEVOS RANCHEROS
DEVILES EGGS NICOISE
SALTY CUSTARD
CHAPTER 3: SOUS VIDE VEGETABLE AND FRUIT RECIPES

STEAMED ASPARAGUS WITH HOLLANDAISE SAUCE

COLORFUL VEGGIES WITH TOMATO SORBET
OKRA WITH CHILI YOGURT
SOUS VIDE RATATOUILLE
POTATO SALAD
ROSEMARY FAVA BEANS
THYME LARD BROAD BEANS
TOMATO CONFIT
HONEY GINGER CHICORY
PEARS IN POMEGRANATE JUICE
 BLACKBERRY HIBISCUS DELIGHT
CHAPTER 4: POULTRY RECIPES

CHICKEN WINGS
DUCK A LA ORANGE
CHICKEN THIGHS WITH HERBED RICE
TURKEY BURGERS
SAGE INFUSED TURKEY
DUCK CONFIT
MIRIN TERIYAKI WINGS
STICKY DUCK WINGS
CHAPTER 5: BEEF AND LAMB
SIMPLE SPICED RIBS
SPICED BEEF BRISKET
SOUS VIDE BURGERS
BEEF TRI-TIP WITH BBQ SAUCE
BEEF GOULASH
THYME GARLIC LAMB CHOPS
HERBED RACK OF LAMB
LAMB LEG STEAK WITH CHIMICHURRI
LAMB SHOULDER WITH VEGETABLES
PERFECT LEG OF LAMB
 CHAPTER 6: SOUS VIDE PORK RECIPES
PORK MEDALLIONS
PORK KNUCKLES
PULLED PORK
PORK BELLY SLIDERS
SMOKED PORK BELLY
CHAPTER 7: SOUS VIDE FISH AND SEAFOOD
POACHED HALIBUT
ASIAN STYLE SALMON
PERFECT SCALLOPS IN CITRUS SAUCE
HADDOCK ON VEGETABLE SAUCE
TERIYAKI SALMON
SOLE FISH WITH BACON
CRUSTED TUNA FISH
SOUS VIDE LOBSTER WITH TARRAGON
CRAB ZUCCHINI ROULADE WITH MOUSSE
HERBED PRAWNS
CORIANDER-GARLIC SQUIDS
CHAPTER 8: BASICS, SAUCES, AND CONDIMENTS

CRANBERRY SAUCE
TOMATO SAUCE
 SWEET AND SOUR SAUCE
HOLLANDAISE SAUCE
SOY CHILI SAUCE
CHEDDAR CHEESE SAUCE
CHAPTER 9: SOUS VIDE DESSERTS
RASPBERRY ICE CREAM
SOUS VIDE CRÈME BRULEE
CHOCOLATE CHILI CAKE
CHOCOLATE CHIP COOKIES
Chapter 1
Essential Kitchen Equipment
In the previous chapter, we went over different Sous Vide machines and
appliances and the benefits of each. Let’s go into detail about the pieces of
equipment you’ll need for a successful sous vide kitchen.
Vacuum Sealer
Even if you’re going the all-in-one route, you’ll probably need a vacuum
sealer; most machines don’t include one. You can also use the zip-top freezer
bag and water method if you’re on a tight budget, but with vacuum sealers
going for $15 or less, it’s just as easy to pick up the machine.
Plastic Bags
A vacuum sealer usually comes with a roll of heavy-duty plastic bags
specifically designed for the machine. You’ll also need some freezer bags for
recipes that use the water seal method (see the DIY Alternatives section
above). It’s important to use freezer bags instead of your run-of-the-mill
sandwich bags because freezer bags have tougher seals that won’t degrade in
water.
Mason Jars
Some of the recipes in this book use mason jars instead of plastic bags for the
cooking vessel. Jars come in handy when you’re cooking something that you
want to have a specific shape, like a custard or a cake. Make sure to always
screw on the lids using the “finger-tight” method familiar to canners: only
screw on the lid as tightly as you can get using two fingers. This ensures that
steam can escape during cooking, which prevents cracks.
Immersion Circulator
As detailed in the previous chapter, immersion circulators warm up the water
in your basin while moving it around so that everything is heated evenly. You
won’t need one if you buy sous vide oven, which has a circulator built in.
Water Basin
The best thing about an immersion circulator is that you can use it with any
pot you have around the house. For the most precise results, though, you’ll
want to buy a dedicated sous vide container, preferably plastic (which is a
better insulator than metal). I suggest a Cambro container, a restaurant-
industry favorite that comes in a wide range of sizes. The 4.75-gallon version
is best for family cooking. (Naturally, you don’t need a separate basin if you
have a sous vide oven.)
Cast-iron Skillet or Nonstick Pan
If you’d like to give your food a dark, restaurant-worthy char after it comes
out of the sous vide, you’ll need to fire it up in a pan. Hot cast iron or copper
skillets are best for this, but a good nonstick skillet will also work.

Saucepan
A few recipes in this book require a few steps to finish the sauce before the
meal is complete. Make sure you have a saucepan handy for these recipes.
Cooking Sous Vide Safety
As with all new concepts, people have certain doubts about Sous Vide
cooking. Some like to think it is not okay to cook food in plastic bags,
while others are concerned about low cooking temperatures.
Cooking in plastic – this sounds like a wrong decision, and there are some
alarming reports. We get your concern, as most of Sous Vide bags are
made polyethylene. But, there are some other things to have in mind.
What about clean kitchen surfaces, and clean equipment? We should put
all blame on the plastic bags. And what about plastic food containers,
aren’t they bad?
Plastic is not okay, but if you buy plastic bags from certified retailers, you
can make your food perfectly safe. In the end, plastic is not safe when
used over and over again, or at high temperatures. Sous Vide bags should
be used only once, and since this appliance does not cook at high
temperatures, you will be perfectly okay. We know we love quality, juice,
and well-done meat, seafood, and veggies, and why to avoid this, just
because we are afraid. Still, if you have doubts, you can use canning jars
instead.
Another concern when it comes to Sous Vide is bacteria, especially
salmonella. Salmonella only thrives in a particular range of temperatures,
from 40-135F.
This danger zone is the reason why we keep our food in the refrigerator
for an hour before we cook them, or cook food to a particular temperature
before we serve and eat them.
There is no need to worry about bacteria, as long you keep your food
clean, your kitchen counter clean, and refrigerate before cooking. Once
you vacuum-seal you fresh steak or fish and cook it for longer periods of
time at a steady temperature, there are no worries that any bacteria will
grow. The precision temperature control of Sous Vide means that this
method is safe than other traditional methods.
Sous Vide is an entirely safe way to cook food, and plastic bags are okay
because you are not exposing them to high temperatures. As you see, there
is no reason why not to enjoy perfectly cooked and juicy food from the
Sous Vide appliance.
Chapter 2 Sous Vide Egg Recipes
Eggs With Roasted Peppers
Prep time: 15 minutes
Cooking time:1 hour
Serves: 6

Ingredients:
- 6 large eggs
- ½ cup grated Gouda cheese
- ¼ cup cream cheese
- 3 roasted peppers (peeled and seeded)
- Salt and pepper, to taste

Method:

1. Set the cooker to 172F.

2. In a food blender, blend eggs, Gouda cheese, cream cheese,
salt, and pepper.
3. Slice the peppers into thin strips.
4. Place the peppers in the bottom of six 4oz. Jars, making sure
they go up the sides a bit.
5. Pour the egg mixture. Attach two-part canning lids “fingertip
tight.”
6. Submerge in a water bath and cook 1 hour.
7. Remove the jars from a water bath. Slide a knife around the
peppers and eggs and remove carefully, or invert onto a plate.
8. Serve with warm bread.
Nutrition Facts/per serving
Calories – 144
Total Fat – 10.7g
Total Carb – 3.1g
Dietary fiber – 0.4g
Protein – 9.4g
Crispy Sous Vide Egg Yolks
Prep time: 10 minutes
Cooking time: 65 minutes
Serves: 4

Ingredients:
- 4 + 1 egg
- 4 tablespoons all-purpose flour
- 1/3 teaspoon baking powder
- ½ cup breadcrumbs
- ½ teaspoon fine salt
- ¾ teaspoon black truffle salt
- Salt and pepper, to taste

Method:

