PolyScience Culinary

My Recipes
Time
Rating
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Lemon Meringue Pie Category: Control Freak
Cuisine: Dessert
Method: Induction
gasss
Hollandaise Sauce Category: Control Freak
Cuisine: Misc
Method: Induction
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Seafood Paella Category: Control Freak
Cuisine: Fish
Method: Induction
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Caramel Sauce Category: Control Freak
Cuisine: Misc
Method: Induction
yogurt recipes using induction cooking
Yogurt Category: Control Freak
Cuisine: Dessert
Method: Induction
Harlem-Stir3
Harlem Stir Category: Smoking Gun
Cuisine: Drinks
Method: Smoking Gun
saees
Sake Snow Cone Category: Smoking Gun
Cuisine: Dessert
Method: Smoking Gun
jakarta
Jakarta Category: Smoking Gun
Cuisine: Drinks
Method: Smoking Gun
sweetpot
Smashed Sweet Potatoes Category: Sous Vide
Cuisine: Misc
Method: Sous Vide
salmon3
Salmon Sous Vide Category: Sous Vide
Cuisine: Fish
Method: Sous Vide
vanilla
Vanilla Bean Ice Cream Category: Sous Vide
Cuisine: Dessert
Method: Sous Vide
Smoked French Margarita
Smoked French Margarita Category: Smoking Gun
Cuisine: Drinks
Method: Smoking Gun
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Turkey Coldcuts Category: Sous Vide
Cuisine: Meats
Method: Sous Vide
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Sous Vide Beef Tenderloin Category: Sous Vide
Cuisine: Meats
Method: Sous Vide
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Fajita Night (Steak or Chicken) Category: Sous Vide
Cuisine: Meats, Veggies
Method: Sous Vide
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Sous Vide Confit of Duck Leg & Breast Category: Sous Vide
Cuisine: Meats
Method: Sous Vide
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Poached Eggs Category: Sous Vide
Cuisine: Eggs
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Mashed Potatoes with Scallions and Goat Cheese Category: Sous Vide
Cuisine: Misc, Veggies
Method: Sous Vide
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Sous Vide Diver Scallops Category: Sous Vide
Cuisine: Fish
Method: Sous Vide
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Sous Vide Skirt Steak Category: Sous Vide
Cuisine: Meats
Method: Sous Vide
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Brined Pork Loin Category: Sous Vide
Cuisine: Meats
Method: Sous Vide
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Polenta with Wild Mushrooms Category: Sous Vide
Cuisine: Misc
Method: Sous Vide
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Sous Vide Butternut Squash Category: Sous Vide
Cuisine: Fruit, Misc
Method: Sous Vide
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Smoked Butter Category: Smoking Gun
Cuisine: Condiments, Misc
Method: Smoking Gun
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Smoked Basil Daiquiri Category: Smoking Gun
Cuisine: Drinks
Method: Smoking Gun
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Sous Vide Beef Short Ribs Category: Sous Vide
Cuisine: Meats
Method: Sous Vide
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Smoked Ceviche Cuisine: Fish, Misc
Method: Smoking Gun
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Smoked Baby Back Ribs Category: Smoking Gun, Sous Vide
Cuisine: Meats
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Elderflower Smoked Griddled Halloumi Category: Smoking Gun
Cuisine: Misc
Method: Smoking Gun
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Smokey Guacamole with Bacon Category: Smoking Gun
Cuisine: Misc
Method: Smoking Gun
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Smoked Salsa Verde Category: Smoking Gun
Cuisine: Condiments
Method: Smoking Gun
5 min
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Smoked Pineapple with Ginger, Mango and Vanilla Category: Chamber Vacuum, Smoking Gun
Cuisine: Dessert, Fruit
Method: Infusion, Smoking Gun, Vacuum
30 min
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Flash Pickles Category: Chamber Vacuum
Cuisine: Veggies
Method: Vacuum
10 min
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Frozen Corn Foam (Video) Category: Anti Griddle
Cuisine: Dessert
Method: Anti Griddle
3-20-2015 10-47-13 AM
Bacon Ice Cream Lollipops w/ Cacao Nibs (Video) Category: Anti Griddle
Cuisine: Dessert
Method: Anti Griddle
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Anti-Griddle™ Potato Blini, Trout Caviar & Bittersweet Chocolate Category: Anti Griddle
Cuisine: Dessert
Method: Anti Griddle
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Apple Butter Category: Rotary Vacuum Evaporator
Cuisine: Condiments
Method: Distillation, Reduction
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Bloody Mary Ketchup Category: Rotary Vacuum Evaporator
Cuisine: Condiments
Method: Reduction
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Smoked Spinach and Strawberry Salad Category: Smoking Gun
Cuisine: Fruit, Salad, Veggies
Method: Smoking Gun
20 min
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Balsamic Infused Watermelon Salad Category: Chamber Vacuum
Cuisine: Fruit, Salad
Method: Infusion, Vacuum
10 min
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Milk-Poached Halibut Flavored with Rosemary and Kaffir Lime Leaves Category: Sous Vide
Cuisine: Fish
Method: Sous Vide
20 min
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Crème Anglaise Category: Anti Griddle
Method: Anti Griddle
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Indestructible Balsamic Vinaigrette Category: Sonic Prep
Cuisine: Condiments, Salad
Method: Emulsifying
5 min
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Compressed Watermelon Category: Chamber Vacuum
Cuisine: Fruit
Method: Vacuum
5 min
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Distilled Habanero Category: Rotary Vacuum Evaporator
Cuisine: Misc
Method: Distillation
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Ultrasonic Mojito Category: Sonic Prep
Cuisine: Drinks
Method: Infusion
5 min
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(Nitro) Frozen Yogurt Category: Sous Vide
Cuisine: Dessert
Method: Sous Vide
My Reviews
2012-08-22-11.51.35_grande
Sous Vide Beef Tenderloin Review Posted on August 11, 2015

Hello Jason- The suggested approximate cook time is 60-90 minutes, as it appears in the text of the recipe. Note however that this is only an approximation. The amount of time that it takes for a tender cut (in this case- Beef Tenderloin) to cook is determined by the thermal conductivity of the specific protein. This varies from pork to beef to fish etc. Another determining factor is the shape of the protein. Is it a cylinder, cube, slab, etc. Lastly, another factor at play (and the most important of them all) is the thickness of the piece of food to be cooked. Try having a look at our iOS app, The PolyScience Sous Vide Toolbox, for further clarification or the cooking time charts as printed in Modernist Cuisine, Modernist Cuisine at Home, and Immersed. In short- giving specific cook times for the cooking of proteins, especially those with great thickness, is tricky because it really depends on and differs from steak to steak.

When discussing cooking temperatures for tender cuts of protein, the choice really comes down to the degree of doneness that you prefer. Do you like you steak cooked rare? Medium well? Well done? The choice is really up to you.

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Flash Pickles Review Posted on May 22, 2015

Hi Jon.

That should have been 1/2 gallon. Correction has been made.

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Brined Pork Loin Review Posted on May 22, 2015

Hi Eisner,

Sorry for the mistake. The correct percentage should be 1.5% salt to water ratio.

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