Cooking time: 45 minutes
Serves: 2-4

Ingredients:
1 bundle of small carrots
2 tbsp / 30g butter
Freshly ground cumin
Salt

Step One:
Set the temperature on your Sous Vide Professional to 185°F/85°C, with rear pump flow switch closed and front flow switch set to fully open.

Step Two:
Peel carrots and trim green top off.

Step Three:
In a small sauce pan, combine butter, cumin and salt over low heat until butter melts and creates a homogeneous mixture.

Step Four:
Place carrots and butter mixture into medium vacuum bag and vacuum seal to 99.9%, full vacuum.

Step Five:
Drop bag into the 185°F/85°C water bath and cook for 45 minutes.

Step Six:
Remove the bag from the water bath, and take carrots out of the bag to serve.

Serves: 4
Prep Time: 1hour, 5 minutes
Cook Time: 20-30 minutes

Ingredients:
2 Bunches (about 20 pieces) White Asparagus, ends trimmed
1/4 C White Wine
1/4 C Vegetable Stock
10 Whole Black Peppercorns

Preparation: White Asparagus

Step 1:
Combine white wine, vegetable stock and whole black peppercorns in vacuum bag.

Step 2:
Vacuum seal asparagus and liquid. Marinate for 1 hour.

Step 3:
Set the rear pump flow switch of Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the to 82°C / 180°F.

Step 4:
Once target temperature is reached, place vacuum sealed asparagus in circulating water bath.

Step 5:
Cook sous vide for about 20-30 minutes, or until tender.

Cooking Time: 48 hours for tender ribs, 72 hours for fall off the bone tender.
Serves:4

Ingredients:
4 Beef Short Ribs, on the bone, 6-8 inches/15-20cm
2T Rendered Beef Fat per portion (Olive Oil may be substituted)
2C (473mL) Beef stock or favorite marinade
4 Sprigs of Thyme
1t Roughly Chopped Black Peppercorn
Kosher Salt and Coarse Ground Black Pepper to taste.
Olive oil or butter for searing.

Step One:

Set the Sous Vide Professional to the 57.2°C/135°F, with rear pump flow switch closed and front flow switch set to full open.

Step Two:
Season beef short rib portions with kosher salt and coarse ground black pepper.

Step Three:
In a hot pan, grill or plancha, sear off beef short ribs until Maillard reaction has taken place. The optimal result is to have even browning on all sides. Basting the ribs in foaming butter will result in desirable coloring and optimal flavor.

Step Four:
In a medium or large vacuum bag, place seasoned, trimmed portion of beef short rib and evenly distribute beef fat (or olive oil), thyme sprigs, black pepper and cooking liquid amongst portions.

Do NOT use dairy products, such as butter, in cook times exceeding 4 hours.

Step Five:
Vacuum seal portions to 90-95%.

Step Six:
Once target temperature of 57.2°C/135°F is reached, place sealed short ribs in circulating water bath. Allow for at least 50% food to water, 1:1 ratio to ensure optimal circulation. Never overcrowd a circulating bath.

Step Seven:
Cook to desired doneness for 48-72 hours. Internal temperatures should reach a temperature of 57.2°C/135°F, for medium rare beef. Longer cook times are necessary with tougher cuts of beef to allow time for muscle fibers to fully break down.

Step Eight:
Remove the beef short ribs from vacuum bag. To obtain more browning or crust, beef short ribs may be seared in a hot pan or be placed in a 230°C/450°F oven for 5-10 minutes, or until desired finish is resulted.

Step Nine:
Beef will require very little resting time. After 60 seconds of rest, beef may be sliced and plated.

It’s a fact. Slow-cooked, juicy, fall-off-the-bone ribs make our mouths water. Here’s an easy recipe that you can prep a few days ahead, give a quick char on the grill and off you go. Wet-naps not included.

Serves 4-6

Prep time: 20 minutes
Cook time: 48 hours

Ingredients:
2 Full slabs of Baby Back or St. Louis Style Pork Ribs, cut into four half slabs.
3-4 Tablespoons your favorite BBQ Dry Rub (to coat)

For Smoked BBQ Sauce:
2 cups (480 ml) tomato ketchup
1 cup (240 ml) chicken stock
½ teaspoon Sriracha (Thai Chili Sauce)
1 teaspoon soy sauce
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt and black pepper to taste

PolyScience Whiskey Barrel Smoking Gun™ Chips

Step 1:
Combine BBQ Sauce Ingredients in saucepan and simmer for 15 minutes over medium heat. Stir regularly to avoid scorching of the tomato ketchup. Cool completely.

Step 2:
Coat ribs with BBQ Dry Rub thoroughly. Brush off excess.

Step 3:
Place ribs under a broiler or on the grill to brown. About 10 minutes. Cool completely before vacuum sealing.

Step 4:
Set the Sous Vide Professional™ to 140°F/60°C, with the rear port closed and front port fully open.

Step 5:
With The Smoking Gun™ and a sealed container, smoke cooled BBQ sauce with Whiskey Barrel smoke for five minutes. Add enough smoke to trap in container. Let sit for five minutes. Remove lid, stir to incorporate. Repeat, if more smoke flavor is desired.

Step 6:
Brush sauce on slabs of ribs to coat top-side thoroughly. Reserve sauce for next steps.

Step 7:
Vacuum seal ribs with an additional two tablespoons of sauce in the bag. Reserve remaining sauce in refrigerator for final step.

Step 8:
Place sealed bag in circulating water bath and cook for 48 hours.

Step 9:
Remove bag, carefully open the pouch.

Step 10:
Brush remaining sauce on ribs.

Step 11:
Optional: Place ribs under broiler or on grill to caramelize.