To day is a super exciting day for me. I received by far my most coveted piece of kitchen equipment. I just got home to find a huge box on my front porch, and inside of it a beautiful new Polyscience Chamber sealer. I never thought this day would come! So after opening the box there is a huge layer of form fitted foam and after pulling that off the next thing you see is the beauty of the machine itself.
Once you get it out of the box I was amazed at how slick it looked on its own. It is going to be one of those things that if you have on your kitchen counter everybody is going to be asking about it.
I have been so excited to try this thing out and see how it does. So unlike my FoodSaver which just pulls out the air and liquids that you have in the bag, this machine actually forms a vacuum and seals the bag before pressurizing the compartment. This allows you to seal in liquids without having to go through the freezing process that you have to use when using a FoodSaver. This is super handy when you are using a liquid that does not like to freeze as well as speeding things up without having to stop what you are doing and take several hours waiting on things to freeze up.
So I am not even going to sugar coat it. I was highly intimidated by this machine, only because I have never used one before. However it comes with a great instruction book that makes things easy to set up. So inside the box there was the machine, the user guide, the power cord, a hose attachment, and an assortment of bags.
One I plugged it in I was shocked to see that the label on the front that says Polyscience lights up. Once I powered it on it runs through a quick power up cycle and then it is ready to roll. There are all kinds of options that I am looking forward to playing around with such as 3 different preset options for different vacuum levels and sealing times as well as a marinade option.
So to test it out I decided to mix up some Little Soya, onion, garlic and a little gochujang and put it in with some pork belly and then put it all in one of the bags and take my sealer on its maiden voyage. This thing is so incredible. It works so quickly and it is so nice to not have to freeze everything prior to sealing. Now it is time to let it marinate for a day or so and then cook it up.
Here is a video I shot of my new sealer in action.
This was totally worth the wait and I cant wait to get some short ribs and do the recipe like I have wanted to do it in the past and now that I don’t have to freeze it this will be possible! This is going to open up a whole new world of cooking sous vide for me! Serious game changer