EQUIPMENT
Essentials for an Advanced Sous Vide Setup
Once you’ve reached an advanced level of sous vide cooking, your equipment becomes even more important. With tools that give you flexibility, precision, and unfailing accuracy, you’ll be able to take on the most complex cooking projects and expand your culinary horizons—as well as your guest list.
PREP
Quality knives come in handy when you’re working with premium cuts of meat or large quantities of food. For heavy-duty tasks like butchering and deboning, reach for German brands such as Henckels and Wusthof. Delicate work, like portioning meat or filleting fish, is best suited for Japanese brands such as Shun and Masamoto.
PACKAGING
The most advanced vacuum sealers don’t skimp on the bells and whistles. Look for one with a stainless steel housing, pre-set seal times, and expanded marinate cycles, for starters. Your ultimate goal: control, flexibility, and powerful sealing capabilities.
SOUS VIDE
Advanced sous vide cooking requires a circulator that offers the utmost in flexibility without compromising on accuracy — ideally, one that allows temperature control to within one-tenth of a degree. To cook more volume, choose an immersion circulator that fits a pot or tank that can hold up to 30L. appliance.
FINISH
A searing torch allows you to create a flavorful crust quickly and easily, without overcooking your ingredients.
SUGGESTED EQUIPMENT
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PolyScience 300 Series Chamber Vacuum Sealer
Polyscience’s 300 Series vacuum sealer makes a great addition to any home cook’s sous vide arsenal.
PolyScience CHEF Series Commercial Immersion Circulator
It’s the circulator for professionals—or for home chefs who cook like professionals.
TRY A RECIPE
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A Sour in the Key of Raffi
AdvancedThis gin or rum-based cocktail from Chicago’s The Aviary combines a kicky sous vide banana-curry syrup with a thick, creamy egg foam and nutmeg finish.
Sous Vide Raspberry & Rhubarb Cake
AdvancedThis sous vide cake was presented as part of a tribute to renowned chef Jacques Pepin by Cuisine Solutions’ chefs during the annual International Association of Culinary Professionals’ (IACP) conference.
Beet Juice Cryo-Concentrated Deviled Eggs
AdvancedBeet-stained deviled sous vide eggs topped with pork belly bacon add unexpected flair to your entertaining repertoire.
