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Over the years, we’ve posted numerous recipes about one of our favorite holidays, Thanksgiving. The traditions of turkey, stuffing and cranberry sauce ruminate through every American soul. We’ve compiled a few of our own favorite recipes, showcased some fan favorites and, … Continue reading
Philip Preston, president of PolyScience, and Erik Williams, executive chef of MK Restaurant in Chicago, demonstrate cooking a turkey sous vide using the PolyScience 7306C Thermal Circulator.
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PolyScience is excited to support ChefSteps, the online culinary school led by Chris Young, Grant Crilly, and Ryan Matthew Smith — all alumni of the Modernist Cuisine team. Master techniques of traditional and modernist cooking through practical, hands-on demonstrations with detailed step-by-step explanations. Learn the why’s behind the how’s from experts who bring the science of cooking to life in a compelling and practical way. Whether you are a professional chef, a culinary student, a cooking enthusiast or a curious cook, ChefSteps is for you.
ChefSteps has launched a beta preview of their initial course, a comprehensive study of the sous vide method.
Read more about ChefSteps on their blog.
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Are you ready for some…sous vide?
The end of summer brings one of our favorite seasons. No, not autumn. Football.
Next time you’re setting up the tailgate, try your hand at some of these recipes using the PolyScience Sous Vide Professional™ and PolyScience Smoking Gun™. They’re sure to take out the stress of cooking and let you focus on what’s really important. Football, cold beers and good times.
Sous Vide Beef Skirt Steak
Smoked Baby Back Ribs
Smokey Guacamole with Bacon
Smoked Salsa Verde
Mashed Potatoes with Scallions and Goat Cheese
Corn on the Cob
Visit www.cuisinetechnology.com to learn techniques and purchase the Sous Vide Professional,™ Smoking Gun™ and wood kits used in these recipes.
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Notice anything new about CuisineTechnology.com? We lifted up the hood and put a lot of work into fine tuning our website this past month. Take a look around, you’ll see some great new features.
We’re regularly updating content, so stop by often. You can also follow us on Facebook for up to date info.
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We’ve received a lot of inquiries about this process, but…we’re not done yet!
The idea here is to approach the brewing process from a different angle. PolyScience is a leader in temperature control and this is a prime area to flex a little of that precision and know-how.
If it’s been a while since grade school, here’s a refresher on the Scientific Method:
Ingredients/Grain Bill:
FERMENTABLES, EXTRACT RECIPE:
OR…
FERMENTABLES, ALL GRAIN RECIPE:
HOPS & FLAVORINGS
YEAST:
PRIMING SUGAR:
WATER:
Here’s the scoop:
The Sous Vide IPA was mellow, noticeably smoother. Aggressive hop additions did little to create the punch we were looking for. The traditional boiled batches were incredibly hoppy with enamel-stripping bitter and grassy flavors. The same recipe via sous vide had a smooth hop profile, but was leaning towards a Wit in mouthfeel. The first sip of the Sous Vide IPA tasted rather flavorless at first. After cleansing the pallet with a few more swigs, the sous vide effect revealed itself. Due to the lower temperatures, the theory is that the lupulin could not be fully extracted. Boiling temperatures are consistently required for such extraction, although it’s been quite difficult locating a credible answer on this extraction process and temperature requirements. Most sources simply suggest to boil the hops, however, we know that boiling temperature is directly related to altitude. So, is it safe to say that a beer brewed at higher elevations would be mellower than that of something brewed at sea level?
Overall opinion? Sous vide beer is not perfect, but with proper balancing, the process is promising.
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It’s been quite a busy summer here at PolyScience Cuisine Technology. Here’s what we’ve been up to:
The 7th Annual StarChefs.com International Chefs Congress is fast approaching.
Join PolyScience at the Intenational Chef’s Congress. The ICC is one of a kind, and it’s back: a three-day culinary symposium that gathers more than 90 of the world’s most innovative chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers. Read more»
CuisineTechnology.com has been updated!
Notice anything new about CuisineTechnology.com? We lifted up the hood and put a lot of work into fine tuning our website this past month. Read more»
The CREATIVE Series is now shipping!
The first few hundred units are out the door and we couldn’t be more excited! The Sous Vide Professional™ CREATIVE Series brings affordable sous vide technology to the casual user. Stop by our web store for more information and to place your order TODAY. Read more»
Which Sous Vide Professional™ is for you?
CREATIVE? CLASSIC? CHEF? The Sous Vide Professional™ comparison guide breaks it all down so you can choose the circulator that’s right for you. Read more»
Thermal Conductivity? There’s an App for that.
So many of our customers are already loving the Sous Vide Toolbox™ for iPhone and iPad. The versatile app allows users to cook sous vide, confidently and safely. How can the Sous Vide Toolbox™ help you? Read more »
Sous Vide Beer?
You read that correctly. Read more»
What’s New in PolyScience Social Media?
PolyScience is now on Instagram and Pinterest! Facebook, Twitter and YouTube host a wealth of updated content from around the globe. Read on for what’s new and don’t forget to follow us. Read more»
Upcoming Events:
StarChefs 2012, ICC Workshops, The Science of Food, Omnivore, PolyScience with Ideas in Food and the ACF South Florida Regional…see where our frequent flyer miles take us next. Read more»
Most juicy & tender turkey – all parts are NOT created equal!
Everyone has eaten dry turkey breast and tough dark meat. In reality, the parts of a turkey (breast, thighs and legs) cook at very different times, and yet we put the whole animal in the oven and hope the best.
Breaking the turkey parts down and cooking those sous vide guarantees the moistest and tender turkey you’ve ever had. Plus, it will be so much easier to prepare, since one can prepare it a couple days in advance. That leaves you with perfect results and a stress-free Thanksgiving dinner!
The weekend before Thanksgiving:
Step 1:
Prepare, Brine & Season Turkey Parts
Step 2:
Vacuum Seal & Cook
ON Thanksgiving day:
Step 3:
Reheat Vacuum Bags and finish turkey parts with crispy crust in oven, pan and/or fryer
3 reasons why to cook turkey parts separate and sous vide:
- every piece will be delicious, moist and tender
- don’t worry that the outside cooks faster than the inside
- you can cook the whole turkey days in advance
For more information on food safety, please click here.
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Stuck on a recipe? Can’t figure out how to pull off a stress-free Thanksgiving dinner? Wondering how to clean your Sous Vide Professional?
PolyScience has a YouTube Channel with an ever-growing library of videos dedicated to answering all your questions. Please click on the videos below to start each playlist, or visit our YouTube Channel.
PolyScience Sous Vide Recipes & Techniques
PolyScience Anti-Griddle Recipes & Techniques
PolyScience Smoking Gun Recipes & Techniques
PolyScience in the Media
PolyScience Friends & Customers
PolyScience Sous Vide Toolbox App for iOS
PolyScience Support & Customer Care
Sous Vide is a cooking method in which food is vacuum sealed in a plastic pouch and then cooked at a gentle temperature in a precisely controlled water bath. Compared to other cooking methods, sous vide provides more control and allows for perfect, repeatable results every time. The method is easy to learn and takes much of the stress out of cooking. Food can be held at a perfect level of doneness for a much longer time than usual methods allow.
The recipes provided on this site will allow you to gain experience from simple dishes to more complex. Once you have become familiar with the basic methods, you will realize how easily the techniques transfer from one item to the next. PolyScience provides powerful tools with our Time and Temperature Reference Charts and our Sous Vide Toolbox application for iPhone and iPad. Use these tools to further develop your technique and understanding of the sous vide cooking method.