1. Fill and preheat Sous Vide cooker to 148F.

2. Cook four eggs 60 minutes. Let the eggs cool in cold water 10
minutes.
3. Carefully peel the eggs, and let the egg white drips out.
4. Reserve egg yolks.
5. Heat 1-inch oil in a skillet over medium heat.
6. While the oil is heating, whisk flour, baking powder, and salt
in a bowl.
7. Beat remaining egg in a small bowl.
8. Dredge egg yolks in flour and dip into beaten egg. Finally, roll
in breadcrumbs.
9. Fry in heated oil until golden brown.
10. Drain the egg yolks on a paper towel. Sprinkle with black
truffle salt.
11. Serve.
Nutrition Facts/per serving
Calories – 161
Total Fat – 6.3g
Total Carb – 16.3g
Dietary fiber – 0.8g
Protein – 9.5
Huevos Rancheros
Prep time: 30 minutes
Cooking time: 2 hours
Serves: 3
Ingredients:
•½ can (7 ounces) crushed tomatoes
•½ small yellow onion, minced
•2 cloves garlic, minced
•¼ teaspoon dried oregano
•¼ teaspoon ground cumin
•Juice of ½ lime
•1 canned chipotle adobo chile, minced
•½ can refried beans
•6 eggs
•6 corn tortillas
•¼ cup fresh cilantro, chopped
•½ cup crumbled cotija cheese or grated Monterey Jack
Method:
1.Preheat the water bath to 147°F.
2.Combine tomatoes, onion, garlic, oregano, cumin, lime, and chile in
a bag. Seal using water method. Pour refried beans into a second bag
and seal using water method. Place eggs in a third bag and seal using
water method.
3.Place all three bags into the water bath. Cook for 2 hours.
4.When the other components have 20 minutes left to cook, heat
tortillas in pan. Place 2 on each plate.
5.Top the tortillas with salsa, followed by the shelled eggs, cheese, and
cilantro. Serve with refried beans.
Nutrition Facts/per serving
Calories – 554
Total Fat – 34.66 g
Total Carb – 37.71 g
Dietary fiber – 4.5g
Protein – 28.57 g
Deviles Eggs Nicoise
Prep time: 30 minutes
Cooking time: 1 hour
Serves: 6
Ingredients:
•6 eggs
•2 tablespoons black olives, minced
•1 small tomato, seeded and minced
•1 teaspoon Dijon mustard
•Juice of 1 lemon
•1 tablespoon olive oil
•1 tablespoon plain Greek yogurt
•2 tablespoons fresh parsley, minced, plus more for garnish
Method:
1.Preheat the water bath to 170°F.
2.Place eggs in the bag. Seal with water method, then place in bath.
Cook for 1 hour.
3.Place eggs in a bowl of cold water to cool. Peel carefully, then cut
each egg in half lengthwise.
4.Scoop egg yolks into a bowl. Stir in olives, tomato, mustard, lemon,
oil, yogurt, and parsley.
5.Fill egg whites with the egg yolk mixture. Garnish with parsley.
Nutrition Facts/per serving
Calories – 160
Total Fat – 12.38 g
Total Carb – 2.59 g
Dietary fiber – 0.4g
Protein – 9.33 g
Salty Custard
Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:
- 8 large eggs
- 2 cups chicken stock
- 2 teaspoons sesame oil
- Salt and pepper, to taste

To garnish:
- Soy sauce, chopped green onion

Method:

1. Fill and preheat Souse Vide cooker to 180F.

2. In a blender, blend eggs, chicken stock, sesame oil, salt, and
pepper until smooth.
3. Strain through a fine-mesh sieve to remove any foam.
4. If needed, strain again and transfer into the vacuum bag.
5. Seal the bag and submerge into the water bath.
6. Cook 20 minutes. Remove from the water bath and shake or
massage gently.
7. Cook 10 minutes additional.
8. Remove from the water bath and place into ice-cold bath 20
minutes.
9. Serve in a bowl, and top with a splash of soy sauce and
chopped green onion.

Nutrition Facts/per serving

Calories – 168
Total Fat – 12.5g
Total Carb – 1.1g
Dietary fiber – 0g
Protein – 12.9g
Chapter 3: Sous Vide Vegetable and Fruit Recipes
Steamed Asparagus With Hollandaise Sauce
Prep time:20
Cooking time: 30
Serves: 4

Ingredients:
- 20 spears white asparagus, trimmed
- 2 tablespoons butter
- ¼ cup orange juice
- 2 orange slices
- 1 teaspoon salt

Hollandaise sauce:
- 2 eggs
- ¼ cup butter
- ½ tablespoon lemon juice
- Salt and pepper, to taste

Method:

1. Set the cooker to 185F.

2. Place the asparagus, butter, orange juice, orange slices, and salt
in a vacuum seal bag.
3. Seal the bag and submerge in a water bath. Cook 25 minutes.
4. Heat large skillet over medium-high heat.
5. Remove the asparagus from the bag and transfer to the skillet.
Cook 30 seconds and remove.
6. Make the sauce; place the egg yolks in a heat-proof bowl. Set
the bowl over simmering water.
7. Melt butter over medium heat. Gradually add butter to egg
yolks, whisking rapidly. Continue until all butter is
incorporated.
 8. Stir in the lemon juice. Season to taste.
9. Serve asparagus and drizzle with sauce.

Nutrition Facts/per serving

Calories – 109
Total Fat – 10.1g
Total Carb – 5.6g
Dietary fiber – 1.9g
Protein – 4.8g

Colorful Veggies With Tomato Sorbet

Prep time: 15 minutes+ inactive time
Cooking time: 12 minutes
Serves: 4

Ingredients:
- 8 carrots, halved
- 12 spears green asparagus
- 1 cup fresh peas
- 3 tablespoons olive oil
- Salt and pepper, to taste

Sorbet:
- ¼ cup water
- 2 tablespoons sugar
- 4 ripe tomatoes, peeled
- 2 tablespoons fresh lemon juice
- 1 tablespoon tomato paste
- Salt and black pepper, to taste

Method:

1. Make the sorbet; in a food blender, blend the tomatoes until

pureed.
 2. Bring water, sugar, and basil to a boil in a saucepan. Remove
from heat and allow to cool. Pour in the tomatoes and add
tomato paste. Stir to combine. Season to taste with salt and
pepper.
3. Place the sorbet into a freezer. Freeze 2-4 hours or until firm.
4. Make the vegetables; peel and trim asparagus.
5. Place the asparagus in one Souse vide bag and add 1
tablespoon olive oil.
6. In a separate bag, place carrots and peas. Drizzle with olive oil.
Vacuum seal both bags.
7. Set the Sous Vide to 190F.
8. Cook the carrots and peas 12 minutes in heated water. After the
carrots have been cooked 8 minutes, add asparagus.
9. Remove the bags from Sous Vide. Unpack the bags and
arrange veggies onto a serving plate. Season to taste.
10. Serve veggies with a scoop of tomato sorbet.

Nutrition Facts/per serving

Calories – 229
Total Fat – 11g

Total Carb – 30.8g

Dietary fiber – 7.5g
Protein – 5.3g
Okra With Chili Yogurt
Prep time: 15 minutes
Cooking time: 1 hour
Serves: 6

Ingredients:
- 2.5lb. fresh okra
- 4 tablespoons olive oil
- 1 ½ tablespoon lime zest
- 2 cloves garlic, crushed
- Salt and white pepper, to taste

Yogurt:
- 1 cup Greek yogurt
- 2 teaspoons chili powder
- ¼ cup chopped cilantro

Method:

1. Preheat your Sous Vide to 178F.

2. Divide the fresh okra among two cooking bags.
3. Drizzle the okra with 2 ½ tablespoons olive oil (divided per
bag), lime zest, and season to taste. Add one clove garlic per
pouch.
4. Vacuum seal the bags and submerge in water.
5. Cook the okra 1 hour. Remove from a water bath and drain the
accumulated liquid in a bowl. Place the okra in a separate
bowl.
6. In a medium bowl, combine Greek yogurt, chili powder,
cilantro, and accumulated okra water. Stir to combine.
7. Heat remaining olive oil in a skillet over medium-high heat.
8. Fry okra in the heated oil for 2 minutes.
9. Serve warm, with chili yogurt.
Nutrition Facts/per serving
Calories – 186
Total Fat – 10.5g
Total Carb – 16.5g
Dietary fiber – 6.6g
Protein – 7.2g
Sous Vide Ratatouille
Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:
- 2 red bell peppers, seeded and sliced
- 2 yellow bell peppers, seeded and sliced
- 2 green bell peppers, seeded and sliced
- 4 small green zucchinis, sliced
- 4 yellow zucchinis, sliced
- 4 shallots, sliced
- 4 cloves garlic
- 10 brown mushrooms
- 6 small tomatoes, sliced
- 2 tablespoons soy sauce
- 4 tablespoons chopped mixed herbs (parsley, coriander, mint)
- 2 pinches sugar
- 2 pinches black pepper
- ½ cup olive oil
- Salt, to taste

Method:

1. Before you start, cut the vegetables into equal-size pieces. This
way you will ensure all ingredients are cooked at the same
time.
2. Preheat your Sous Vide to 150F.
3. Combine all ingredients in a large bowl. Toss gently to coat
with oil.
4. Divide the veggies between four cooking bags.
5. Vacuum seal the bags and submerge underheated water.
6. Cook the vegetables 30 minutes.
7. Heat some oil in a wok pan.
 8. Add the veggies and stir-fry 30 seconds.
9. Serve warm.
Nutrition Facts/per serving
Calories – 334
Total Fat – 26.3g
Total Carb – 25.5g
Dietary fiber – 6.6g
Protein – 7g

Potato Salad
Prep time: 10 minutes
Cooking time: 1 hour 30 minutes
Serves: 6
Ingredients:
- 1 ½ pounds yellow potatoes or red potatoes (waxy potatoes work
best)
- ½ cup chicken stock
- Salt and pepper to taste
- 4 oz. thick cut bacon, sliced into about ¼-inch slices
- ½ cup chopped onion
- 1/3 cup cider vinegar
- 4 scallions, thinly sliced

Method:

1. Set Sous Vide cooker to 185F.

2. Cut potatoes into ¾-inch thick cubes.
3. Place potatoes and chicken stock to the zip-lock bag, making
sure they are in a single layer; seal using immersion water
method.
4. Place potatoes in a water bath and cook for 1 hour 30 minutes.
5. Meanwhile, in last 15 minutes heat non-stick skillet over
medium-high heat. Add bacon and cook until crisp; remove
 bacon and add chopped onions. Cook until soften for 5-7
minutes.
6. Add vinegar and cook until reduced slightly.
7. Remove potatoes from the water bath and place them in skillet,
with the cooking water.
8. Continue cooking for few minutes until liquid thickens.
9. Remove potatoes from the heat and stir in scallions; toss to
combine.
10. Serve while still hot.
Nutrition Facts/per serving
Calories 108
Total Fat 1.6g
Total Carb 19.9g 7%
Dietary Fiber 2.4g
Protein 3.7g
Rosemary Fava Beans
Prep time: 10 minutes
Cooking time: 70 minutes
Serves: 4

