A chat with The French Culinary Institute
Monday, November 29th, 2010David Arnold and Nils Noren of The French Culinary Institute of New York chat with Phil Preston of Polyscience about common misconseptions about sous vide cooking. Read More...
Sous Vide News December
Sunday, November 28th, 2010In this edition
- Polyscience makes a great Christmas present for the progressive chef.
- The Instanta sous vide range now available in 10amp models
- Fruit cooked sous vide
- Great new Utube on the blog
What will your chef be getting for Christmas
Polyscience Sous Vide Professional!
Sous Vide Australia, Polyscience’s Australian distributor wants your chef to get a toy for christmas that will breath new life in to your menu this christmas. Turkey and pork have never tasted so good. We have Sous Vide Professional immersion circulators in stock, and can also supply “the smoking gun” and the “Anti griddle”. Being an agent also means that we will be handling maintenance and repair for Polyscience in Australia. Read More...
Polyscience Immersion circulator
Wednesday, November 17th, 2010Michael Voltaggio shows us how to Sous Vide Chicken using the Polyscience Sous Vide Professional immersion circulator. These video’s show how sous vide at home can save time and money in the kitchen. Read More...