American · United States
Sous-Vide Hot Dog with Sweet Relish
A precisely cooked hot dog using sous-vide technique, paired with a sweet and tangy relish, served on a toasted bun with traditional toppings.
Ingredients
Method
- Prepare a sous-vide water bath and set the temperature to 71°C (160°F).
- Place the hot dog in a vacuum-sealed bag and submerge it in the water bath. Cook for 1 to 2 hours, ensuring it reaches the safe internal temperature of 71°C (160°F).
- In a small saucepan, combine onions, vinegar, sugar, yellow mustard, and ketchup. Bring to a simmer and cook for 10-12 minutes, until the onions are tender and the relish is thick.
- Toast the hot dog bun until golden brown.
- Assemble the hot dog in the bun, add the relish, coleslaw, and cheese.
- Serve immediately.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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