PolyScience Sous Vide CREATIVE Series Sous Vide Immersion Circulator
The PolyScience Sous Vide Immersion Circulator Controls liquid heating up to 99 (210 Degree F)
Easy up and down buttons allow you to select and set cooking temperature to a 1/10th of a degree
Temperature readings available in Celsius or Fahrenheit
Large backlit display for easy reading
Sous vide is especially useful for cooking meats and seafood
When you fry a piece of fish, the flesh is most succulent and tender within a very narrow temperature range.
Because the cooking temperature of the pan is at least 200 °C / 392 °F hotter than the ideal core temperature of the fish, the edges will inevitably be far more cooked than the center when pan-fried.
Chicken breasts and other poultry cuts and poultry products are often held at a target temperature for a different reason: to kill potential pathogens and improve the safety of the food.
The idea of preserving and cooking food in sealed packages is ancient.
Throughout culinary history, food has been wrapped in leaves, potted in fat, packed in salt, or sealed inside animal bladders before being cooked.
People have long known that isolating food from air accomplished more completely by vacuum sealing, can arrest the decay of food. Packaging food also prevents it from drying out.
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