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).
New blog post: Video Review of the Polyscience SousVide Professional https://seattlefoodgeek.com/2010/09/video…
RT @seattlefoodgeek: New blog post: Video Review of the Polyscience SousVide Professional https://seattlefoodgeek.com/2010/09/video…
I love you man – you are truly the biggest nerd I know.
How did you track the temperature? Does have a USB or serial port that let’s you keep track of the data on a computer?
Ha! this is great, how do come up with these blogs?
After a few weeks of intensive use, I discovered that the temperature precision was precise (eggs are an excellent test!) and the stability was highly consistent. As you can hear in the background of the video above, the strong circulating motor is a touch noisy, and I often wished it had a low-speed mode – instead, there is a valve you can adjust to regulate flow.
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