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

½ teaspoon Frank’s RedHot or other hot sauce (optional) 2 teaspoons lemon juice (from 1 lemon) 1 tablespoon minced fresh mint 1 medium shallot, finely minced (about ¼ cup) Whisk together all ingredients in a medium bowl The vinaigrette can be stored in a sealed container for up to days COOLER-COOKED BRATS AND BEER Sausages are forgiving, but as anyone who has ever been to a family reunion can tell you, it is possible to overcook a brat Just as with any other meat, the hotter it gets, the tighter the muscles squeeze, and the more juices come out This recipe takes advantage of sous-vide in two ways: First, your brats come out perfectly cooked and totally juicy Second, by adding a liquid cooking medium to your bag, you can flavor them as they cook Beer does just fine SERVES 4 TO 6 2 pounds store-bought bratwurst (about 8 links) or Bratwurst-Style Sausage (here) 2 cups pilsner-style beer 1 tablespoon vegetable oil (if pan-searing) 1 tablespoon butter (if pan-searing) 8 torpedo rolls or other buns of your choice, split and toasted Condiments as desired Cook the brats and beer in your cooler as directed here, using 143°F water, for at least 45 minutes and up to hours  ... Second, by adding a liquid cooking medium to your bag, you can flavor them as they cook Beer does just fine SERVES 4 TO 6 2 pounds store-bought bratwurst (about 8 links) or Bratwurst-Style Sausage (here) 2 cups pilsner-style beer... 1 tablespoon vegetable oil (if pan-searing) 1 tablespoon butter (if pan-searing) 8 torpedo rolls or other buns of your choice, split and toasted Condiments as desired Cook the brats and beer in your cooler as directed here,... to a family reunion can tell you, it is possible to overcook a brat Just as with any other meat, the hotter it gets, the tighter the muscles squeeze, and the more juices come out This recipe takes advantage of sous-vide