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.

8306 Sous Vide Thermal Bath (Heating) A Complete Sous Vide Cooking System

Specifications: Cooking Temp: Ambient +9°F/5°C to 302°F/150°C Voltage: 120V50-60HZ standard Stability: ± .09°F/.05°C Overall Size: 14" x 22" x 13.5" Reservoir Size: 28L (29.58 qt.)	Features: Exceptional control of liquid heating Three preset buttons One-touch temp. control Controls heating to 302°F Stainless steel heating coil & pump High & low pump speeds Easy-to-clean stainless steel cooking compartment High & low pump speeds	Shipping Weight 43 pounds Ships direct from manufacturer in about 10-15 days. F.O.B. Niles, IL 60714	DCE Price $1,895.00
We have accessories for Sous Vide Equipment Go to our ACCESSORY page
A complete sous vide cooking system controls liquid heating and circulation. Three preset buttons make the selection of frequently used cooking temperatures fast and fool-proof.Easy-to-clean stainless steel cooking compartment with tilting cooking compartment cover. 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. 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. 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.

9612 Sous Vide Thermal Bath (Heating/Cooling) A Complete Food Thawing/Cooking/Chilling System

Specifications: Cooking Temp: -13°F/-25°C to 392°F/200°C Voltage: 120V-60HZ standard Stability: ± .02°F/.01°C Overall Size: 19.5" x 27.5" x 18.5" Reservoir Size: 28L (29.58 qt.) Controller Type: Fully programmable, LCD display	Features: Exceptional control of liquid heating (±.02°F) Fully programmable controller (10 easy to recall programs) Controls heating to 392°F; chilling to -13°F Variable speed pump provides ultra-precise control Stainless steel heating coil & pump Stainless steel cooking reservoir	Shipping Weight 153 pounds Ships by truck direct from manufacturer in about 10-15 days. F.O.B. Niles, IL 60714	DCE Price $4,100.00
We have accessories for Sous Vide Equipment Go to our ACCESSORY page
A complete food thawing/cooking/chilling system that cooks and chills in a single unit; fully programmable digital controller allows you to create up to 10 unique, easily recalled food preparation programs and offers continuously adjustable liquid circulation speeds. With this unit you can thaw, cook and then chill easily, safely and quickly. 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.

Sous Vide Thermal Baths