Past Featured Recipes

The big day is coming when, according to Peanuts’ Linus Van Pelt, the Great Pumpkin will arise from the pumpkin patch and bring toys and treats to all good boys and girls. That means it’s time to start thinkin about which tasty treats to make for Halloween night. One of our favorites is caramel apples, which we love for their sweet, sour, salty, crisp, gooey yumminess.

Add to that the fact that we get to count them as a serving of fresh fruit and, if we add nuts, even a bit of protein thrown in, and they come as close to being Halloween health food as you can get! (OK, granted that’s a slight stretch, but the field in this category is pretty limited.)

The worst part about making caramel apples is dealing with the caramels. You buy that big bag of them and spend untold frustrating minutes wrestling with the wrappers. Then you melt the caramel in a bowl in the microwave, stirring often, or in a double boiler on the stove, again, stirring often. And then you have a sticky, caramel- coated bowl or pot to deal with at the end.

But there’s a better, easier, much less fussy way to go about it: do it with sous vide. You can even do it overnight. Simply begin the process and go to bed; the next day you’re ready to dip, roll, and enjoy.

Here’s what you’ll need and how it works:

Easiest Caramel Apples
Makes 1 dozen

2 cans sweetened condensed milk
1/4 teaspoon (1.25 ml) sea salt or more to your liking
12 baby Granny Smith or gala apples, washed and dried well
12 popsicle sticks or bamboo skewers cut to about 6 inches (15 cm)
10 ounces (283 g) semi-sweet mini chocolate chips for rolling*
10 ounces (283 g) finely diced walnuts for rolling*
(*substitute sugar sprinkles, coconut flakes, mini butterscotch morsels, crushed cookies or your favs)

1. Fill and preheat the water oven to 185F/85C.
2. Pour the sweetened, condensed milk into a small (quart/0.9 liter) zip closure cooking pouch and add the salt.

Using a Baggy Rack as your extra set of hands is helpful, both in this step and in the dipping later.

3. Use the displacement (Archimedes’) principle to remove the air and zip the pouch closed.
4. Submerge the pouch in the water oven and cook for 13 hours (while you sleep or do something fun)

5. When ready to coat, insert one stick into the stem end of each apple and pour the mini chocolate chips, walnuts, or other toppings into separate shallow bowls for rolling.
6. Open the caramel pouch and dip an apple into the caramel. Let the excess drip off and roll the coated apple in the desired topping. Set, stick up, on the wax paper lined baking sheet to dry. Repeat with remaining apples.

7. Refrigerate to harden and enjoy!

Recipe and photo courtesy of Jason Logsdon, www.cookingsousvide.com
Serves 4
Time 24 hours

INGREDIENTS

• 2 pounds (907 g) stew meat or chuck roast, cut into 1-inch (2.5 cm) chunks
• coarse salt
• black pepper
• ½ teaspoon (2 ml) garlic powder
• 1 large onion, peeled and diced
• 2 green (bell) peppers, seeded and diced
• 4 cloves garlic, peeled and minced
• 2 tablespoons (30 ml) paprika
• 8 ounces (226 grams) baby bella or button mushrooms, diced
• 2 tablespoons (30 ml) flour
• 2 (14-ounce or 420 ml) cans diced tomatoes
• 1 cup (250 ml) beef stock
• 4 tablespoons (60 ml) cold water
• 2 tablespoons (30 ml) chopped fresh parsley

INSTRUCTIONS

1. Preheat SousVide Supreme to 134F/56.5C.
2. Sprinkle meat with salt, pepper, and garlic powder.
3. Put seasoned meat into a food-grade pouch and vacuum seal.
4. Cook in the preheated water bath for 24 hours.
5. About 30 to 45 minutes before you are ready to serve, prepare goulash as follows:�
   1. Heat oil in a skillet over medium heat.  Add onion and garlic and sauté for several minutes until translucent.
   2. Add green peppers and paprika and continue to cook for another 2 minutes.
   3. Remove onions and pepper from pan and add a bit more oil.
   4. Saute mushrooms until they begin to brown and release their liquid (a few minutes) and then return the onions and peppers to the skillet to reheat.
   5. Sprinkle the flour into the skillet and stir to coat the vegetables.  Allow the flour to cook for a minute or two.
   6. Add the diced tomatoes, beef stock and water and continue to cook, stirring often, until the sauce thickens.
6. Remove the pouch of beef from the water bath and empty the contents into the skillet with the vegetables and sauce.  Stir to combine, top with fresh parsley, and serve immediately.

