Cooking Method: Vacuum
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™.
Smoked Cinnamon Tincture
Give cocktails an earthy, smokey flavor and aroma with a cinnamon kick!
Peach Gin & Tonic
Put a twist on classic cocktails with Sous Vide flavor infusion.
Sous Vide Orgeat
Keep the almond flavor and aroma punchy by cooking orgeat 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.
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.
Master Technique – Blanching Green Vegetables Sous Vide
Even a technique as simple as blanching green vegetables can be improved using Sous Vide. Think to yourself - What color is you blanch pot when you're done? Sous Vide-blanched product should be ice-bathed or eaten immediately just as you would with traditionally cooked product.
Smoked Pineapple with Ginger, Mango and Vanilla
Use the Smoking Gun and the Chamber Vacuum Sealers from Poly Science to create this dish.
These super-fast pickles can be enjoyed immediately, or stored up to two weeks in the refrigerator.
Compressed fruits and vegetables are a fun and simple way to add dimension to any dish.