Ingredients:
- 1.25lb. fava beans, cleaned
- ½ teaspoon salt
- 2 sprigs rosemary
- ¼ teaspoon caraway seeds
- 1 pinch black pepper
- 3 tablespoons cold butter

Method:

1. Preheat your Sous Vide to 176F.

2. Blanche the fava beans in simmering water 1 minute. Drain
and divide between two Sous Vide bags.
3. Season the beans with salt, pepper, and caraway seeds.
4. Add 1 tablespoon butter per bag, and vacuum seals the bags.
5. Submerge the bags in water and cook 70 minutes.
6. Remove the veggies from the bag.
7. Heat remaining butter in a skillet. Toss in the beans and coat
the beans with butter.
8. Serve warm.
Nutrition Facts/per serving
Calories – 333
Total Fat – 9.8g
Total Carb – 43.8g
Dietary fiber – 18.8g
Protein – 19.7g
Thyme Lard Broad Beans
Prep time: 10 minutes
Cooking time: 60 minutes
Serves: 4

Ingredients:
- 1.5lb. broad beans
- 4 sprigs thyme
- 3oz. lard
- 1 pinch red pepper flakes

Method:

1. Preheat Sous Vide cooker to 176F.

2. Trim the beans and blanch in simmering water 30 seconds.
Rinse the beans under cold water.
3. Divide the beans between two bags. Add two sprigs thyme per
bag.
4. Chop the lard and sprinkle over the beans, along with red
pepper flakes.
5. Vacuum seal the bag and submerge in a water bath.
6. Cook the beans 60 minutes.

Finishing steps:

1. Remove the beans from Sous Vide cooker and submerge in

ice-cold water for 2-3 minutes.
2. Open the bags and serve the beans.

Nutrition Facts/per serving

Calories – 265
Total Fat – 21.6g
Total Carb – 13.7g
Dietary fiber – 3.4g
Protein – 4.1g
Tomato Confit
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:
- 1.25lb. cherry tomatoes (red, orange, yellow)
- 1 pinch Fleur de sel
- 6 black peppercorns
- 1 teaspoon cane sugar
- 2 tablespoons Bianco Aceto Balsamico
- 2 sprigs rosemary

Method:

1. Preheat Sous Vide to 126F.

2. Heat water in a pot and bring to simmer.
3. Make a small incision at the bottom of each tomato.
4. Place the tomatoes into simmering water and simmer 30
seconds.
5. Remove from the water and peel their skin.
6. Divide the tomatoes between two Souse Vide bags.
7. Sprinkle the tomatoes with salt, peppercorns, sugar, and Aceto
Balsamico. Add 1 sprig rosemary per bag.
8. Vacuum-seal the bags, but just to 90%. Tomatoes are soft, and
they can turn into mush.
9. Submerge tomatoes in water and cook 20 minutes.

Finishing steps:

1. Remove the tomatoes from Sous Vide cooker and submerge in

ice-cold water for 5 minutes.
2. Transfer the tomatoes to a bowl, and serve with fresh
mozzarella.
Nutrition Facts/per serving
Calories – 30
Total Fat – 0.3g
Total Carb – 6.6g
Dietary fiber – 1.7g
Protein – 1.3g
Honey Ginger Chicory
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:
- 1.25lb chicory
- 1 cup fresh orange juice
- 1-inch ginger, sliced
- 1 tablespoon honey
- Salt and pepper, to taste

Method:

1. Preheat Sous Vide 185F.

2. Remove the chicory outer leaves and place in a Sous Vide bag.
3. Add the orange juice, ginger slices, and honey.
4. Season to taste with salt and pepper, and vacuum seals the bag.
5. Submerge the chicory in water and cook 20 minutes.

Finishing steps:

1. Remove the chicory from the Sous Vide cooker.

2. Open the bag and serve chicory with toasted bread.
Nutrition Facts/per serving
Calories – 127
Total Fat – 1.2g
Total Carb – 27.7gg
Dietary fiber – 14.5g
Protein – 6.6g
Pears In Pomegranate Juice
Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 8

Ingredients:
- 8 pears
- 5 cups pomegranate juice
- ¾ cup sugar
- 1 cinnamon stick
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice

Method:

1. Preheat Sous Vide cooker to 176F.

2. Combine all ingredients, except the pears.
3. Simmer until the liquid is reduced by half.
4. Strain and place aside.
5. Gently scrub the pears or peel if desired.
6. Place each pear is sous Vide bag, and pour in some poaching
liquid. Make sure each pear has the same level of poaching
liquid.
7. Vacuum seal the pears and submerge in water.
8. Cook 30 minutes.
9. Open bags and remove pears carefully. Slice the pears and
place onto a plate.
10. Cook the juices in a saucepan until thick.
11. Drizzle over pears.
12. Serve warm.
Nutrition Facts/per serving
Calories – 268
Total Fat – 0.3g
Total Carb – 59.4g
Dietary fiber – 6.7g
Protein – 0.8g
Blackberry Hibiscus Delight
Prep time: 10 minutes
Cooking time: n1 hour 30 minutes
Serves: 4

Ingredients:
- 1lb. fresh blackberries
- ½ cup red wine vinegar
- ½ cup caster sugar
- 2 teaspoons crushed hibiscus flowers
- 3 bay leaves

Method:

1. Preheat your Sous Vide cooker to 140F.

2. In a saucepot, combine red wine vinegar, caster sugar,
hibiscus, and bay leaves.
3. Heat until the sugar is dissolved. Allow cooling.
4. Place the blackberries and cooled syrup in a Sous vide bag.
5. Vacuum seal and submerge in water.
6. Cook 1 hour 30 minutes.

Finishing steps:

1. Remove the bag from the cooker and place in ice-cold water 10
minutes.
2. Open carefully and transfer the content to a bowl.
3. Serve.
Nutrition Facts/per serving
Calories – 149
Total Fat – 0.6g
Total Carb – 36.2g
Dietary fiber – 6g
Protein – 1.6g
Chapter 4: Poultry Recipes
Chicken Wings
Prep time: 20 minutes
Cooking time: 7 hours
Serves: 4

Ingredients:
- 12 chicken wings
- ¼ cup vegetable oil
- 4 sprigs thyme
- 2 teaspoons crushed red pepper flakes
- Salt, to taste

Method:

1. Preheat Sous Vide cooker to 167F.

2. In a Sous Vide bag, combine the chicken wing with remaining
ingredients.
3. Shake gently to coat the chicken and vacuum seal the bag.
4. Submerge in water and cook 7 hours.
5. Remove the bag with chicken from cooker.
6. Heat some oil in a large skillet.
7. Place the wings into a skillet and cook until the skin is crispy.
8. Serve.
Nutrition Facts/per serving
Calories 361
Total Fat 29.8g
Total Carb 8.6g
Dietary Fiber 0.5g
Sugars 0.1g
Protein 14.7g
Duck a la Orange
Prep: 20 minutes
Cooking time: 2 hours 30 minutes
Serves: 2

Ingredients:
- 2 5oz. duck breast fillets, skin on
- 1 orange, sliced
- 4 cloves garlic
- 1 shallot, chopped
- 4 sprigs thyme
- 1 teaspoon black peppercorns
- 1 tablespoon sherry vinegar
- ¼ cup red wine
- 2 tablespoons butter
- Salt, to taste

Method:

1. Preheat Sous Vide cooker to 135F.

2. Place the duck breast fillets into a Sous Vide bag.
3. Top the breasts with orange slices, garlic, shallot, thyme, and
peppercorns.
4. Vacuum seal the bag and submerge in water.
5. Cook the breasts 2 ½ hours.

Finishing steps:

1. Remove the bag from a water bath. Open the bag and remove
the breasts.
2. Heat a large skillet over medium-high heat. Sear the duck, skin
side down, for 30 seconds. Place the breasts aside and keep
warm.
3. In the same skillet, add sherry vinegar and wine. Add the bag
content and bring to simmer. Simmer 5 minutes.
 4. Stir in the butter and simmer 1 minute.
5. Serve the duck with prepared sauce.
Nutrition Facts/per serving
Calories 466
Total Fat 27.4g
Total Carb 15.1g
Dietary Fiber 2.6g
Protein 34.5g
Chicken Thighs With Herbed Rice
Prep time: 30 minutes + inactive time
Cooking time: 4 hours
Serves: 10

Ingredients:
- 4 chicken thighs
- 2 tablespoons salt
- 4 cups water
- 1 tablespoon paprika powder
- 2 tablespoons vegetable oil
- 2 tablespoons butter

Peppers:
- 4 red bell peppers, seeded, quartered
- 3 tablespoons olive oil
- 1 sprig thyme
- Salt, to taste

Herbed rice:
- ¾ cup long grain rice
- 2 cups water
- 1 teaspoon salt
- 1 bunch parsley, chopped
- 1 bunch chives, chopped

Method:

1. Make the chicken; heat Sous Vide cooker to 150F.

2. In a large bowl, combine salt and water. Add the chicken
thighs to a bowl and cover with a clean foil. Refrigerate 4
hours. Remove the chicken, rinse, and pat dry.
3. Combine the butter and paprika and top the chicken. Place the
 chicken into Sous vide bag and vacuum seal.
4. Cok in the Sous Vide cooker 4 hours.
5. Make the peppers; combine the peppers with olive oil, thyme,
and salt in a Sous Vide Bag.
6. Vacuum seal the peppers and cook in Sous Vide cooker for 30
minutes at 186F.
7. Make the rice; vacuum the rice with water, salt, and herbs.
Cook in the Sous Vide cooker 60 minutes at 203F.

