The nice folks at Polyscience were kind enough to loan me their new SousVide Professional heating immersion circulator. This is the first circulator that they have designed specifically for sous vide cooking, and it performs exquisitely.
After a few weeks of intense use, I found the temperature accuracy to be precise (eggs are a great test!) and the stability to be very reliable. The powerful circulating motor is a little noisy, as you can hear in the background of the video above, and I often wished it had a low-speed setting – instead, there is a valve you can adjust to regulate flow.
The video below displays the results of a heating and temperature stability test I ran. The machine is heating three gallons of water to 65.5C with no lid on the water bath. The video is sped up by 20x so you aren’t bored to tears (and because a watched pot never boils becomes delightfully tepid).
Polyscience SousVide Professional – $799
Lovin’ your blog Jeth! Many thanks. I might just go molecular yet (as opposed to cellular?)
Thanks! It’s a group effort with Scott and Eric as well. Scott, as a matter of fact, wrote this post, so kudos all around. 🙂
Yeah, once we master this we’ll just skip cellular and go straight into subatomic gastronomy…