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.
Rated 5 out of 5 by Bobby1968 from Perfection Easy to use! This is cooking perfection. I recommend downloading the Sous Vide Toolbox from the App Store. It is a huge help.Date published: 2016-11-26Rated 5 out of 5 by azgirl01 from Excellent product This is the best kitchen purchased I have done this year. The meat turns out really soft and juicy. I have made a few dishes with this sous vide and everything has turned out amazing.Date published: 2015-12-31Rated 5 out of 5 by msmagnolia from We love Sous Vide! My husband and I gave ourselves this machine for Christmas. We had dined in a famous restaurant in Modena, Italy and were served a Sous Vide beef medallion which was unbelievably delicious. We have used our machine for a variety of proteins. Scallops can be cooked to perfection. The poached eggs are also perfect. We've also been successful cooking shrimp, beef, pork tenderloin, chicken and duck breast. We enjoy it so much that we plan to branch out and purchase Polyscience's chamber vacuum sealer. Our Sous Vide machine also included a polycarbonate reservoir. Unfortunately, while it was free, it did not include a lid. I emailed Polyscience and they sold me the correct reservoir that included a lid. I am very impressed with Polyscience and their products. I would suggest that WS offer the circulator paired with the Polyscience reservoir and matching lid.Date published: 2015-04-07Rated 5 out of 5 by ChefHank1 from Makes the best seafood EVER I have two circulators. This and the Creative series. I use both at the same time at different temps. The CHEF series pushes more volume of water and can be used in a larger tank. Both are quite accurate. I cooked times from 30 minutes for bourbon infused peaches to 15 hours for whole pork loin. Seafood comes out PERFECT. 125 degrees and no fishy taste. Florida lobster is one I could pass up before sous vide. Now I can cook it to the perfect temp and get perfect texture and taste. Home made mustard, pork chops, steaks, chicken, fish, shell fish, veggies... all amazing. I bit the bullet and got a chamber vacuum sealer so I could do liquids and I am really glad I did. One of the units failed out of the box and WS promptly replaced it no questions asked. Hey- it happens!Date published: 2014-07-29Rated 5 out of 5 by 3mamahonu from water temp What all the reviewers are missing is this.The Circulator is designed to maintain temperature.You can heat the water w/o the device.I always use an electric kettle to boil water ,then put in your pot or plastic tub.Much quicker than boiling on stove.Once you add more water to the boiled water,you will be close to temp already.Foolish to complain about the time it takes to get the water to temp.Date published: 2014-07-20Rated 5 out of 5 by BlueViolin from Get the Professional, Not the Creative I first bought the Creative model of the Polyscience Immersion Circulator. It took over an hour to reach 185 degrees for vegetables. I returned it, paid the difference and got the Professional model. This model can handle twice the circulation volume so the water heats more quickly. If you are going to be serious about sous vide, pay the extra $300 and get the Professional.Date published: 2013-06-24Rated 5 out of 5 by m61376 from Just amazing!! This is a revolutionary way of cooking, but the results are a good as it's touted to be. Although very pricey, it's not just something you'll use a few times and grow tired of and saves money over the long run by preparing foods in advance and freezing till needed in lieu of take-out or going out. I would recommend getting a smaller lexan container (half pan size, 8" deep) for more frequent use, and a divided rack even at the dollar store., and cutting out a plastic cover to help retain the heat. There is a great thread on egullet.com on Sous Vide cooking techniques with links to cooking charts, etc.- much better than the included recipe book.Date published: 2012-04-09Rated 4 out of 5 by lay3r3 from My first time... This was the first time I've used a sous vide so I don't have practical experience elsewhere to compare with. That being said, I've been playing with this a bit and thus far have been pretty impressed with it. I didn't pay attention to the dimensions so it was bigger than I expected which means I couldn't use it on any of my existing cookware. Not a big deal since it came with a pot and a tub - although interestingly enough the tub isn't deep enough to work with the sous vide (I used wine corks to give it a lift and it worked great). It's heavy, feels very well made, couldn't be simpler control, and quick setup make it a 4 star product. It takes an hour to get up to temp though which is what kept me from giving it 5.Date published: 2012-03-05