Serves 6
Time 8-10 hours

INGREDIENTS

• 4 tablespoons (120 ml) extra virgin olive oil, divided use
• 2 pounds (0.91 kg) lamb stew meat, cut into -inch (2.5 cm) chunks
• 2 tablespoons (30 ml) unsalted butter
• 4 tablespoons (60 g) flour
• 2 tablespoons (28 g) minced garlic
• 1 quart (946 ml) beef stock
• 1-1/2 pounds (680 g) baby Yukon gold or red new potatoes, halved
• 16 ounces (454 g) baby carrots (about one bag)
• 1 cup (230 g) frozen or fresh green peas
• 2 cans (14.5 ounces/411 g each) stewed tomatoes
• 4 sprigs fresh thyme
• 1 sprigs fresh rosemary
• 2 whole sprigs fresh mint

INSTRUCTIONS

1. Preheat SousVide Supreme to 185F/85C.
2. Put 2 tablespoons (60 ml) of the olive oil into a skillet over medium high heat.
3. When hot, add the stew meat and sear quickly on all sides to give brown the surface; remove meat to a large bowl and set aside.
4. Add remaining olive oil and the butter to the skillet and heat until the butter has melted.
5. Add the garlic and cook briefly, but do not brown.
6. Sprinkle in the flour to make a roux, whisking continuously for about 2 minutes.
7. Add 2 to 3 cups  (500 ml to 750 ml) of the beef stock and continue to whisk until the pan liquids reach the thickness you prefer for the stew.  Add more or less liquid to your liking.
8. Add all vegetables and herbs to the stew meat in the bowl and mix well.
9. Divide all ingredients, including the pan liquid, evenly between two large (gallon/3.8 liter) pouches, press as much air out of the pouch with your hands as possible (or use Archimedes’ Principle) and seal only.  (Do not attempt to vacuum seal liquids using a suction vacuum sealer.)
10. Position the universal pouch rack with slots horizontally to hold the pouches in place so they do not float.  The food in the pouches must be fully submerged to ensure even cooking.
11. Cook for at least 8 to 10 hours.
12. Remove stew from pouch to a serving dish.  Remove and discard any herb stalks.
13. Ladle into bowls and top each serving with a dollop of sour cream or crème fraiche, if desired.

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009)
Serves 4

INGREDIENTS

• 1 leek, washed , trimmed, and chopped
• ½ head cauliflower, trimmed of leaves and chopped
• 8 ounces white button mushrooms, sliced
• 1 quart chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Herbs de Provence
• 4 cups fresh spinach
• 2 chicken breasts, cooked sous vide, and diced

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme water oven to 183F/80C.
2. Combine all the vegetables in one or more cooking pouches and vacuum seal.
3. Submerge the pouch(es) in the water oven and cook for an hour.
4. Remove the pouch(es) and if not using right away, quick chill the pouches in an ice water bath (half ice/half water) for at least 20 minutes and refrigerate.
5. When ready to assemble, put the broth in a large soup pot, add the seasonings, bring to a boil, add the spinach and cook for 2 to 3 minutes.
6. Reduce heat, add the cooked chicken and vegetables, and stir to combine.
7. Serve.

Seabass with Edamame, Endive, and Shimeji Mushrooms
Courtesy of Recipe Contest Winner, Arthur Chang

INGREDIENTS

• 1 pound (452 g) sea bass filet (halibut and turbot will work well also)
• salt and pepper to taste
• 2 cups (300 g) shelled edamame
• olive oil to taste
• 2 cups (132 g) shimeji mushrooms, chopped to separate them
• 3 tablespoons (15 ml) butter
• 1 head endive
• 2 tablespoons (30 ml) chopped parsley

