Cooking Method: Sous Vide

WallStreetHustle

Wall Street Hustle

“Sous Vide an entire cocktail really changes the dynamic of the cocktail. The flavors of all of the ingredients bind together more than a traditional batched cocktail. Sous Vide expands the components in the bitters as well leaving the consumer with endless layers of flavors throughout the drink. A full Sous Vide cocktail also reduces the bartenders steps when making a drink which leaves more time to capture more sales.” ~ Phil Wills, The Spirits in Motion

  By PolyScience Culinary

Velvet Smoke

Velvet Smoke

“Using Sous Vide to Fat Wash a cocktail causes the flavor of the Brown Butter (the fat), to infuse with the spirit while creating an over the top smooth mouthfeel that you don’t get with traditional fat washing methods” ~ Phil Wills, The Spirits in Motion

  By PolyScience Culinary

The Undecided

The Undecided

“The whiskey modifier is used in this cocktail as a non-alcoholic modifier in the style of whiskey. The modifier is key for creating dynamic non-alcohol options within a bar program yet can also be crossed utilized in cocktails as displayed here.” ~ Phil Wills, The Spirits in Motion

  By PolyScience Culinary

Apple Dessert

Smoked vanilla ice cream, puffed barley, peanut powder, apples and caramel

Chef Allison Osorio uses the HydroPro® to pasteurize her smoked vanilla ice cream and create perfectly puffed barley for this delicious dessert with the power of Sous Vide Toolbox™.

  By PolyScience Culinary

Banana Butter Ice Cream Cone

Banana Butter & Smoked Vanilla Ice Cream Cone

Chef Allison Osorio uses the HydroPro® to prepare whole bananas for a banana butter to use in her twist on a classic ice cream cone.

  By PolyScience Culinary

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