Cuisine: Salad

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 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

PolyScience Sous Vide Asparagus

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.

  By PolyScience Culinary

Smoked Spinach and Strawberry Salad

Smoked, raw spinach is a delightful addition to any salad.

  By PolyScience Culinary

Balsamic Infused Watermelon Salad

Salad with some sweet flavor added.

  By PolyScience Culinary

Indestructible Balsamic Vinaigrette

new way of combining oil and vinegar.

  By PolyScience Culinary