Gin and Tonic

Peach Gin & Tonic

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

  By PolyScience Culinary

Sous Vide Orgeat

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

  By PolyScience Culinary

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

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

PolyScience Sous Vide Asparagus

Master Technique – Blanching Green Vegetables Sous Vide

Even a technique as simple as blanching green vegetables can be improved using Sous Vide. Think to yourself - What color is you blanch pot when you're done? Sous Vide-blanched product should be ice-bathed or eaten immediately just as you would with traditionally cooked product.

  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