Finishing steps:

1. Heat vegetable oil in a skillet. Add chicken and cook until the
skin is crispy.
2. Remove the peppers from the bag and cook in the same skillet
with chicken, for 1 minute. Spread the rice on a plate. Top with
chicken and bell peppers.

Nutrition Facts/per serving

Calories 211
Total Fat 13.5g
Total Carb 14.8g
Dietary Fiber 0.9g
Protein 9.1g
Turkey Burgers
Prep time: 20 minutes + inactive time
Cooking time: 1 hour
Serves: 6

Ingredients:
- 2lb. ground lean turkey
- 1 shallot, chopped
- ½ cup parsley, chopped
- ½ cup sun-dried tomatoes, packed in oil, chopped
- 2 cloves garlic, minced
- 1 teaspoon dry mustard powder
- 1 teaspoon paprika powder
- Salt and pepper, to taste

Method:

1. Combine all ingredients in a bowl.

2. Shape the mixture into 6 patties. Arrange the patties on a
baking sheet lined with parchment paper. Freeze 4 hours.
3. Preheat Sous Vide cooker to 145F.
4. Place each patty in a Sous Vide bag and vacuum seal.
5. Place in a water bath 60 minutes.

Finishing steps:

1. Remove the bag from the cooker.

2. Open the bag and remove the patties.
3. Heat a grill pan over medium-high heat. Sear the patties for 1
minute per side.
4. Serve with fresh salad and fresh buns.
Nutrition Facts/per serving
Calories 212
Total Fat 9.7g
Total Carb 1.7g
Dietary Fiber 0.5g
Protein 30.2g
Sage Infused Turkey
Prep time: 10 minutes
Cooking time: 12 hours
Serves: 4-6

Ingredients:
- 2 turkey legs and thighs, with bone and skin
- 1 lemon, sliced
- 10 sage leaves
- 4 cloves garlic, halved
- Salt, to taste
- 1 teaspoon black peppercorns

Method:

1. Preheat Sous Vide water bath to 148F.

2. Season the turkey with salt and place in a Sous Vide bag.
3. Add the lemon slices, sage, garlic, and peppercorns.
4. Vacuum seal the bag and cook the turkey 12 hours.

Finishing steps:

1. Remove the turkey from the bag and pat dry.

2. Heat non-stick skillet over medium-high heat.
3. Sear the turkey until golden-brown.
4. Serve warm.
Nutrition Facts/per serving
Calories 310
Total Fat 6.4g
Total Carb 2.6g
Dietary Fiber 0.7g
Protein 57.9g
Duck Confit
Prep time: 15 minutes + inactive time
Cooking time: 12 hours
Serves: 2

Ingredients:
- 2 duck legs, skin on, bone in
- 3 sprigs marjoram
- 1 tablespoon green peppercorns
- 1 tablespoon fine salt
- ½ cup duck fat
- 2 fresh bay leaves

Method:

1. Rub the duck with marjoram, peppercorns, and salt.

2. Place in a clean vessel and refrigerate 24 hours.
3. Preheat Sous Vide cooker to 170F.
4. Remove the duck from a vessel, rinse, and pat dry. Place the
duck into Sous Vide bag, along with duck fat, and bay leaves.
5. Vacuum seal and cook 12 hours in a water bath.
6. When the timer goes off, remove the duck.
7. Heat the nonstick skillet and cook the duck, skin side down, 5
minutes.
8. Serve.
Nutrition Facts/per serving
Calories 596
Total Fat 55.8g
Total Carb 2.6g
Dietary Fiber 1.2g
Protein 22.3g
Mirin Teriyaki Wings
Prep time: 10 minutes
Cooking time: 45 minutes
Serves: 4
Ingredients:
- 1.5lb. chicken wings, sliced into flats and drumettes
- Salt and freshly ground black pepper
- 1 teaspoon teriyaki sauce
- 1 tablespoon hoisin sauce
- ½ teaspoon mirin
- ¼ teaspoon minced fresh ginger
- Vegetable oil, for frying
- Wasabi for garnish

Method:

1. Set the Sous Vide cooker to 140F.

2. Season chicken wings, lightly with salt and pepper.
3. Place wings in a zip-lock bag and seal using immersion water
technique.
4. Place the bag in a water bath and set the timer to 45 minutes.
5. Meanwhile, prepare the sauce; combine teriyaki sauce, hoisin
sauce, mirin and ginger in a bowl.

Finishing steps:

1. When the timer goes off, remove the bag and take the chicken
out.
2. Pour around 2-inches of oil in large pan and heat over medium-
high heat.
3. Fry wings for 1-2 minutes and transfer to bowl with prepared
sauce; toss to combine.
4. Serve wings on a platter, with wasabi paste.
Nutrition Facts/per serving
Calories 335
Total Fat 12.8g
Total Carb 2.4g
Dietary Fiber 0.1g
Protein 49.4g
Sticky Duck Wings
Prep time: 20 minutes
Cooking time: 2 hours
Serves: 6
Ingredients:
- 3lb. duck wings
- 1 tablespoon mustard
- ½ cup honey
- 1 tablespoon soy sauce
- ¼ cup ketchup
- 1 tablespoon hot sauce
- 2 tablespoons Cajun spice blend
- ¼ cup butter
- Salt and pepper, to taste

Method:

1. Preheat Sous Vide cooker to 150F.

2. Cut the wings into portions and rub with Cajun blend. Season
with some salt and pepper.
3. Transfer the wings into cooking bags and add butter.
4. Vacuum seal the wings and submerge in water.
5. Cook the wings 2 hours.

Finishing steps:

1. Preheat your broiler.

2. Combine remaining ingredients in a bowl.
3. Remove the wings from the cooker and toss with prepared
sauce.
4. Arrange the wings on baking sheet and broil 10 minutes,
basting with any remaining sauce during that time.
5. Serve warm.
Nutrition Facts/per serving
Calories 305
Total Fat 16.1g
Total Carb 27g
Dietary Fiber 0.7g
Protein 15.8g
Chapter 5: Beef and Lamb
Simple Spiced Ribs
Prep time: 10 minutes
Cooking time: 24 hours
Serves: 4

Ingredients:
- 1.5 lb. baby back ribs
- 1 tablespoon fine salt
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- ½ tablespoon ground cumin
- ½ tablespoon ground coriander
- ½ tablespoon black pepper
- ¼ tablespoon dried garlic
- 1 tablespoon dried parsley
- ½ cup BBQ sauce

Method:

1. Preheat Sous-vide cooker to 155F.

2. Combine all the spices and parsley in a bowl.
3. Rub the ribs with this dry mixture.
4. Place the ribs in a Sous Vide bag (one or two) and submerge in
water.
5. Cook the ribs 24 hours.

Finishing steps:

1. Remove the ribs from the bag.

2. Preheat your grill.
3. Cook the ribs 7-8 minutes, basting with BBQ sauce all the
way.
4. Serve while hot with fresh salad.
Nutrition Facts/per serving
Calories 446 Total
Fat 21.3g
Total Carb 15.6g
Dietary Fiber 1.2g
Protein 45.3g
Spiced Beef Brisket
Prep time: 20 minutes
Cooking time: 32 hours
Serves: 4

Ingredients:
- 2lb. beef brisket
- Salt and pepper, to taste
- 2 tablespoons olive oil
- ½ tablespoon tomato paste
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- ½ tablespoon beef demi-glace
- 1 teaspoon chopped thyme
- 1 cup beef stock
- ½ cup red wine
- 2 tablespoons honey
- ¾ lb. carrots, peeled, cut into matchsticks

Method:

1. Preheat your Sous Vide cooker to 155F.

2. Season the brisket with salt and pepper.
3. Place the brisket into Sous Vide cooking bag. Place aside.
4. Heat ½ tablespoon olive oil in a saucepan.
5. Add tomato paste, garlic, smoked paprika, demi-glace, thyme,
stock, and wine.
6. Simmer 5 minutes. Stir in the honey and season to taste.
Simmer 1 minute.
7. Pour the mixture into the bag with beef and vacuum seal the
bag.
8. Carefully place the bag into the cooker and cook 32 hours.

Finishing steps:
 1. 25 minutes before the beef is done, toss the carrots with 1
tablespoon olive oil.
2. Roast the carrots 20-25 minutes at 450F.
3. Remove the bag from cooker and open carefully. Strain the
sauce into a small saucepot. Simmer 3 minutes over medium
heat.
4. Heat the remaining olive oil in a large skillet.
5. Sear the beef 3 minutes per side.
6. Serve the beef with roasted carrots and prepared sauce.
Nutrition Facts/per serving
Calories 309
Total Fat 15.4g
Total Carb 20.4g
Dietary Fiber 3g
Protein 18.3g
Sous Vide Burgers
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:
- 2lb. ground beef
- 1 large egg
- 1 tablespoon dried parsley
- 1 teaspoon black pepper
- Salt, to taste

To serve:
- Burger Buns
- Salad
- Onion rings
- Tomatoes
- Cheese Slices

Method:

1. Heat your Sous vide cooker to 133F.

2. In a bowl, combine beef, egg, parsley, black pepper, and
desired amount of salt.
3. Shape the mixture into patties. Use a kitchen scale to portion
meat into 7oz. patties.
4. Place two patties into Sous Vide Bag and vacuum seal.
5. Cook the patties for 15 minutes (1/2-inch thick patties) up to
30 minutes (1-inch patties).