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 135F/57C (or your preferred temperature for fish.)
2. Pat the fish dry and season both sides with salt and pepper.
3. Put the filets into small (quart/0.9 liter) cooking pouch and vacuum seal.
4. Submerge in the water oven and cook for 30 minutes.
5. Meanwhile, on the stove top, bring a pot of water to a boil with 2 tablespoons of salt.
6. Add the edamame and cook for 10 minutes.
7. While the edamame are cooking, heat 1 ½ tablespoons (22.5 ml) olive oil in a saucepan over medium heat, add the mushrooms and cook for 3 to 4 minutes to soften. Add 2 tablespoons water and continue to cook another 3 minutes.
8. Stir the butter into the mushrooms and let it melt, coating them
9. Remove from the edamame from the heat and rinse them with cold water to stop the cooking process.
10. Season the edamame with salt and a drizzle of olive oil
11. Remove the fish from the water oven, open the pouch and cut the filet in half.

To plate the dish

1. Peel some leaves from the endive and arrange 4 of them on the plate.
2. Brush the leaves with a little olive oil and top with half the edamame, half the mushrooms.
3. Put half the fish atop the vegetables, sprinkle with chopped parsley and serve.

Sous Vide Caramel Apple ‘Pie’
Courtesy of MasterChef’s Whitney Miller

INGREDIENTS

For the apples

• 4 small Granny Smith apples, cored (not peeled)
• 2 tablespoons (30 ml) lemon juice
• 4 tablespoons (2 ounces/113 g) unsalted butter, softened
• 1/4 teaspoon (2.5 ml) ground cinnamon
• 4 teaspoons (20 ml) light brown sugar

For the caramel sauce

• 1 can (14 ounces/396 g) sweetened condensed milk

For the topping

• 1/2 cup (33 g) all-purpose flour
• 1/4 cup plus 1 tablespoon (63 g) light brown sugar
• 1/8 teaspoon (0.6 ml) kosher salt
• 1/4 teaspoon (1.25 ml). ground cinnamon
• 3 tablespoons (85 g) chilled unsalted butter
• 1/2 cup (60 g) chopped pecans
• Butter pecan ice cream, optional, for serving

INSTRUCTIONS

1. Fill and preheat SousVide Supreme to 183F/84C.
2. Make the caramel sauce by pouring the condensed milk into a small (quart/0.9 liter) cooking pouch, evacuate as much air as possible from the pouch with your hands, and seal. (Even easier: use SousVide Supreme Zipper Pouches and the Archimedes Principle to remove the air from the pouch and zip the seal closed.)
3. Submerge the pouch in the water oven and cook for 6 and ½ hours or even over night. If not using right away, quick chill the pouch in an ice water bath and refrigerate.
4. When ready to cook the apples, pour 1/2 tablespoon of the lemon juice into the middle of each cored apple, swirling to coat the inside of the apple.
5. In a small bowl, combine the butter, cinnamon, and brown sugar.
6. Divide the butter mixture evenly among the apples, rubbing the mixture all around the inside of the apple and stuffing it well.
7. Put apples, 2 per pouch, into small (quart/0.9 liter) pouches and vacuum seal tightly.
8. Submerge the pouches in the water oven, being sure that the apples remain fully beneath the water surface throughout cooking, and cook for 1 and 1/2 hours. (If necessary, position the pouches in the slots of the pouch rack and invert the rack in the water bath to hold them into place, beneath the water surface, during cooking.)
9. Reheat the caramel sauce in its pouch along side the apples in the last half hour of baking.
10. Meanwhile, preheat the traditional oven to 350F/177C to prepare the crumble topping.
11. In a small bowl, mix the flour, brown sugar, salt, and cinnamon together in a small bowl.
    1. Using two forks or a pastry cutter, cut the butter into the flour mixture until mixture resembles wet sand.
    2. Stir in the pecans.
    3. Pour the crumble mixture on a baking sheet and bake for 17 minutes or until golden brown.
12. Serve the apples straight from the pouch, topped with a few spoonfuls of the topping, and drizzled with caramel sauce. If desired, add a scoop of butter pecan ice cream.

