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


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

Bombay Curry Enrobed Monkfish

Bombay Curry Enrobed Monkfish

A modern take on chaud froid by Chef Paul Liebrandt using the Control °Freak®.

  By PolyScience Culinary

Sous Vide Moules Frites with Smoked Dijonnaise

Moules Frites with Smoked Dijonnaise

Pick-up mussels in 3 minutes!

  By PolyScience Culinary


Lemon Meringue Pie

Sam Mason of Oddfellows Ice Cream Adapted by StarChefs

  By PolyScience Culinary


Hollandaise Sauce

Make a creamy sauce by applying precise heat with the Control °Freak®.

  By PolyScience Culinary


Seafood Paella

Achieve the maximum flavor using induction cooking.

  By PolyScience Culinary