Smoked Guacamole

Smoked Guacamole

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

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  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

Lentils

Master Technique – Cooking Lentils Sous Vide

If you’re not cooking your lentils Sous Vide, YOU SHOULD BE. It’s a textural experience not unlike good caviar.

  By PolyScience Culinary

Master Technique - Cooking Fluid Custard Sous Vide

Master Technique – Cooking Fluid Custards Sous Vide

Cooking sous vide enables you to cook multiple custards at the same time and ensures that the texture is on point.

  By PolyScience Culinary

Chocolate Raspberry Pâte de Fruit by Kriss Harvey

Chocolate Raspberry Pâte de Fruit

Chocolatier Kriss Harvey of andSons in Beverly Hills CA makes perfectly-textured chocolate raspberry pâte de fruit - using the Control °Freak®.

  By PolyScience Culinary