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PolyScience gadgets

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Has anyone tried a PolyScience 7306C Thermal Circulator? Expensive ($950) toy but it sure sounds like fun.

http://www.chow.com/stories/10145

http://www.cuisinetechnology.com/ther...

They've also got an "anti-griddle" with a surface temperature of minus 30 degrees F.

http://www.chow.com/stories/10167

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  1. Wow, with that level of temperature control you could probably get a
    pretty decent PCR process running in your kitchen. Nothing like a little
    between-meals cloning, I guess.

    1. I think this whole sous-vide thing is a fleeting fad. It's way too fiddly for most cooks, and has no basis in any authentic cuisine. It's guys playing with toys.

      3 Replies
        1. re: pikawicca

          That's probably the same response you would give the early caveman when he decided to use this 'new fangled' thing.......FIRE!!!

          "What's that strange pan?"..."...'...I call it a wok"!!!...a rotisserie, a deep fryer, a pressure cooker...a microwave....etc..etc...

          Statement on the 'new cookery'...

          link:

          http://observer.guardian.co.uk/uk_new...

          1. re: pikawicca

            Three years later and the "fleeting fad" is growing, immensely. It's a technique, not a gimmick. Hopefully that's being realized these days by those who doubted its early adopters.