It wouldn’t be summer without corn on the cob. Preserve the harvest into the winter months; just blanch each ear of shucked corn for 2 minutes before cooling, vacuum sealing and freezing.

Serves 3-4

Prep time: 5 minutes
Cook time: 90 minutes

Ingredients:
4 Ears of Corn, shucked, washed and ends trimmed
1/2 stick (4 tablespoons/56g) Smoked Butter (See recipe below)
Kosher Salt and Black Pepper, to taste

Step 1:

Set the Sous Vide Professional™ to 180°F / 82°C, with the rear port closed and front port fully open.

Step 2:
Season ears of corn and place in vacuum bag with butter, taking care to arrange in a single layer. Vacuum seal.

Step 3:
Place sealed bag in circulating water bath and cook for 30-40 minutes.

Step 4:
Remove the corn from the sealed pouch and serve immediately. You may also quickly roast the cooked ears of corn on a grill to enhance flavor.

Important Note: Sometimes, the corn gives off naturally occurring gases during the cooking process and will cause the vacuum bag to bloat. As long as proper time and temperature procedures have been practiced, this is normal and harmless. As with all cooking techniques, cleanliness and proper sanitation practices are of the utmost importance. When not immediately serving sous vide items, you must chill down your product to 41°F / 5°C within four hours.

For more information on proper cooking, holding and chilling times:
http://www.foodsafety.gov/keep/basics/index.html

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.

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.

Balsamic Infused Watermelon Salad with Feta, Thyme and Heirloom Tomatoes

Prep time: 10 minutes
Serves: 2

Ingredients:
Watermelon, 3 Pieces sliced 1″ batons / 2.5 cm, seeds removed.
1 Large Heirloom Tomato, sliced.
2-3 Cherry tomatoes, sliced in half.

Watermelon Brine:
1/2 oz. Aged Balsamic Vinegar
1/2 oz. Simple Syrup
1/2 oz. Water

Garnish:
1 oz. Crumbled Feta Cheese
Thyme Leaves and Flowers
Extra Virgin Olive Oil
1 oz. Aged Balsamic Vinegar, reduced to syrup consistency
Maldon Sea Salt Flakes
Fresh Cracked Black Pepper

Step 1:
Place sliced and seeded watermelon into vacuum bag along with brine ingredients.

Step 2:
Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the fruit.

Step 3:
Remove watermelon from vacuum bag and arrange on plate with feta, tomatoes, thyme, olive oil, balsamic reduction, Maldon and black pepper.