Makes 2 quarts (1.8 liters)

INGREDIENTS

• 2 quarts (1.8 liters) water
• 8 teaspoons (16 g) loose green or black tea
• 1 cup (150 g) fresh raspberries, crushed lightly
• 40 fresh mint leaves

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 140F/60C
2. Put all ingredients, except the tea leaves, into a large (gallon/3.8 liter) food grade, zip closure cooking pouch.
3. Use the Archimedes’ Principle to evacuate the air in the pouch and zip it closed.
4. Submerge the pouch and cook for 30 minutes.
5. Open the pouch and add the tea leaves; use Archimedes’ Principle again to evacuate air, seal again, and submerge and cook for another 10 minutes.
6. Strain the mixture into a clean container and store in the refrigerator.
7. Sweeten if desired and serve.

with Citrus Vinaigrette
Serves 4

INGREDIENTS

For the salad

• 4 ounces (115 g) fresh haricot vert (green beans)
• 1/2 teaspoon (2.5 ml) kosher salt
• 4 cups (224 g) butter lettuce, washed, trimmed, and torn into bite size pieces

For the dressing

• 2 tablespoons (30 ml) Orange Infused Vinegar
• 1 teaspoon (5 ml) prepared Dijon-style mustard
• 1/2 teaspoon (2.5 ml) sea salt
• 1 clove garlic, pressed
• 1/4 teaspoon (1.25 ml) Herbes de Provence
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon (5 ml) honey or 1/2 packet artificial sweetener*
• 2 ounces (60 ml) extra virgin olive oil

INSTRUCTIONS

1. Prepare the dressing in a salad bowl by combining all dressing ingredients except the olive oil.  Let the mixture sit at room temperature as you proceed.
2. In a saucepan over medium high heat, bring 4 cups (.9 liter) water to a rapid boil.
3. Add the salt and the haricot vert and continue to boil for 2 minutes to blanche.
4. Immediately remove the beans and shock them in a bowl of ice water (half ice/half water) to halt the cooking process. Drain and cut the beans in thirds to make bite size pieces.
5. Add the olive oil to the vinegar in a steady slow stream, whisking vigorously to emulsify.
6. Add the butter lettuce and green beans and toss to coat with the dressing.
7. Serve immediately.

* If preferred, use an amount of artificial sweetener of sweetness equivalent to 1 teaspoon (5ml) sugar

with Watermelon Jicama Salsa

Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.

Courtesy of Chef Jason Wilson, Crush, Seattle, WA
Serves 4

INGREDIENTS

• 3 pounds (1.5 kg) baby back pork ribs

For the glaze

• 1/4 cup (60 ml) hoisin sauce
• 1 tablespoon (15 ml) peeled, sliced garlic
• 2 tablespoons (30 ml) chopped lemongrass
• 1 cup (240 ml) soy sauce
• 1/4 cup (60 ml) fish sauce
• 2 tablespoons (30 ml) brown sugar
• 3 tablespoons (45 ml) finely chopped ginger
• 10 kaffir lime leaves (optional)
• 1 teaspoon (5 ml) kosher salt

For the salsa

• 1/2 pound (227 g) fresh jicama, peeled and diced
• 2 pods star anise
• 1 cinnamon stick
• 1/4 cup (60 ml) fresh lime juice
• 2 tablespoons (30 ml) finely chopped red jalapenos
• 2 cups (300 g) fresh watermelon, peeled and diced
• 2 tablespoons (30 ml) Chinese five spice powder
• 10 leaves fresh mint, roughly chopped

For fresh herb garnish

• 10 leaves fresh Thai basil, roughly chopped
• 10 stems fresh cilantro, roughly chopped
• 2 scallions, green and white parts, chopped
• 10 leaves fresh mint, finely chopped

