Cuisine: Eggs

Champagne Sabayon

Champagne Sabayon

Ditch the double boiler. Use the Control ºFreak!

  By PolyScience Culinary

Crème brûlée

Sous Vide makes custards and curds foolproof.

  By PolyScience Culinary

One-Step Hollandaise

One-Step Hollandaise

The powerful combination of Probe-Control and Intensity Control of the ºFreak enables you to ditch double boilers forever.

  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

Poached Eggs

Sous Vide method is not for meats only.

  By PolyScience Culinary