PolyScience Sous Vide Professional Thermal Cooker

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Price: $799.95    

Product Feature

• Easy up and down buttons allow you to select and set cooking temperature to a 1/10th of a degree
• Water circulation provides maximum consistency (compared to non-stirred devices)
• Clamp the Sous Vide ProfessionalTM to any size tank with rounded or flat walls up to 30 liters
• Compact design makes for easy storage
• Made In USA

Product Description

Sous Vide ProfessionalTM CHEF SERIES

FEATURES

• Exceptional control of liquid heating to within 0.1°F (0.06°C)
• Dedicated temperature control enables you to quickly set or adjust cooking temperature
• Easy up and down buttons allow you to select and set cooking temperature to a 1/10th of a degree
• Temperature readings available in Celsius or Fahrenheit
• Controls liquid heating up to 100°C (212� F)
• Control cooking liquid circulation level by easily adjustable pump pressure outlet
• High-grade stainless steel heating coil and pump ensure lasting, trouble-free performance
• Large back-lit display for easy reading
• Water circulation provides maximum consistency
• ETL commercial approval
• ETL sanitation approval

PERFORMANCE

• Maximum Temperature: 212� F
• Temperature Stability: 0.1 �F
• Pump: 1-speed with adjustable slider
• Pressure Flow Rate (max): 12 L per Minute
• Heater Output: 1100 Watts / 3753 BTU

OPERATION

• Display Type and Size: EasyViewTM LCD 2.12 x 3 inches
• Menu Language & Prompts: English
• Minimum Immersion Depth: 3.375 in

SAFETY

• Over Temperature Protection: yes
• Failsafe Heater Control: yes
• Low Liquid Level Safety: yes
• Alarm and Fault Indicators: Icon indication

WEIGHT & DIMENSIONS

• Unit Dimensions (HxWxD): 14.125 x 3.875 x 7.375 in
• Unit Weight: 9.5 lbs
• Shipping Dimensions: 18 x 11.5 x 9 in
• Shipping Weight: 12.75 lbs

WHATS INCLUDED

• Sous Vide Professional Circulator
• "Sous Vide & Precise Temperature Cooking - Technique & Recipes", including a temperature reference table
• Protective Travel & Storage Case

PolyScience Sous Vide Professional Thermal Cooker Review

I've played with sous vide cooking using one method or another for years. Sometimes I'd use the stovetop with an oven thermometer to watch the temp, other times I'd use the oven itself for temperatures in the range of 137 to 142 (short ribs or chicken breast). It worked but was such a hassle. And then our old Foodsaver stopped working well and it was time to make some expensive decisions.

First it was a chamber vacuum which I'll also review here. And then the Polyscience Sous Vide Professional. Yes, it's a lot of money...$1359 for both. And we've never regretted it for a second. We thought we'd be using this unit occasionally and that was the reason for the indecision. Instead we find ourselves using it 3 times a week or more.

Just a few days ago I used it for a company luncheon. I cooked 24 marinated boneless-skinless chicken breasts and 8 large portions of salmon fillet to perfection with almost no special attention. All I did was move the bags of chicken breast around in the container and check the water level. When half an hour was left I dropped in the salmon. Everything was cooked to 142 degrees, perfect for the chicken but a bit high for my taste for the salmon. Nonetheless, it came out perfectly. Tell me, what other way could you cook 24 perfectly moist boneless-skinless chicken breasts and know for certain every single one was cooked through and safe to eat? The breasts were removed from the bag and lightly seared on a grill while waiting for several guests to arrive. And they arrived late, but no need to panic. The chicken breasts were put back in the bags and in the sous vide water to stay warm until finally the guests arrived. (the open edges of the bags were clipped over the side of the sous vide container to keep water out) And the salmon didn't mind a bit sitting in the pot a little longer. Everyone raved about the food, how tender and juicy it was.

There are smaller units that will do sous vide and I'm about to purchase one as a second unit for doing foods that require lower temperatures, such as shrimp or scallops. I am so into sous vide cooking now that I can't help myself. My wife is also into it and several friends who've seen us cook so many foods sous vide are also on the bandwagon. Yes, you can cook one or two nearly perfect steaks or chicken breasts by conventional methods. But how about six or ten? And spend time with your guests or doing some other task?

If you love to cook, sous vide cooking will change your cooking life. Professional units like this used to cost twice as much and were frankly unaffordable. This unit costs no more than microwave ovens cost when they first hit the scene in the 1970's. And believe me, an immersion circulator puts a microwave oven to shame when it comes to usefulness.

I'm pleased with the performance of this particular unit. If you start with hot water it won't take long for the unit to bring the water to the correct temperature. If you cover your cooking vessel it will run efficiently and you won't have to add water for longer cooking periods. I use plastic wrap and a cutting board or sheet pan as a cover, depending on the cooking vessel used. I may use anything from a 10 to 20 quart stock pot or a large lexan container.

I highly recommend this unit and also recommend you shop around. You never know who will have the best price or will toss in extra goodies. Also check out Douglas Baldwin's book on sous vide to insure you're following proper food safety guidelines.

Okay, my sous vide rib eye is ready. It's cooked to a perfect 132 all the way through and a quick sear in a hot cast iron pan is all that's needed. You could skip that part if Maillard reaction isn't a priority.

Yes, we love cooking with our Sous Vide Professional!

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