PolyScience Sous Vide Professional Thermal Cooker

absolutely love it

I’ve played with sous vide cooking using one method or another for years. Sometimes I’d use the stovetop with an oven thermometer to watch the temp, other times I’d use the oven itself for temperatures in the range of 137 to 142 (short ribs or chicken breast). It worked but was such a hassle. And then our old Foodsaver stopped working well and it was time to make some expensive decisions.

First it was a chamber vacuum which I’ll also review here. And then the Polyscience Sous Vide Professional. Yes, it’s a lot of money…$1359 for both. And we’ve never regretted it for a second. We thought we’d be using this unit occasionally and that was the reason for the indecision. Instead we find ourselves using it 3 times a week or more.

Just a few days ago I used it for a company luncheon. I cooked 24 marinated boneless-skinless chicken breasts and 8 large portions of salmon fillet to perfection with almost no special attention. All I did was move the bags of…

Excellent Product for the Sous Vide Chef

This cooker has a hefty price tag, but if you’re serious about sous vide cooking it is difficult to beat in terms of quality and function. It performs exactly as advertised – within one tenth of a degree – for absolute control of the temperature. It’s easy to program and looks/feels like a professional tool. As noted by other reviewers, it does take a bit of time to come to cooking temperature. I resolved that by purchasing two different sizes of cooking vessels (polycarbonate) with plastic tops. I measured and cut an opening in the plastic top for the PolyScience cooker so that it was as tight as possible, but with room to vent steam. I wrapped the vessel in plastic bubble wrap which dramatically decreased the time for the water to come to temperature. Actually, anything will work (towels, cardboard, etc) for insulation, but the bubble wrap seemed to work best. The veggies are terrific – the poached eggs never came out “perfect” unless you did something else like boil them…

Excelent Steak the Sous Vide way!!

I have been using mine for a little over 6 months now and am very happy with it. I use it almost every week often 2 or 3 times a week Straight forward no useless bells whistles or gimmicks it just does 1 thing and does it well. Clamp to container. I use a 16 Qt NSF clad bottom stock pot for smaller runs 1-4 bags and a cambro poly-carb food box for larger quantities I put a round rack in the bottom of the pot and they make a raised bottom for the Cambro box to improve circulation. I also wrap both with some foil bubble wrap insulation from the home center to reduce heat loss. poly-sci sells a cut lid for the Cambro box. I ordered an extra lid and cut it myself not as pretty but a lot cheaper. I use an extra Cambro lid as a stand to keep the box off the counter or a large trivet for the pot the heat can damage some counters especially with prolonged use can degrade contact cement used for laminates or even crack or warp some materials. When using the pot I wrap the top in foil. Cutting…

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