• 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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  • Everything you need to know about vacuum sealing

    Posted by David Pietranczyk

    Sous Vide literally translates to “Under Vacuum”. However, the technique is as much about cooking under vacuum as it is low temperature cooking. You may also see vacuum sealing as a process referred to as “Reduced Oxygen Packaging or ROP” -or- “Modified Atmosphere Packaging or MAP”. Although not everyone uses reduced oxygen for low temperature cooking, there are numerous reasons why vacuum packaging is ideal.

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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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  • Fajita Night (Steak or Chicken)

    Posted by PolyScience Staff

    Fajitas are easy to make, so why bother with extra steps? Any night can turn into a fiesta when you pull a bag of fajita meat and veggies from the freezer. Prepare ahead and eat within 4 days, or freeze and reheat within 6 months!

    Serves 4

    Prep time, 10 minutes
    Cook time: 65 minutes

    3 Boneless, skinless chicken breasts
    1 Skirt Steak, outside cut

    1 Tablespoon olive oil
    1 Tablespoon Fajita Rub
    1 Green Bell Pepper, cored, sliced
    1 Red Bell Pepper, cored, sliced
    1 Large, Red Onion, sliced
    Kosher Salt and Black Pepper, to taste.

    8 Flour Tortillas
    Sour Cream
    Shredded Chihuahua Cheese
    2 Limes, quartered


    Step 1:
    Set the Sous Vide Professional™ to 165°F/74°C for Chicken (140°F/60°C for Steak) with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)*

    * Even though the temperatures for Chicken and Beef are different, the par-cooked vegetables will be fully cooked after sautéing in Step 7.

    Step 2:
    Keeping meats and vegetables separate, season with Williams-Sonoma Fajita Rub, salt and pepper.

    Step 3:
    In separate pouches, vacuum seal vegetables in one pouch. Vacuum seal beef or chicken in the other.

    Step 4:
    Place sealed bag in circulating water bath and cook for 60 minutes.

    Step 5:
    If serving immediately, remove beef or chicken from bag and slice. For later use, remove bag from water bath, quickly shock in ice water bath.**

    Step 6:
    Preheat a large non-stick pan over high heat with 1 tablespoon olive oil.

    Step 7:
    Sauté chicken/beef and vegetables until nicely browned.

    Step 8:
    Serve with warmed tortillas, sour cream, cheese and limes.


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  • Sous Vide Confit of Duck Leg & Breast

    Posted by PolyScience Staff


    Cure Time: 16 hours
    Cook Time: 10-12 hours
    Serves: 2

    2 Duck Legs, Frenched
    1C / 240 ml Coarse Kosher Salt
    1T Dried Thyme
    3 Dried Bay Leaves
    6T Duck Fat, reserve 2T for searing

    Step One:

    Set the Sous Vide Professional™ to the desired temperature, with rear pump flow switch closed and front flow switch set to full open. For duck confit, 167°F/75°C is found to be the best temperature.

    Step Two:
    Crush the dried thyme and bay leaves in the salt until it is evenly mixed. Distribute the salt mixture over the duck legs. Place in the refrigerator and let cure for 36 hours. Thoroughly rinse.

    Step Three:
    In a medium vacuum bag, place seasoned, trimmed portion of duck leg along with 4T duck fat.

    Step Four:
    Seal portion to desired vacuum. For duck, a vacuum of 90-95% is optimal.

    Step Five:
    Once target temperature is reached, place sealed duck confit portion in circulating water bath.

    Step Six:
    Cook to desired doneness for 10-12 hours.

    Step Seven:
    Remove duck from vacuum bag. Sear in a hot pan with remaining duck fat until skin is crisp.



    Cooking time: 45 minutes
    Serves: 2

    2 Duck Breasts (1 inch / 25mm)
    3 T / 40g duck fat
    Kosher Salt and Black Pepper, to taste

    For more information on food safety, please click here.

    Step One:
    Set the temperature on your Sous Vide Professional™ to 57°C / 135°F, with rear pump flow switch closed and front flow switch set to full open.

    Step Two:
    Season the duck breast with salt and pepper, place in a bag with duck fat and vacuum seal. Make sure that all ingredients are cold. If necessary, place the bag with the duck breast and fat in an ice bath.

    Step Three:
    Seal portion to desired vacuum. For duck, a vacuum of 90-95% is optimal.

    After it is sealed, place the bag on the counter with skin side down. Shape the duck breast so the skin side is flat and the duck breast looks plump. This will ensure that you will get even color on the skin side when you render the fat.

    Step Four:
    Once target temperature is reached, place duck into circulating water bath set to 57°C/135°F and cook for 45 minutes.

    Step Five:
    Remove the bag from the water bath and let sit on the counter for 10 minutes.

    Step Six:
    Remove the duck from the bag and place it skin side down in a pan on medium heat and render out as much of the fat as you desire. Flip and sear the meat side for no more than 60 seconds. Slice and serve.

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