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 160F/71C.
2. Separate the pork rack into individual ribs and reserve refrigerated.
3. In a non-reactive saucepan over medium heat, whisk together the hoisin, garlic, lemongrass, soy sauce, fish sauce, brown sugar, ginger, kaffir lime leaves and kosher salt and simmer until the sugar has melted, about 15 minutes, to make a glaze.
4. Put 4 to 6 ribs in an even single layer into several small (quart/0.9 liter) cooking pouches.
5. Soak the ribs with the glaze mixture to coat them thoroughly, evenly distributing the glaze among the pouches, and vacuum seal them.
6. Submerge the pouches in the water oven and cook for 18 hours.
7. When the ribs are cooked, remove the pouches and plunge them into an ice water bath for 30 minutes.
8. Reset the temperature of the SousVide Supreme to 150F/65C, adding a little cold water to the bath to hasten the cooling.
9. Meanwhile, open the pouches and pour the sauce and accumulated liquid into a saucepan over medium heat to simmer for 15minutes.
10. In a bowl, toss the jicama with the star anise, cinnamon, lime juice and jalapenos, pour into a small (quart/0.9 liter) cooking pouch and vacuum seal.
11. Submerge the pouch and cook for 15 minutes.
12. Put the watermelon in an even layer into a small (quart/0.9 liter) cooking pouch, generously sprinkle all over with the five spice powder, and vacuum seal.
13. Submerge the pouch and cook alongside the jicama for an additional 5 minutes.
14. Remove the jicama and watermelon from their pouches, chop more finely if necessary, and toss them with their juices and the finely chopped mint to make the salsa.
15. Season the salsa with a little of kosher salt to your taste and set aside.
16. Preheat the traditional oven broiler to high.
17. Put the ribs on a broiling pan, brush them with the sauce reduction and broil for 8 to 10 minutes to caramelize.
18. Remove ribs from broiler and serve with the salsa. Garnish the plate with chopped fresh herbs and scallions.

with Tomato Basil Compote and Zucchini

Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.

Courtesy of Chef Jason Wilson (Crush, Seattle WA)

Serves 4

INGREDIENTS

For the halibut

• 4 (5 ounce/150 g) halibut fillets, fresh and boneless
• 2 to 3 tablespoons (30 to 45 ml) kosher or sea salt, divided use
• 1/3 cup (80 ml) fish (or vegetable) stock
• 3 tablespoons (15 ml) butter
• 15 threads Spanish saffron
• 1 tablespoon (15 ml) orange zest, chopped well
• 3 tablespoons (45 ml) extra virgin olive oil, divided use
• 1 tablespoon (15 ml) finely chopped garlic
• 2 tablespoons (30 ml) finely chopped shallots
• 2 tablespoons (30 ml) water

For the tomato compote

• 1/2 cup (120 g) fresh cherry tomatoes, sliced in half lengthwise
• 3 tablespoons (45 ml) fresh chopped basil
• 1/2 teaspoon (7.5 ml) ground black pepper
• 1 tablespoon (15 ml) orange zest, chopped well

For the zucchini

• 2 whole green zucchini
• 1 tablespoon (15 ml) chopped mint
• 1 teaspoon (5 ml) lemon zest
• 1 tablespoon (5 ml) chopped parsley
• 2 tablespoons (30 ml) minced chives (for garnish)

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 140F/60C.
2. Cut the halibut into thick, even cubes, season it with a little salt, and set aside.
3. In a saucepan over low heat, simmer the fish stock, butter, saffron, orange zest, and a pinch of salt and whisk for 3 minutes.
4. Put the fillets, two to a pouch, into small (quart/0.9 liter) cooking pouches and pour the saffron and butter mixture over the fish, dividing it evenly between the pouches.
5. Vacuum seal the pouches and set aside.
6. In a saucepan over medium high heat, warm 2 tablespoons (30 ml) of the olive oil; toast the garlic in the oil until golden, then add the shallots and water and cook for 3 to 4 minutes.
7. Add the tomatoes, basil, black pepper and orange zest to the saucepan and stir to combine. Remove from heat and set aside to cool.
8. Put the tomato mixture into a small (quart/0.9 liter) cooking pouch, vacuum seal, and set aside.
9. Trim the ends from the zucchini and season with the remaining olive oil, a bit of salt, the lemon zest and parsley.
10. Put the zucchini into a small (quart/0.9 liter) cooking pouch and vacuum seal.
11. Submerge all the pouches in the water oven and set the timer for 12 minutes.
12. Remove the zucchini and tomato compote pouches and reset the timer for 5 minutes to finish cooking the fish.
13. Meanwhile, using a vegetable peeler, make ‘ribbons’ of zucchini and toss them with the residual liquid from the cooking pouch. Fold the ribbons and arrange them on the serving plate.
14. Remove the fish and plate it on a bed of zucchini ribbons, topped with the tomato compote and a sprinkling of fresh chives.

With Asparagus & Pickled Mushrooms

Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.

