NRA Show 2009 exhibitor PolyScience is everywhere lately. Case in point, PS recently made an appearance on The Today Show. Award-winning chef-slash-restaurateur-slash-author Thomas Keller shared the wonders of sous vide with host Lester Holt with the help of PolyScience's immersion circulator.
For those in the dark re: sous vide, here's a formal definition from Epicurious.com:
'French for "under vacuum," sous vide is a food-packaging technique pioneered in Europe whereby fresh ingredients are combined into various dishes, vacuum-packed in individual-portion pouches, cooked under a vacuum, then chilled. Sous-vide food is used most often by hotels, restaurants and caterers, though it's expected to become increasingly available in supermarkets.'
The circulator featured in the clip controls temperature, a very important element of successful sous-vide cooking.
To learn more about PolyScience, visit its home base on the World Wide Web. See who else is exhibiting at NRA Show 2009 too.
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