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Sous Vide™ Professional PolyScience,introduces the Sous Vide™ Professional, a next generation of temperature precision cooking system that makes sous vide cooking, the secret of five star restaurants, available to professional and home chefs alike. Designed with input from many of the world's best chefs, the Sous Vide Professional uniquely combines temperature precision and consistency with convenience and design. The Sous Vide Professional includes Chef Thomas Keller's Sous Vide, A Guide to Low Temperature Cooking, a PolyScience exclusive. To ensure even doneness, the Sous Vide Professional features a powerful circulating pump and heater that keeps temperature throughout the cooking vessel exceptionally uniform. A key design advantage is the flexibility in saving valuable counter space. The circulator can be clamped to any size cooking vessel to scale the cooking setup for varying needs and delivers optimum control with water baths up to 30 quarts. Since it is only slightly larger than a stick blender, it is easy to store in a drawer when not in use.

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Smoking Gun The Smoking Gun allows you to quickly and easily finish products with natural cool smoke, without adding heat. Create classic flavors, using woods such as hickory and applewood, or expand your culinary creativity by smoking with flavors like teas, spices and dried flowers.

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AntiGriddle The Grant Achatz inspired "Anti-Griddle" is a traditional cooktop with an amazing twist: the device quickly freezes sauces and purees instead of heating them! Thies unique innovation allows you to effortlessly freeze sauces and purees solid or develop semi-frozen creations with stable, crunchy surfaces and cool, creamy centers. The tantalizing dual-textures help satisfy increasing consumer demands for new dining experiences. Let your culinary imagination run wild!

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Iron Chef America with PolyScience See PolyScience technology applied on ICA or Philip Preston in action as a judge

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About PolyScience: Sous Vide, The Anti-Griddle, The Smoking Gun

CuisineTechnology.com

Created by

PolyScience

Latest Activity

Jan 4, 2012

Date Joined

Feb 5, 2009

About this user

With a wide array of cutting edge products, Philip Preston, President of PolyScience is inventing culinary technology that helps chefs to find new ways of expressing their creativity.

While PolyScience is a leading manufacturer of laboratory equipment for customers worldwide since 1963, its core competence is in designing and manufacturing extremely precise temperature control solutions.

This competence led Philip Preston many years ago to support the first creative chefs exploring sous vide cooking. Today, the world's best chefs rely on this technique. PolyScience thermal circulators are their first choice technology for it and many great friendships have developed since then.

"I am working on designing these products for chefs because it's a passion of mine to explore the culinary arts."
- Philip Preston, President of PolyScience

His passion for futuristic kitchen gear has also captured the attention of America's top chefs, like Grant Achatz at Chicago's Alinea. With the impulse of Chef Achatz, Philip developed the Anti-Griddle. He never expected to build more than two units: one for Chef Achatz and one for himself. However, the excitement from other great chefs and the attention of the Food Network's Award for Culinary Technology made it a big hit in the world of culinary creative.

Within the last years additional innovative culinary tools were added and Philip Preston is constantly working on new inventions to give chefs more ways of expressing their culinary creativity.

"I still rely very heavily on the traditional cooking techniques, and these products are just additional arrows in my quiver. Really, I don't look at any of these pieces of equipment as radically new concepts, but rather new ways to create some interesting drama in the kitchen, just at the push of a button."
- Philip Preston, President of PolyScience

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PolyScience: Sous Vide, The Anti-Griddle, The S...