Courtesy of Chef Jason Wilson, Crush, Seattle, WA
Serves 4

INGREDIENTS

For the pheasant

• 3 tablespoons (45 ml) butter
• 1 tablespoon (15 ml) finely chopped thyme
• 1 tablespoon (15 ml) finely chopped chives
• 1 tablespoon (15 ml) finely chopped parsley
• 1 tablespoon (15 ml) finely chopped sage
• 3 tablespoons (45 ml) finely chopped shallots
• ½ cup (120 ml) chicken stock
• 1 teaspoon (5 ml) kosher salt or sea salt
• 4 (5-ounce/150 g each) boneless pheasant breasts, skin on (organic chicken can be substituted)
• Olive oil for final sear

For the asparagus

• 3 tablespoons (45 ml) extra virgin olive oil
• 1 teaspoon (5 ml) lemon zest
• 1 teaspoon (5 ml) finely chopped garlic
• 1 tablespoon (15 ml) finely chopped mint
• 12 spears large fresh asparagus, trimmed and 2/3 length of stalks peeled

For the mushrooms

• 2 tablespoons (30 ml) pickling spice
• 2 tablespoons (30 ml) sugar
• 1/4 cup (60 ml) Champagne vinegar
• 1/4 cup (60 ml) apple juice
• Kosher Salt as needed to season to taste.
• 1 cup (59 g) gourmet mushrooms (chanterelles, morels, oyster, porcini)

INSTRUCTIONS

1. Fill and preheat the Sous Vide Supreme to 146F/63.5C.
2. In a saucepan over medium heat, melt the butter and add the thyme, chives, parsley, sage, shallots, chicken stock, and salt and simmer for 3 minutes, whisking lightly.
3. Season the pheasant lightly with salt on both sides and put them, two to a pouch, into small (quart/0.9 liter) cooking pouches.
4. Spoon the herb mixture over the pheasant breasts, dividing the mixture evenly between the pouches, and vacuum seal.
5. Submerge the pouches in the water oven and cook for 35 minutes. (Set the timer.)
6. Meanwhile, in a skillet over medium heat, simmer the garlic in extra virgin olive oil with a pinch of salt; add the mint and lemon zest and continue to cook for 4 minutes.
7. Add the asparagus to the skillet and toss to coat with the herbed oil; put the spears, in a single layer, side by side, into a small (quart/0.9 liter) cooking pouch, and vacuum seal. Set aside.
8. Next, prepare the pickling brine. In a saucepan, whisk together the pickling spice, sugar, 2 teaspoons of kosher salt, vinegar and apple juice and simmer for 5 minutes.
9. Put the mushrooms into a small (quart/0.9 liter) cooking pouch, pour the pickling brine over the mushrooms and vacuum seal.
10. When the timer indicates that the pheasant has cooked for 35 minutes, add the asparagus and mushroom pouches to the water oven and reset timer for 10 minutes.
11. Remove all items from the water bath when the timer sounds.
12. To finish, heat olive oil in a skillet over medium high heat. Remove the pheasant breast from its pouch and sauté until golden brown on both sides.
13. Plate the dish.

Courtesy of Chef Jason Wilson (Crush, Seattle)
Serves 6

INGREDIENTS

For the beef short ribs

• 6 (7-ounce/200 g) beef short ribs
• 2 tablespoons (30 ml) kosher salt
• 1 teaspoon (5 ml) ground black pepper
• 1 recipe Parsley Salad (recipe follows) for garnish

For the parsley salad

• 24 parsley leaves
• 2 tablespoons (30 ml) freshly grated horseradish
• 1 teaspoon (5 ml) white truffle oil
• 1 teaspoon (5 ml) fresh lemon juice
• 1 teaspoon (5 ml) kosher salt

INSTRUCTIONS

For the beef short ribs

1. Fill and preheat the SousVide Supreme to 156F/69C.
2. Trim the short ribs of silver skin and excess fat and cut them evenly into thick blocks.
3. Season short ribs evenly with salt and pepper and put them into cooking pouches and freeze for 40 minutes, then vacuum seal the ribs.
4. Submerge in the water oven and cook for 48 hours.
5. If desired, brush with a little barbecue sauce or hoisin glaze and sear the ribs for a minute or two in a hot skillet to caramelize the surface.

For the parsley salad

1. Mix all ingredients together in a small bowl as a garnish for the short ribs.