November Newsletter 2018
November 30, 2018
Sous Vide News
Welcome to our November newsletter and to the last day of spring! Life is really starting to ramp up with Christmas festivities at this time of year, and things are certainly starting to bear fruit in your patch too. Hopefully you’ve already put in loads of produce plants but it’s not too late to get some more growing. Despite the rising heat you could still pop a few things in your patch such as capsicum, chilli, eggplant, carrots, lettuce, tomatoes and zucchini.
This month we put a lot of work into compiling the best recipes, tips and tricks, competitions and product reviews which we hope will inspire you for continued success with sous vide cooking.
In this issue:
Christmas Recipe Idea – How to cook your goose!
Product of the Month – PolyScience CHEF series sets the standards for sous vide cooking
Facebook Competition – We’re giving away an Oliso SmartHub for Christmas!
How to Sous Vide – Fill Your Vacuum Pouch The Right Way
Thanks and enjoy the read this month!
Dale and Libby Prentice
Christmas Recipe Idea
How to cook the perfect goose!
The perfectly cook bird is a symbol of wellbeing and family celebration, especially around Christmas time. The exactness of this recipe created by Bruno Goussault, often referred to as the founder of sous vide cookery, reflects a true master sharing a glimpse in to his world and making our joyous celebrations a feast fit for kings. What you will love about this recipe is that it brings control and perfect juiciness, lush moist breasts with undefinable sweetness and the richness of a well-cooked thigh and drumstick. It is truly magical! ❤️
Facebook Competition
We’re giving away an Oliso SmartHub for Christmas!
You will absolutely love what this compact two piece cooking system can do, which includes a sous vide water oven and induction burner – and it fits into just one square foot of counter space!
We’re running a special competition on our Facebook page this month where you could win the Oliso SmartHub. 😀
To enter all you have to do is:
FOLLOW US: www.facebook.com/sousvideaust
COMMENT: Tell us the first dish you would create using the Oliso SmartHub in the comments section of the Facebook post.
That’s it! Reposts are much appreciated too. 🙏
Entries close Friday, 7th December at 5pm. We’ll announce the winner shortly after on Facebook. And the lucky winner will receive it just in time for Christmas. 🎅
Good luck everyone!
Product of the Month
PolyScience CHEF series sets the standards for sous vide cooking
Without a doubt, the PolyScience CHEF series has been created with the busy chef in mind. Performance is impressive, and ease of use is top-notch. You can really tell that this is an industrial kitchen appliance with its high-grade stainless steel heating coil and pump, and you can really feel the quality compared to the cheaper models as soon as you pick it up.
What we love about the PolyScience CHEF Series circulator is that it rocks a powerful 1100W heater which quickly heats up and maintains water temperature with 0.1 degree Celsius. Because it has such a powerful heater, you can use a water bath up to 30 litres in size, which is higher than many other sous vide machines.
A unique and useful feature with this particular model is the ability to control the flow of water, enabling more precise temperature controls. This is especially useful to point the flow into a more open area of your container (creating better water flow) instead of it pointing directly at food in front of it.
Overall, the PolyScience CHEF Series immersion circulator matches or exceeds the competition in every way. And if you plan on cooking sous vide very regularly and putting your device through a lot of use, the CHEF Series will hold up a lot better than the cheaper alternatives since it is commercially approved and so durable.
The PolyScience CHEF Series is available at various stockists throughout Australia. For more information and to find your closest stockist please visit our website.
How to Sous Vide
Fill Your Vacuum Pouch The Right Way
It goes without saying that choosing the correct vacuum pouch is essential for sous vide cooking. Make sure they are from a reputable source and are specified as cook-in or boil-in-the-bag pouches.
When filling a vacuum pouch fold the top few centimetres of the pouch out, as this leaves the top of the pouch where it will be sealed nice and clean when filled with food or marinades. Never fill a pouch more than two-thirds, as it will be extremely awkward to manage when sealing. The seal that is formed by the vacuum-sealer is simply a melting of the two sides of the pouch together. If the seal is not perfectly flat or if it has a fold in it, it will not remain airtight during cooking. If this happens, it’s back to the drawing board – transfer the food to a new pouch and try again. You’ll get it second time round.
