The food lab better home cooking through science ( PDFDrive ) 484

½teaspoonFrank’sRedHotorotherhotsauce(optional)
2teaspoonslemonjuice(from1lemon)
1tablespoonmincedfreshmint
1mediumshallot,finelyminced(about¼cup)
Whisk together all ingredients in a medium bowl. The
vinaigrette can be stored in a sealed container for up to 3
days.


COOLER-COOKED
BRATSANDBEER
Sausagesareforgiving,butasanyonewhohaseverbeen
toafamilyreunioncantellyou,itispossibletoovercook
abrat.Justaswithanyothermeat,thehotteritgets,the
tighterthemusclessqueeze,andthemorejuicescomeout.
This recipe takes advantage of sous-vide in two ways:
First, your brats come out perfectly cooked and totally
juicy.Second,byaddingaliquidcookingmediumtoyour
bag, you can flavor them as they cook. Beer does just
fine.
SERVES4TO6
2poundsstore-boughtbratwurst(about8links)or
Bratwurst-StyleSausage(here)
2cupspilsner-stylebeer
1tablespoonvegetableoil(ifpan-searing)
1tablespoonbutter(ifpan-searing)
8torpedorollsorotherbunsofyourchoice,splitand
toasted
Condimentsasdesired
1.Cookthebratsandbeerinyourcoolerasdirectedhere,
using 143°F water, for at least 45 minutes and up to 3

hours.