• Balsamic Infused Watermelon Salad

    Posted by PolyScience Staff

    Balsamic Infused Watermelon Salad with Feta, Thyme and Heirloom Tomatoes

    Prep time: 10 minutes
    Serves: 2

    Ingredients:
    Watermelon, 3 Pieces sliced 1″ batons / 2.5 cm, seeds removed.
    1 Large Heirloom Tomato, sliced.
    2-3 Cherry tomatoes, sliced in half.

    Watermelon Brine:
    1/2 oz. Aged Balsamic Vinegar
    1/2 oz. Simple Syrup
    1/2 oz. Water

    Garnish:
    1 oz. Crumbled Feta Cheese
    Thyme Leaves and Flowers
    Extra Virgin Olive Oil
    1 oz. Aged Balsamic Vinegar, reduced to syrup consistency
    Maldon Sea Salt Flakes
    Fresh Cracked Black Pepper

    Step 1:
    Place sliced and seeded watermelon into vacuum bag along with brine ingredients.

    Step 2:
    Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the fruit.

    Step 3:
    Remove watermelon from vacuum bag and arrange on plate with feta, tomatoes, thyme, olive oil, balsamic reduction, Maldon and black pepper. 

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  • Smoked Butter

    Posted by PolyScience Staff

    This surprise ingredient can be used in a nearly infinite number of dishes. Brush it on your corn on the cob, buttermilk biscuits, salmon off the grill, mashed potatoes, sautéed spinach…heck, Dad even loves it on his toast! Make several days ahead and keep for up to three weeks in your refrigerator.

    Prep time, 10 minutes

    Ingredients:
    1 lb Unsalted Butter, large dice
    1/2 oz. Pedro Ximenez Solera Vinegar
    Kosher Salt and Black Pepper, to taste

    PolyScience Whiskey Barrel or Applewood Smoking Gun™ Chips

    Step 1:
    Let butter soften to room temperature in a stand mixer bowl or stainless steel mixing bowl.

    Step 2:
    Season the butter and add vinegar.

    Step 3:
    Whip the butter on medium speed in a stand mixer with whip attachment. Scrape sides and whip.
    This step can be done with a silicone spatula, if a stand mixer is not available.

    Step 4:
    Wrap the top of the bowl with plastic wrap. Use the PolyScience Smoking Gun™ and trap enough smoke to form a dense cloud under the plastic. Let stand, undisturbed, for 5 minutes.

    Step 5:
    Release smoke, remove plastic wrap and whip/fold to incorporate smoke flavor.

    Step 6:
    If a stronger smoke flavor is desired, repeat steps 4 and 5.

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  • Smoked Spinach and Strawberry Salad

    Posted by PolyScience Staff

    Think beyond salads. A smoked vinaigrette can be used in a multitude of dishes. This tangy and sweet dressing gets a punch of smoke that pairs so perfectly with spinach. Smoke this vinaigrette in a mixing bowl or “go naked” by simply smoking the spinach raw. Smoked, raw spinach is a delightful addition to any salad.

    Serves 4

    Prep time, 20 minutes
    For the Vinaigrette:
    1/2 cup extra virgin olive oil
    1/4 cup white wine vinegar
    2 tablespoons sesame seeds
    1 tablespoon poppy seeds
    1/2 cup Turbinado sugar
    1/4 teaspoon paprika
    1/4 teaspoon Worcestershire sauce
    1 shallot, finely minced
    10 ounces fresh baby spinach, cleaned and larger stems removed
    1 quart strawberries – cleaned, hulled and sliced
    1/4 cup almonds, blanched and slivered

    Applewood Smoking Gun™ Wood Chips

    Step 1:
    Combine vinaigrette ingredients in mixing bowl. Whisk to incorporate.

    Step 2:
    Cover the top of the mixing bowl with plastic wrap and smoke with the PolyScience Smoking Gun™ for five minutes. Add enough smoke to form a thick cloud under the plastic wrap. After five minutes, release smoke and whisk to reincorporate smoke flavor.

    Step 3:
    Toss spinach with vinaigrette. Divide into four salad bowls.

    Step 4:
    Top with sliced strawberries and slivered almonds.

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  • Apple Butter

    Posted by PolyScience Staff

    At StarChefs.com ICC 2011, we distilled apple cider using the Rotary Vacuum Evaporator. While we were hoping to use the distillate to add a hint of apple to a recipe, we looked over at the other flask and realized what we had done. We had created an absolutely pure and rich apple butter. It spread like warm caramel and felt like someone punched you in the tastebuds with an apple tree. The reduction has fast become a fall favorite around PolyScience. As far as the apple distillate, well, that goes into the ice tray and plays a tasty role in several fall cocktails.


