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PolyScience Sous Vide Professional Creative Series

PolyScience Sous Vide Professional Creative Series

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52 requests
Product Description
If you’re unfamiliar with sous vide cooking, it’s a technique that literally means “under vacuum” in French—and it’s quickly becoming one of the most popular ways to get restaurant-quality results at home. It works by cooking food in water at low temperatures for extended periods for consistent doneness and tenderness Read More

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K.T.N
1264
Mar 20, 2019
I remember when this was one of the top contenders for the home sous vide chef before Anova came along and really popularized the technique with its very compact, capable, and affordable sous vide unit. Back then, the Polyscience cost in the mid $200's, and was out of reach for anyone who wasn't a true enthusiast. Which brings me to my question. Is the Polyscience even relevant anymore? Anova has become the standard, with other great choices like the diminutive and also great Chefsteps Joule. The Polyscience, by comparison, is a hulking machine, and still very expensive. Is there any reason I'd want to get the Polyscience over the Anova or the Joule?
Fuzz
396
Mar 16, 2019
Obligatory 220v request?
PropHat
54
Mar 16, 2019
FuzzI wholeheartedly concur with that notion.
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