PolyScience Introduces Sous Vide Toolbox iPhone/iPad Application

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PolyScience is introducing its new iPhone/iPad application at this year's National Restaurant Show in Chicago, IL. Sous Vide Toolbox guides users to a successful and food-safe sous vide cooking experience.

Sous Vide Toolbox helps chefs determine the optimal sous-vide cooking and re-heating time for a variety of proteins at the desired cooking temperature, taking the guesswork out of ascertaining the time needed for a food to reach a target core temperature or pasteurization level.

The thermal conductivity (heat transfer) of the proteins that chefs commonly cook is almost identical for each type of protein. So instead of providing a limited number of combinations, as is found in time/temperature tables, Sous Vide Toolbox processes multiple inputs — food type, shape and thickness, cooking temperature, desired core temperature, and level of pasteurization — and automatically computes the optimal cooking time.

All data are plotted in graphs to show the relationships between time, temperature, and pathogen reduction in the food. Another feature, the Cooking Journal, points out each event during the cooking process and provides details, if needed. Once the calculated cooking time is reached, a message is displayed and an audible alarm activated.

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Photo provided at http://tinyurl.com/89cuwjo

About PolyScience – A leading manufacturer of laboratory equipment, PolyScience has been providing customers worldwide with precise temperature control solutions since 1963. Philip Preston, the company's President and an admitted foodie, has been partnering with leading chefs for many years to develop new ways to help them express their culinary creativity. His support and temperature control expertise as these chefs began exploring sous vide cooking has made PolyScience Thermal Circulators the preferred brand for sous vide cooking.

For more information, visit http://www.cuisinetechnology.com, call toll-free 1-800-229-7569 (outside the US call 847-647-0611), or email to culinary(at)polyscience(dot)com.

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Christoph Milz

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