Cooking Method: Sous Vide

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 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

Master Technique – Blanching Green Vegetables Sous Vide

  By PolyScience Culinary

Moules Frites with Smoked Dijonnaise

Pick-up mussels in 3 minutes!

  By PolyScience Culinary

Smashed Sweet Potatoes

Create sweeter sweet potatoes naturally

  By PolyScience Culinary

Salmon Sous Vide

Sous Vide method sets the salmon standard

  By PolyScience Culinary

Vanilla Bean Ice Cream

A classic Crème Anglaise cooked Sous Vide

  By PolyScience Culinary

Turkey Coldcuts

This easy to make turkey breast is great hot or cold.

  By PolyScience Culinary

Sous Vide Beef Tenderloin

Making tenderloin more tender with the Sous Vide method.

  By PolyScience Culinary

Fajita Night (Steak or Chicken)

Fajitas are easy to make, so why bother with extra steps?

  By PolyScience Culinary

Sous Vide Confit of Duck Leg & Breast

Poultry was made to be cooked with the Sous Vide method.

  By PolyScience Culinary