Sous Vide Hot Dog with Sweet Relish and Olives

Method

1. Prepare a sous vide water bath and set to 71°C (160°F)
2. Place hot dog in a vacuum-sealed bag with a splash of water
3. Submerge bag in water bath and cook for 1-2 hours
4. Toast hot dog bun in oven at 350°F (175°C) for 5 minutes
5. Mix ketchup, mustard, and sweet relish for topping
6. Assemble bun with topping and diced tomatoes
7. Add green olives as garnish
8. For ground meats, check a minimum internal temperature of 71°C (160°F), then rest for at least 3 minutes before serving.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.