• 5 pro tips for better Sous Vide cooking

    Posted by David Pietranczyk

    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 and safety of the finished product.

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  • A heritage of craftsmanship, collaboration, and delicious food.

    Posted by David Pietranczyk

    In the most demanding and innovative restaurants in the world, there are chefs and staff working around the clock striving for perfection and influence. Such kitchens are utilizing incredible tools, precisely engineered  to craft their masterpieces. Many of these tools have been created by Breville | PolyScience.

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  • What sets the Control ºFreak apart from the rest?

    Posted by David Pietranczyk

    With features like the patented through-the-glass sensor and Probe Control™ it's immediately apparent that the ºFreak was not built like any other induction cooktop on the market. This is only the beginning. See what's under the hood...

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  • Sous Vide Chilling and Storage Guidlines

    Posted by David Pietranczyk

    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 chilling procedures and storage temperatures. 

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  • The Safety of Sous Vide

    Posted by David Pietranczyk

    Sous vide cooking brings tremendous benefit to the kitchen and bar aside from elevating the organoleptic qualities of the food or beverage being prepared, sous vide enhances food safety. Food safety is a topic of immense scope. The information below is intended to be a quick reference of best practices.

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