Category: Sous Vide

Sous Vide Pickles

Sous Vide Pickles

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

  By PolyScience Culinary

Smoked Cinnamon Tincture

Smoked Cinnamon Tincture

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

  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

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

Sous Vide Moules Frites with Smoked Dijonnaise

Moules Frites with Smoked Dijonnaise

Pick-up mussels in 3 minutes!

  By PolyScience Culinary

sweetpot

Smashed Sweet Potatoes

Create sweeter sweet potatoes naturally

  By PolyScience Culinary

salmon3

Salmon Sous Vide

Sous Vide method sets the salmon standard

  By PolyScience Culinary