PolyScience Sous Vide Professional Creative Series
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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
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?