Sous Vide Pickles

Sous Vide Pickles

Cooking your pickles Sous Vide at 140ºF / 60ºC ensures the perfect texture every time.

  By PolyScience Culinary

Champagne Sabayon

Champagne Sabayon

Ditch the double boiler. Use the Control ºFreak!

  By PolyScience Culinary

French Fries

The Ultimate French Fry

The perfect french fry must be fried twice. This is because the first fry par cooks the interior and creates a starch-reinforced exterior that results in an exceptionally crunchy exterior.

  By PolyScience Culinary

Smoked Cinnamon Tincture

Smoked Cinnamon Tincture

Give cocktails an earthy, smokey flavor and aroma with a cinnamon kick!

  By PolyScience Culinary

Smoked Guacamole

Smoked Guacamole

Whether you serve this guacamole as an app, side, or condiment - you won't be sorry.

  By PolyScience Culinary

Smoked Cocktail

Smoked Margarita

Smoke adds depth and dimension to this tequila favorite!

  By PolyScience Culinary

Gin and Tonic

Peach Gin & Tonic

Put a twist on classic cocktails with Sous Vide flavor infusion.

  By PolyScience Culinary

Sous Vide Orgeat

Sous Vide Orgeat

Keep the almond flavor and aroma punchy by cooking orgeat Sous Vide.

  By PolyScience Culinary

Creme Brûlée

Crème brûlée

Sous Vide makes custards and curds foolproof.

  By PolyScience Culinary

One-Step Hollandaise

One-Step Hollandaise

The powerful combination of Probe-Control and Intensity Control of the ºFreak enables you to ditch double boilers forever.

  By PolyScience Culinary

Sous Vide Cocktail

Master Technique – Sous Vide “Barrel-Aging”

Quickly infuse cocktails with "barrel aged" flavor!

  By PolyScience Culinary

Sous Vide Beans

Master Technique – Cooking Legumes Sous Vide

Cooking beans sous vide is a surefire way to ensure that they have an ultra-creamy texture, optimal flavor, and avoid blowouts.

  By PolyScience Culinary