Sous Vide Essentials: The Perfect Hotdog
Andy Anderson !
But, I say take out that sous vide machine, and display it with pride, because I have the “flawless” way to make an American classic... The “perfect” hotdog.
Hmmm, sounds pretty pretentious.
So, you ready… Let’s get into the kitchen.
4hotdogs, more on this later
2 Tbspsweet butter, unsalted, melted
1 pinchsalt, kosher variety
1 pinchblack pepper, freshly ground
How to Make Sous Vide Essentials: The Perfect Hotdog
- The Goal:
There are many things that you have to do right to be a successful caterer. But, two stand out to me:
1. Never make your clients sick. Making people sick, and sending them to hospital is really bad for business.
2. Come up with recipes that, although standard fare, somehow taste better when you serve them.
With that in mind, this recipe is how to create the perfect succulent hotdog.
- Cooking your doggies:
Okay, we need to get something straight, you do not cook hotdogs… I repeat, you do not cook hotdog. You only reheat them. You can take a hotdog straight out of the package, and eat it. They are already cooked… you probably already knew that.
So the question is: What is the best way to “reheat” a hotdog, and that is exactly what we are going to talk about.
- The Best Doggie:
This whole process begins with the actual hotdog. In my opinion two of the best companies are Nathan’s, and Hebrew National. Make sure that they are all beef , or angus. And, one other thing, I prefer my dogs with the skin on. It give them that satisfying “snap” when you bite into them.
- The Best Temperature:
Believe it or not, there is a “best” temperature to reheat your doggies. I did a lot of research on this, and then performed my own tests… And, the winner is 155f (68c). This temperature is only valid if you are working with good, all-beef, doggies.
I tried cooking them at lower temps, and higher temps, and 155f (68c), is the “sweet” spot for the perfect juicy dog.