Sous Vide Australia » recipes and blog

Chicken with pistachio sous vide, poached cherries, fig and rocket salad

admin — Thu, 12 Jan 2012 06:30:15 +0000

This sous vide chicken recipe is the perfect semi formal summer lunch. It can be served hot or cold and through the magic of sous vide all the work can be done the day before.

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Stunningly French – Beef bourguignonne

admin — Thu, 20 Oct 2011 00:52:58 +0000

Beef bourguignonne is a French classic. Cooked sous vide this dish can be prepared a head of time and finished at the last minute with the flexibility to modify the dish to fit dietary requirements.

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Slow cooked beef cheek on cauliflower puree with sous vide organic baby vegetables

admin — Sat, 01 Oct 2011 11:26:36 +0000

Clean the beef cheeks of all external fat and sinew. Seal the cheeks in a hot pan season as you go. Then chill the cheeks to 3C. Vacuum pack with a dessert spoon of finished veal jus and cook in a water bath at 68C for eight hours. When cooked remove from the bag and seal in a hot pan and correct seasoning, keep warm.

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Smokin’ lambs tongue with organic salad

admin — Fri, 30 Sep 2011 01:42:48 +0000

Pickled and apple wood smoked lambs tongue, hazelnuts and dehydrated Spanish onion with salsa verde and a salad of pickled raddish and scallion.

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Polyscience at Food Service Australia

admin — Mon, 06 Jun 2011 03:55:15 +0000

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Taking the next step to sous vide accuracy

admin — Thu, 12 May 2011 13:47:22 +0000

Sous vide is all about accurate temperature cooking.

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One power point, 300 perfectly poached eggs!

admin — Mon, 28 Mar 2011 06:08:44 +0000

Do you poach a lot of eggs?

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A chat with The French Culinary Institute

admin — Mon, 29 Nov 2010 00:31:04 +0000

David 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.

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Sous Vide News December

admin — Sun, 28 Nov 2010 13:37:29 +0000

In 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.

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Polyscience Immersion circulator

admin — Wed, 17 Nov 2010 13:44:47 +0000

Michael 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.

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