Finishing steps:

1. Remove the patties from the cooker.

2. Place the patties on a large plate and set aside until cooled to a
room temperature.
 3. Preheat your grill.
4. Sear the patties 30 seconds per side. Serve with desired
additions.
Nutrition Facts/per serving
Calories 216
Total Fat 8.8g
Total Carb 0.5g
Dietary Fiber 0.2g
Protein 33.2g
Beef Tri-Tip With BBQ Sauce
Prep time: 20 minutes
Cooking time: 6 hours
Serves: 6
Ingredients:
- 2 ½ lb. beef tri-tip
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup barbecue sauce, divided
- 2 teaspoons light brown sugar

Method:

1. Set the Sous Vide cooker to 130F.

2. Season beef with 1 teaspoon salt and ½ teaspoon black pepper.
3. Transfer meat to zip-lock bag and add ¼ cup barbecue sauce.
4. Seal the bag using water immersion technique and place in
water bath for 6 hours.
5. When the timer goes off, remove the bag from the water bath.

Finishing steps:

1. Take out the meat and pat dry with kitchen towels.
2. Preheat broiler to medium heat and place the meat on the foil-
lined broiler-safe baking sheet.
3. Brush the meat with remaining sauce and sprinkle with sugar,
remaining salt and pepper.
4. Broil for 5 minutes or until caramelized.
5. Place the meat on serving platter and let it rest for 10 minutes.
6. Slice before serving.
Nutrition Facts/per serving
Calories 163
Total Fat 5.6g
Total Carb 8.8g
Dietary Fiber 0.2g
Protein 18.2g
Beef Goulash
Prep time: 20 minutes
Cooking time: 12 hours
Serves: 8
Ingredients:
- 2lb. stew meat
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 tablespoons smoked paprika
- 28oz. can crushed tomatoes
- 1 cup beef stock
- 1 tablespoon all-purpose flour
- 4 tablespoons water
- ½ cup chopped parsley
- Salt and pepper, to taste

Method:

1. Preheat Sous Vide cooker to 131F.

2. Cut the stew meat into cubes and season with garlic powder
and paprika.
3. Place into Sous Vide bag and vacuum seal the bag.
4. Submerge in water and cook 24 hours.

Finishing steps:

1. 3 hours before the cooking cycle is done, combine all the

remaining ingredients (except the flour and water) into Sous
Vide bag.
2. Vacuum seal the bag and submerge in water. Cook 3 hours.
3. Remove both bags from the Sus Vide cooker and transfer into
a large pot.
 4. Bring to a simmer over medium-high heat.
5. Dissolve flour in cold water and stir the flour mixture into the
stew.
6. Simmer until thickened.
7. Season to taste and stir in the parsley. Serve warm.
Nutrition Facts/per serving
Calories 318
Total Fat 15g
Total Carb 6.5g
Dietary Fiber 2.1g
Protein 37.2g
Thyme Garlic Lamb Chops
Prep time: 10 minutes
Cooking time: 2 hours
Serves: 4

Ingredients:
- 8 lamb chops
- 2 tablespoons minced garlic
- 4 sprigs fresh thyme
- 4 tablespoons olive oil
- ½ tablespoon lemon zest
- Salt and pepper, to taste

Method:

1. Preheat Sous Vide cooker to 140F.

2. Generously season lamb chops with salt and pepper.
3. Place the lamb chops in a cooking bags, along with garlic,
thyme, olive oil, and lemon zest.
4. Vacuum seal the bags and submerge in water.
5. Cook the lamb chops 2 hours.

Finishing steps:

1. Remove the bag from a cooker.

2. Pat dry and place aside.
3. Heat some oil in a skillet. Sear the chops 2 minutes per side, or
use a torch to create a beautiful crust.
4. Serve warm.
Nutrition Facts/per serving
Calories 446
Total Fat 26.6g
Total Carb 2.2g
Dietary Fiber 0.5g
Protein 48.1g
Herbed Rack of Lamb
Prep time: 20 minutes
Cooking time: 2 ½ hours
Serves: 4

Ingredients:
- 2 racks of lamb, Frenched*
- 2 teaspoons Herbs de Provence
- Salt and pepper to taste

Sauce:
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 teaspoon minced thyme
- 2 teaspoons fresh mint
- ½ teaspoon onion powder

Method:

1. Fill the Sous Vide cooker with water and heat to 134F.
2. Season the rack generously with salt and pepper.
3. Sprinkle with Herbs de Provence and place the racks into Sous
Vide cooking bags.
4. Vacuum seal the racks and submerge in water.
5. Cook the lamb 2 ½ hours.

Finishing steps:

1. Remove the racks from the bag. Place aside and pat dry.
2. Melt butter in a saucepan over medium heat.
3. Stir in garlic, thyme, mint, and onion powder.
4. Brush the lamb with butter and sear in a heated skillet over
medium-high heat.
5. Serve warm, but before serving slice into racks.
Nutrition Facts/per serving
Calories 434
Total Fat 25.8g
Total Carb 0.8g
Dietary Fiber 0.2g
Protein 46.2g
Lamb Leg Steak With Chimichurri
Prep time: 15 minutes
Cooking time: 6 hours
Serves: 4

Ingredients:
- 4 5oz. lamb leg steaks
- 4 tablespoons butter
- Salt and pepper, to taste

Chimichurri:
- 1 bunch fresh parsley, chopped
- ½ bunch fresh mint, chopped
- 1 bunch fresh basil, chopped
- 2 cloves garlic, chopped
- 1 teaspoon salt
- 1-inch minced ginger
- 2 red chili peppers, seeded, chopped
- ¾ cup olive oil
- ¼ cup vinegar
- ¼ cup water
- 1 lime, juiced
- 1 splash soy sauce

Method:

1. Preheat Sous Vide cooker to 140F.

2. Season lamb steaks with salt and pepper. Place the lamb steaks
and butter into Sous Vide bags. Vacuum seal.
3. Cook the lamb 6 hours.

Finishing steps:

1. Make the chimichurri; in a bowl, combine all the chimichurri

 ingredients. Stir well.
2. Remove the lamb from the bag and pat dry.
3. Sear in a very hot skillet until browned on all sides.
4. Serve warm with chimichurri.
Nutrition Facts/per serving
Calories 610
Total Fat 53.9g
Total Carb 3.2g
Dietary Fiber 0.8g
Protein 30.6g

Lamb Shoulder With Vegetables

Prep time: 10 minutes
Cooking time: 14 hours
Serves: 4

Ingredients:
- 3lb. lamb shoulder
- 1 cup beef stock
- 4 tablespoons olive oil
- 2 sprigs thyme

Vegetables:
- 1 zucchini, trimmed, sliced
- 2 red bell peppers, seeded, quartered
- 3 sprigs parsley
- 1 tablespoon olive oil
- 1 clove garlic
- Salt and pepper, to taste
- 1 tablespoon butter

Method:
 1. Preheat Sous Vide cooker to 155F.
2. Remove any fat from the lamb and season generously with salt
and pepper.
3. Heat some oil in a skillet.
4. Sear the lamb shoulder in a large skillet and transfer into Sous
Vide cooking bag.
5. Add the beef stock, remaining olive oil, and thyme. Vacuum
seal the lamb and submerge in water.
6. Cook the lamb 14 hours.
Finishing steps:

1. Make the vegetables; melt butter in a skillet.

2. Add garlic and cook 30 seconds. Add the bell peppers and
cook 3 minutes.
3. Toss in the remaining ingredients and cook 3 minutes. Place
aside.
4. Remove the lamb from the cooking bag. Using a torch create a
brown crust on the lamb.
5. Serve lamb with prepared veggies.
Nutrition Facts/per serving
Calories 484
Total Fat 37.8g
Total Carb 6.8g
Dietary Fiber 1.6g
Protein 30.3g
Perfect Leg of Lamb
Prep time: 20 minutes
Cooking time: 24 hours
Serves: 6-8

Ingredients:
- 1 whole leg of lamb
- ¾ cup dry mustard powder
- 2 handfuls mint, chopped
- 2 handfuls rosemary, chopped
- 2 cups balsamic vinegar
- Salt and pepper, to taste

Method:

1. Heat water bath to 131F.

2. Remove the rump and release the meat from the bone.
3. Score the lamb, creating a diamond pattern.
4. Generously season the lamb with salt and pepper.
5. Rub in mustard powder.
6. Sprinkle the lamb with herbs and vacuum seal in the bag.
7. Cook the lamb 24 hours.

Finishing steps:

1. Remove the lamb from the bag. Place on baking sheet.

2. Pour cooking juices into a saucepan. Add balsamic vinegar and
cook until reduced by half.
3. Preheat oven to 450F.
4. Brush the lamb with balsamic glaze and pop in the oven 10-15
minutes.
5. Serve.

Nutrition Facts/per serving

Calories 209
Total Fat 7.7g
Total Carb 5.8g
Dietary Fiber 2.2g
Protein 26.2g
Chapter 6: Sous Vide Pork Recipes
Pork Medallions
Prep time: 10 minutes
Cooking time: 1 hour
Serves: 4
Ingredients:
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 teaspoon ground cumin
- ¼ cup chopped fresh parsley
- 1 ¾ lb. pork tenderloin

Method:

1. Preheat the Sous Vide cooker to 145F.

2. Cut the pork tenderloin in medallions.
3. Season with salt, pepper, and cumin.
4. Place the seasoned pork into Sous Vide bag and add parsley.
5. Vaccum seals the bag and submerge in water.
6. Cook the medallions 1 hour.

