Sous Vide Cooking

Archive for October, 2009

Video of the Swid by Addélice – Immersion circulator dedicated to Sous Vide

by on Oct.28, 2009, under Equipments & Accessories

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I am sorry not being able to answer to all your questions about the Swid but I am very busy at the moment. The best way to illustrate the precision, size and power of the pump is to watch the video I just made.
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I didn’t have time to translate my comments in English but I am sure you’ll understand.
So far I am very satisfied of this appliance which is the most competitive immersion circulator of the market: EUR 449 incl. VAT and shipping costs.
Here is a comparision table of immersion circulators dedicated to sous vide.

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Addélice confirmed the swid will be available this week.

Jean-François

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The SWID – First images and impressions of Addélice Immersion Circulator dedicated to Sous Vide Cooking

by on Oct.21, 2009, under Equipments & Accessories

swid-addelice-thermal-immersion-circulator-cooker-equipment-appliance-sous-vide-4Two weeks ago, I have been contacted by Addélice who has proposed me to test their new immersion circulator dedicated to sous vide cookery.
I was honored by their proposal and, as you can imagine, I have accepted!

I received the Swid this morning and had only time to take some pictures before leaving. I am very excited to share my first impressions about this sous vide appliance!

I was very surprised by the size and the weight of the Swid. I had to give back the Julabo EC that was borrowed to me during summer holidays and therefore I can’t show you pictures to compare the 2 appliances. Nevertheless I took some pics to compare the Swid with the SousVideMagic.

The Swid is compact and can be stored easily in one of your kitchen draws. This is an excellent point.
The casing is amazing, very soft and sensual to the touch. The protection grid is part of the whole metal structure of the Swid. For the record a metal grid is always coming as an option with the other immersion circulator such as Polyscience and Julabo…The Swid grid as a funny design with holes like bubbles carved in the metal.

I didn’t have time to try it so far but my first feeling about the swid is excellent. I’ll come back to you as soon as I have a little bit more time.

Jean-François

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SousVide Supreme – A water oven dedicated to sous vide

by on Oct.13, 2009, under Equipments & Accessories

sous-vide-supremeThe sous vide world is definitely very active those last days. FreshMealSolutions announced some weeks ago to work on the launch of a bubbler (the FreshMealsMagic), Addélice with its thermal immersion circulator (the Swid) will be launched soon and finally Eades Appliance Technology LLC indicates on its site the SousVide Supreme will be launched October 23rd.

The SousVide Supreme site shows a very nice video illustrating the use of this “water oven” dedicated to sous vide. Their not so many information about the technology and the precision of the appliance available on the site.  Nevertheless, watching the video you can see their is no integrated pump to mix the water inside the container. We don’t know the capacity of the container but in any case will be limited to a personal use.

What I like in this product is the price, USD 450 (launche price USD 399 – does it include the shipping costs?), the design is reassuring, feminine and reminds bread baker or French fries appliances. It should be noted that the SousVide Suprem comes with a praticale rack to hold pouches inside the water bath.

It seems the SousVide Supreme will be first available in the USA with 120 V specifications.

Jean-François

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A Practical Guide To Sous Vide Cooking of Douglas Baldwin now available in French and German

by on Oct.12, 2009, under Books, General Topics, Time and Accurate Temperature

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Good news for sous vide enthusiast who are not comfortable with the English language. Douglas Baldwin “Practical Guide to Sous Vide Cooking” has been translated en French and German by Addélice. This guide is therefore available in 4 languages (incl. Portuguese).

We are also waiting for the launch of addélice immersion circulator (the Swid) that should be vailable in some days (addélice postponed several time the launch of the Swid but told me some days ago that it should be available within one week. For the record, the Swid should be at EUR 449 incl VAT and sending costs! 

Jean-François

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Frisper, the vacuum machine from Oliso – Vous vide chicken legs at 66°C during 75 minutes

by on Oct.06, 2009, under Equipments & Accessories, Time and Accurate Temperature

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I was very attracted by the design of the Frisper when I saw it for the first time. The vacuum machine from Oliso is definitely a very cute and compact device.

You know my philosophy now …if I see something new, you have to try it!

First of all lets make a fast comparison between the LAVA 100 vacuum machine I purchased some months ago and the Frisper from Oliso. The LAVA 100 is a powerful appliance with a “safety box” but its price is 3 times the price of the Frisper (EUR 245 to be compared to approx. EUR 80). On the other hand the Frisper is really less powerful than the LAVA 100 and the price of the specific plastic pouches that must be used with it is significantly higher compared to “normal pouches” (without any zip). Pouches can usually be purchased in the range from EUR 0.11 to EUR 0.50 (if purchased in a pack of 50 or 100 pieces). Plastic pouches used with the Frisper can be sold in a pack of 20 bags for a price of approx. EUR 1 per bag. These bags a theoretically re-usable 8 times but this possibility id useless in the frame of sous vide cooking as bags should not be re-used for food safety reasons.

Therefore the main question is “can the Frisper vacuums enough for sous vide cooking purposes”. Please have a look of this previous post illustrating their is no need of a professional vacuum machine to cook sous vide.

I confirm the Frisper is good enough. For my try I took 2 chicken legs (35 mm thick), added a little bit of marinade, vacuumed them with the Frisper and cooked them at 66°C during 75 minutes.

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Last time I cooked chicken legs sous vide (30 mm thick) I decided to comply with Douglas Baldwin time and temperature table (64°C during 60 minutes). The result was good but a little bit bloody on some parts. Click here to read the post mentioning that point.

This time I have decided to raise slightly the temperature and the cooking time.

The texture was again very good and the chicken not bloody anymore. Nevertheless the chicken was still a bit too pinkish for my girlfriend taste. I guess next time will be the good one.

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In order to compare with the bloody chicken leg I cooked during my first experiment, find bellow a picture.

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Jean-François

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