Sous Vide and Low Temperature Cooking

What is sous vide?

While you will seldom see the words "sous vide" on their menus, this cooking technique — which literally means "under vacuum" and was originally utilized in the early 1970s to minimize product loss when cooking foie gras — is being embraced by chefs worldwide for the preparation of an ever-widening array of dishes. With this technique, food is vacuum-sealed in a polymer pouch and then slowly cooked at low temperature. As a result, foods become tender without losing their original color, nutrients, or texture.
The manufacture of our thermal circulators, PolyScience®, has published The Basics of Sous Vide Cooking. Another really good source for detailed information is Douglas Baldwin's A Practical Guide to Sous Vide Cooking where you will find sections on techniques which include safety and "how to" instructions, lots of recipes and some very technical discussions of cooking and equipment needs. PolyScience® also has many videos answering all sorts of questions about sous vide cooking available for viewing on YouTube. We have also found on-line courses are available at onlinecourses.net.

Do you wonder about questions like:

Should I sear before or after?
Which temperature would you apply to which protein or vegetable?
Which temperature zones are showing which results?
What cooking time ensures food safety?

Dave Arnold from the French Culinary Institute in NYC and his team did a fantastic job in providing a detailed primer that answers all the questions you might have about sous vide and low temp cooking. Have more questions about sous vide cooking or vacuum packing? Email or call Doug at 559-539-3076.

Sous Vide Cooking Kit

Includes a new 64 page guide to sous vide cooking written by Thomas Keller, renowned chef and author of Under Pressure. Sous Vide—A Guide to Low-Temperature Cooking is a primer in sous vide cooking for any cook who wants to learn the fundamental techniques of sous vide. Featured sections include the specifics of sous vide, its history, safety issues, and the equipment used. This informative new guide also features tips and highly approachable sous vide recipes not found anywhere else.
Includes: Guide Book by Thomas Keller 7606C Thermal Circulator with protective cage 18 Liter Clear polycarbonate cooking tank Custom Lid for cooking tank	Specifications: 7306C: Cooking Temp: User settable to 302°F/150°C Voltage: 120V/50-60HZ/1 phase Stability: ± .09°F/.05°C Size: 12.25" x 4.63" x 5.75" Protective Cage:Yes, Preinstalled Max. Temp: 210°F/99°C Tank & Lid: Size: 18" x 12" x 9"	Shipping Weight 20 pounds Ships direct from manufacturer in about 10-15 days. F.O.B. Niles, IL 60714	DCE Price $1,090.00
We have accessories for Sous Vide Equipment Go to our ACCESSORY page
PolyScience® Sous Vide Cooking Kit includes 7306C Circulator with user settable temperature, LED display, standard controller, 3 temperature preset buttons and protective cage preinstalled, 18 liter clear polycarbonate cooking tank, custom-fitted lid and 64 page Guide To Sous Vide Cooking by Chef Thomas Keller. This kit includes everything you need to get started cooking sous vide except the vacuum machine. We have chamber vacuum machines and non-chamber clamp style vacuum machines available. Either type will work with sous vide cooking although the chamber machine will allow you to vacuum pack food with liquid in the pouches.

Sous Vide Professional™ Circulator All new design!

