• What is Probe Control™?

    Posted by David Pietranczyk

    A question that we often get is...

    "Why is the temperature of my pan different than the temperature of my food?"

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  • Elevating the Customer Experience

    Posted by David Pietranczyk

    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 to deliver on these expectations consistently for all guests.

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  • Benefits of Implementing Sous Vide in Healthcare

    Posted by David Pietranczyk

    Healthcare institutions can see great benefits in consistency, waste reduction, health benefits for patients, tighter inventory control, enhance flavor & appearance of food, and reduced products costs.

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  • Sous Vide Pork Belly via www.SousVideGuy.com

    Posted by David Pietranczyk

    Looking for a super-easy, super delicious recipe for pork belly? Our friend Derek, better known as "The SousVideGuy" shared this recipe with us!

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  • Frozen Corn Foam

    Posted by PolyScience Staff

     

    Frozen Corn Foam

    Ingredients:

    2C Corn Kernels

    1 ½ C Water

    ¼ tsp Saffron

    .25oz Agar

    1/8 tsp Xanthan Gum

    1 Tbsp Butter

    Salt and White Pepper TT

     

    Method:

    Step 1: Sweat the corn, butter, and saffron together in a sauté pan for 5 minutes.

    Step 2: Add the water and continue to cook over medium heat for about 15 minutes until corn is fully cooked and soft. 

    Step 3: Tranfer the corn mixture to a blender and blend until completely smooth.  While blender is running add agar the agar and xanthan gum.

    Step 4: Pass the mixture through a fine strainer into a pot and bring it to a boil.

    Step 5: Once the mixture has reached a boil, pour it into a metal bowl and refrigerate until set. The gel should be “light”.

    Step 6: Once set, transfer the gel to a blender and blend until completely smooth.

    Step 7: Transfer the puree to an ISI canister and charge it twice with NO2 charges, shaking vigorously after each charge.

    Step 8: Freeze the mixture on the Anti-Griddle.

     

    Recipe courtesy of Chef Libry Darusman

    www.hospitalitycollaborative.com

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