Cuisine: Veggies

Sous Vide Pickles

Sous Vide Pickles

Cooking your pickles Sous Vide at 140ºF / 60ºC ensures the perfect texture every time.

  By PolyScience Culinary

French Fries

The Ultimate French Fry

The perfect french fry must be fried twice. This is because the first fry par cooks the interior and creates a starch-reinforced exterior that results in an exceptionally crunchy exterior.

  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 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

Fajita Night (Steak or Chicken)

Fajitas are easy to make, so why bother with extra steps?

  By PolyScience Culinary

Mashed Potatoes with Scallions and Goat Cheese

Meat and potatoes. That’s our kind of meal.

  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

Smoked Spinach and Strawberry Salad

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

  By PolyScience Culinary