Cooking Method: Vacuum

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 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

Pineapple_Closed_Final_grande

Smoked Pineapple with Ginger, Mango and Vanilla

Use the Smoking Gun and the Chamber Vacuum Sealers from Poly Science to create this dish.

  By PolyScience Culinary

Flash_Pickle_2_grande

Flash Pickles

These super-fast pickles can be enjoyed immediately, or stored up to two weeks in the refrigerator.

  By PolyScience Culinary

Watermelon_Lightbox_Final_sm1-575x575_grande

Balsamic Infused Watermelon Salad

Salad with some sweet flavor added.

  By PolyScience Culinary

2012-08-27-14.57.38_grande

Compressed Watermelon

Compressed fruits and vegetables are a fun and simple way to add dimension to any dish.

  By PolyScience Culinary