Specifications: Cooking Temp: User settable to 212°F/100°C Voltage: 120V50-60HZ standard Stability: ± .1°F/.06°C Size: 14.125"H x 3.875"W x 7.375"D Immersion Depth: 3.375" min. to 7" max. Protective Cage: Built In Travel Case: Included	Features: Exceptional control of liquid heating Dedicated temperature control Quickly select & set cooking temperature Controls heating to 212°F Adjustable pump pressure to control liquid circulation Stainless steel heating coil & pump Large backlit display for easy reading NEW Text-book style guide to Sous Vide Cooking ETL Sanitation & Commercial Use Approved	Shipping Weight 13 pounds Ships direct from manufacturer in about 10-15 days. F.O.B. Niles, IL 60714	DCE Price $760.00
We have accessories for Sous Vide Equipment Go to our ACCESSORY page
The Sous Vide Professional™ sets the standards for sous vide cooking. It was developed to meet the requirements of the world's best chefs and adds a whole new dimension of control to your kitchen. Its aesthetics, easy handling and flexibility are unique and without compromise. Professional and aspiring home chefs achieve perfect, repeatable results every time with the Sous Vide Professional™ Provides exceptional control of liquid heating and circulation within 1/10th of a degree, assuring a constant temperature throughout the container. Water circulation provides maximum consistency (compared to non-stirred devices). Attaches directly to stock pots, roasters, and hotel pans. Compact design makes for easy storage. Clamp the Sous Vide Professional™ to any size tank with rounded or flat walls up to 30 liters. Stainless steel heating coil and circulating pump. A travel case is now included with the SV Professional. We have chamber vacuum machines and non-chamber clamp style vacuum machines available. Either type will work with sous vide cooking although the chamber machine will allow you to vacuum pack food with liquid in the pouches.

7306C Sous Vide Circulator

Specifications: Cooking Temp: User settable to 302°F/150°C Voltage: 120V50-60HZ standard Stability: ± .09°F/.05°C Size: 12.25" x 4.63" x 5.75" Immersion Depth: 3" min. to 7" max. Protective Cage: Available with or without	Features: Exceptional control of liquid heating Three preset buttons One-touch temp. control Controls heating to 302°F High & low pump speeds Stainless steel heating coil & pump	Shipping Weight 9 pounds Ships direct from manufacturer in about 10-15 days. F.O.B. Niles, IL 60714	DCE Price $950.00
We have accessories for Sous Vide Equipment Go to our ACCESSORY page
Provides exceptional control of liquid heating and circulation, assuring a constant temperature throughout the container. Three preset buttons make selection of frequently used cooking or thawing temperatures fast and fool-proof. Attaches directly to stock pots, roasters, and hotel pans. Low and high circulation speeds provide precise temperature control. Suitable for any cooking liquid, including stock, juice, oil and emulsions. Stainless steel heating coil and circulating pump. Order your model 7306C Thermal Circulator with a protective cage preinstalled! This will improve your experience with the Thermal Circulator by keeping items being sous vide cooked from catching in the pump. We have chamber vacuum machines and non-chamber clamp style vacuum machines available. Either type will work with sous vide cooking although the chamber machine will allow you to vacuum pack food with liquid in the pouches.

7312 Programmable Sous Vide Circulator

Specifications: Cooking Temp: User settable to 392°F/200°C Voltage: 120V50-60HZ standard Stability: ± .02°F/.01°C Size: 11.25" x 15" x 9.5" Adj. Bridge: Spans cooking vessels 15" to 25" wide Immersion Depth: 2.5" min. to 4.5" max. Controller Type: Fully programmable, LCD display	Features: Exceptional control of liquid heating (±.02°F) Convert stock pots, roasters and hotel pans into cooking systems Fully programmable controller (10 easy to recall programs) Controls heating to 392°F Variable speed pump provides ultra-precise control Stainless steel heating coil & pump	Shipping Weight 24 pounds Ships direct from manufacturer in about 10-15 days. F.O.B. Niles, IL 60714	DCE Price $2,035.00
We have accessories for Sous Vide Equipment Go to our ACCESSORY page
The digital PolyScience® model 7312C stores up to 10 Different chef-defined cooking programs and offers continuously adjustable liquid circulation speeds. It can operate with the chefs own stockpots and has an adjustable bridge to span cooking vessels from 15" to 25" wide. The 7312C provides even better control of liquid heating and circulation than the 7306C, assuring a constant temperature throughout the container. The programmable controller allows saving up to 10 unique, easy to recall programs. The adjustable bridge attaches directly to stock pots, roasters, and hotel pans. Variable circulation speed provides ultra-precise control over cooking liquid circulation. Suitable for any cooking liquid, including stock, juice, oil and emulsions. Stainless steel heating coil and circulating pump. We have chamber vacuum machines and non-chamber clamp style vacuum machines available. Either type will work with sous vide cooking although the chamber machine will allow you to vacuum pack food with liquid in the pouches.