PolyScience

Sous Vide Cooking

Sous vide cooking is used by the world's best chefs to achieve amazing flavor and texture. The technique that relies on a precise, temperature controlled circulator. Food is vacuum sealed and cooked at a gentle temperature in a precisely controlled water bath.

It allows achieving perfect, repeatable results every time, which is ideal for delicate foods such as lobster or fish. Sous vide cooking is great for retaining vibrant flavor and texture in vegetables, and long cook times on secondary cuts of meat without drying them out.

 

  • Sous Vide - Step 1: Clamp Circulator To Pot
    Step 1: Clamp Circulator To Any Pot Or Vessel
  • Sous Vide - Step 2: Vacuum
    Step 2: Vacuum Seal Food
  • Sous Vide - Step 3: Cook
    Step 3: Cook In Water Bath Controlled By Circulator
  • Sous Vide - Step 4: Sear
    Step 4: Sear
  • Sous Vide - Step 5: Serve
    Step 5: Serve

For more information, please visit our extensive Sous Vide Resource pages: