Heat a large pot with water to a low simmer. We do not want this boiling. If you have a water circulator or a sous vide machine, set temperature to 133℉- 145℉.

Place the vac-sealed sides and proteins in hot water (keep in the bag sealed) and let this reheat for 20-30 mins. (In a pinch you could microwave for 2-4 mins, but we don’t recommend this.)

Open your bag of protein, and pat dry with a paper towel. We want the exterior really dry to get a good crust when we sear the protein. points.

Sear off protein in a small frying pan with a neutral oil for about 2 minutes per side. (We are looking to give the protein some color and texture.)

Feel free to butter baste with herbs for extra pro chef points.

Open your sides up, mix it up and serve. Plate it up like a chef, or just eat it like a barbarian. You make the rules. Enjoy!

If your sides seem a little dry, add some stock, butter or water before serving.

Feel free to add anything to the dishes as you desire. We like adding some garnishes to add color, depth and complexity. Pickled veggies go great on any dish as do most fresh herbs. Add some chili oil to your dish to add a little heat. Butter basting with herbs adds a richer flavor to the meats and gives it a deeper crust. Have fun with the plating. Pair the meal with your favorite beverages, light a few candles, put on a good playlist and enjoy.