Sous Vide Cooking

Archive for June, 2009

Pork ribs 24 hours sous vide cooking with SousVideMagic 1500B

by on Jun.29, 2009, under Equipments & Accessories

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Yesterday I bought in supermarket pork ribs and found interesting 24 hours pork ribs cooking recipes on internet. As soon as my girl friend came back home I share with her my excitment doing a 24 hours cooking experiment! Unfortunately I was brought down to earth since my girl friend said she was scarred the SousVideMagic could burn during our sleep! I tried to explain that thousands of people experimented 24 hours sous vide cooking recipes and that Fresh Meal Solution appliance was reliable…but she didn’t see reason.

On the other hand she is a bit right. The risk of fire is expressly underlined in Fresh Meal Solutions’ manual when the thermometer probe is taken off the rice cooker or is out of work.  This point is a major drawback of SousVideMagic equipment, no float switch (in case all water evaporated) or excess temperature protection is available. These kinds of protections are usually provided in thermal or immersion circulators.

Hooo come on….I want to try anyway! Do i have to do sous vide cooking on the sly? Will this blog lead me to a divorce ;-) ?

Jean-françois

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Addélice, a new Immersion Circulator Manufacturer entering the sous vide cooking market?

by on Jun.24, 2009, under Equipments & Accessories

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Such information is so rare on the sous vide cooking “planet” that it mustn’t go unnoticed.

Immersion circulator manufacturer are historically laboratories equipment suppliers. Some of these suppliers have slightly adapted their thermal circulators to comply with sous vide cooking needs (refer to Molecularcuisine.org list and price comparison of immersion circulators). It is true that no cook need a machine that can heat above 100°C (212°F) as only water should be used for sous vide cookery. Some immersion circulators can even heat liquids at 200 or 300°C (392-572°F)!
Nevertheless the design of these machines dates back to the eighties and lab equipment manufacturers still have the “monopoly” of the sous vide cooking market.

It seems things are changing and, if the information is true, a new supplier enters the small club of sous vide cooking manufacturers. Contrary to some companies that only relabelled others products, Addélice seems to have designed its own immersion circulator. Addélice internet site is not very talkative
sous-vide-cooking-org-cookery-equipment-immersion-circulator-thermal-circulator-addelicebut indicates that their immersion circulator is a pure product from Addélice and will be price competitive. Addélice immersion circulator should be released mid August.

Wait and see…

Jean-François

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