    From left: Apple Cider, Cider Distillate, Apple Butter

    Equipment required:
    PolyScience Rotary Vacuum Evaporator with 3L Evaporating Flask

    Ingredients:
    1 liter Apple Cider

    Step 1:
    Clean and sanitize all glassware. Air dry thoroughly.

    Step 2:
    Carefully funnel 1 liter of apple cider into 3L evaporator flask and clamp to the vapor tube of the Rotary Vacuum Evaporator.

    Step 3:
    With the water bath at 45°C, and the condenser temperature starting at -10°C, apply full vacuum and rotation of 160 RPM.

    Distill until evaporating flask has reduced apple cider to a honey-like consistency, approximately two hours.

    DO NOT LET BOIL OVER. “Bumping” will contaminate your glassware and receiving volume. This will require you to start the entire process over.

    Step 4: 
    Remove clamp and receiving flask. Transfer distilled apple cider to a clean vessel or vacuum seal. Distillate can be refrigerated for 2 weeks or frozen up to one year. Use as an addition to cocktails or poaching liquid. Can also be frozen in cubes to add an apple perfume to mixed drinks. The distillate will have no sweetness, as all sugars stay in the concentrate.

    Step 5:
    Remove and carefully transfer concentrated apple cider, now apple butter, to a clean vessel or vacuum seal. Apple butter can be refrigerated for 6 weeks or frozen up to one year.

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  • Bloody Mary Ketchup

    Posted by PolyScience Staff

    Every time we meet with chefs from around the globe, we get inspired to try new things. Hopefully, our equipment brings out the creativity to keep pushing the boundaries of what we declare to be cuisine. At ICC, we share stories and react spontaneously in moments of pure, uninhibited inspiration.

    We poured store bought Bloody Mary mix into our Rotary Vacuum Evaporator. The distillate had the powerful aroma of the base and a smooth, balanced flavor profile. We looked at the other flask and saw something even better. Ketchup. Not only was it a pretty tasty ketchup, it smacked of Worcestershire and celery. A powerful wallop of spice snuck up on the back of the palette.  We stopped over by our neighbors at Waring Commercial for some of Sam Mason’s pomme frites. When Jeffrey Steingarten dipped his first fry, we thought we were doomed. Then he went back for seconds.

     

     

    Makes approximately 3 liters of Bloody Mary mix.
    Yields approximately 1 liter of Bloody Mary Ketchup.

    Equipment required:
    PolyScience Rotary Vacuum Evaporator with 3L Evaporating Flask

    Ingredients:
    2 (46 oz) Cans Tomato Juice
    1 (10 oz) Can Beef Bouillon
    1 tsp Black Pepper, coarsely ground
    1 tsp Celery Salt
    1 tsp Monosodium Glutamate Powder (MSG), optional
    4 oz Lemon Juice, fresh squeezed
    1 (5 oz) Bottle Lea & Perrins Worcestershire Sauce
    Tabasco Sauce, to taste

    Step 1:
    Clean and sanitize all glassware. Air dry thoroughly.

    Step 2:
    Combine all ingredients in a large pitcher. Carefully funnel 1 liter of mix into 3L evaporator flask and clamp to the vapor tube of the Rotary Vacuum Evaporator.

    Step 3:
    With the water bath at 45°C, and the condenser temperature starting at -10°C, apply full vacuum and rotation of 160 RPM.

    Distill until evaporating flask has reduced Bloody Mary Mix to a ketchup-like consistency, approximately one hour.

    DO NOT LET BOIL OVER. “Bumping” will contaminate your glassware and receiving volume. This will require you to start the entire process over.

    Step 4: 
    Remove clamp and receiving flask. Transfer distilled Bloody Mary mix to a clean vessel or vacuum seal. Distillate can be refrigerated for 2 weeks or frozen up to one year. Use as an addition to cocktails or poaching liquid. Can also be frozen in cubes to add a Bloody Mary perfume to mixed drinks. The distillate will have no salty flavor, but will remain mildly sweet.

    Step 5:
    Remove and carefully transfer concentrated Bloody Mary Mix, now apple ketchup, to a clean vessel or vacuum seal. Ketchup can be refrigerated for 4 weeks or frozen up to one year.

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