Category: Chamber Vacuum

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

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 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

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 Pickles

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

  By PolyScience Culinary

Balsamic Infused Watermelon Salad

Salad with some sweet flavor added.

  By PolyScience Culinary

Compressed Watermelon

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

  By PolyScience Culinary