Finishing steps:

1. Heat olive oil in a large skillet.

2. Remove the medallions from the cooker.
3. Sear on both sides.
4. Serve warm.
Nutrition Facts/per serving
Calories 317
Total Fat 10.6g
Total Carb 0.5g
Dietary Fiber 0.2g
Protein 52.1g
Pork Knuckles
Prep time: 20 minutes
Cooking time: 24 hours
Serves: 4
Ingredients:
- 2 10oz. pork knuckles
- Salt and pepper, to taste
- 4 cloves garlic, chopped
- ½ cup mustard
- ½ cup raw apple cider vinegar
- 2 ¾ cups apple juice
- ½ cup brown sugar
- 4 sprigs thyme
- 1 bay leaf

Method:

1. Preheat Sous Vide cooker to 158F.

2. Generously season pork knuckles with salt and pepper.
3. Heat some oil in a large skillet. Sear pork 2 minutes per side.
Remove from the skillet.
4. Toss the remaining ingredients into a skillet, and cook until
reduced by half. Place aside to cool.
5. Place the pork knuckles in Sous Vide bag along with the
prepared sauce.
6. Vacuum seal the bag. Submerge bag in a water bath.
7. Cook 24 hours.

Finishing steps:

1. Remove shanks from the bag and place aside.

2. Strain cooking juices into a saucepan.
3. Simmer over medium heat until thickened.
4. Pour the sauce over shanks and serve.
Nutrition Facts/per serving
Calories 358
Total Fat 8.6g
Total Carb 45.2g
Dietary Fiber 3.3g
Protein 24.9g
Pulled Pork
Prep time: 10 minutes
Cooking time: 24 hours
Serves: 6
Ingredients:
- 2lb. pork shoulder, trimmed
- 1 tablespoon ketchup
- 4 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce

Method:

1. Preheat your Sous Vide cooker to 158F.

2. In a bowl, combine ketchup, mustard, maple syrup, and soy
sauce.
3. Place the pork with prepared sauce into Sous Vide bag.
4. Vacuum seal the bag and submerge in water.
5. Cook the pork 24 hours.

Finishing steps:

1. Open the bag and remove pork.

2. Strain cooking juices into a saucepan. Torch the pork to create
a crust.
3. Simmer the cooking juices in a saucepan until thickened.
4. Pull pork before serving.
5. Serve with thickened sauce.
Nutrition Facts/per serving
Calories 471
Total Fat 32.8g
Total Carb 6.1g
Dietary Fiber 0.4g
Protein 36g
Pork Belly Sliders
.
Prep time: 30 minutes
Cooking time: 10 hours
Serves: 12
Ingredients:
•2-pounds pork belly
•½ cup low-sodium soy sauce
•½ cup + 1 tablespoon brown sugar
•½ cup dry sherry
•2 cloves garlic, mashed into the paste
•1-inch piece of ginger, mashed into the paste
•1 dozen slider buns, or large dinner rolls, split
•Lettuce (optional)
Method:
1.Preheat the water bath to 170 ℉ .
2.Mix together soy sauce, ½ cup sugar, sherry, garlic, and ginger. Rub all
over pork belly. Seal pork into bag and place into the water bath. Cook 10
hours.
3.When pork is cooked, pour cooking liquids into the pan, add 1 tablespoon
sugar, and reduce into a syrupy sauce.
4.Cut pork into 1-inch thick chunks. Place in buns and top with the reduced
sauce and a leaf of lettuce, if using.
Nutrition Facts/per serving
Calories 556
Total Fat 41.5g
Total Carb 31.03g
Dietary Fiber 1g
Protein 12.8g
Smoked Pork Belly
Prep time: 10 minutes + inactive time
Cooking time: 24 hours
Serves: 4
Ingredients:
- 1lb. pork belly
- ½ cup brown sugar
- 1/3 cup salt
- 1 tablespoon smoked paprika
- 1 teaspoon coriander seeds
- 2 cardamom pods, crushed
- 1 teaspoon fennel seeds

Method:

1. Combine sugar with spices in a bowl.

2. Spread some of the dry mixtures onto a tray. Lay the pork belly
on top of spice mixture.
3. Sprinkle the pork with remaining dry mixture. Cover and
refrigerate 12 hours.
4. Preheat Sous Vide cooker to 158F.
5. Rinse the pork belly and pat dry.
6. Vacuum seal in Sous Vide bag and submerge in water.
7. Cook 24 hours.

Finishing steps:

1. Remove the pork belly from the Sous vide.

2. Cut the pork belly into portions.
3. Serve.
Nutrition Facts/per serving
Calories 445
Total Fat 37.
Total Carb 19.3g
Dietary Fiber 1g
Protein 7g
Chapter 7: Sous Vide Fish and Seafood
Poached Halibut
Prep time: 10 minutes + inactive time
Cooking time: 30 minutes
Serves: 2
Ingredients:
- 2 5oz. halibut fillets
- 1/3 cup sea salt
- 1/3 cup sugar
- ¼ cup Vin Jaune

Sauce:
- ½ cup Vin Jaune
- ¾ cup chicken stock
- 1 cup unsalted butter
- 2 tablespoon chopped chives
- Salt, to taste

Method:

1. Preheat Sous Vide cooker to 132F.

2. Sprinkle the fish fillets with salt and sugar. Place aside
minutes.
3. Place the halibut fillets into separate Sous Vide bags. Add Vin
Jaune.
4. Vacuum seal the bags and submerge in water.
5. Cook the fish 30 minutes.

Finishing steps:

1. Make the sauce; simmer Vin Jaune and chicken stock in a

saucepan until reduced by half.
2. Add the butter and whisk until sauce-like consistency. Season
to taste.
 3. Remove the fish from the bags and arrange on a plate.
4. Drizzle with sauce and sprinkle with chives.
5. Serve.
Nutrition Facts/per serving
Calories 575
Total Fat 47.5g 61
Total Carb 33.8g
Dietary Fiber 0.1g
Protein 30.2g
Asian Style Salmon
Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients:
- 4 5oz. salmon fillets
- 2 tablespoons rice wine
- 2 tablespoons sweet rice wine
- 2 tablespoons miso paste
- 1 tablespoon Sriracha
- 2 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 2 spring onions, chopped
- 1 tablespoon toasted sesame seeds

Method:

1. Preheat Sous Vide cooker to 105F.

2. Combine rice wine, sweet rice wine, miso paste, Sriracha, and
butter in a bowl.
3. Spread the miso paste over salmon.
4. Place the salmon into Souse Vide bags and vacuum seal.
5. Submerge in water and cook 30 minutes.

Finishing steps:

1. Remove the salmon from bag.

2. Heat vegetable oil in a large skillet.
3. Sear salmon on both sides, 1 minute per side.
4. Serve on a plate. Top with chopped spring onion and sesame
seeds.

Nutrition Facts/per serving

Calories 394
Total Fat 29.1g
Total Carb 9.2g
Dietary Fiber 1.4g 5
Protein 24.4g
Perfect Scallops In Citrus Sauce
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients:
- 2lb. scallops, cleaned
- 2 lemons (1 quartered, 1 zested and juiced)
- 2 tablespoons ghee
- 2 shallots, chopped
- ¼ cup pink grapefruit juice
- ¼ cup orange juice
- 2 tablespoons acacia honey
- Salt and pepper, to taste

Method:

1. Preheat Souse Vide cooker to 122F.

2. Rinse scallops and drain.
3. Season scallops with salt and pepper. Divide scallops between
two Sous Vide bags.
4. Place 2 quarters lemon in each bag and vacuum seal.
5. Cook the scallops 30 minutes.

Finishing steps:

1. Make the sauce; heat ghee in a saucepan.

2. Add the chopped shallots and cook until tender 4 minutes.
3. Remove the scallops from the bag and sear on both sides in a
lightly greased skillet.
4. Remove the scallops from the skillet.
5. Deglaze the pan with orange juice. Pour in pink grapefruit juice
and lemon juice.
6. Add shallots and lemon zest. Simmer until half reduces the
sauce. Stir in honey and simmer until thickened.
7. Serve scallops with sauce.
Nutrition Facts/per serving
Calories 279
Total Fat 8.2g
Total Carb 11.7g
Dietary Fiber 1g
Protein 38.7g
Haddock On Vegetable Sauce
Prep time: 10 minutes
Cooking time: 30 minutes fish, 40 minutes vegetables
Serves: 4
Ingredients:
- 4 6oz.. haddock fillets

Marinade:
- 1 pinch curry
- 1 pinch brown sugar
- 1 pinch fine sea salt
- 5 tablespoons olive oil
- 1 sprig thyme, chopped
- 1 teaspoon lemon juice

Vegetables:
- 1 pinch chili powder
- 1 cucumber
- 3 carrots
- 1 leek, chopped
- 1 tablespoon olive oil
- 3 bell peppers, red, yellow, and green
- 1 sweet potato
- Salt, and pepper, to taste

Method:

1. Preheat Sous Vide cooker to 130F.

2. In a Sous Vide bag combine marinade ingredients.
3. Add haddock fillets and shake to coat the fish.
4. Vacuum seal the bag and cook 30 minutes.
5. In a separate Sous Vide bag, combine all vegetables, with
seasonings, and olive oil. Vacuum seal the bag and cook the
veggies in Sous Vide at 185F 40
 minutes.

