Home
Who are we?
Consulting
Products
polyscience
polyscience sous vide professional – Chef series
Polyscience 7306 with protective cage
Polyscience 7312 Immersion Circulator
The Anti Griddle by Polyscience
the smoking gun
Sonicprep
polyscience immersion circulators
Instanta Digital Water Baths
instanta sous vide
Instanta SV-38 sous vide water bath
Henkelman chamber vacuum sealers
Henkelman jumbo 35 & 42 Vacuum systems
Henkelman Boxer 42 Vacuum system
Thermometers and Hypodermic probes
Cooking sous vide at home
Sous Vide Creative – home cooking
SVS Domestic Vacuum Sealer
Muuri food Smoke ovens
Sealed Air Vacuum Pouches
Orders
Distributors
Cooking Sous Vide
Cooking root vegetables
sous vide Fish
Fennel lime sumac prawn on Russian salad
Hiramasa Kingfish with fresh ginger and pomegranate salad
Monkfish with pickled cauliflower
Poached Atlantic Salmon with Iberico Jamon, asparagus and coffee oil.
Salmon with A la grecque fennel and spanish onion
pork cooking
Taxi 12-hour sticky pork with red chili dressing
Red meat dishes
Pickled and apple wood smoked lambs tongue
slow cooked beef cheeks
Stunningly French – Beef bourguignonne
Poultry dishes
Chicken and Pistachio ballottine
Chicken with pistachio sous vide, poached cherries, fig and rocket salad
Confit turkey wings
Slow cooked duck egg with creamed spinach and dukkah
Sous Vide BBQ chicken skewers
recipes and blog
Contact
Read More...
Archive for October, 2010
«
Iron Chef Australia
Polyscience Immersion circulator
»
Sous Vide News for October
Saturday, October 16th, 2010
Tonight – Instanta Sous Vide features on Iron Chef Australia
Iron Chef – Tuesday 7:30 pm Channel 7.
Read More...