How to choose a vacuum sealer If you’re in the market for a vacuum sealer, you may be asking yourself.. Do I really need a chamber sealer? What’s the different between dry pumps and oil pumps? What sort of vacuum bags do I need? What features are important? We’ll break it all down for you […]
Three important advantages of vacuum packing meat and fish Vacuum packing is an ideal conservation technique for all types of food and, above all, essential for fresh foods such as meat or fish. When vacuuming we extract the oxygen that surrounds the food to keep it hermetically sealed in a bag; so that the natural […]
Benefits of Implementing Sous Vide in Healthcare Sous Vide Chef Christopher of Kaiser Permanente Pictured: Chef Christopher of Kaiser Permanente cooking Sous Vide PolyScience had the opportunity to interview Executive Chef Christopher A. Haydostian of Kaiser Permanente, who recently converted his cooking operation to utilize sous vide throughout their repertoire. After being trained by […]
Elevating the Customer Experience Elevating the customer experience goes far beyond putting pretty food on a plate. It involves a symphony of orchestrated events that interweave to create a series of unforgettable tastes and experiences for the guest. Breville | PolyScience has always aimed to develop professional tools for Chefs and Mixologists that enable them […]
Sous Vide Chilling and Storage Guidlines Without question, you’ve heard phrases like “seal in the freshness” or “extend shelf life”. Does vacuum sealing and / or pasteurizing with sous vide cooking really allow you to get “days or weeks ahead on prep”? The answer is yes, but you need to be extremely aware of your […]
5 pro tips for better Sous Vide cooking The Sous Vide cooking method is quite simple. Food is prepped, packaged, cooked and then either chilled or finished. This technique achieves extraordinary culinary results with minimal training and effort. Throughout the cooking process there are some best practices to follow that will help enhance the quality […]
Food Safety with Sous Vide Cooking Table of Contents: A: Sous Vide Cooking Process B: Highly Susceptible Audience C: Further Resources A: Sous Vide Cooking Process As with any food process, sous vide requires specified food handling practices to prevent, eliminate, or reduce the food biological, chemical, and physical hazards to a safe level. […]
WHAT IS THE MAILLARD REACTION? Maillard – what does that even mean? The Maillard reaction is named after the French chemist Louis Camille Maillard, who discovered the reaction of amino acids and glycosides at increased temperature. If this fellow man also loved a nice crust on this steak is unknown, but it’s very likely. The […]
7 GRILL MISTAKES YOU’LL NEVER MAKE AGAIN Some people think grilling is just heat and meat. Don’t make that grill mistake! Those are the essentials but there’s an art and a science to it. If you value the art of grilling and want to improve your science, brush up on some of the biggest grill […]
WHAT IS A REVERSE SEAR? All the grilling experts are talking about a reverse sear, but what is a reverse sear? It’s ok, you aren’t the only one asking this question. A sear is the process of quick grilling the surface of your steak at high temperatures, so how do you reverse sear? To skip […]
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