Finishing steps:

1. Open the bags carefully.

2. Heat some olive oil in a large skillet. Cook the fish fillets 2
minutes per side.
3. Serve fish with vegetables.
Nutrition Facts/per serving
Calories 349
Total Fat 19g
Total Carb 23.2g
Dietary Fiber 4.2g
Protein 23.7g
Teriyaki Salmon
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 2
Ingredients:
- ½ cup plus 1 teaspoon teriyaki sauce
- 2 (5 oz.) skinless salmon fillets
- 4 oz. Chinese egg noodles
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons thinly sliced scallions, plus 4 (1-inch) pieces scallion
greens, for serving
- 1-inch fresh ginger, peeled and sliced into thin strips
- 4 oz. lettuce, chopped
- 1/8 small red onion, thinly sliced
- 1 tablespoon Japanese roasted sesame dressing
- 1 tablespoon sesame seeds, toasted

Method:

1. Divide ½ cup teriyaki sauce between 2 zip-lock bags.

2. Place 1 salmon fillet in each bag and seal bags using water
immersion method.
3. Do not place salmon fillets, but place aside to marinate at room
temperature for 15 minutes.
4. Meanwhile, set the Sous Vide precision cooker to 131F.
5. Place the bags in a water bath and cook for 15 minutes.
6. While salmon is cooking, prepare egg noodles according to
package instructions.
7. Drain well, return to cooking pot and stir in sesame oil and soy
sauce, reserving one teaspoon
8. Divide pasta between serving plates.
9. Prepare the dipping sauce; combine scallions, ginger,
remaining teriyaki sauce and one teaspoon soy sauce.
 10. Also, prepare the salad by combining lettuce and onion
with one tablespoon roasted sesame dressing.

Finishing steps:

1. When the timer goes off, remove salmon from the water bath,
reserving cooking liquid.
2. Top the pasta with salmon fillets and drizzle all with reserved
cooking liquid.
3. Garnish salmon with sesame seeds and serve with prepared
salad and dipping sauce.
Nutrition Facts/per serving
Calories 291
Total Fat 11.2g
Total Carb 15.2g
Dietary Fiber 1.2g
Protein 33g
Sole Fish With Bacon
Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 2
Ingredients:
- 2 5oz. sole fish fillets
- 2 tablespoons olive oil
- 2 slices bacon
- ½ tablespoon lemon juice
- Salt and pepper, to taste

Method:

1. Preheat Sous Vide cooker to 132F.

2. Cook the bacon in a non-stick skillet and cook bacon until
crispy.
3. Remove the bacon and place aside.
4. Season fish fillets with salt, pepper, and lemon juice. Brush the
fish with olive oil.
5. Place the fish in a Sous Vide bag. Top the fish with the bacon.
Vacuum seal the bag.
6. Submerge in a water bath and cook 25 minutes.

Finishing steps:

1. Remove the fish from the bag.

2. Serve while warm.
Nutrition Facts/per serving
Calories 298
Total Fat 22.9g
Total Carb 0.4g
Dietary Fiber 0g
Protein 22.4g
Crusted Tuna Fish
Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
- 3 tablespoons all-purpose flour
- 3 tablespoons ground almonds
- ½ tablespoon butter
- 4 5oz. tuna fillets

Marinade:
- 1 pinch chili powder
- 1 pinch salt
- 1 pinch black pepper
- 5 tablespoons vegetable oil
- 2 teaspoons lemon juice

Method:

1. Preheat Sous Vide cooker to 132F.

2. Combine the marinade ingredients in a Sous Vide bag.
3. Add the tuna and vacuum seal.
4. Submerge in a water bath and cook 25 minutes.

Finishing steps:

1. Remove the fish from Sous vide bag. Pat dry the fish.
2. In a bowl, combine all-purpose flour and almonds. Sprinkle
with a pinch of salt.
3. Heat the butter in a large skillet.
4. Coat the tuna with the flour-nut mixture and fry in butter until
golden brown.
5. Serve warm.
Nutrition Facts/per serving
Calories 324
Total Fat 15.2g
Total Carb 5.4g
Dietary Fiber 0.7g
Protein 39.2g
Sous Vide Lobster With Tarragon
Prep time: 10 minutes
Cooking time: 1 hour
Serves: 4
Ingredients:
- 1lb. lobster tail, cleaned
- ¾ cup butter, cubed
- 2 sprigs tarragon
- 1 lime, cut into wedges
- Salt, to taste

Method:

1. Preheat Sous Vide cooker to 134F.

2. In a Sous Vide bag, combine lobster tail, cubed butter,
tarragon, and salt.
3. Vacuum seal the bag.
4. Submerge the bag in a water bath and cook 1 hour.

Finishing steps:

1. Remove the bag from the water bath.

2. Open carefully, and transfer the lobster onto a plate.
3. Drizzle the lobster tail with cooking/butter sauce.
4. Serve with lime wedges.
Nutrition Facts/per serving
Calories 412
Total Fat 35.5g
Total Carb 2g
Dietary Fiber 0.5g
Protein 22.1g
Crab Zucchini Roulade With Mousse
Prep time: 30 minutes + inactive time
Cooking time: 10 minutes
Serves: 4
Ingredients:
- 3lb. crab legs and claws
- 2 tablespoons olive oil
- 1 medium zucchini
- Salt and pepper, to taste

Mousse:
- 1 avocado, peeled, pitted
- 1 tablespoon Worcestershire sauce
- 2 tablespoons crème Fraiche
- 2 tablespoons fresh lime juice
- Salt, to taste

Method:

1. Preheat Sous vide cooker to 185F.

2. Place the claws and legs in a Sous Vide bag and vacuum seal.
3. Submerge the bag with content in a water bath. Cook the crab
10 minutes.

Finishing steps:

1. Slice the zucchini with a vegetable peeler. This way you will
have some skinny strips.
2. Remove the crab from the water bath and crack the shell.
3. Flake the meat and transfer into a bowl. Add olive oil, salt, and
pepper, and stir to bind gently.
4. Make the mousse; in a food blender, blend the avocado and
crème Fraiche until smooth.
5. Stir in the remaining ingredients and spoon the mixture into
piping bag.
 6. Arrange the zucchini slices on aluminum foil and fill with the
crab meat.
7. Roll up the zucchinis and crab into a log and refrigerate 30
minutes.
8. To serve; cut the roulade into four pieces. Serve onto a plate
with some avocado mousse.
9. Enjoy.
Nutrition Facts/per serving
Calories 415
Total Fat 13.1g
Total Carb 1.6g
Dietary Fiber 0.5g
Protein 49.3g
Herbed Prawns
Prep time: 20 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
Prawns:
- 12 large prawns, cleaned
- 3 tablespoons olive oil
- 1 cup basil, chopped
- ½ cup parsley, chopped
- ½ cup dill, chopped
- 1 large organic lemon, sliced
- 2 chili peppers, seeded, chopped

Pasta:
- 1 cup pine nuts
- ¾ cup basil
- ¾ cup parsley
- ¼ cup dill
- ½ cup olive oil
- 2 cloves garlic
- Salt and pepper, to taste
- 1lb. spaghetti, cooked

Method:

1. Preheat Sous Vide cooker to 134F.

2. In a bowl, combine all ingredients. Toss to coat the prawns
with olive oil and herbs.
3. Transfer the coated prawns into Sous Vide cooking bag, and
top with lemon slices. Vacuum seal the bag.
4. Submerge the prawns in the water bath and cook the prawns 25
minutes.
Finishings steps:

1. While the prawns are cooking, make the pesto. In a food

blender, blend pine nuts, basil, parsley, dill, and garlic until
just smooth. Set the blender to run on low and stream in the oil.
Mix 2 minutes.
2. Toss the spaghetti with pesto.
3. Open the bag and spread the prawns over the spaghetti.
4. Serve.
Nutrition Facts/per serving
Calories 193
Total Fat 12g
Total Carb 6.5g
Dietary Fiber 1.7g
Protein 16.8g
Coriander-Garlic Squids
Prep time: 20 minutes
Cooking time: 2 hours
Serves: 4
Ingredients:
- 4 4oz. squids, cleaned
- ¼ cup olive oil
- ¼ cup chopped coriander
- 4 cloves garlic, minced
- 2 chili pepper, chopped
- 2 teaspoons minced ginger
- ¼ cup vegetable oil
- 1 lemon, cut into wedges
- Salt and pepper, to taste

Method:

1. Set the Sous vide cooker to 136F.

2. Place the squids and 2 tablespoons olive oil in a Sous Vide
bags. Season to taste and vacuum seal the bag.
3. Submerge in water and cook 2 hours.

Finishing steps:

1. Heat remaining olive oil in a skillet. Add garlic, chili pepper,

and ginger and cook 1 minute. Add half the coriander and stir
well. Remove from the heat.
2. Remove the squids from the bag.
3. Heat vegetable oil in a skillet, until sizzling hot. Add the squid
and cook 30 seconds per side.
4. Transfer the squids onto a plate. Top with garlic-coriander
mixture and sprinkle with the remaining coriander.
5. Serve with lemon.

