Sous Vide Cooking

TAKE CONTROL OF YOUR KITCHEN WITH POLYSCIENCE

Temperature control is the key to kitchen success. PolyScience places control firmly in your hands. Consistent, precise and cost effective temperature control has always been our core competency. Building on that foundation, we’re proud to have become the “go to” source for chefs seeking a wide array of precise technical solutions to their kitchen challenges. Recognizing that temperature control is the key to culinary success, many of the world’s top chefs approached PolyScience seeking solutions. As an inventor and avid home cook, our president Philip Preston began developing products to meet the needs of both professional chefs and home cooks. The result has been an unsurpassed line of temperature control equipment that meets your exact needs and budget. Today many of the world’s most accomplished culinary experts depend on our temperature control equipment. We are constantly addressing all aspects of the culinary arts and sciences to help you consistently and cost effectively create signature dining experiences, anytime you want. Sous Vide is simply a precise temperature control cooking method. Food is usually vacuum sealed in a non-reactive pouch and heated in a water bath at a gentle temperature until the desired degree of doneness is achieved. Virtually no other method provides more control, allowing you to consistently deliver exactly the same results, time after time. Sous Vide may seem like a new concept but it’s been part of our culinary heritage for a long time. Wrapping meat in leaves and burying it in a fire pit to cook "low and slow" to develop outstanding flavours, aroma and texture is just one example of how our collective ancestors may have begun evolving the technique. The principles have remained largely unchanged. Today’s Sous Vide, which simply translates to “under vacuum,” allows you to easily apply those same principles in your kitchen, but with the benefits of incredible precision and ease. Combined with searing, roasting and other cooking methods, Sous Vide produces truly amazing results that can’t be replicated any other way. Just as importantly, Sous Vide cooking enhances food safety by allowing chefs to make informed decisions about temperature and cook time without compromising flavor, texture, aroma or color. It’s easy, for example, to deliver perfectly poached eggs that have been held at precise temperatures long enough to achieve pasteurization for safe consumption. Consequently, many of the world’s most respected chefs depend on Sous Vide to turn their culinary visions into realities.