Cooking sous vide at home

Cook like a chef in your own home with the Polyscience, Sous Vide Profesional -Creative Series.  Tender juicy meats, perfect vegetables and soft cooked eggs. With a little bit of help from our cookbook, At home with sous vide.

 

Sous vide professional -Creative

SVS Vacuum Sealer VSD100

Cookbook – At home with sous vide – out now!

Sous Vide: A New Approach to Cooking

Sous vide cooking is quick, clean and simple in its preparation and application, although it can take from an hour to several days to complete the cooking process. Trained as a chef in Melbourne, Australia, I have worked in many venues in 17 years at the pass. In my last role as executive chef at Stones of the Yarra Valley, I shared my kitchen with many renowned chefs— including Greg Malouf, Philippe Mouchel, Frank Camorra, George Calombaris and Riccardo Momesso.
It was at Stones of the Yarra Valley that I first implemented sous vide cooking as a way of expanding the existing kitchen. After only a short period, I became obsessed with sous vide and the benefits it brought to a commercial kitchen. Sous Vide Australia grew out of this passion and a need to share these amazing benefits with everyone I knew.
Pears in White wine with chocolate

Pears in White wine with chocolate and sponge

Since 2009, Sous Vide Australia has grown rapidly and I am often asked to give lectures and training in sous vide cooking and equipment all over Australia. Over our time promoting sous vide to the chefs and home cooks of Australia there have been a few difficulties to overcome. The first has been confidence, as cooking sous vide is a relatively new way of thinking and requires the cook to change the way they prepare food. The second and largest barrier to sous vide cooking is the worry that the plastic in the vacuum pouches creates more waste than ordinary methods. For the most part, this concern fails to acknowledge the amount of plastic already used to wrap and cover food during current standard practices. Although it does require the use of plastic pouches, sous vide cooking is the most energy efficient of any method of modern cookery.
I hope you enjoy every mouthful along the way as much as I have.
DALE PRENTICE