Sous Vide SVAWC101 Wood Chips 1kg Pouches

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Wood Chips -- Please Select --SVAWC101-Hickory SVAWC102-Maple SVAWC103-Alder SVAWC104-Pecan SVAWC105-Cherrywood SVAWC106-Mesquite SVAWC107-Applewood SVAWC108-Australian Hardwood Messmate SVAWC109-European Beech SVAWC110-Bourbon Oak SVAWC111-Redgum

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About the Product and Brand

Polyscience, innovative culinary technology.

Create new culinary sensations with smoke.

To provide smoke flavour and aroma for meats, fish fruits, or vegetables after cooking, simply place the food in a covered container and inject smoke.

To enhance the presentation of a finished dish, add a hint of smoke under a domed plate cover. It will provide the diner with an immediate sense of pleasure and anticipation when the dish is uncovered.

For best results, always pat foods dry with a clean cloth or paper towel before smoking. This helps smoky flavours adhere to the food surface.

2-3 minutes under smoke is generally all that is needed to infuse foods with a smokey flavour and aroma. When using the Smoking Gun with a covered receptacle, simply inject the smoke under the lid and let stand for a few minutes.

Hickory chips impart a pungent, smoky bacon-like flavour.

Mesquite chips for smoking most meats. They impart a strong earthy flavour.

Apple and cherrywood are for poultry, game birds and pork. A slightly sweet but denser, fruity smoke flavour.