• 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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  • Elderflower Smoked Griddled Halloumi

    Posted by PolyScience Staff

    Elderflower Smoked Griddled Halloumi – by Chef Eddie Shepherd
    300g Halloumi
    Dried Elderflower

    Heat a griddle pan to a medium high heat.

    Slice the Halloumi into centimetre thick pieces. Cook the Halloumi for about a minute on each side (giving it a half turn while cooking each side to get a criss cross pattern if you like)

    Once cooked set the Halloumi slices to one side to cool.

    Trim the cooked Halloumi to even squares and place into a glass bowl.

    Cover the bowl with cling film and smoke using the Polyscience Smoking Gun, loaded with dried elderflower, filling the covered bowl with smoke. Sit covered for around five minutes to allow the Halloumi to take on the flavour of the elderflower smoke.

    Continue reading for the recipes of the Rhubarb Relish & Rhubarb Glass on Chef Eddie’s blog

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