2009 August | Sous Vide Cooking

Archive for August, 2009

FreshMealsMagic – Next Pid Controller (incl. bubbler) by Fresh Meals Solutions

by jean-francois on Aug.28, 2009, under Equipments & Accessories

Sousvidecooking.com mentioned some weeks ago fresh news about next Fresh Meal Solutions’ PID controller called Freshmealsmagic!
Fresh Meals Solutions is well known for providing the most price competitive PID controller dedicated to sous vide at home. I purchased and tested Sousvidemagic 1500B. I have to admit I was very satisfied about it.

For your information the global cost for my SousVideMagic 1500B was:

SousVideMagic 1500B: USD 169 + USD 25 = USD 194 incl. sending to Europe
Custom duties: EUR 35
Basic rice cooker: EUR 45
Input power cord and socket adaptor: approx EUR 16.

Grant total (1 EUR = 1.4 USD): approx. EUR 234 (USD 327)

This article indicates next Fresh Meals Solutions’ equipment will keep the original appliance (the PID Controller) but add a new device: an immersible bubbler.

Fresh Meals Solutions replaces the rice cooker by the built-in immersible bubbler which has 2 functions: heating the water of any kind of container and stirring water so that the heat is spread evenly in the pot.

I personally think this is a great evolution of Fresh Meals Solutions products and expect this product being sold below 200 USD. The release of this new sous vide equipment has not been disclosed to date.

Jean-François

21 Comments :Fresh Meals Solutions, Freshmealsmagic, Immersible bubbler, PID controller, sous vide, Sous vide at home, Sous vide Cooker, Sous vide equipment, SousVideMagic 1500B more...

Sous Vide by Thomas Keller – Precise Cooking Time and Temperature for Poultry and Meats (Under Pressure)

by jean-francois on Aug.26, 2009, under Time and Accurate Temperature

Here are some of Thomas Keller information about cooking times and temperature.

Contrary to Viktor Stampfer’s book that indicates a temperature of the waterbath slightly higher to the core temperature of the ingredient contained in the pouch, Thomas Keller indicates the starting temperature (3.3°C) of the food, the time and the temperature of the bath only. This is definitely less confusing.

	Cook name	Weight	Water bath °C	Time (min.)	Comments
Beef sirloin	Thomas Keller	400 g	59.5	45	Sear the beef 5 min on a hot pan
Chicken legs	Thomas Keller	1.3 to 1.5 Kg	64	60	Golden the chicken in pan with butter for 2 to 3 minutes
Duck breast	Thomas Keller	300 g (skinless)	60.5	25
Duck leg	Thomas Keller	1.8 Kg	82.2	8 Hrs	Brown in a pan with canola oil for 5 min
Lamb saddle and tenderloin	Thomas Keller	1 split bone	60.5	35	Salt + pepper, brown in canola oil for 3 min
Pork belly	Thomas Keller		82.2	12 Hrs	Brown in canola iol for 3 to 4 min
Pork leg and shoulder	Thomas Keller	1.2 Kg each	80	12 Hrs	Brown in canola oil for 3 to 4 min
Poulard	Thomas Keller	1.7 Kg	62	1:30
Rabbit saddle	Thomas Keller		64	12 Hrs	Brown in cnola oil for 5 min
Squab breats	Thomas Keller	330 to 380 g	59.5	30
Squab leg	Thomas Keller	330 to 380 g	68	2 Hrs	Brown in canola oil for 2 to 3 min
Veal calotte	Thomas Keller	350 g	60.5	15	Heat 350°F oven for 3 min
Veal tenderloin	Thomas Keller	1.2 Kg	61	30	Brown in canola oil for 7 min
Beef tongue	Thomas Keller	1.33 Kg	70	24 Hrs
Calf's heart	Thomas Keller	850 g	79.4	24 Hrs
Calf's liver	Thomas Keller	1 Kg	63	60
Duck tongue	Thomas Keller	225 g	70	8 Hrs
Veal kidney	Thomas Keller	455 g	82	60	Heat in clarified butter 1 min max
Veal cheeks	Thomas Keller	1.3 Kg	82.2	8 Hrs	Dust both sides wiyh flour, brown sides with canola oil for 2 min