As the company that pioneered and popularized sous vide cooking in the world’s best kitchens, we are now putting this precise temperature cooking technique within reach of curious chefs and other casual users. We are excited to announce the latest addition to PolyScience’s portfolio of sous vide immersion circulators: The Sous Vide Professional™ CREATIVE Series.
The Sous Vide Professional™ CREATIVE Series is specifically designed for the casual user. It provides an excellent value alternative while delivering quality results and puts this precise temperature cooling technique within reach of curious chefs and other casual users. By cooking in a circulating, precisely controlled bath, you get repeatability, uniform doneness, enhanced flavor, and perfect texture without the stress of strict timing.
The CREATIVE Series is priced in the U.S. at $499.95. Orders are accepted now on our website and through our retail and distribution partners worldwide. Models will be available by mid-August.
Extremely easy to use, the CREATIVE Series Immersion Circulator makes achieving the amazing flavors and textures associated with sous vide cooking exceedingly simple and exceptionally affordable. It includes this precise Immersion Circulator a well as a Guide to Sous Vide Cooking that contains step-by-step instructions, suggested cooking times/temperatures, and a listing of on-line resources. An iPhone/iPad app that calculates cooking time based on the type and size of food being cooked is also available under the name “Sous Vide Toolbox.”
In addition to the Sous Vide Professional™ CREATIVE Series, PolyScience offers the CHEF Series and the CLASSIC Series.
The Sous Vide Professional™ CHEF Series was introduced in 2010 and quickly became the standard in professional kitchens and has been seen on TV shows such as Iron Chef America, Top Chef, and Chef Masters. The first PolyScience product for sous vide cooking, the 7306C Sous Vide® Circulator, was introduced in 2004 and was used by many chefs around the world as they explored sous vide cooking. This workhorse circulator, now called the Sous Vide Professional™ CLASSIC Series, is featured in several important books on sous vide cooking, including Under Pressure by Chef Thomas Keller, Alinea by Chef Grant Achatz, and Modernist Cuisine by Nathan Mhyrvold.