Polyscience Sous Vide Professional Immersion Circulator
A favorite technique of restaurant chefs, sous vide cooking is becoming popular in home kitchens as well. And no wonder – foods emerge with amazing flavor, texture and juiciness. The method calls for cooking food slowly in a low-temperature water bath inside vacuum-sealed bags. This professional thermal circulator offers precise temperature control and a pump that continuously circulates water to ensure even cooking.
- Easy to use—simply set the thermal circulator, place the vacuum-sealed food in the water bath and leave it to cook.
- Inside the airtight bags, foods cook in their own natural juices, guaranteeing tender, flavorful results every time.
- Great for make-ahead meals, vacuum-sealed pouches can be stored in the refrigerator or freezer until you're ready to use them.
- Sous vide cooking locks in food’s natural flavors, nutrients and moisture.
- A favorite of professional chefs everywhere, this unit runs day and night in many top restaurant kitchens.
- Setting it apart from standard sous vide machines, it features a powerful pump that actively circulates heated water throughout the pot to ensure uniform cooking temperatures.
- Pump speed regulation allows this machine to circulate up to 8 gallons of water at a time.
- The unit clamps securely to the side of any stockpot or large container.
- Cooking temperatures adjust from 59°F to 212°F with the push of a button – and can be set to 1/10th of a degree.
- Large LCD screen displays actual and desired temperatures (in Fahrenheit or Celsius), so you can monitor progress at a glance.
- Made in USA.
- A Williams Sonoma exclusive.
- Dimensions & More Info
- 4" x 7 1/4” x 14” high.
- 9 lb. 8 oz.
- Made in USA.
- Use & Care
- Do not let circulator come in direct contact with food. Use with approved boilable bags.
- Do not immerse entire unit in water.
- Unplug unit before removing it from the water.
- Allow to cool before removing from cooking vessel.
- Clean by rinsing and drying thoroughly.
- Wipe housing clean with a damp cloth.
- Do not use abrasive cleansers.
- Depending on use and water hardness, scale and mineral build-up may occur. Clean by filling a pot with a solution of vinegar and water and running the circulator for about 30 minutes.
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- Voltaggios Sous Vide Turkey Recipe
In a large stockpot over high heat, combine the water, spices, salt and brown sugar. Bring to a boil and simmer for 5 minutes. Add the citrus juices and rinds. Refrigerate the brine until thoroughly chilled. Place the breasts and drumsticks into the cold brine and refrigerate for 24 hours. (Refrigerate the thighs separately; do not brine.)
Prepare a sous vide immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 150°F, 30 minutes to 1 hour.
Cut the bone out from the thighs, keeping the skin intact. Season the inside of the thighs with salt and pepper. Place the thighs, skin side down, into a vacuum-sealable bag, making sure they lie flat. Add the sage, thyme and garlic to the bag. Using a large tablespoon, place 1/4 cup duck fat around the thighs. Using a vacuum sealer, vacuum and seal the bag tight according to the manufacturer’s instructions; be sure you have a smooth, airtight seal. Carefully place the bag into the circulating water and cook for 2 1/2 hours.
During the first 30 minutes of cooking the thighs, remove the breasts and drumsticks from the brine. Rinse the pieces and pat dry. Place each half breast and drumstick into separate vacuum-sealable bags; add 1/4 cup duck fat to each bag. Using a vacuum sealer, vacuum and seal the bags as instructed above. Place the bags into the circulating water and cook for 2 hours. (The thighs, breasts and drumsticks should be done at the same time.) Have ready a large bowl of ice water. Remove all the bags from the circulating water and place into the ice water for 20 minutes.
Just before serving, preheat oil in a deep fryer to 375°F. Remove all of the turkey pieces from the bags and pat dry. Working in batches, fry the breasts and drumsticks until golden and crispy, about 5 minutes per piece. Transfer to a carving board.
In a large sauté pan over medium heat, warm the 1 Tbs. oil. Place the thighs, skin side down, in the pan and cook until golden and crispy, about 12 minutes. Turn the thighs over and cook until warmed through, 2 to 3 minutes more. Slice the breasts and thighs and arrange on a platter with the drumsticks. Serves 6 to 8.
Recipe from Chef Michael Voltaggio.