Use and Care Manual

SOUS VIDE RECIPES (cont.)
bring to a boil over high heat. Reduce the heat to medium and, still stirring frequently,
simmer until the mixture has reduced and is thick and syrupy. Allow the coffee/peach
mixture to cool a bit, then season to taste with the red pepper flakes and salt.
Place the pork belly into a sealing bag. Add the coffee/peach mixture. Rub thoroughly to
cover the pork. Vacuum seal bag making sure no air is trapped inside.
In SOUS VIDE mode, set the temperature according to the cooking chart and set timer to
24 hours or according to the cooking chart. Once the water has reached the required
temperature, the unit will beep. Add the bag with the pork belly into the water bath.
Once finished, remove the bag and take out the pork belly – do not pat or wipe off any
of the liquid clinging to the meat. Discard the liquid in the bag.
Using a butane torch, brown the top fatty section of the pork belly until the top is crisp
and browned. Let sit for 5-minutes before slicing and serving.
BABY BACK BARBEQUE RIBS
1 rack baby back ribs
¼ cup liquid smoke
¼ cup mustard, yellow
1 cup your favorite barbeque sauce
Separate the rack of ribs into smaller portions to fit into a vacuum bag and into the sous
vide. Mix together the Liquid Smoke and the Mustard. Spread the mixture onto the ribs
generously. Place the pork ribs into a sealing bag. Vacuum seal bag making sure no air is
trapped inside.
In SOUS VIDE mode, set the temperature according to the cooking chart and set timer to
12 hours or according to the cooking chart. Once the water has reached the required
temperature, the unit will beep. Add the bag with the ribs into the water bath.
When cooking is complete. Remove the ribs from the bags and finish them off on the
barbeque grill with your favorite barbeque sauce. 5-minutes on each side, brushing with
sauce with each flip.
CRISPY CHICKEN THIGHS
6 skin-on, boneless chicken thighs
6 Sprigs of Fresh Rosemary
Kosher salt
freshly ground pepper
6 tablespoons unsalted butter
2 tablespoons lard
Season chicken thighs with salt and pepper on both sides. Place chicken into a vacuum
seal bag. Add 1 tbsp tab of butter to each thigh, plus a sprig of rosemary.
Vacuum seal bag making sure no air is trapped inside.
In SOUS VIDE mode, set the temperature according to the cooking chart and set timer to
3 hours or according to the cooking chart. Once the water has reached the required
temperature, the unit will beep. Add the bag with the chicken into the water bath.
When cooking is complete. Remove the chicken from the bags. Pat dry thoroughly.
Heat an iron skillet on high with the lard. Place each thigh skin-side down into the skillet
and fry for 5-minutes. Flip and fry for an additional minute. Serve hot while the skin is
still crispy.
Questions? We're here to help! Visit: www.maxi-matic.com for support on this product.
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