January Newsletter 2019

January 2019

Happy New Year and welcome to the January 2019 Newsletter from the team at Home Sous Vide.

There are not many things better than a new beginning. Beginnings are full of possibility, hope and the mystery of what is to come. At Home Sous Vide we love January. Firstly it begins with a holiday, secondly it brings an opportunity to dream and set goals for the year ahead, and then most importantly we create our action plan to bring you great new products, recipes, tips and tricks for a successful year of discovery in the kitchen.

So what are we waiting for? Let’s jump right in!

In this issue:

PolyScience Chef Series – A Reliable Old Favourite that Sets the Standard in Sous Vide Cooking

Produce Highlight – Steak and Sous Vide

In the Kitchen – How to Cook the Perfect Steak


A Reliable Old Favourite that Sets the Standard in Sous Vide Cooking

The PolyScience Chef Series circulator will this year be celebrating its 10th Birthday. And there is good reason it is still number one for choice around the world—it achieves perfect, repeatable results every time!

The Polyscience Chef Series circulator is designed to heat water for cooking under vacuum to one tenth of a degree of accuracy. Its precision and easy to use functionality is what continues to catch the eye of many international chefs. This is because sous vide cooking requires accuracy. It is not good enough for there to be a possible four or five degree variance. As anyone cooking eggs Sous Vide will tell you, such a variance would mean the difference between soft and hard yolk.

Overall, you can feel the quality (heavy, sturdy) compared to the cheaper models as soon as you pick it up. It’s also compact and has a great clip to ensure its securely in place, and can be easily attached to any pot or container up to 30 Litres.

With thousands of units sold worldwide into restaurants, cafe’s, and to many aspiring home chefs, the Chef Series is the truly ‘professional’ choice for your Sous Vide cooking.

Start Shopping >>


Steak and Sous Vide

We cannot avoid the fact that the beef we enjoy comes at a great cost to the animal. This is why we believe it is really important to treat the meat produce with the respect it deserves.

Sous Vide cooking is perfect for beef. Every cut of beef can be cooked sous vide – from the tenderloin and rib-eye, down to the brisket and the short rib. It is a gentle process that retains the moisture and flavour with amazing results.

There are a few simple rules to remember though. The cooking duration and temperature can vary from cut to cut, and your desired result. For instance, do you have your steak rare or medium rare?

Generally, the less-tough and higher fat content parts of the cow require a short 45 – 90 minutes in a sous vide bath, whereas the toughest of the muscles need 12 – 72 hours. Prime cuts with high fat-content, such as rib-eye and sirloin fall in the middle at 1.5 – 5 hours cooking time.

It is a good idea to get your hands on a sous vide time and temperature chart like the one in the cookbook ‘At Home with Sous Vide‘ by Dale Prentice. A comprehensive chart will be your best friend as you begin your sous vide journey and also a great point of reference and confirmation of your knowledge as you become a more experienced sous vide cook.

On that note, let’s have a crack at cooking the perfect steak…


How to Cook the Perfect Steak

In today’s busy life we often do our cooking whilst juggling several other tasks. What this means is that cooking the perfect, succulent steak is rarely achieved and more often by chance than through good cooking practice.

This is where Sous Vide steps in…

It re-writes the equation of high heat + estimated time = possible good result to: Time + Precise Temperature = The Perfect Steak.

So without further ado, here’s a great steak that will help you achieve the perfect steak, every time…

Get Recipe >>