Nutrition Facts/per serving

Calories 346
Total Fat 27.9g
Total Carb 6.7g
Dietary Fiber 0.7g
Protein 16.8g
Chapter 8: Basics, Sauces, and Condiments
Cranberry Sauce
Prep time: 10 minutes
Cooking time: 2 hours
Serves: 3 cups, 6 servings
Ingredients:
- 3 cups cranberries
- ½ cup sugar
- ½ orange, zested

Method:

1. Preheat Sous Vide cooker to 180F.

2. Combine all ingredients in a Sous Vide bag.
3. Vacuum seal the bag and cook the cranberries 2 hours.

Finishing steps:

1. Remove the bag from the cooker.

2. Leave the cranberries to cool completely in a bag.
3. Once cooled, transfer to a serving bowl.
Nutrition Facts/per serving
Calories 100
Total Fat 0g
Total Carb 23.5g
Dietary Fiber 2.4g
Protein 0.1g
Tomato Sauce
Prep time: 10 minutes
Cooking time: 50 minutes
Serves: 6 cups, 12 servings
Ingredients:
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2lb. cherry tomatoes
- 2 sprigs fresh basil
- 3 sprigs fresh oregano
- 1/3 cup fresh chopped parsley
- Salt, to taste

Method:

1. Preheat Sous vide cooker to 180F.

2. Heat olive oil in a skillet.
3. Add onions and cook 5 minutes.
4. Toss in the garlic and cook 30 seconds. Insert the tomatoes and
stir to coat with oil. Place aside to cool.
5. Transfer the tomatoes in Sous Vide bag.
6. Add the remaining ingredients and seal using water immersion
technique.
7. Cook the tomatoes 50 minutes.

Finishing steps:

1. Remove the bag from the cooker.

2. Open the bag and chill 15 minutes. Peel the tomatoes and place
in a food blender, with cooking juices. Discard the herbs.
3. Blend the tomatoes until smooth.
4. Serve or use later.

Nutrition Facts/per serving

Calories 42
Total Fat 2.5g
Total Carb 4.9g
Dietary Fiber 1.4g
Protein 1g
Sweet and Sour Sauce
Prep time: 10 minutes
Cooking time: 2 hours
Serves: 6 servings
Ingredients:
- 1/3 cup olive oil
- 1 shallot, chopped
- 1 cup fresh pineapple chunks
- ¼ cup rice vinegar
- Salt and pepper, to taste

Method:

1. Preheat Sous Vide cooker to 130F.

2. Combine all ingredients in a Sous Vide bag.
3. Seal the bag using immersion water technique.
4. Cook the pineapple 2 hours.

Finishing steps:

1. Remove the bag from the cooker.

2. Open the bag and allow to cool 10 minutes.
3. Transfer the pineapple, and cooking juices into a food blender.
4. Blend until smooth.
5. Serve.
Nutrition Facts/per serving
Calories 118
Total Fat 11.2g
Total Carb 3.9g
Dietary Fiber 0.4g
Protein 0.2g
Hollandaise Sauce
Prep time: 5 minutes
Cooking time: 30 minutes
Serves: 2 cups, 8 servings
Ingredients:
- 1 ½ cups butter
- 4 egg yolks
- ½ cup water
- 2 ½ tablespoons white wine vinegar
- 1 teaspoon salt

Method:

1. Preheat Sous Vide cooker to 167F.

2. Whisk all ingredients in a bowl.
3. Pour the sauce into Sous Vide bag and seal the bag using water
immersion technique.
4. Submerge sauce in water and cook 30 minutes.

Finishing steps:

1. Remove the bag from the cooker.

2. Open the bag and transfer the bag content into a bowl.
3. Whisk 30 seconds using an electric whisk.
4. Serve.
Nutrition Facts/per serving
Calories 332
Total Fat 36.8g
Total Carb 0.3g
Dietary Fiber 0g
Protein 1.7g
Soy Chili Sauce
Prep time: 5 minutes
Cooking time: 30 minutes
Serves: 1 cup. 8 servings
Ingredients:
- 1 cup light soy sauce
- 2 green chilies, chopped, seeded
- ¼ cup honey
- 1 teaspoon cumin

Method:

1. Preheat Sous Vide cooker to 160F.

2. Combine all ingredients in Sous Vide bag.
3. Seal using water immersion technique.
4. Submerge the bag into the water bath.
5. Cook 30 minutes.

Finishings steps:

1. Remove the bag from cooker and serve sauce in a bowl.

Nutrition Facts/per serving
Calories 35
Total Fat 0.1g
Total Carb 10.8g
Dietary Fiber 0.1g
Protein 0.5g
Cheddar Cheese Sauce
Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 4 cups, 10 servings
Ingredients:
- 2 cups Gruyere cheese
- 2 ½ cups whole milk
- ¾ cup white Cheddar
- ½ teaspoon salt

Directions:

1. Preheat Sous Vide to 167F.

2. Slice the cheeses and place into Sous Vide bag along with milk
and salt.
3. Vacuum seal the bag and submerge in the water bath.
4. Cook 15 minutes.

Finishing steps:

1. Remove the bag from the water bath.

2. Pour the content into a food blender.
3. Blend on medium speed until the sauce is smooth.
4. Serve.
Nutrition Facts/per serving
Calories 160
Total Fat 11.8g
Total Carb 3g
Dietary Fiber 0g
Protein 10.5g
Chapter 9: Sous Vide Desserts
Raspberry Ice Cream
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Servings: 6
Ingredients:
- 2 cups raspberries
- ½ cup fine sugar
- 1 cup heavy cream
- 1 cup milk
- 5 egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla paste

Directions:

1. Set the cooker to 180F.

2. Combine the raspberries and fine sugar in Sous Vide bag.
3. Seal the bag using water immersion technique.
4. Cook the raspberries 30 minutes in a water bath.
5. Remove the bag from the water.

Finishing steps:

1. Remove the bag from the cooker and strain the raspberries
through the fine mesh sieve, pressing to remove pulp. Discard
the seeds.
2. Combine heavy cream, milk, egg yolks, granulated sugar, and
vanilla paste in a food blender.
3. Blend until smooth. Stir in the raspberry mixture and transfer
all into a large bag.
4. Seal the bag using water immersion technique and cook in
Sous Vide cooker for 1 hour.
5. When the timer goes off, remove the bag from the cooker and
 lace into ice-cold water bath 30 minutes.
6. Churn the mixture into an ice cream machine until set.
7. Serve.
Nutrition Facts/per serving
Calories 218
Total Fat 12.3g
Total Carb 24.6g
Dietary Fiber 2.7g
Protein 4.5g
Sous Vide Crème Brulee
Preparation time: 10 minutes
Cooking time: 1 hour
Servings: 4
Ingredients:
- ¼ cup sugar
- 1 pinch salt
- 1 cup heavy cream
- 3 large egg yolks
- Brown sugar, to sprinkle

Directions:

1. Preheat Sous Vide cooker to 181F.

2. Combine all ingredients in a food blender.
3. Blend until smooth.
4. Transfer the content to Sous Vide bag.
5. Fold the edges, and remove as much as air possible.
6. Clip the bag to the side of your pot. Submerge the bag into a
water bath and cook 60 minutes. Make sure you remove the
bag after 30 minutes and shake gently.

Finishing steps:

1. Remove the bag from the cooker.

2. Divide the bag content between four ramekins. Sprinkle the
egg custard with brown sugar.
3. Caramelize the sugar with a torch.
4. Serve.
Nutrition Facts/per serving
Calories 191
Total Fat 14.5g
Total Carb 13.8g
Dietary Fiber 0g
Protein 2.6g
Chocolate Chili Cake
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Servings: 6
Ingredients:
- 4 large eggs
- 4oz. unsalted butter
- 2 tablespoons cocoa powder
- ½ lb. chocolate chips
- ½ teaspoon chili powder
- ¼ cup brown sugar

Directions:

1. Preheat the Sous Vide cooker to 115F.

2. Place the chocolate chips, and butter into Sous Vide bag.
3. Submerge in water and cook 15 minutes.
4. Remove the bag and set the cooker to 170F.
5. Prepare 6 4oz. Mason jars by coating with cooking spray.
6. Beat the eggs with brown sugar until fluffy.
7. Stir in the chocolate, cocoa powder, and chili powder.
8. Divide the mixture between prepared mason jars and apply the
lid on finger tight only.
9. Submerge the jars in a water bath for 1 hour.

Finishing steps:

1. Remove the jars and place on wire rack to cool completely.

2. Invert the cake onto a plate.
3. Serve with raspberry ice cream.
Nutrition Facts/per serving
Calories 413
Total Fat 30.1g
Total Carb 29.8g
Dietary Fiber 1.9g
Protein 7.6g
Chocolate Chip Cookies
Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 12 cookies
Ingredients:
- ½ cup flour
- ½ teaspoon baking powder
- 1 pinch salt
- 3 tablespoons unsalted softened butter
- 1/3 cup granulated sugar
- 1 small egg
- ½ cup mini chocolate chips
- 1 teaspoon vanilla paste

Directions:

1. Set the cooker to 195F.

2. In a small bowl, combine flour, baking powder, and salt.
3. In a separate large bowl, cream butter and sugar until fluffy.
4. Fold in the egg and vanilla paste, and stir until smooth.
5. Mix in the flour mixture and stir until just combined. Fold in
the chocolate chips.
6. Roll the dough between two pieces of baking paper and cut out
the cookies using a cookie cutter.
7. Divide the cookies between two Sous Vide cooking bags.
8. Vacuum seal the cookies and submerge in a water bath.
9. Cook 30 minutes.

Finishing steps:

1. Remove the bag from the water bath.

2. Cool completely before opening.
3. Remove the cookies from the bag and serve.
Nutrition Facts/per serving
Calories 44
Total Fat 0.4g
Total Carb 9.7g
Dietary Fiber 0.1g
Protein 0.9g