Vacuum Marination and Brining with the MX2 Infuser The MX2 Infuser rapidly marinates and brines products using the MARINATE tool. This process uses controlled expansion of the cellular structure of the food, holding time, and repeated pulsing to force flavorful liquids inward. The H2O Smart algorithm and humidity sensors automatically sense the boiling point of liquids under vacuum. When the algorithm is triggered, the food is held under zero atmosphere and then the process repeats.   Marination and Brining To marinate or brine foods, it is ideal to begin with a flavorful liquid. This may ..read more

Compressing Flavor into a Solid with the MX2 Infuser The MX2 Infuser quickly compresses flavor into a solid without heat using the INFUSION tool. We use precise atmosphere extraction in conjunction with holding times and repeated pulsing to infuse flavor. The humidity sensors are automatically triggered when the liquid in the chamber reaches the boiling point. This algorithmic programming enables the MX2 infuser to hold the food under low atmosphere, agitating the product with the liquid, and repeat this process until the desired level of infusion is reached.   Compression and Infusi ..read more

Infusing Liquids with the MX2 Infuser The MX2 Infuser efficiently extracts flavor from solids without heat using the INFUSION tool. We use controlled agitation, holding time, and repeated pulsing to extract flavor from solids into liquids. The H2O Smart algorithm and humidity sensors automatically sense the boiling point of liquids under vacuum. When the algorithm is triggered the ingredients are held under zero atmosphere while steadily agitating and repeating the process. Extraction of Flavor From Solids Into Liquids Extraction - To extract flavor from ingredients&nb ..read more

If you’re in the market for a vacuum sealer, you may be asking yourself.. Do I really need a chamber sealer? What’s the different between dry pumps and oil pumps? What sort of vacuum bags do I need? What features are important? We’ll break it all down for you here..   Edge Sealers v.s. Chamber Sealers   Vacuum sealers fall into two main categories - edge sealers and chamber sealers. Edge sealers can be a great choice for beginners who want to vacuum seal at home. They are simple to use and more affordable than a chamber sealer. Be aware however, that while the upfront cost is signifi ..read more

"We have been working hard on updating our sous vide HACCP program over the last few months so that our chefs can easily and safely provide quality food experiences to their guests. The HydroPro™ Plus has been an excellent addition to this process and our go-to circulator. We love it for 2 main reasons – consistency and ease of use. The HydroPro Plus all-in-one approach to temperature controls and HACCP monitoring have removed a large learning curve for chefs and given us the confidence to roll out  ..read more

Before we get into the topic of delta cooking, we first need to understand a few fundamentals of sous vide cooking with a core temperature probe. Special Equipment Sous vide needle probe - Monitors the core temperature of the food as it cooks and cools. Be aware that the size of the needle probe comes with trade offs. Very thin (hypodermic) probes can be easily damaged during transport and storage or if they hit something like a bone or frozen muscle. Probes with a larger diameter are more robust but will leave a larger hole in the food. If you intend to serve the food that was probed, this ma ..read more

The Sous Vide cooking method is quite simple. Food is prepped, packaged, cooked and then either chilled or finished. This technique achieves extraordinary culinary results with minimal training and effort. Throughout the cooking process there are some best practices to follow that will help enhance the quality and safety of the finished product.   Be mindful of seasoning With regard to animal proteins, it’s important to consider your service period when seasoning foods with salt prior to cooking sous vide. - If you’re going to cook your product and chill it after Sous Vide for service la ..read more

In the most demanding and innovative restaurants in the world, there are chefs and staff working around the clock striving for perfection and influence. Such kitchens are utilizing incredible tools, precisely engineered  to craft their masterpieces. Many of these tools have been created by Breville | PolyScience. In 1963, PolyScience was founded by Seaton Preston as an equipment manufacturer, dedicated to building the finest analytical laboratory tools. The focus of the business quickly became, and continues to be, precise temperature control products. The Model 73 “PolyTemp” was the ..read more

With features like the patented through-the-glass sensor and Probe Control™ it's immediately apparent that the ºFreak was not built like any other induction cooktop on the market. This is only the beginning. See what's under the hood...   Did you know that you can try the Control ºFreak for 21 days with no obligation? Click HERE to learn more! Like this post? Make sure to SIGN UP for our newsletter to stay up to date on our latest content and promotions ..read more

Without question, you’ve heard phrases like “seal in the freshness” or “extend shelf life”. Does vacuum sealing and / or pasteurizing with sous vide cooking really allow you to get “days or weeks ahead on prep”? The answer is yes, but you need to be extremely aware of your chilling procedures and storage temperatures.  Step chill Food that has been cooked should be cooled before entering refrigeration. The reason for this is that placing a heat load inside of your refrigeration (even large walk-ins) will raise the temperature of the surrounding foods and make the equipment work harder th ..read more